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President of Diet Designs, Inc., a Los Angeles based food business that has served/serves many celebrity clients such as Sela Ward, Dennis Quaid, Jennifer Aniston, etc.
Appeared on the Today show, The View, CBS This Morning, CNN, etc.
Featured in People, W, Elle, Good Housekeeping, In Style, Family Circle, etc.
Hosted nationally syndicated television series Living Better with Carrie Wiatt
Consultant for food companies such as Kraft and hotels in CA such as the Biltmore and the Peninsula hotel
Spokesperson for the Milk Board’s “Got Milk” campaign, Quaker, etc.
Graduate degree in Nutrition and Food Science, California State University
Resides in Brentwood, California with her daughter Isabella, 6
CBN.com Portion savvy isn’t about going on a diet at all. It’s about relearning your needs and how to satisfy them. One step at a time, through small and attainable steps, you learn and your behavior will change. Carrie recommends eating at home when you can for the simple reason that you have more control over what you eat, how it is prepared and your portion sizes. Plus, you have tools like measuring cups and scales right at your fingertips. But, for Americans, eating out is becoming more and more a way of life. So here are some tips Carrie suggests when you are eating out that will help you continue to manage your food intake:
All the food in your diet eventually ends up in your body. You know you’ve reached your optimal energy intake when you receive cues from your body such as your stomach begins to feel full, your energy level increases, and you are more mentally alert. Carrie says to give your body time to digest the food you are eating since it takes about 15 minutes for your body to begin to give cues that it is satisfied.
Serving Size : 1
6 ounces egg whites
1/3 cup broccoli -- diced
1/3 cup zucchini -- diced
1/3 cup tomatoes -- diced
1 tablespoon parmesan cheese
Heat nonstick pan. Spray with nonstick cooking oil. When pan is medium hot, add egg whites. When egg whites are half scrambles, add vegetables. Stir two more minutes and serve. Sprinkle with parmesan cheese and fresh chopped basil.
Per Serving (excluding unknown items): 133 Calories; 2g Fat (12.5% calories from fat); 22g Protein; 7g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 385mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.
Serving Size : 1
2 cups romaine and iceberg lettuce leaves- chopped
2 ounces chicken breasts – cooked & diced
1/2 whole tomatoes -- chopped
1 ounces turkey bacon – cooked & chopped
1 ounces roquefort cheese- crumbled
To assemble the salads, divide the greens evenly among four plates. Top with diced chicken, tomatoes, turkey bacon and cheese. Serve 2 tablespoons of Sherry Vinaigrette dressing with each serving.
Per serving: 337 Calories (kcal); 16g Total Fat; (40% calories from fat); 29g Protein; 25g Carbohydrate; 67mg Cholesterol; 712mg Sodium
Serving Size: 10
2 cups rolled oats
1/8 cup sunflower seeds
1/8 cup almonds -- slivered
1 1/2 tablespoons maple syrup
3/4 tablespoon canola oil
1/2 each banana -- pureed
3/4 teaspoon cinnamon
1/8 cup wheat germ
1/4 cup raisins
Preheat oven to 275 degrees. Combine oats, seeds, and almonds in a 9x13 inch bake pan. In blender, puree banana with syrup, oil, and cinnamon. Drizzle puree over oats and mix until thoroughly coated. Bake in oven, stirring several times until lightly browned, about 35-40 minutes. Stir in wheat germ and bake another 8-10 minutes.
Remove from oven and stir in raisins, cooling completely before storing granola.
Per Serving (excluding unknown items): 115 Calories; 4g Fat (30.5% calories from fat); 4g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.
Serving Size : 4
1/2 cup chile sauce
1/3 cup light mayonnaise
1/8 cup honey
1/8 cup sherry -- cream sherry wine
In a small bowl blend all ingredients together with a whisk.
Yield: 1 cup
Per serving: 82 Calories (kcal); 4g Total Fat; (40% calories from fat); trace Protein; 12g Carbohydrate; 7mg Cholesterol; 93mg Sodium
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