Recently one of my girlfriends wrote me an email announcing that in the upcoming months she is going to be moving in with her boyfriend. Although she was extremely excited, she also expressed some anxiety. But instead of being concerned about sharing a bathroom or a closet with him, she was more apprehensive about sharing a kitchen. She wrote, "The only thing I'm a little nervous about is that I think the move will make me fat. I eat really healthy when I'm home alone, but if we're grocery shopping and eating out together all the time I feel like it will be hard to stick to my diet. I mean, will he think it's weird that basically everything I keep in my fridge is low-calorie (cheese, butter, bread - you name it, I've got it!). And what's going to happen when he starts to stock up our fridge with his favorite foods? Between the burgers, beer, and chips I don't know if I'll be able to resist."

Well my friend and fellow nutritionista, you're in luck. Although it may be difficult at first, moving in together doesn't mean you have to move up a pants size. I went to an expert on the subject, Registered Dietitian, Cynthia Sass and got her advice on how to merge your eating habits with your man. Here is what she had to say ...

Cynthia Sass: Your boyfriend or hubby is one of the greatest influences on what, when and how much you eat. Couples eat together more often than they do just about any other activity and when you move in together, things can get a little sticky. You may be lucky enough to have separate closets or bathrooms, but chances are you'll share one kitchen - and when your foods are under the same roof, the potential for weight gain (especially for her) and food-related conflict skyrockets. Here are my tips for avoiding both:

- Have "me," "you" and "us" food spaces. Chances are you and your guy are going to have different food preferences and some of his may be foods you prefer to avoid, from bloody, raw meat that grosses you out to salt and vinegar chips you can't resist diving into. Create separate areas in the fridge, freezer and cupboards for each of your foods and a common area for foods you share. Out of sight, out of mind goes a long way for preventing arguments (e.g. your meat juices dripped on my hummus container!) and temptations (if those chips are the first thing you see when you open the cabinet, chances are you'll be polishing them off). Men and women nearly always separate their bathroom toiletries - doing the same in the kitchen just makes sense.

- Agree to a "no food gifts" policy. Some guys (or gals) grew up with the idea that food = love. Food is a powerful and intimate connector, but bringing each other food favorites as a sign of affection can lead to major poundage and health problems like diabetes and high cholesterol. Tell each other non-food ways you love to be loved. My hubby knows back rubs and hand written notes are at the top of my list.

- Squelch eating as entertainment. After moving in, a lot of couples start going out less in favor of ordering pizzas and Netflix films or grilling at home. Or they start doing less date stuff on the weekends (like going to a concert or comedy club) and more eating stuff like going to brunch. Try to keep your social life active and when you're deciding what to do, make food secondary instead of the main attraction.

- Never "split." Even at the same height, men burn about 20% more calories at rest and because men are typically taller, the calorie divide is usually wider. If a couple splits a pizza or brownie sundae, she's going to wind up in a much greater calorie surplus than he will. Bottom line: men and women's metabolisms are like SUV vs. compact cars. It's best to customize your portion to your body's calorie burning engine. A 60/40 share or separate meals make more sense if you want to avoid "cohabitation weight gain." Click here for more tips on eating healthy while dining out.

- Confront Your Issues Right Away. If you feel a food conflict brewing (you disagree about how to feed your new puppy, you're never hungry at the same time, he pushes food on you after you've said no ... ), talk about it right away. Ignoring it can result in building resentment that affects the quality of your relationship. Bring it up at a quiet time when you can talk it through and use non-accusatory language like, "Can I talk to you about something? I've noticed that ..." instead of, "It really bothers me when you ..."

Do you have a diet question you want answered? Comment below! For more great nutrition tips and tricks check out iMag's Food Page.

Cynthia Sass, MPH, RD, is a Manhattan-based nutritionist in private practice and the creator & co-author of the "Flat Belly Diet." She is also the co-author of the relationship book "Your Diet is Driving Me Crazy: When Food Conflicts Get in the Way of Your Love Life." In addition, Cynthia is a Contributing Editor and Weight Loss Coach columnist for SHAPE Magazine and a Nutrition Consultant for the Philadelphia Phillies. For more information check out her Web site: http://www.cynthiasass.com/.

Last Thursday I went on a shoot with celebrity Chef Danny Boome for a new series we are doing called "iMag's Cooking School." During the shoot I was completely amazed at 1. how quickly he could slice and dice, 2. how funny he is off-camera, and 3. how much I really didn't know about preparing vegetables.

Danny and me at the shoot!

As a Nutritionista, I'm constantly making meals that are loaded with veggies. One vegetable I've been eating a lot of lately are red peppers. They are loaded with twice the amount of vitamin C as oranges and are very tasty. From fajitas - to stir-fry - to even pasta, I've been putting them in almost everything. However, every time I try to cook with these crunchy vegetables I never know how to cut them. I end up chopping them up into uneven shapes or struggling to get rid of the seeds.

Fortunately, during the shoot Danny Boome came to my rescue! For one of of videos he demonstrated all the proper techniques for cutting produce and a pepper was at the top of his list. So to help all of you out there who are just as clueless as I was, I have created a simple step-by-step visual to help you perfectly cut your pepper.

To Start: Put your pepper on it's side and grab a sharp knife.

Step 1: Cut off the top of the pepper.

Step 2: Remove the stem from the top (it should just pop out) and leave the cap of the pepper to the side. The cap can be used as garnish later.

Step 3: Run a knife through the interior of the pepper in a circular motion. This will remove the core, which contains a lot of seeds.

Step 4: Turn your pepper upside down and slice it in half.

Step 5: Flip the half of your pepper over so the interior is facing you and run your knife gently through it to cut out the membrane (this is the thick area on the inside of the pepper).

Step 6: Flip your pepper so the exterior is facing you. Place two fingers on the back of your knife and slice long, even pieces. Repeat this with the other half of the pepper.

Voila! You have now achieved pepper perfection.

Stay tuned to iMag's Food Page for Danny's upcoming videos. Thanks for reading my blog!

This time of year is one of my favorites in N.Y.C. ... the birds are chirping, the flowers are blooming, and my stomach isn't growling. Now, you may wonder why that is? Well, this week (and the past week due to the poor economy) is restaurant week in New York City. For those who are unfamiliar with the biannual tradition - it's when many of New York's fanciest and tastiest venues open up their doors and offer a three course prix-fixe meal at a reasonable price ($25.00 for lunch and $35.00 for dinner).

As a big fan of food, I love to dine out and try a new dish. So during restaurant week I try to eat out as much as possible. However, as a nutritionista this doesn't correspond well with my diet regime. I end up filling up on the bread basket, housing my appetizer, and clearing every last morsel off my plate. But what can I say? It's just so good and so affordable.

So to make this restaurant week a little more "nutritionista friendly" I've decided to follow Registered Dietitian, Sari Greaves' rules for dining out on a diet. Here is her advice for all you "restaurant weekers" or anyone trying to eat healthy at a restaurant.

- Mind Your Meat. Depending on the venue most restaurant week menus will have either some type of red meat or lean protein as an entrée option. Ask for these to be grilled or broiled and make sure your meat isn't doused in extra fat. Steaks are often basted with butter before they hit your plate. Ask for sauces on the side and use only a smidge to slash extra calories. Same goes for vegetables. Request that your vegetables be prepared with no added oil or butter, even if they're grilled or steamed.

- Don't "dress to kill."Many spots will offer a salad as an appetizer. Make sure you order your salad dressing on the side. It's a huge calorie saver as long as you don't end up using it all. Try to stick with a vinegarette instead of creamy options. Use less than half of the dressing you're given and mix it around to coat your vegetables. To further slash calories, dip the tip of your fork into the dressing before taking each bite.

- Brown bag half your meal. Request a to-go container to pack up half the meal right away. You can also cut your entree in half when it arrives. Believe me, you don't need that large restaurant size portion.

- Eat slowly and savor every bite. It takes 20 minutes for the brain to receive a message from your stomach that you are full. Studies show that taking small bites, chewing thoroughly and pausing between bites (conversation is calorie-free) can help slow down your eating pace and ultimately save you from consuming extra calories.

- Don't drink too much before your dinner. Drinking alcohol before you eat can stimulate your appetite. Enjoy one 100 to 120 calorie drink while you're eating your meal, such as a small glass of dry wine, light beer or vodka with soda.

- Control your intake of "freebies."These are foods on the table such as bread, biscuits, and butter which can easily add up to extra calories. To resist the bread basket temptation, avoid arriving to the restaurant hungry. Snack on fruit, nonfat yogurt, part-skim string cheese, or a handful of nuts an hour or so beforehand. At the table, practice "damage control." Choose a bread stick or small roll (whole grain, preferable) and dip it lightly in olive oil.

For more tips on dining out on a diet check out Sari's slideshow. And don't worry nutritionistas, restaurant week isn't only for New Yorkers. Almost every major city participates. Check out your local newspaper or simply search online for a restaurant week near you. Thanks for reading my blog!

Sari Greaves works as a Registered Dietitian at Step Ahead Weight Loss Center in Central New Jersey where she provides nutrition counseling to a wide variety of patients seeking weight loss and healthy lifestyle modification. Prior to working at Step Ahead, Greaves worked at New York Presbyterian Hospital Weill Cornell (NYPH-Cornell) in New York City. She is also a national spokeswoman for the American Dietetic Association. Greaves graduated magna cum laude from the University of Delaware and completed her post-graduate dietetic internship program at NYPH-Cornell.

In spirit of the start of fantasy football season, my fellow iMagger Zarine Patel wrote a blog asking our viewers who their fantasy office team would be. I'd totally want Tina Fey's character from 30 Rock to be my boss, and I feel like Pam from The Office would make the perfect best friend. Now, this whole concept got me thinking about my blog as well. What if you had one day where calories didn't count? On top of that you didn't have to worry about the cost of expensive food or the dreaded food coma after a huge meal. This is what I'd like to call my "fantasy food team" and I know exactly what I'd eat. Here is my draft! In reality this list would total to over 5,000 calories (four times what I should be eating on a daily basis) but a girl can dream, right?

My Fantasy Food Team:

Breakfast: Bacon, egg, and cheese on a bagel and a Starbucks' Mocha Frappuccino on the side.

Lunch: Chipotle's chicken burrito with extra cheese and a side of chips and guacamole (I'm actually allergic to avocados, but in my fantasy world I'd be allowed to eat them).

Snack: 1 Block of Vermont Extra Sharp Cheddar Cheese with Ritz crackers.

Happy Hour: Frozen margarita with salt and a basket of frickles (these are fried pickles if you are unfamiliar with them).

Dinner: Half the bread basket with olive oil dipping sauce to start and a Caesar salad as my appetizer. Then for my main dish I would have Filet Mignon with crispy shoe string fries and asparagus with hollandaise sauce (its really healthy but I'd still eat it in my fantasy world).

Dessert: Cheesecake, cheesecake, and more cheesecake.

If you had one day where calories didn't count what would you choose? Send it in to iMag and we'll post it on our blog. For more fun food information click here. Thanks for reading!

Hey iMaggers!

Whether I'm at a furniture store or a flea market, I’m often drawn to the most expensive option, without even knowing its price. From the magazines to the blogs, the beautiful work of the crème of the crop designers screams out to me: "Keep dreaming!" It's safe to say I'm not the only one with this problem. Why must the most beautiful things come with a price tag that looks more like a social security number? The little people deserve luxury, too! It's not fair!

That being said, when I see someone do something super creative on a budget, I appreciate that far more than anything that could be done with an unlimited supply of cash. I'm so impressed by people who see potential in the unconventional, and create something out of it. And that is really what great design is about – being creative within certain means. Taking nothing and making it into something beautiful.

Paloma, from La Dolce Vita, blogged about this today: She featured pictures of the interiors of a multi-million dollar listing and gave tips on how to achieve some of the looks on a budget. Brilliant! You can check out her post here.

On a similar note, I will be shooting a few segments with Cortney and Robert Novogratz from SIXX Design tomorrow. With seven children, they have built a development and design firm, flipping properties in Manhattan. And their work is absolutely beautiful. I will be going to their house to find out how to recreate their looks without emptying out your bank account. After all, buying beautiful furnishings is one thing, but creating them makes them uniquely yours.

Tune in for pics – soon to come!

One of my favorite things to do on a hot summer night is relax with a big, fat bowl of tasty vanilla ice cream. In a perfect world I'd be able to participate in this ritual every evening. Unfortunately ice cream doesn't come calorie-free, so I try my best to avoid indulging in it too frequently. However, over the past few years many popular brands of the frozen treat have come out with low-calorie versions, making it more fit for a nutritionista. But this brings me back to the issue I had in my recent blog post, "Are You A Cheese Whiz?". Is it better to eat the low-calorie version of ice cream or the full-fat brand? I mean, is there really much of a difference in taste anyway?

To investigate this further, I conducted an office taste test with 25 of my co-workers to see what they thought. For the test I used two brands of vanilla ice cream: Haagen-Dazs regular vanilla and Breyers Vanilla Carb Smart which is sweetened with Splenda. Here is how the brands compare in terms of nutritional information:

Haagen-Dazs Vanilla

Calories per ½ cup: 250
Fat: 17 grams
Carbohydrates: 20 grams
Fiber: 0 grams

Breyers Vanilla Carb Smart

Calories per ½ cup: 90
Fat: 6 grams
Carbohydrates: 13 grams
Fiber: 4 grams

My Results:

In terms of taste, 13 out of 25 of my co-workers liked the low-calorie version better. But, 12 people liked the full-fat Haagen-Dazs more. When it came to which one they thought was low-calorie, 15 out of 25 of people guessed correct. The other ten thought the Breyers Carb Smart wasn't the real deal.

And the winner is ...

I would have to say the Breyers Vanilla Carb Smart gets the Nutritionista stamp of approval. Not only did it win in taste, but it has 160 fewer calories per serving than the Haagen-Dazs. It also contains 11 less grams of fat and it has 4 grams of fiber which can really help in curbing hunger. The only drawback I see to this ice cream is that it's loaded with artificial sweeteners. So if you are on a diet where you are eating all natural foods, this ice cream wouldn't be the best pick for you. Otherwise I say Breyers is the best choice!

What type of ice cream do you prefer? For more great nutrition advice and tasty recipes click onto iMag's Food Section.

Every morning when I get my "Cup O' Joe" I add in a little skim milk, then a packet of Splenda, and then ... I continue to add in a little more Splenda until my coffee tastes as sweet as a sugar cookie. Now, with all the hype over artificial sweeteners in the news lately, this got my thinking ... Is my morning Splenda overload splendid for my health? Was I consuming too much? And when it comes to artificial sugars, are they all created equal?

To help answer these questions I went to wellness expert, Dr. Chris Mohr to get the real deal on these so-called sweet deals. Here is what he had to say ...

Q: What are artificial sweeteners?

A: In a nutshell, they are chemicals or natural compounds added to foods to provide sweetness, without adding calories. You'll commonly see them in "light", "low calorie", or "diet" products. Very simply, they're used as a replacement for sugar. You can find them in a variety of foods, from diet sodas to light yogurts, low sugar ice creams and even reduced sugar orange juices.

Q: Are artificial sweeteners really bad for you?

A: Because there are so many sweeteners, when I refer to "artificial sweeteners" it's about all of them collectively, not any one specifically (unless I call one out). In general, artificial sweeteners do appear to be safe, according to the majority of data available. There have been studies suggesting possible links to obesity, or cancer, but these studies are few and far between, or often conducted on animals, where tremendously high doses are used to determine the effect. The FDA and National Cancer Institute suggest that there is not an artificial sweetener/cancer connection.

Anecdotally, I've personally known, read case studies, and heard about many people where artificial sweeteners trigger migraines - again, this doesn't happen in everyone, but it's something to consider when using artificial sweeteners. Do they affect you in this manner?

Q: What ingredients should you look out for to recognize that a product is artificially sweetened?

A: There are a number of artificial sweeteners available. The most commonly used are Acesulfame potassium (Ace-K), Sucralose, Saccharin, Stevia, and Aspartame.

Q: How much should you consume on a daily basis?

A: There is something called the "acceptable daily intake" (ADI) that is used for many ingredients ... this must be considered prior to approval of any food ingredient, including artificial sweeteners. Here are the ADI equivalents for some of the more common sweeteners in practical terms. This means according to the FDA, you should not consume MORE than the amounts listed below per day.

- Aspartame (Nutrasweet, Equal) = 18-19 cans of diet cola
- Saccharin (Sweet ‘N Low) = 9 to 12 packets
- Acesulfame K (Sunett, Sweet One) = 30-32 cans diet lemon-lime soda
- Sucralose (Splenda) = 6 cans diet cola

Q: Is there one artificial sweetener that's better for you than others? For example, is Splenda better than Equal?

A: Each of the sweeteners listed above has received the FDA "safety stamp of approval." With that said, you may notice that according to the ADIs, the max for Splenda is just 6 cans of diet cola/day, whereas Equal is 18-19 cans.

As a side note, if you're drinking THAT many diet colas/day, your diet needs an overhaul as there are absolutely zero positive qualities to diet colas (or any diet soda for that matter).

Q: Would you say it's better just to use real sugar?

A: While the artificial sweeteners above have received the "OK" from the FDA, my concern is that, well, they're "artificial." Call me a purist, but I try really hard not to add ingredients that are created inside a laboratory in my body. That's me. Maybe try just a bit of local honey for sweetness - you may actually get a little health benefit out of that (of course remembering this, too is another form of real sugar).

With that said, if someone has a habit of drinking several regular sodas each day, it would be fantastic if they would take the first positive step in replacing those with diet sodas. Ultimately, my goal with changing this person's behaviors would be to wean them off the diet products too - however, it's important to be realistic when changing behaviors. Small positive steps will go a long way.

How do you feel about artificial sweeteners? Comment below! For more great nutrition tips and tricks check out iMag's Food Section. Thanks for reading my blog!

Dr. Chris Mohr is a weight loss expert, who teaches people how to lose fat permanently. His expertise has been sought out by LL Cool J, Food Network Chef Emeril Lagasse, Fitness Celebrity Denise Austin and he is the sports nutritionist for Under Armour. He has written over 500 articles for consumer publications, such as Prevention, Men's Health, and Weight Watchers, and is a nutrition advisor for Men's Fitness Magazine. An athlete himself, Dr. Mohr is a finisher of the 2008 Louisville Ironman. For more information visit www.MohrResults.com.

Hey iMaggers!

Last week I had the pleasure of interviewing Derek and Lauren from Smarts and Crafts. I spoke with them about their new book, Wallpaper Projects. You can read the Q&A here. They have done some incredible things with wallpaper, opening my eyes to interior design I had always thought of as either kitchy or way too country.

I mean, I'm a product of the '80s, and many of my childhood memories have a backdrop of interiors left over from the '60s and '70s. This includes but is not limited to: bright yellow metallic shapes, neon green stripes and faded florals. At the house I grew up in, my parents pretty much painted every room (detox from their own childhood I suppose), except for the bathroom and their bedroom which had pastel flowers that evoked a certain early '90s doctor's office feel, if you can relate. I don’t know, my experience with wallpaper had never been that inspiring.

But now, many artists are using wallpaper as a new medium. It's no longer your token floral or stripe. It has become its own art form. And with so many options out there, it's yet another way to express yourself. Whether a print or pattern is on the wall or covering your lampshade, wallpaper can dictate the tone of a room. And while for the most part, wallpaper is more expensive than paint, investing in a couple of rooms in the house gives your home depth and further defines your style personality.

So, with my new found interest, I searched the blogosphere to see what kind of designs are out there. And there is a LOT from which to choose. I broke it down into three categories, based on style, and chose a few of my favorites for each.

And remember, if you can't afford to do the entire room, consider doing just one wall, the top half of a wall with baseboard on the bottom half or wallpaper accent items with some of Derek and Lauren's ideas.

Hope you enjoy!

For traditional types:

Left: Mod Green Pod; Center: Trove; Right: Farrow Ball

For modern mamas:

Left: Rachel de Joode; Center: Jocelyn Warner; Right: ferm Living

And for the bohemian spirits:

Left: Trove; Center: Graham & Brown; Right: Madison & Grow

PS: For the record, my parents have lovely taste, and the doctor's office disasters are long gone. Next time I'm back up in Boston, I'll be sure to take some pics to prove it.

OMG, fashionstas!

Jimmy Choos are coming to a store near you with a price tag you can afford! That's right, the celeb favorite is partnering with H&M to create a line of shoes, bags,  accessories, and even clothes that will arrive in stores on November 14th! Following in the fashionable footsteps of Karl Lagerfeld, Stella McCartney, Matthew Williamson, Roberto Cavalli and Viktor & Rolf, Jimmy Choo's head fashionista, Tamara Mellon, has promised "a sophisticated, fashion forward, accessible and glamorous collection - the perfect party pieces to buy now and then wear out that night!"

Jimmy Choo shoes are a celeb fave and touted by the ultra stylish SJP character, Carrie Bradshaw. But alas up until now a regular girl could only dream of a pair of stilletos that range from $400 to $1000. At H&M, however, styles will run from $59.95 for ballet flats to $299 for a pair of leather boots. The stilettos' prices fall between $99 and $129. I swear on my favorite pair!

Unfortunately, I can already predict lines around the block proving it will be difficult to find your size and the style you want. But what's a night spent on a street corner for a pair of true designer shoes? A sacrifice only a style lover would make.

Happy shopping!

Hey, fashionistas!

You can totally look fabulous on the 4th in red, white, and blue! That's right - stars and stripes can look sexy and stylish if you follow these four tips!

1- Don't feel you have to wear an American Flag to dress up for the day!

2- Pair a red and white, blue and white, or red and blue striped top with a pair of white pants or jeans for a dressier look.

3- Add denim shorts with the same top or something similar for a more casual ensemble.

4- Try something with a star print like a pretty sundress or sexy bikini to celebrate in style this 4th of July!

The styles above:

Michael Kors striped top $477

Michael Kors white denim jeans $315

Rugby backless sheer linen top $59.99

Rugby distressed denim cutoffs $59.99

D & G Dolce & Gabbana triangle bikini $122.10

D & G Dolce & Gabbana bandeau dress $202.95

Happy shopping fashionistas!