Serve from the stove
"Leave serving dishes on the stove instead of at the dining table and you'll eat nearly 10 percent less. [And] pack snacks into single-serving bags. Eating out of a large container ups consumption by 61 percent."
Sweeten up your morning
Embrace "breakfast dessert." In a 2012 study, researchers at Tel Aviv University Medical Center found that dieters who ate a large breakfast that included a sweet treat lost 37 pounds more over eight months than those on an equal-calorie diet with a smaller, low-carb breakfast.
Cheese Tortellini with Walnut Pesto
1 cup walnuts
1/3 cup lightly packed flat-leaf parsley with thick stems removed
2 cloves garlic, smashed
3 tablespoons grated Parmesan cheese, plus more for serving
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound fresh or frozen cheese tortellini
1 tablespoon of butter
HOW TO MAKE THIS RECIPE
In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.
Fresh, Frozen, and Dried Tortellini We recommend fresh tortellini, which are sold in the refrigerator section of most supermarkets. Frozen are a close second and great to have on hand. Both of these are better than dried.
Look for a crisp, acidic white wine to cut through the richness of the walnuts. A Sauvignon Blanc will be perfect.
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