January 2nd was National Buffet Day. That's day number two in the start of most people's diets. Just who was the malevolent person who determined the need for Buffet Day to be celebrated at the beginning of News Year's resolutions? I guess the more important question is, "why is there a buffet day anyway?"
It's nothing new to hear that buffets are most notably diet busters. We all feel that we need to get our monies worth. Even I get excited seeing all that food and knowing nothing is off limits. But of course, the problem is buffet binging. It's just too easy to eat too much. If you simply can't avoid buffets, practice these tips to fight calorie overload.
First, take a stroll around the buffet before reaching for food. Make a game plan on what you're going to choose. This is making decisions in a cold state, when you're not feeling pressured, but rather have more rational, healthy attitudes. Second, use a salad plate as your main entrée plate. The larger the plate, the more you'll eat. Of course, you'll still be tempted to go back for seconds but at least two small plates can lead to lower calories than two large plates!
I can't completely knock buffets. Buffets are a good avenue to trying new foods. I recently just went to an Indian buffet and was able to try many dishes I've never had before. But yes, I left feeling angered that I overate. And if that happens to you, eat more fruit and vegetables the rest of the day, and leave the buffets behind for a while!
Balsamic Glazed Pork Loin Printable PDF
½ cup water
½ teaspoon garlic powder
¼ teaspoon black pepper
2 lbs. pork loin
½ cup brown sugar
¼ cup balsamic vinegar
½ cup water
2 Tablespoons lite soy sauce
1 Tablespoon cornstarch
Pour ½ cup water in the bottom of a slow cooker. Rub seasonings over pork loin and place in slow cooker. Cover and cook on low for 6 hours. Mix brown sugar, balsamic vinegar, water, soy sauce and cornstarch in a small saucepan. Heat over medium heat until mixture thickens. Lift roast out of slow cooker and brush with the glaze. Slice the pork loin and serve with remaining glaze.
Yield: 8 servings
Nutritional analysis per serving: 170 calories, 2.5 grams fat, 160 milligrams sodium, 12 grams carbohydrate, 0 grams fiber, 24 grams protein