After my swimming workout last weekend, my girlfriend came over for a latte. When I asked her if she would like a green smoothie she got this terrified look on her face...but being polite said, "yes". IF you've never had a green smoothie before, taste this one... you'll be pleasantly surprised! I used more fruit than I usually do since this was her first one. She loved it. The next morning she called me asking for the recipe! She tested it on her 12 year old daughter who loved it too! Here's what I used!
Ingredients:
1 cup leftover cooled Rooibos tea
1 cup raw unsweetened almond milk
1 mango
1 banana
1 small orange
8 large strawberries
2 cups mixed dark greens such as baby kale and spinach
1 cup ice (if your fruit is frozen you may not need ice)
Cold water (if needed)
Directions:
Put everything in the blender in the order listed. Blend until smooth. Enjoy!
Sunday 21 April 2013
THE BEST MANGO LASSI EVER!
I bought a box of mangoes last week and they all seemed to ripen at once so I've been experimenting with them! I came up with this recipe for mango smoothie that is delicious AND healthy! I suppose you could substitute whatever fruit you have on hand. I think pineapple, papaya, bananas and/or strawberries would be delicious too!
Ingredients:
2 ripe mangoes (about 2 cups)
1/2 c unsweetened coconut milk
1c unsweetened nut milk (I like almond)
Juice from 1 small lime
1/4 tsp pure vanilla
1 c ice
1/4 -1/2 tsp ground cardamon
Directions:
1. Cut up your fruit.
2. Squeeze the lime.
3. Put it all in the blender and blend away!
REALLY.... this IS the best mango lassi I've ever tasted!
Ingredients:
2 ripe mangoes (about 2 cups)
1/2 c unsweetened coconut milk
1c unsweetened nut milk (I like almond)
Juice from 1 small lime
1/4 tsp pure vanilla
1 c ice
1/4 -1/2 tsp ground cardamon
Directions:
1. Cut up your fruit.
2. Squeeze the lime.
3. Put it all in the blender and blend away!
REALLY.... this IS the best mango lassi I've ever tasted!
Saturday 20 April 2013
VEGAN BANANA BERRY PANCAKES
I made these pancakes for breakfast this morning and they were a hit! They got eaten so fast that I didn't get a chance to take a photo! I guess I'll have to make them again tomorrow!
Ingredients:
2c whole grain wheat flour
1/2c oat flour or almond pulp flour
1/2c coconut flour
4T baking powder
dash of salt
3 1/2 c nut milk
2T coconut oil
1 small banana
2T lemon juice
2T flax meal (ground flax)
1 1/2 tsp cinnamon
blueberries, blackberries, raspberries and/or cut up strawberries
Directions:
1. Put the first 5 ingredients in a medium size bowl. You can make your own oat flour from blending up 1/2 c oats.
2. Put the remaining ingredients (except the berries) into your blender. Blend on medium high until it is well blended. Pour ingredients into a large bowl.
3. Fold the dry ingredients gently into the wet ingredients. If the batter seems too thick add 1/4-1/2 water and gently mix in.
4. Heat your pan (I like to use a cast iron pan for pancakes...they brown nicely and your get iron from them!) on just above minimum heat. Put a dab of coconut oil in the pan.
5. Put heaping tablespoonfuls into the pan spreading a bit so that they are about 1 1/2 cm thick. They will be about 9-10 cm in diameter. Dot the top of each pancake with 5 or more berries pushing them into the batter. Turn the pancake over when the edges start getting dry and the underside is golden brown. Fry until brown.
6. Serve hot!
Ingredients:
2c whole grain wheat flour
1/2c oat flour or almond pulp flour
1/2c coconut flour
4T baking powder
dash of salt
3 1/2 c nut milk
2T coconut oil
1 small banana
2T lemon juice
2T flax meal (ground flax)
1 1/2 tsp cinnamon
blueberries, blackberries, raspberries and/or cut up strawberries
Directions:
1. Put the first 5 ingredients in a medium size bowl. You can make your own oat flour from blending up 1/2 c oats.
2. Put the remaining ingredients (except the berries) into your blender. Blend on medium high until it is well blended. Pour ingredients into a large bowl.
3. Fold the dry ingredients gently into the wet ingredients. If the batter seems too thick add 1/4-1/2 water and gently mix in.
4. Heat your pan (I like to use a cast iron pan for pancakes...they brown nicely and your get iron from them!) on just above minimum heat. Put a dab of coconut oil in the pan.
5. Put heaping tablespoonfuls into the pan spreading a bit so that they are about 1 1/2 cm thick. They will be about 9-10 cm in diameter. Dot the top of each pancake with 5 or more berries pushing them into the batter. Turn the pancake over when the edges start getting dry and the underside is golden brown. Fry until brown.
6. Serve hot!
Monday 15 April 2013
CHIPOTLE HUMMUS AND VARIATIONS
Hummus is a staple around our home. We use it as a sandwich spread as well dip for crackers and vegetables. This recipe has calcium, vitamin C, vitamin A, protein and omega fatty acids.
Ingredients:
1 cup dry chick peas (garbanzo beans) or 2- 15.5 oz cans
2-3 tsp cumin, ground
3/4 tsp ground fresh pepper
3/4 -1 tsp sea salt
1/3 - 1/2 c fresh squeezed lemon juice
2 T olive oil
2 T flax oil
3-5 garlic cloves
2 T flax meal
1/3 c tahini (ground sesame seeds)
2/3 tsp chipotle chilis in adobe sauce
1/4 c cilantro
Directions:
Soak the chick peas in lots of fresh water for 8 hours or so (usually soak them at bedtime). Drain and rinse. Cook. Drain and rinse.
Put all the ingredients in a food processor or blender and blend until smooth. Taste and add extra chipotle puree, lemon, S & P to adjust flavouring. You may need to thin it with some water.
If you cannot use it within a week freeze.
Try variations:
For 1, 2, and 3 eliminate the chipotle puree, cumin and cilantro and add in the ingredients listed below. For 4, eliminate the chipotle puree and cilantro only.
1. Lemon and dill hummus- Add 2-3 tsp finely minced fresh lemon peel and another 2 T lemon juice plus 1/3 c fresh dill (or 1 heaping T dried).
2. Thai hummus- Add 2-3 tsp vegan Thai red curry paste, 1/3 c freshly squeezed lime juice, 1-2 tsp finely grated fresh ginger, 1 lime kaffir leaf cut very finely, 1/4 c fresh thai basil.
3. Sweet basil and garlic hummus - Add 1/4 - 1/3 c fresh sweet basil and extra garlic.
4. North Indian hummus-
a. Dry roast and then grind 1-2 dry red chilis, 2 tsp cumin seeds, 2 tsp mustard seeds and 1 tsp coriander seeds. Set aside.
b. In a fry pan add 2 T olive oil or +Earth Balance and heat to medium. Add 2-3 crushed garlic cloves, 1 chopped large onion and 1 tsp ginger. Fry for 3-4 minutes or until the onion becomes translucent.
c. Add (a.) to (b.) plus 2 tsp tumeric powder and 1 1/2 tsp sea salt.
d. Add all the Indian ingredients to the processor and blend.
Ingredients:
1 cup dry chick peas (garbanzo beans) or 2- 15.5 oz cans
2-3 tsp cumin, ground
3/4 -1 tsp sea salt
1/3 - 1/2 c fresh squeezed lemon juice
2 T olive oil
2 T flax oil
3-5 garlic cloves
2 T flax meal
1/3 c tahini (ground sesame seeds)
2/3 tsp chipotle chilis in adobe sauce
1/4 c cilantro
Directions:
Soak the chick peas in lots of fresh water for 8 hours or so (usually soak them at bedtime). Drain and rinse. Cook. Drain and rinse.
Put all the ingredients in a food processor or blender and blend until smooth. Taste and add extra chipotle puree, lemon, S & P to adjust flavouring. You may need to thin it with some water.
If you cannot use it within a week freeze.
Try variations:
For 1, 2, and 3 eliminate the chipotle puree, cumin and cilantro and add in the ingredients listed below. For 4, eliminate the chipotle puree and cilantro only.
1. Lemon and dill hummus- Add 2-3 tsp finely minced fresh lemon peel and another 2 T lemon juice plus 1/3 c fresh dill (or 1 heaping T dried).
2. Thai hummus- Add 2-3 tsp vegan Thai red curry paste, 1/3 c freshly squeezed lime juice, 1-2 tsp finely grated fresh ginger, 1 lime kaffir leaf cut very finely, 1/4 c fresh thai basil.
3. Sweet basil and garlic hummus - Add 1/4 - 1/3 c fresh sweet basil and extra garlic.
4. North Indian hummus-
a. Dry roast and then grind 1-2 dry red chilis, 2 tsp cumin seeds, 2 tsp mustard seeds and 1 tsp coriander seeds. Set aside.
b. In a fry pan add 2 T olive oil or +Earth Balance and heat to medium. Add 2-3 crushed garlic cloves, 1 chopped large onion and 1 tsp ginger. Fry for 3-4 minutes or until the onion becomes translucent.
c. Add (a.) to (b.) plus 2 tsp tumeric powder and 1 1/2 tsp sea salt.
d. Add all the Indian ingredients to the processor and blend.
Sunday 14 April 2013
FUSION VEGGIE WRAPS
Wraps are one of the healthiest and easiest meals to make! You can put almost anything into them, wrap them up and then serve them with a huge salad!
Ingredients:
whole grain tortillas
nori sheets
short grain brown rice
Fillings - your choice of veggies (sliced cucumbers, avocados, lettuce, spinach, kale, sprouts, grated or julienned carrots, finely sliced sweet peppers etc.), fruit (mango slices, pineapple slices etc.), sesame seeds,
Sauces - wasabi, chili etc.
Directions:
Put a piece of nori on top of your tortilla. Add a strip of rice about a 1/3 of the way across. Place your veggies, fruits, sauces and sesame seeds on top of the rice. Gently fold one end of the tortilla in (perpendicular to the rice and fillings). Roll the tortilla starting from the side closest to the fillings holding the folded end in place.
SHORT GRAIN BROWN RICE
My favourite rice is short grain brown rice! It has a subtle nutty flavour, it is sticky so it works well in sushi and wraps and it tastes great! If you eat brown rice rather than the white processed stuff you'll get full faster because it is packed with nutrients. If you are just starting out cooking with brown rice you'll need approximately half the amount that you used when cooking white rice. So, you'll stay mean and lean....and healthy!
Making brown rice is easy....especially if you have a rice cooker! For each cup of brown rice you'll need 2 cups of fresh water and a pinch of salt. All you need to do is measure the rice, rinse it a couple of times, put it in your rice cooker, add water and salt (optional) and cook!
Making brown rice is easy....especially if you have a rice cooker! For each cup of brown rice you'll need 2 cups of fresh water and a pinch of salt. All you need to do is measure the rice, rinse it a couple of times, put it in your rice cooker, add water and salt (optional) and cook!
GETTING STARTED WITH GREEN SMOOTHIES
I LOVE GREEN DRINKS! They are MY staple! They make me feel so good and give me tons of energy!
I usually make a blender full in the morning and then drink it throughout the day. After pouring my morning one I like to put the leftover in a mason jar and store it in the fridge for later. That way if I go out I can easily take it with me and don't have to worry about it spilling everywhere! I think making a green drink is really personal. It requires a bit of experimentation but once you get the hang of it, it's easy!
So...you've heard all the great things about green drinks but don't know where to start....
FIRST, CHOOSE A BASE I use almond milk (see another post on how to make your own raw almond milk!), soy milk, brown rice milk, coconut water, leftover cold green or Rooibos teas or water. I start with about a cup for my Vitamix blender.
SECOND, ADD SOME FRUIT (as you get more use to the taste of green drinks you'll naturally be able to reduce the amount of fruit).
My favourite combos are:
Berries (strawberries, raspberries, blackberries and blueberries)
Orange and cranberry
Mango, blackberry and lime
Pineapple, coconut, banana and strawberry
Pineapple and orange
Peach, banana and strawberry
The combos are endless! Just use
your imagination!
I fill the blender 1/3 to 1/2 full of fruit.
THIRD, ADD VEGGIES!
My favourites are cucumber, fresh ginger, avocado (like bananas, avocados make the smoothie/green drink creamy and OH SO DELICIOUS, herbs such as parsley, cilantro and mint and dark green leafy veggies such as kale, spinach, chard and bok choy.
I usually add 1-2 cups of packed green leafy veggies.
NEXT, ADD EXTRAS to help meet your daily requirements of protein, iron, calcium and omega fats. To a vitamix blender full of smoothie, I usually add 2-3 T hemp hearts, 2-3 T sprouted chia and flax mix and 1-2 T quinoa flakes.
LASTLY, BLEND AWAY! If you like your drinks cold and your fruit isn't frozen add some ice. I stock my freezer with fruit in season. That way I always have fruit on hand and I can purchase it when it is on sale.
Oh...and try to buy ORGANIC as much as possible. I figure there is no use putting pesticides into my body if I'm making an effort to eat well. The increase cost of organics and healthy eating will save you from buying prescription medications that you'll less likely need! (My opinion, of course!)
I usually make a blender full in the morning and then drink it throughout the day. After pouring my morning one I like to put the leftover in a mason jar and store it in the fridge for later. That way if I go out I can easily take it with me and don't have to worry about it spilling everywhere! I think making a green drink is really personal. It requires a bit of experimentation but once you get the hang of it, it's easy!
So...you've heard all the great things about green drinks but don't know where to start....
FIRST, CHOOSE A BASE I use almond milk (see another post on how to make your own raw almond milk!), soy milk, brown rice milk, coconut water, leftover cold green or Rooibos teas or water. I start with about a cup for my Vitamix blender.
SECOND, ADD SOME FRUIT (as you get more use to the taste of green drinks you'll naturally be able to reduce the amount of fruit).
My favourite combos are:Berries (strawberries, raspberries, blackberries and blueberries)
Orange and cranberry
Mango, blackberry and lime
Pineapple, coconut, banana and strawberry
Pineapple and orange
Peach, banana and strawberry
The combos are endless! Just use
your imagination!
I fill the blender 1/3 to 1/2 full of fruit.
THIRD, ADD VEGGIES!
My favourites are cucumber, fresh ginger, avocado (like bananas, avocados make the smoothie/green drink creamy and OH SO DELICIOUS, herbs such as parsley, cilantro and mint and dark green leafy veggies such as kale, spinach, chard and bok choy.
I usually add 1-2 cups of packed green leafy veggies.
NEXT, ADD EXTRAS to help meet your daily requirements of protein, iron, calcium and omega fats. To a vitamix blender full of smoothie, I usually add 2-3 T hemp hearts, 2-3 T sprouted chia and flax mix and 1-2 T quinoa flakes.
LASTLY, BLEND AWAY! If you like your drinks cold and your fruit isn't frozen add some ice. I stock my freezer with fruit in season. That way I always have fruit on hand and I can purchase it when it is on sale.
Oh...and try to buy ORGANIC as much as possible. I figure there is no use putting pesticides into my body if I'm making an effort to eat well. The increase cost of organics and healthy eating will save you from buying prescription medications that you'll less likely need! (My opinion, of course!)
Friday 12 April 2013
VEGAN SANDWICH OPTIONS
So, you're trying to lower your cholesterol by reducing or eliminating animal products from your diet? Did you know that your body needs cholesterol....but that it actually makes all it needs! You don't need to add ANY extra. Extra will only make you more likely to get sick!
It is difficult to change your diet because food is addictive especially fats, salt and refined sugars. When I became vegetarian I gradually eliminated different animal products from my diet. The most difficult thing for me to cut out was dairy. At first, I found that what helped the most was educating myself about the health, environmental and animal impact of eating dairy products. Then I just took the plunge...I wasn't overweight but I lost weight and felt great!
Lunches seemed to be the most difficult meal when I transitioned from a Lacto-(dairy)Vegetarian to a Vegan diet. I soon realized that I was having cheese at almost ever lunch. Below are some of the sandwich ideas that are my favourites! When possible use whole grain breads!
1. Stone ground mustard, avocado, tomato slices, cucumber slices, peperoncini peppers, fresh ground black pepper and a huge handful of spinach
2. Chipotle hummus mixed with mashed medium tofu, thinly sliced red bell peppers, cucumber slices, fresh ground black pepper and a huge handful romaine lettuce
3. Lemon basil hummus, tomato slices, Calamata olive slices, fresh ground pepper and a huge handful of baby kale or arugula
4. Almond butter, thinly sliced apples and a huge handful of baby kale
It is difficult to change your diet because food is addictive especially fats, salt and refined sugars. When I became vegetarian I gradually eliminated different animal products from my diet. The most difficult thing for me to cut out was dairy. At first, I found that what helped the most was educating myself about the health, environmental and animal impact of eating dairy products. Then I just took the plunge...I wasn't overweight but I lost weight and felt great!
Lunches seemed to be the most difficult meal when I transitioned from a Lacto-(dairy)Vegetarian to a Vegan diet. I soon realized that I was having cheese at almost ever lunch. Below are some of the sandwich ideas that are my favourites! When possible use whole grain breads!
1. Stone ground mustard, avocado, tomato slices, cucumber slices, peperoncini peppers, fresh ground black pepper and a huge handful of spinach
2. Chipotle hummus mixed with mashed medium tofu, thinly sliced red bell peppers, cucumber slices, fresh ground black pepper and a huge handful romaine lettuce
3. Lemon basil hummus, tomato slices, Calamata olive slices, fresh ground pepper and a huge handful of baby kale or arugula
4. Almond butter, thinly sliced apples and a huge handful of baby kale
Sunday 7 April 2013
VEGGIE BLACK BEAN CHIPOTLE BURGERS
Ingredients:
2 c cooked black beans
1 c cooked short grain brown rice
1 onion, chopped small
3 large garlic cloves, minced
1 tsp chili powder
2 tsp cumin seeds
1/2 -1 tsp sea salt
1/4 c hemp seeds
1/4 c oat flakes
1/4 c flax meal
1/2 c coarsely ground oats
2 T almond butter or ground almonds
1 c finely shredded carrot
1-3 tsp chipotle puree
Directions:
Dry roast cumin seeds. Coarsely grind the oats in the blender. Put all the ingredients together in a large bowl. Mix well using a potato masher to help blend it a bit. Cover the mixture and put in the fridge for at least an hour. Form patties. If the mixture is too dry add a bit of water (1 T at a time). Fry on medium-low heat turning when brown.
Serve with a roasted or barbecued portobello mushroom and miso gravy.
2 c cooked black beans
1 c cooked short grain brown rice
1 onion, chopped small
3 large garlic cloves, minced
1 tsp chili powder
2 tsp cumin seeds
1/2 -1 tsp sea salt
1/4 c hemp seeds
1/4 c oat flakes
1/4 c flax meal
1/2 c coarsely ground oats
2 T almond butter or ground almonds
1 c finely shredded carrot
1-3 tsp chipotle puree
Directions:
Dry roast cumin seeds. Coarsely grind the oats in the blender. Put all the ingredients together in a large bowl. Mix well using a potato masher to help blend it a bit. Cover the mixture and put in the fridge for at least an hour. Form patties. If the mixture is too dry add a bit of water (1 T at a time). Fry on medium-low heat turning when brown.
Serve with a roasted or barbecued portobello mushroom and miso gravy.
MISO SALAD DRESSING
Ingredients:
2 T miso paste
1/4 c water
2-3 T agave or honey
2 T apple cider vinegar
2 T soya sauce
1 small white onion, minced finely
2 garlic cloves, minced finely
pinch of cayenne pepper or 1 t sambal oelek
1/4 c flax oil
3/4 c extra virgin olive oil
Directions:
Put all the ingredients in the blender and blend until smooth. Store in a glass jar in the fridge for a couple of weeks (if it lasts that long!)
2 T miso paste
1/4 c water
2-3 T agave or honey
2 T apple cider vinegar
2 T soya sauce
1 small white onion, minced finely
2 garlic cloves, minced finely
pinch of cayenne pepper or 1 t sambal oelek
1/4 c flax oil
3/4 c extra virgin olive oil
Directions:
Put all the ingredients in the blender and blend until smooth. Store in a glass jar in the fridge for a couple of weeks (if it lasts that long!)
SUNSHINE SMOOTHIE
SUNSHINE SMOOTHIE!
Ingredients:
1 orange
1 banana
1/2 frozen or fresh cranberries
8 large frozen or fresh strawberries
1/2 cup raw almond milk
1 cup water
Directions:
Put all the ingredients in your blender and blend on high until ready!
I like my smoothies cold. If you do too and your cranberries and strawberries are fresh add some ice and then reduce the water.
Make popsicles with any extra!
Substitutions:
*Use blueberries, raspberries or blackberries instead of the strawberries
*Use unsweetened rice or soy milk for the almond milk
VEGAN FRENCH TOAST
VEGAN FRENCH TOAST
1/2 tsp cinnamon
1/4 tsp vanilla
multi grain bread slices
Earth Balance
Directions:
Put all ingredients except the bread in the blender.
Blend on medium high until mixed.
Put the banana mixture in a shallow dish.
Heat a heavy pan on medium and melt a small amount of
Earth Balance (1/2 tsp).
Soak the bread in the banana mixture briefly and fry turning
when lightly brown.
Ingredients:
2 bananas
1 c coconut milk
3/4 nut or soy milk1 c coconut milk
1/2 tsp cinnamon
1/4 tsp vanilla
multi grain bread slices
Earth Balance
Directions:
Put all ingredients except the bread in the blender.
Blend on medium high until mixed.
Put the banana mixture in a shallow dish.
Heat a heavy pan on medium and melt a small amount of
Earth Balance (1/2 tsp).
Soak the bread in the banana mixture briefly and fry turning
when lightly brown.
RAW MUESLI
Raw Muesli is one of my favourite breakfasts! It is easy to make, healthy and I feel SOOOOO great after I eat it!
Ingredients:
1/2 c raw whole oat flakes or oat groats
1/2 c raw almond milk
1/2 tsp ground cinnamon
Fruit
Directions:
Before you go to bed, put the first three ingredients in a cereal bowl and let them sit on the counter overnight.
In the morning chop up some of your favourite fruit and add to the oat mixture.
My favourite fruit combos are:
a banana and a 1/2 c of blueberries
an apple and 1/2 c of raspberries
a mango and some unsweetened shredded coconut
Add extra nut milk if desired!
Ingredients:
1/2 c raw whole oat flakes or oat groats
1/2 c raw almond milk
1/2 tsp ground cinnamon
Fruit
Directions:
Before you go to bed, put the first three ingredients in a cereal bowl and let them sit on the counter overnight.
In the morning chop up some of your favourite fruit and add to the oat mixture.
My favourite fruit combos are:a banana and a 1/2 c of blueberries
an apple and 1/2 c of raspberries
a mango and some unsweetened shredded coconut
Add extra nut milk if desired!
HOMEMADE RAW ALMOND MILK
I love raw almond milk! Not only is it good for you but it tastes delicious! I have it in my green tea lattes, on my muesli, in smoothies and green drinks and in place of dairy in any recipe. I've been experimenting with making nut milks for a while now and come up with one that everyone around here enjoys. Here it is....
Ingredients:
1 1/2 c raw organic almonds
2-3 dates
~7 cups water plus more for soaking
1/2 teaspoon pure almond or vanilla extract (optional)
Directions:
1. Measure and soak the almonds in enough fresh water to cover them. Leave them for 6-12 hours. I usually soak them overnight.
2. 1-2 hours before you plan to make the nut milk, soak the dates in a little water to soften them.
3. Rinse the almonds and put them in your blender (a heavy duty blender such as a Vitamix works best). Add the dates reserving the date water. Add 6 cups water (including the date water) and blend on high for a minute. Add 1- 1 1/2 cups more water.
4. Place a fine mesh
vegetable bag (or cheese
cloth) over a large jug or
container.
5. Carefully pour the almond milk through the mesh and let it drain.
6. Squeeze out the excess "milk".
7. Store in the fridge.
Thursday 4 April 2013
DO YOU WANT TO LOSE WEIGHT?
SO you want to LOSE WEIGHT...
Let me guess......
You've tried every diet out there? You've tried and you just gain the weight back. You're starting to think that your built that way? You were born that way? You're getting older and you figure that everyone gets fat and unhealthy as they get older? You are too busy? You don't deserve it?
Well, YOU DO! Everyone deserves to LOOK good and FEEL great! Yes, EVEN YOU! So, you're thinking,
"HOW DO I DO IT THEN?"
Well, FIRST you have to really, really, REALLY want to do it. Food is an addiction. Yes, just like smoking, drinking, coffee, your evening tea and cookie, having beer and pizza every Saturday night, eating chips and pop while you watch T.V., drugs ...yes, FOOD IS AN ADDICTION! According to Charles Duhigg, author of The Power of Habit, humans love habit and as soon as we start something it can easily become a habit (or addiction). So, you can develop good habits just as easily as bad habits! I'm addicted to running, green smoothies and playing the violin! Being aware of your habits/addictions can help you to change your life! 
SECONDLY, you need to decide that you are SICK and TIRED of being overweight, having no energy, being on a handful of medications and/or feeling lousy about the way you look and feel.
You need to decide that you are willing to make a lifestylechange in order to change all these things.
THIRDLY, you need to have MORE reason to lose weight than just being skinny. It helps if you educate yourself about food, the history of food, the food industry, and the impact of animal food products on the environment (and global warming), animals and food supplies for our world. There are tons of books and documentaries out there that can help you get started on your journey to better health.
LASTLY, you have to CHANGE the way you look at eating and food. If you change what you eat permanently you'll just lose weight! NOT only that! You'll lose weight WITH benefits! You'll have more energy, your skin will glow, and your self esteem will increase. If you are on medications, soon you'll likely be able to decrease your doses or even stop them! With all those changes, you'll feel great and it will show! Changing the way you look at eating and food will empower you!
I've been having a love affair with food for 30 years! I LOVE FOOD and to me food is art, creativity, love, power, people and medicine!
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