7 Tips for Kicking the Junk Food Habit


Let’s face it, junk food can be addictive and it is simply not good for you. There is the fat, salt, sugar and refined carbs. You can kick the junk food habit by following these simple tips:

1) Eating Out

Avoid fast food, fried food, refined carbs and say “No” to dessert.

2) Emotions

At some point, we all feel anxious, bored, lonely or stressed. Don’t let your emotions take over. Stop and think about why you are reaching out for the bag of potato chips, are you really hungry? If you do this often enough, you will break the cycle of letting your emotions overrule unhealthy eating habits.

3) Exercise

Keep your mind off of your cravings for junk food by exercising. The Latinva Dance Fitness DVDs or Latinva-On-Demand videos are a fun distraction. After you are done, you will forget all about your cravings.

4) Rewards

Instead of celebrating by going out to dinner, reward yourself with a massage.

5) Shopping List

Do not add junk food to your shopping list. Stock up on fresh fruits, dried fruit, unsalted nuts and vegetables.

6) Sleep

If you are sleep deprived, it affects your judgment. You should average about eight hours of sleep.

7) Snacks

Get rid of all the unhealthy snacks at home and at work. Snack on non-fat yogurt, small bags of unsalted nuts, fruits or vegetables. Make sure that you have a snack mid-morning and mid-afternoon to control your cravings.

Read the calories per serving on packages before you take the first bite…counting calories matters. This should stop you from taking the first bite. You can do this!

Potato Salad


Potato Salad is a favorite summer dish but the traditional potato salad recipes contain a lot of fat and calories. Give your potato salad a makeover and try this delicious and nutritious twist on your favorite recipe. You can indulge without the guilt…it is perfect for picnics.

Ingredients – Salad:
• 1 ½ pounds of baby medley potatoes or small red potatoes
• 6 chopped mini bell peppers (2 red, 2 orange and 2 yellow)
• 1 jalapeño
• ¼ cup chopped flat-leaf parsley

Ingredients – Dressing:
• 1 small finely chopped red onion
• 3 tablespoons extra-virgin olive oil
• 1 small lemon juice
• ½ teaspoon sea salt or to taste
• ½ teaspoon ground black pepper or to taste

• Place the potatoes and 1 tablespoon of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 45 minutes or until the potatoes are tender when pierced with a knife. Drain the potatoes. Let the potatoes cool at room temperature and peel if desired. Cut potatoes in half or quarters depending on size.
• In a bowl, whisk onions, oil, lemon juice, salt and pepper.
• Add potatoes, bell peppers, jalapeño, and parsley and toss well.
• Cover and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Serves: 4
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes
Nutrition Facts Per Serving: 86 Calories, 6.2g Carbohydrates, 0mg Cholesterol, 6.8g Fat, 77mg Potassium, 1g Protein, and 1,323mg Sodium

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