|
COMPOSE YOUR PLATES WITH APPROPRIATE PORTIONS OF PROTEINS & CARBS
--PLATE EVERYTHING, INCLUDING SNACKS...PORTION CONTROL. you may overindulge if more than a portion is in front of you. do not serve family-style or your will want to finish off the serving bowls.
--STOCK YOUR FRIDGE WITH LONG-LASTING HELTHY FOODS. e.g. carrots, red cabbage, apples, bell pepper, romaine lettuce. “I get nervous if I don’t have a vegetable available to put on my plate,” says Martha Rose Shulman, author of The Very Best of Recipes for Health .
--KNOW YOURSELF & PLAN MEALS ACCORDINGLY. plan for pitfalls that are typical for you. if you mostly have used the microwave, then do not select foods that require a lot of prep. if you love sit-down meals, many little snacks/meals may not be for you
--SLIGHT CHANGES DON'T FEEL LIKE SACRIFICES, BUT BIG CHANGES DO.
--PUT THE SAME CARE INTO VEGETABLE RECIPES THAT YOU DO WITH MEATS. plain steamed broccoli is not as yummy as broccoli with melted cheese
--PILE ON VEGGIES. "People tend to eat the same weight of food, not the same number of calories, over the course of a day, says Barbara Rolls, a professor of nutritional sciences at Pennsylvania State University, in University Park. By adding water-rich vegetables and fruits and substituting leaner cuts of meat in a recipe, you can create lower-calorie, healthier meals--and trick yourself into thinking you're eating as much as you always have".
Diet Calendar Entry for 08 February 2011:
|
1760 kcal
|
Fat: 33.26g | Prot: 53.12g | Carb: 36.24g.
Breakfast: trader joe's hot italian sausage, egg. Dinner: Trader Joe's fat free balsamic vinaigrette, salad, chicken. Snacks/Other: sauvingnon blanc wine . more...
|
|