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!

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.

Every time I step into the cheese aisle, I feel a bit overwhelmed. Between all the options, it's hard to know what to choose. I've always wondered ... if I go for the low-fat brand will I be sacrificing taste? But if I pick the full-fat version will I be breaking my diet?

To answer these questions I decided to conduct a little office taste test. So this morning I went to the grocery store and bought two kinds of cheese. Both of them are made by Cabot and are Sharp Vermont Cheddar, however one of them is lower in fat by 50%. During my test I decided to pair the cheese with Wheat Thins Fiber Selects (my new favorite crackers) since I usually don't eat cheese by itself.

For my study I had 30 of my co-workers try both kinds of cheese without telling them which was which. Then I asked them an additional series of questions about the cheeses. Here's what they thought:

Which cheese tasted better? When asked which cheese they liked better, 21 out of 30 of my co-workers thought the full-fat version tasted better.

Which cheese do you think is the dietary version? 27 out of 30 knew which cheese was low-fat.

Which cheese was more filling? 24 people said they would eat less of the full-fat, while 6 said they would eat less of the low-fat.

In order to make a fair analysis of the two cheeses I must take into consideration how they compare in terms of price and nutritional information. Here are the facts ...

Full-Fat Cabot Sharp Vermont Cheddar:
Price: $4.39
Calories per serving (size of 1 inch cube): 110
Grams of fat: 9

50% Reduced Fat Cabot Sharp Vermont Cheddar:
Price: $4.39
Calories per serving (size of 1 inch cube): 70
Grams of fat: 4.5

So in terms of price, there is no difference in the two products. But in terms of fat and calories the reduced fat version is significantly lower. When it comes to taste, the majority of my co-workers thought the full-fat version tasted better. So it may be a better idea to have a small portion of the more satisfying, full-fat version so you aren't sacrificing taste. But there was a large group of people who did like the low-fat version better, and although many people could taste that it was low-fat, nobody disliked this cheese. So, which one is better for a nutritionista? Well in my personal opinion I would go for the low-fat cheese. However, the answer isn't so simple. Here is what you need to think about when picking the right kind of cheese for you.

Consider Your Portion Control: If you're the kind of person who "just can't have one" of something, go for the low-fat version because you can eat more of it. But if you don't have an issue controlling your portions than go for the full-fat cheese, because it's more satisfying and will prevent you from overeating later on.  

Think About What You Are Pairing it With: If your putting the cheese on a salad or sandwich, choose the low-fat version because it will be mixing with a variety of other flavors and your taste buds won't be solely focused on it. But if you're eating it plain or on a cracker it's better to have the kind with a much fuller taste so you can actually experience the flavor of it. Also, keep in mind that low-fat cheese is harder to melt. So if you're having a grilled cheese, it may be tastier with the full-fat version.

All Cheese Isn't Created Equal: Lastly, you need to take into consideration the type of cheese you're eating. For instance, a mozzarella or a cheddar isn't going to taste much different if its a low-fat version as say a brie would.

Do you prefer full-fat over low-fat cheese? Comment below, I would love to hear from you! Be sure to check back next Tuesday for our next office taste test. And for more great nutrition advice click onto iMag's Food Section. Thanks for reading my blog!

I've always been a big believer in the philosophy that "anything tastes better hot off the grill." From seafood to steak, there is something about barbecued food that's beyond delicious. So a few weeks ago I set a goal to become quite the grill-master by the Fourth of July (since naturally it's one of the biggest BBQ days of the year.)

Now for me, the upcoming holiday weekend doesn't include just one day of eating, but several. Between the fatty meat, ice cream, and Coronas, I tend to fall off my diet every Independence Day. So to prepare for this year's festivities, I decided to come up with a meal plan that would help me cut out calories and stay in bikini-body shape. Take a look nutritionistas! For only 400 calories you can have all of this!

Note: All recipes make 6 servings

Starter: Caprese Salad

Ingredients:
1 Large tomato
1 ½ Pieces of Ovoline (egg size) Fresh Mozzarella
6 Pieces of Fresh Basil
3 Tablespoons of olive oil
A dash of salt

Directions:
- Slice tomato and mozzarella into six even slices.
- Top tomato with mozzarella.
- Add basil leaves on top of cheese.
- Drizzle olive oil over dish and sprinkle with salt.

Estimated calories per serving: 125

Side: Grilled Asparagus

Ingredients:
30 Small spears of Asparagus
1 Tablespoon of olive oil
A dash of salt and pepper

Directions:
- Heat grill to high heat.
- Coat asparagus with olive oil, salt, and pepper.
- Grill asparagus for 2 to 3 minutes each side.

Estimated calories per Serving: 27

Side: Grilled Veggie Medley

Ingredients:
1 Red Bell pepper
1 Green pepper
1 Zucchini
1 Squash
1 Onion
¼ Cup of balsamic vinegar

Directions:
- Cut vegetables up into smaller pieces.
- Marinate vegetables in balsamic vinegar for one hour in the refrigerator.
- Heat grill to high heat.
- Grill vegetables for around 6 to 7 minutes on each side.

Estimated calories per serving: 75

Entrée: Grilled Herb and Pepper Chicken

Ingredients:
6 Pieces of Perdue Perfect Portions Boneless, Skinless Chicken Breast, Herb and Pepper
A dash of salt and pepper

Directions:
- Heat grill to medium heat.
- Grill chicken for about 8 to 12 minutes on each side or until juices run clear.
- Add salt and pepper.

Estimated calories per serving: 140

TOTAL CALORIES FOR MEAL: 367

Hopefully this menu will help you stop snacking by the time you get to your sparklers. For more great nutrition advice log on to iMag's Food Page. Happy Independence Day!

There's always been a "battle of the brew" between Starbucks or Dunkin' Donuts coffee. Now when it comes to my morning "cup o' joe" I prefer to go old school style and hit up the local deli. But with the new low-calorie breakfast options these chains now offer, it's hard to resist not popping in once in a while. As a nutritionista, I'm very pleased to see the healthy additions on their breakfast menus. They make a great meal, have no hidden calories or fat, and the price is right. But when it comes down to choosing between the two mega morning spots I still struggle with which one is best.

So, I decided to conduct an office taste test. I asked 8 co-workers to rate DD's Egg White Veggie Flatbread Sandwich which is made of egg whites, peppers, onions, mushrooms, and reduced fat cheddar cheese with Starbucks' Spinach Roasted Tomato, Feta and Egg Wrap. Both are made are under 300 calories and cost a little under $4.00. Let's see which one came out on top:

My fellow co-workers and I at Tuesday's Taste Test

My Results:

Turns out seven out of the eight people in the study thought DD's breakfast sandwich tasted better and was more filling. Only one out of the eight liked the Starbucks' wrap better. However, everyone in the study agreed that the Starbucks' wrap tasted fresher and appeared to be healthier. So how do they compare in nutritional value and price? Take a look below:

Dunkin' Donuts Egg White Veggie Flatbread Sandwich:

Price: $3.99

Calories: 290

Fat: 9 grams

Total Carbohydrates: 39 grams

Fiber: 3 grams

Starbucks Spinach Roasted Tomato, Feta and Egg Wrap:

Price: $3.25

Calories: 240

Fat: 10 grams

Total Carbohydrates: 29 grams

Fiber: 7 grams

And the winner is ...

In terms of taste, DD's sandwich is by far the favorite. But in terms of nutritional value, the Starbucks' wrap takes the cake. It has less calories, less carbs, and a lot more fiber. But keep in mind the DD sandwich is also diet-friendly, so if you have a little wiggle room in your diet for those few extra calories and carbs then I say that's the one to go for. As for price, the DD sandwich is only a little bit more expensive. But this sandwich seems to be a lot bigger in size so if you don't mind spending a little more dough than definitely splurge on it!

Do you have a have favorite healthy fast food breakfast sandwich? Share it with me! Check back next Tuesday for our next office taste test. And for more great nutrition advice click onto iMag's Food Section. Thanks for reading my blog!

Hey Nutritionistas! Yesterday marked the first official day of summer, which means it's time to fire up the grill! To me, nothing says warm weather better than a fat juicy burger. But between the big bun, loads of cheese, and crispy bacon strips, a few bites could send you soaring up a bathing suit size. So how can cut out some of the calories and still eat that oh-so-juicy burger? Wellness Expert, Dr. Chris Mohr, has the perfect recipe to help you have a healthier hamburger. Check it out!

Crispy Low-Carb Bacon Cheeseburger:

Makes 1 Serving

Ingredients:
4 Ounces 100% grass fed ground beef
2 Portabella mushroom caps
1 Slice of cheddar cheese
2 Slices turkey bacon (nitrate free)
3 Cups fresh spinach
1 Clove of garlic
2 Teaspoons of olive oil
½ of an Avocado

Directions:

- Preheat grill.
- Form the ground beef into a patty.
- Brush both sides of portabella mushrooms with one teaspoon of olive oil (the mushrooms will serve as your bun).
- Place mushrooms on grill,  cap side up. Flip them when they start to get tender (about three to five minutes each side).
- Add burgers onto the grill, keeping the raw meat away from the mushrooms.
- Cook for about three to five minutes on each side (Note: 100% grass fed beef is leaner than "regular" beef, so be careful not to overcook).
- If you have room, heat an iron skillet on the grill too (or use a regular stove indoors).
- Chop garlic into small pieces.
- Add about one teaspoon of olive oil to iron skillet and add chopped garlic.
- Add washed spinach to the pan and gently toss.
- Cook about 3 minutes, or until just wilted.
- Add sliced cheese to burger to melt.
- Cook turkey bacon until heated through.
- Place all ingredients (less spinach) on portabella "bun" and serve with a side of spinach.

Estimated Calories: 350

Want to see Chris cook up this tasty dish? Click here to watch his video.

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.