How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it: a simple way to lose weight and be healthier. Welcome to Abel Pacheco Cuernavaca Morelos who is now Following.
Last week, in a fit of enthusiasm, you made some New Year’s resolutions. Have you kept them so far? Most of us don’t — only 16% of people keep the resolutions that they made. So let’s start over… Was one of your goals to eat healthier meals this year? That is a safe, achievable thing to do. What do you mean by ‘more healthy’: Smaller portions? Lower fat? Less red meat? Fewer calories? All of those will lead to healthy outcomes. Here are some tips to make it work for you. #1– Start small. Rather than changing everything at once, try healthy meals one or two days a week, say: Monday and Thursday. #2– Tell lots of people about your goal. Ask them to check in with you periodically as to how the new plan is going. Better yet, get some of your friends to join you. You can check up on each other, even plan and share those healthy meals together. #3– Keep track of your progress. Remember when you were a kid and you looked forward to earning a star on the calendar for doing all your chores? Make note on the calendar of the days that you stuck to your goal. Having that visual can be an incentive to keep you going. #4– Get back on the horse. If you run off the rails, it isn’t the end of the game. Everyone goofs up once in a while. Get back to the plan instead of beating yourself up and thinking you are a loser. If healthy eating is your goal, I’ll help you by providing recipes twice a week, every week via this blog. Can’t hurt to try, can it? Now is the time.
These meals are delicious and easy to prepare. Plan your meals ahead of time and have the ingredients on hand. Prep ingredients the night before so that everything goes smoothly.
Parmesan-Chive Bake: 138 calories 7 g fat 2 g fiber 9.6 g protein 1 g carbs 112.6 mg Calcium NB: The food values given above are for the egg bake and fruit only, not the optional beverages. PB GF While I was away for 10 days, Dear Husband invented this breakfast to take advantage of the fresh chives in the garden. Clever man.
One 2-oz egg 1 Tbsp Parmesan cheese, grated 1 Tbsp fresh chives, chopped 1.5 tsp reduced-fat ricotta cheese 1 oz kiwi fruit Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]
First set the toaster oven to 350 F. Dear Husband is the one who prepares the breakfasts. He says to start the coffee next and then to prepare the smoothie. Spritz an oven-proof dish with oil or non-stick spray. Whisk the egg with the cheeses and chives and pour into the dish. Bake in the toaster oven at 350 F. for 12-15 minutes, depending on how you like your eggs. Prepare the kiwi fruit, pour the beverages and have an easy day.
Greens, Garlic, & Beans: 265 calories 6.6 g fat 12.6 g fiber 9.4 g protein 40 g carbs 95 mg Calcium PB GF Kay Chun, writing in the New York Times, inspired this recipe. It is very good.
|2 servings||Heat oven to 350 degrees.|
|2 tsp olive oil |
3 garlic cloves, thinly sliced
1 large oregano sprig
|In an oven-safe pot, combine these and heat over med until garlic is fragrant but not browned, ~1 min.|
|3 oz/4 cups collards- kale-Swiss chard- combo|
¼ c water
|Coarsely tear leaves, thinly slice stems. Add water to pan with some greens and stems. Add salt and pepper, and stir until wilted.|
|Kosher salt and black pepper||Add remaining greens and stems in batches, with salt and pepper, stirring until wilted before adding more.|
|1 cup canned beans, ex: kidney or butter beans||Once all greens have been added, stir in shell beans.|
|¼ cup water||Add water and bring to a boil. Cover and bake in oven until greens are tender, ~20 minutes. Discard oregano.|
|1 Tbsp minced shallot |
½ tsp lemon juice
1 Tbsp chopped parsley
|Add shallot, lemon juice and parsley to the pot, and mix well. Season to taste with salt and pepper.|
|3 oz cooked whole-wheat pasta 0R |
½ c cooked brown rice/barley
|Stir into cooked greens.|
|Pinch of red-pepper flakes |
1 Tbsp chopped parsley
|Sprinkle with red-pepper flakes and parsley. Serve warm or at room temp|