This post was created as part of a relationship in which I was sponsored by Weight Watchers and given a free three month subscription to try their new Personal Coaching product and write about my experience. Though I was compensated for my time and commitment, all views, positive and negative, are my own. #WeightWatchers #WWsponsored
These days, it seems like everyone has a different definition of the word "healthy". I wrote a post a few months ago and talked about how I've been losing my post-baby weight with the help of Weight Watchers and my personal coach. I'm not a registered dietitian, but I can tell you what's working for me. And I think most people would agree that it's a healthy approach to food.
I've been adding more fruits and vegetables to my diet, and I've cut down on my portion sizes. Now, I snack on zero point veggies like carrots or celery if I get hungry in the afternoon, which helps to keep me from getting overly hungry in between meals. I've also been adding more fruit to my diet, too. One of the ways that I've added more fruit is to make more fruit-based desserts - like Coconut Flour Carrot Cake and this Coconut Flour Blackberry Cobbler Cake.
Coconut Flour Blackberry Cobbler Cake
- ½ c . coconut flour
- ⅓ c . rolled oats
- ⅔ c . agave nectar
- ¼ c . melted coconut oil
- ½ teaspoon . baking powder
- ¼ teaspoon . salt
- ½ c . toasted sweetened (shredded coconut)
- ¼ c . pecans (chopped)
- 3 c . fresh blackberries
- ¼ c . fresh orange juice
- 1 tablespoon . cornstarch
- ½ teaspoon . ground cinnamon
- Preheat oven to 350 F. Lightly grease 6 standard ramekins.
- In a medium bowl, stir together topping ingredients until combined. Set aside.
- In a separate medium bowl, toss together filling ingredients.
- Divide filling among the ramekins.
- Drop topping over filling.
- Bake for about 25-35 minutes, or until topping is lightly browned.
This dessert is full of juicy blackberries topped with a cakey, coconut cobbler topping. I also used coconut flour to up the amount of fiber in the dessert. The coconut flour, coconut oil, and toasted coconut combine to give the topping a nice coconut flavor.
This Coconut Flour Blackberry Cobbler Cake is also pre-portioned. I have found that having pre-portioned desserts makes it easier to actually eat just one portion. It's a lot easier to go back to one or two more cookies than it is to eat an entire little cake.
Since I've been doing personal coaching from Weight Watchers, another trick that I've found useful is to eat on smaller plates. Honestly, I thought this was a silly thing to try. I didn't think that how hungry I was had anything to do with how large or small my plate was.
I really noticed what a difference the plate size makes when we went out to eat. The restaurant served large bowls of pasta. I ate part of it, and I decided to save the other half for lunch the next day. I thought that I hadn't eaten very much, but the next day when I saw the half serving on my normal-sized dinner plate, I realized just how large the serving had been. I also found that having a fuller, smaller plate made me feel more satisfied than eating part of a huge plate.
The graphic below shows what I strive for with my portions now. I found this idea on MyPlate.gov, and I really like how it illustrates this point. The suggestion is that half of your plate should contain vegetables or a mix of fruits and vegetables. The other half should be divided between healthy grains and protein.
Losing weight isn't easy, and like I said, I'm not a dietitian, but it is exciting to share tips and tricks that I'm learning along the way.