We at That's Fit and AOL Health know you've got a lot going on in your lives besides staying in great shape, and we realize that more than just diet and exercise goes into feeling your best every day. That's why we're sharing some of the exciting reporting going on at AOL Health.

We all know that losing weight doesn't mean sticking to a leafy-greens-only diet, but when boredom and plateauing kick in, even cutting 100 calories can seem daunting. This week on AOL Health, we dish out easy ways to shave off 100 calories.

Know how often your peers wash their fresh fruits and veggies? Know how often they should? Or, how about the best time of day to shower? And how often everyone actually does? These recent AOL Health hygiene survey results reveal just how dirty Americans are.

Got six weeks? That's how long the Abs Diet for Women claims it'll take before your body shows the results of its diet program. Find out more about the Abs Diet and what our reviewer had to say.

Photo: Saskei, Flickr

As summer winds down, so does one of my favorite things about the sunny season -- freshly-grown veggies. Sweet, juicy and succulent, you'd be hard pressed to find produce as tasty as this in December, particularly in the part of the world where I live. So let's appreciate them while we can, OK?

The Washington Post recently did just that by celebrating a summertime favorite, fresh corn on the cob. Corn has a bit of a bad reputation, but as it happens, it has some essential nutrients like vitamin B5, vitamin C and folate. An ear of corn is about 100 calories (though obviously that number goes up when you pile on the butter) and -- having both soluble and insoluble fiber-- it acts as a sort of "snow plow" on your digestive system by helping to clean out some of the bad stuff in there. And here's another corn tip: Cooking it increases the antioxidant value, so make sure you eat yours hot.

Of course, corn isn't the only summer veggie that should be making an appearance on your plate this season.

Photo: House of Sims, Flickr

Not only is in-season produce fresher, better tasting and (in some cases) more nutritious, buying produce that's at the peak of its growing season is undeniably cheaper. And, in these tight economic times, every penny that can pinched should be.

Canning fresh produce is a great way to preserve lower-cost produce. But, if you're new to canning, it's important to keep safety measures in mind. Luckily, illnesses (such as botulism) from home-canned products are rare; not because it isn't possible for products to spoil, but because items that have gone to the dark side often show tell-tale signs. And, like anything else, when it comes to home-canned foods -- when in doubt, throw it out. A few tips for safe canning:

• Jars and lids should be cleaned thoroughly before use (boiling them or running them through the dishwasher is sufficient).
• Follow modern instructions. Yes, canning is a time-honored process, but that doesn't mean you should follow the method your great-great grandmother used. Use canning recipes and techniques from reliable sources.
  
• Test the seal. After boiling or baking your canned goods to seal the lid, check it out. Make sure you can securely lift the jar by the top and press down on the lid to make sure it's tightly sealed. If the seal hasn't adhered, most recipes are OK to reprocess immediately. If not, discard the contents of that jar or refrigerate it and enjoy it right away.

Salsas, chutneys, pickled vegetable mixes, fruits -- your options for canning are as limitless as the season's produce. Follow canning recipes closely, keep safety in mind and you'll enjoy your low-cost produce year-round.

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Photo: Watermelon is a sweet summer treat. sxc.hu

Day 3: If you're trying to build a five-a-day habit (or even better, more!), summer is the time to do it. My fridge is overflowing with fresh tasty produce: Lettuce and green onions from the garden, fresh-picked strawberries from the farmers market, melon, every color of pepper, cucumbers -- you get the idea.

An easy place to start is incorporating just one fruit or veggie into every meal or snack. (If you're not a snacker, aim for two servings at every meal.) Today, I ate two small plums with my breakfast smoothie, a whole bunch of carrots and cucumbers with hummus for lunch, and I had a big bowl of fruit salad -- cantaloupe and watermelon -- with my grilled turkey sandwich (also topped with romaine and tomato) for dinner.

I don't like to spend a lot of time at a hot stove in the summer, so these simple meals worked perfectly for me.

Photo: woodleywonderworks/Flickr

Walking around the farmer's market, you might see fresh produce that looks wonderful, yet you don't really know what to do with it. Seasonal cooking is convenient and economical ... what's more, most fruits and vegetables start to lose some of their nutrients, so the fresher they are, the more nutrient-dense they're likely to be. And fresh from the vine (or plant, or dirt, as the case may be) produce just simply tastes great.

Cooking Light has helpful information about selecting and preparing summer produce. Some highlights:

• Eggplant. Look for firm, heavy eggplants with smooth, shiny skin. Eggplant is delicious grilled and is also suitable for stuffing.
• Avocado. A great source of vitamins, minerals and monounsaturated fat, avocados are a great addition to your diet. They're delicious on their own or sliced on sandwiches or salads. Also check out the recipes for chilled avocado soup and chicken/avocado tacos.
• Yellow squash and zucchini. These versatile veggies are perfect additions to a shish-ke-bob. You can also try a yellow squash gratin or adding zucchini to pasta dishes. Cooking Light has many other suggestions as well.

For more ideas, read up on celeriac and be sure to read Bev's post about shopping smart at farmer's markets.

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Celeriac. It's not going to win any beauty contests, but don't let its appearance fool you. Also known as celery root, celeriac is coming into season now and can be used both raw or cooked.

Try mashing boiled celeriac and adding it to casseroles; it's a nutritious and low-calorie way to extend some of your favorite comfort foods. You can also enjoy mashed celeriac in lieu of or mixed in with mashed potatoes -- the flavor is light and pleasant. Or, opt for raw preparations; celeriac is great in cole slaw. You can also slice or cube celeriac for stews and soups, and roasted celeriac makes a great side dish.

Check out this slideshow for some more of spring's nutritional superstars.

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A whittled middle is one of the most sought after status symbols of the day. A great majority of people would trade much of what they have to be in incredible shape, but fortunately, you don't have to.

Earning a killer body with a flat belly doesn't need to be expensive. My favorite part of my recently published book, "The Everything Flat Belly Cookbook" is that it doesn't require readers spend a ton of money to achieve tremendous results. In fact, a lifestyle geared towards becoming leaner should save you tons instead.

Produce is often less expensive than processed foods. Compare bananas at $.59 a pound verus Cheez-It crackers at $4.19 for a 11.5 ounce box. The caloric and nutritional benefits of fruits and veggies also far outweigh that of snack crackers. Annual savings for buying one pound of bananas instead of Cheez-It crackers per week: $187.20.

Alcohol is ridiculously expensive and horrible on your belly. A Margarita can cost you nine bucks and 800 calories per glass. What a rip! Annual savings for ditching one margarita per week: $468.

Lean cuts of meat have less fat and fewer calories and much less of a price tag.

• Prime Rib, 10 oz: Calories, 830 and Fat Grams, 55 -- Price: $19.99
• Choice Sirloin, 10 oz: Calories, 509 and Fat Grams, 28 -- Price: $15.99

Annual savings for buying sirloin instead of prime rib: $208.

Tomorrow is the big day, the one reserved for outpourings of love and affection, sweet surprises and maybe a little chocolate too -- we suggest you go dark on this one. It's also a day for sporting some red. You know, your favorite red sweater, a red scarf, a red ribbon in your hair, red running shoes even.

Ever thought about going red with your fruits and veggies in honor of Valentine's Day? It's a healthy thing to do -- and can be the perfect prep for that big meal you might be sharing with your sweetie once the sun sets.

There are lots of antioxidants in red produce, which means extra protection against all sorts of disease. Can't beat that, so why not show yourself some love this Valentine's Day and throw back some of these super red foods: tomatoes, red peppers, apples, strawberries and raspberries. And let us know in comments what other red foods you might try. Red beans, maybe? How about red cabbage, red wine or watermelon? You tell us.

I've always lived in a large city, and while I sometimes curse the long line-ups, traffic jams and expensive house prices that come with being in the heart of things, I don't know how I'd get by without having everything I need close by, at my disposal. And I didn't really stop to consider how lucky I was until I read this article on how food costs vary widely across Canada, with rural areas paying up to six times what I would pay for some fresh produce.

In fact, according to recent estimates, "47 per cent of Canadians occasionally go without fresh fruit, vegetables, whole grain and dairy products or lean meat or fish because they cost too much. " Yeesh. So nearly half of us can't afford to eat well?

In tough economic times, it's hard to say whether I would still eat bananas if I had to pay $3.54 per lb, rather than $0.59, or if I would be able to splurge on free-range meats and organic snacks over other options. But ultimately, I think it comes down to choice -- I would pinch my pennies to eat fresh produce rather than spend them on junk food. What about you?

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Do you have a few minutes to waste? I know, I know ... you're busy. But everyone deserves a few minutes just to relax, right?

Check out this new game on Shockwave.com. The Wonder-Juice Machine is a fun way to give your brain a little challenge. A minor mental workout like this is a great way to take your mind off of your troubles for a few minutes and relieve a little stress.

As as added perk, the game includes actual recipes for nutritious smoothies that you can try at home. And keep your eye out for the health tips about different fruits and vegetables. Who knew a game could include such handy health advice?

We all know that people tend to use time as a so-called "legitimate" reason to eat poorly. Those people never like me much. Why? Because the excuse is lame and doesn't hold water, and I'm fairly upfront about it. The truth: Bananas are quicker to peel than any package can be opened. Apples don't even need peeling!

Cooked food can also be insanely quick. In fact, I always keep giant bags of various frozen vegetables in my freezer so I can toss them in a bowl and heat them in the microwave in under five minutes. Is it gourmet? Not really. Do I care? Hell no!

What matters most is that we choose fruits, veggies, lean meats and whole grains. Those are a few of the things that are vital not only to weight maintenance, but they support a nourished, energetic and disease-free body. If you are hell-bent on eating poorly than just get on with it. But if you truly want to make fitness happen and change your life, you're going to have to kick excuses to the curb.

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Isn't it amazing how chefs make the cutting and chopping process seem so pretty and perfect? I have often wished I had those skills, but now I do ... cause I watched this video. Tune in and let Wellness Chef Laurie Erickson show you how to do it right. Amazing how simple she makes it seem.

SportsHealthExercise.org is jam packed with tons of amazing fit tips, videos and recipes.

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Monday through Friday, you can find a new Daily Fit Tip on the right-hand side of That's Fit. From nutrition to fitness to weight loss to body image ... the Daily Fit Tip covers it all. I scoured through this year's archives for some of the best tips for securing good health. Take these five tips into the New Year for a healthy, happy and fit 2009.

Kids learn a lot in school. My fifth grader is learning algebra and geometry, which is fine now but I'm a little leery of the math lessons he'll have in high school -- at some point he's going to surpass my knowledge completely. So with all that reading, writing and arithmetic, why not learn good nutrition habits as well?

Many schools are starting to restrict sugary and fatty snacks. And students' nutrition habits are modestly improving as a result. Over 10,000 fifth graders at schools with restricted snacks were surveyed and they reported a three percent increase in fruit and vegetable consumption.

As a parent, I strongly believe my child's nutrition habits are learned at home. But when good nutrition habits are modeled and supported at school as well, it's a win-win situation. Now if I could only convince my son's school to stop serving those molded chunks of who-knows-what they try to pass off as chicken nuggets.

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Chef Gordon Ramsay is picking on Prince Charles, condemning some of the prince's line of organic produce. Boring, he calls it. And processed too.

Did you even know Prince Charles has a line of organic produce? Sure enough. The 59-year-old established a company called Duchy Originals to market a variety of organic foods, including produce, oatmeal crackers and meat. Sounds yummy to me. But Ramsay says, "When I looked at his Duchy food I was gobsmacked, amazed, dumbfounded at what I discovered." Who is this guy to criticize another man's fruits and veggies? He's apparently the police of all things salty and sugary.

Ramsay claims he discovered a lot of sodium and sugar in Charlie's goods -- and high prices too. But the folks with Duchy Originals say they are proud of their top-quality goods, which are made from wholesome, natural ingredients.

Want to learn more about the prince's produce and make your own call? Get the scoop right here. And quick: Hide your salt and sugar -- you don't want to be the next one to gobsmack the Chef, do you?

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