Because Nothing Should Weigh a Child Down

Success Stories

What the Moms Are Saying

|

The Live Light Live Right program is a great program for children because the staff helps the children, not only with weight issues, but helps educate the children about discipline so they can eat right and exercise daily. Since many of the children have low self esteem, it helps for them to be around other children that have the same problem. It makes them feel like they are ok. Even though my son is chunky he has learned that he is a great kid despite his weight. Live Light has helped me and Malik grow and learn how to manage a healthy lifestyle together.
–Malik Hinds’ Mom

Continue reading →

One of the Best Decisions

|

Brandon has been blessed for participating in this program. When he started the program in 2008, he was 8 years old and weighed 137 lbs.   Putting my son in this program has been one of my best decisions because I’ve seen a lot of improvements in my son’s health and self-esteem. Continue reading →

A Mom and Daughter Lose Weight Together

|

When Chastity Blair Holland joined the Live Light Live Right program, she discovered a newfound love for veggies and another unexpected surprise: her mom started losing weight too! Here’s what her mom had to say about it all:

I found out about the Live Light Live Right program through a co-worker. The program has changed my family’s life tremendously.  We now look at nutrition labels and incorporate vegetables. Before joining the program we never really ate vegetables, now we love to eat them.  Although it isn’t a competition, Chastity and I are both losing weight since the program encouraged me to participate with Chastity in the exercise program. We have so much more energy which gives us the ability to do more and enjoy life.  I really feel because of what we have learned at the Live Light Live Right program we have made life-long changes that will lead Chastity into adulthood. Now she is so much more conscious about eating healthy and exercising.  We exercise at the Brownsville Recreation Center and at P.S. 165.  At first, it was hard and we wanted to give up. The trainer’s motivated us to keep going and now it isn’t so hard for either of us. I love the way the trainer’s encourage the children through their inspiring words.

Protein Power!

|

Protein is important for your body cells, hair and nails, for healing an injury, and building bones, muscles, skin, and blood. You need protein in your diet along with carbohydrates and fats, and vitamins and minerals. Getting enough protein from your food is not usually a problem. But getting protein from better sources is!

Continue reading →

The Skinny: How to Read a Food Label

|

Food labels can be totally bewildering. Just because something says “low fat” doesn’t mean it’s not fattening. Confused? You’re not the only one. We’ve put together a tip sheet on how to shop smart so you go home with groceries full of healthy, nutritious ingredients.

  1. Start with the serving size. See how many servings are actually in the container. For example, an Arizona iced tea bottle usually has 2 ½ servings in it. Would you drink less than half the bottle and then put it away for another day?
  2. Calories. Check how many calories are in each serving. Let’s say there are 100 calories per serving in the drink you are about to drink. But there are 2.5 servings in the container. Multiply 100 by 2.5, and you’ll see that there are actually 250 calories in the container. This can be tricky! 1 container does not mean 1 serving.
  3. Fats. Try to make sure the foods you eat are low in total fats, saturated fats, and cholesterol. The Trans fat should say zero. Saturated and Trans fats raise your risk of heart disease.
  4. Sodium. Even though the food or drink might not taste salty to you, it can still be full of sodium. Sodium raises your blood pressure and you should not eat more than 2400 mg total in a day.
  5. Carbohydrates. Carbohydrates (or “carbs”) are important for giving your body energy, but try to limit the amount that comes from sugars. Sugar makes your blood sugar level rise, and turns to fat when you don’t use it. Check for anything that ends in “-ose” in the ingredients- that means sugar! Dietary fiber should be high. Fiber helps move your digestive system along and prevents heart disease and cancer.
  6. Protein. Most of us don’t have to worry about not getting enough protein, but try to have your protein come from foods like skinless chicken, turkey, fish, and beans, and not red meat like beef and pork.
  7. Vitamins and minerals. The goal is to get to 100% of what is recommended for each.

Amazing Oven Baked Sweet Plantains

|

8  servings, ½ each/Total Time: 20 minutes

Ingredients

  • 4 very ripe plantains ( when the skin is yellow with spots of black they’re perfect)
  • cooking spray

This recipe couldn’t be easier. And it’s hands down delicious. Plantains are terrific with beans and rice, which make a tasty, easy and healthy meal for the whole family.

Preparation

  1. Preheat oven to 450°F.
  2. Coat a nonstick cookie sheet with cooking spray.
  3. Cut the ends off of the plantains and peel.
  4. Cut each plantain on the diagonal into 1/2 inch slices.
  5. Arrange in single layer and coat tops with cooking spray.
  6. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

    Nutrition Information: Per serving, >½ plantain

    Calories Protein  (g) Carbohydrate  (g) FAT (g) Fiber (g) Sodium (mg)
    110 2 28 0.3 2 3.5

Raving About Red Beans and Rice

|

Red beans and rice is a fantastic one-pot meal. A little goes a long way — and can easily feed a big group. This recipe is also a great way to get lots of vegetables onto the plate without turning off the picky eaters at the table.

6 Servings/Total Time:  2 hours

Ingredients

  • 1 1/2 cups dried small red or kidney beans, picked over and rinsed, soaked overnight, and drained
  • 6 1/2 cups water 3 bay leaves
  • 1 1/4 cups assorted brown rice, rinsed and drained
  • 3 tablespoons olive oil or canola oil
  • 1 1/4 teaspoons salt 1 yellow onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1 celery stalk, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon each  ground allspice, ground cloves, cayenne pepper and ground bleep pepper
  • 1 cup vegetable stock or broth 1 tomato, cored and diced
  • 2 tablespoons chopped fresh thyme 1 teaspoon hot-pepper sauce
  • 3 tablespoons chopped fresh cilantro (fresh coriander)

Preparation

  1. In a large saucepan over high heat, combine the beans, 4 cups of the water and the bay leaves. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaves.
  2. While the beans are cooking, combine the rice, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the remaining 2 1/2 cups water in a saucepan over medium-high heat.
  3. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender, about 45 minutes. Set aside and keep warm.
  4. In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes.
  5. Stir in the garlic and cook until softened, about 1 minute.
  6. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute.
  7. Stir in the cooked beans, the vegetable stock, tomato, thyme and hot-pepper sauce.
  8. Cook until the vegetable mixture is heated through, 6 to 8 minutes.
  9. Divide the rice among warmed individual bowls. Top each serving with beans and sprinkle with the cilantro.

Nutritional Information: Per Serving

Calories Protein (g) Carbohydrate (g) FAT (g) Fiber (g) Sodium (mg)
382 14 63 9 11 517

Recipe Alert! Best Jerk Chicken

|

Everyone loves jerk chicken and we love this jerk recipe. It’s tasty, it’s easy and it’s sure to please everyone at dinnertime.

8 servings, 1 breast or drumstick /Total Time: (excluding marinating chicken): 40 minutes

Ingredients

  • ½ teaspoon cinnamon, ground
  • 1½ teaspoons allspice, ground
  • 1½ teaspoons black pepper, ground
  • 1 tablespoon hot pepper, chopped
  • 1 teaspoon hot pepper, crushed, dried
  • 2 teaspoons oregano, crushed
  • 2 teaspoons thyme, crushed
  • ½ teaspoon salt
  • 6 cloves garlic, finely chopped
  • 1 cup onion, pureed or finely chopped
  • ¼ cup vinegar
  • 3 tablespoons brown sugar
  • 8 pieces chicken, skinless (4 breasts, 4 drumsticks)

Preparation

  1. Preheat oven to 350 degrees F.  Wash chicken and pat dry.
  2. Combine all ingredients except chicken in large bowl. Rub seasonings  over chicken and marinate in refrigerator for 6 hours or longer.
  3. Space chicken evenly on nonstick or lightly greased baking pan.
  4. Cover with aluminum foil and bake for 40 minutes.  Remove foil and continue baking for an additional 30–40 minutes or until the meat can easily be pulled away from the bone with a fork.

Nutritional Information: Per Serving

Calories Protein (g) Carbohydrate (g) FAT (g) Fiber (g) Sodium (mg)
145 4 10 5 1.8 202