There is a new diet book every week. If they were working we would not have the obesity problem we are having today. Lifestyle changes are long term changes in diet and exercise that meet your goals? What have you tried?

If you love chocolate peanut butter cups, this smoothie will become a healthy staple in your home. Ingredients 1 cup fat-free chocolate milk or low-fat chocolate soy milk 1 ripe banana 1 tablespoon peanut butter 4 to 6 ice cubes Directions Combine all the ingredients in a blender or a food processor; blend until smooth. Nutrition Information Serving size: 1 smoothie Calories: 330; Total Fat: 13g; Saturated Fat: 2.5g; Cholesterol: 0mg; Sodium: 180mg; Total Carbohydrate: 44g; Dietary Fiber: 4g; Protein: 15g

In Mexico, thinly-sliced jicama (pronounced HEE-kah-mah) sprinkled with fresh lime juice and salt, makes a quick, crisp, finger-food snack, and a great inspiration for this refreshing main dish salad. Marinated with south-of-the-border flavors, jicama, cucumber and bell pepper, tossed with shrimp — a seafood favorite from the Gulf coast — transforms into a colorful, nutrient-rich main dish salad. Ingredients 1 small jicama (about ¾ pound), peeled, cut in 2-inch matchsticks 1 small unwaxed cucumber, unpeeled, halved lengthwise, seeds removed, thinly sliced ½ medium red bell pepper, seeds removed, cut in 2-inch matchsticks ½ small red onion, thinly sliced ¼ cup finely-chopped fresh cilantro or parsley leaves 1½ pound large or jumbo shrimp, steamed, peeled (deveined, if desired) 8 cups shredded leaf lettuce Lime wedges, for garnish Dressing Juice from 2 limes 1 tablespoon honey 1 teaspoon lime peel, grated 1 clove garlic, minced ¼ teaspoon red pepper flakes Salt to taste ¼ cup canola oil Directions Combine the jicama, cucumber, bell pepper, onion and cilantro or parsley in a medium bowl; gently mix. Add the shrimp. To make the dressing, combine the lime juice, honey, lime peel, garlic, red pepper flakes and salt in a small bowl; mix together. Add the oil; whisk well to blend the ingredients. Pour the dressing over the vegetable-shrimp mixture; toss gently to coat the ingredients. Cover. Refrigerate for 1 to 2 hours to marinate and blend the flavors. Arrange the salad over lettuce. Garnish with lime wedges. Nutrition Information Serves 8 Calories: 260; Calories from fat: 100; Total fat: 11g; Saturated fat: 1g; Trans fat: 0g; Cholesterol: 170mg; Sodium: 200mg; Total carbohydrate: 16g; Dietary fiber: 5g; Sugars: 7g; Protein: 25g