OUR TOWN COOKS!

By DONNA NICKEL

Are diet goals at the top of your New Year's resolution list? If so, here's a thought you should remember after you've grabbed a handful of chocolate baking morsels and quickly popped them in your mouth. (Hypothetical scenerio, of course). “If you have a dozen eggs and you drop one, do you say, 'oh well,' break all the rest?” This moment of Zen is brought to you by Kathy Yaros, someone who has been in your shoes and has had the willpower to not break all the eggs.
The membership director at the North Canton YMCA joined Weight Watchers two years ago after trying a number of fad diets. Seventy pounds lighter, she now hovers within 10 lbs. of her goal weight.
“I'm no hero,” she said. “I've said to myself 'I'm tired of this,' or questioned whether it's worth it all. And of course everyone has their setbacks. But, I've soldiered on.”
Kathy's weight loss journey wasn't prompted by a date on the calendar. “There was no big “ah ha!” moment, no 'I'll start on New Year's Day.' For me it was 'I'm starting as of now, not tomorrow.' It has to come from yourself, you can't be nagged into it and you can't do it for other people.”
Accountability is a huge motivator in programs like Weight Watchers. “They don't get mad and yell if you don't lose weight or if you gain,” Kathy said. “But you do have to stand in front of a person and get on the scale.” In Kathy's case, having a friend with her every step of the way was an extra motivation. “You don't have to pay big bucks for accountability. It really helps if you do it with a buddy. Most importantly be accountable to yourself because you have to be doing it, not for other people, but for yourself.”
Knowing proper portion sizes has become second nature to Kathy, as well as planning ahead so her hand is not caught in the cookie jar. “You've got to plan ahead,” she said. “If you're going to a restaurant, think about what they'll have there and make up your mind what you're going to order so you don't waste time salivating over the entire menu. At home, plan what you're going to eat for meals, don't come home in Pac Man-mode and eat anything you can find before you decide what to cook.”
Eating right doesn't mean you have to hire a personal chef or exist on frozen, portion-controlled meals that are often high in sodium. “I've found so many recipes ranging from quick-and-easy to gourmet,” Kathy said. “I don't cook anything weird and I definitely don't eat a steady diet of tofu or anything. It's all about making adjustments. My family eats the same food I eat, but I might fill my plate up with more vegetables than the rest of my family.”
One of Kathy's favorite grab-and-go recipes is Quick Mexican Bean Soup. “It's a very thick, yummy, filling soup that's obviously incredibly easy. It's made from stuff you usually have in your pantry. I make it in the mornings and take it for lunch.”

QUICK MEXICAN BEAN SOUP

1 can fat-free refried beans
1 can chicken broth
1 can Ro*Tel diced tomatoes with green chilies
1 can corn

Do not drain any of the cans. Dump contents of the cans into a large pan or microwave-safe container and heat. For a less spicy soup, use diced tomatoes without the chilies. Other vegetables may be added.