By Rebecca Palermo, Writer/Editor
So many of us focus on willpower to lose weight. We make goals. We set limits. We jump from one diet to the next, hoping that each one will be the one we finally stick to, so that we begin to see results. And while the right mindset may be important in reaching our goals, reworking our environments, and especially, our kitchens, may be just as important.
The L.A. Times reports on the findings of Brian Wansink, director of the Food and Brand Lab at Cornell University. Wansink believes that engineering our environment so that we eat healthier foods and stay away from unhealthy snacks, is key. For example, he suggests that we stop buying unhealthy foods in bulk, and stockout kitchen with healthy foods instead. He recommends keeping food off of our countertops, and hidden in a cabinet. Better yet, relocate your pantry to a closet further away from your kitchen and living area. The further we keep unhealthy food from us, the less likely we are to indulge. He also suggests a link between the color of our plates and the amount of food we eat.
It does seem plausible that, in addition to making goals and changing your habits around eating, reworking your environment to make unhealthy foods less accessible may be important. For guidance, check out our grocery list of superfoods that will have your kitchen stocked with healthy choices. And while we haven’t delved into Wansink’s color theory on plates, we do have ideas about portion size. Take our Skinny Plate Challenge! A few changes to your environment just might make the extra difference you need.
Source: L.A. Times