The Weight Weight Watch Watchers ers diet diet is a classica classicall low-calo low-calorie, rie, healt healthily hily-bala -balance nced d diet. You can eat anything you like in moderation, as long as you follow the food pyramid guidelines, with half of your energy coming from slowrelease carbs, a third from protein and a sixth from fats. Sample day's food: Breakfast: 1 egg 1 slice of wholemeal wholemeal toast with low-fat spread 1 piece of fruit Tea or or coffee coffee Lunch and Dinner: Crudites or salad, with 2 teaspoons of vinaigrette, or soup Lean meat, fish or two eggs Cooked vegetables and/or small quantity of carbohydrates Dessert: fresh fruit or low-fat yoghurt Water Optional: 1 glass of wine a day Snack: Cheese and biscuits, fruit A very well-balanced diet, with reduced calorie intake, like the Mediterranean diet, this is a healthy option which will do you good. The diet is harder to follow alone and weight loss is quite slow. Don't give up, it may take several months ot get down to your target weight. Life expectancy in most Mediterranean countries is longer than almost anywhere else in the world, especially on Crete, where scientists recently discovered that the population owes owes its longevity not to lifestyle, but to diet. This is more of an eating plan than a diet, which will leave you full of energy and joie de vivre! The main main princip principle le behind behind the diet, is a redu reductio ction n of porti portion on size, size, and and to stop eating when you feel full. Eating slowly will help your body make the distinction between hungry and full, and the resulting drop in calorie intake will see the kilos drop off. It is also important to choose 'good' 'good' fats - vegetable, vegetable, especially olive oils are better than animal fats for instance, so cut back on butter, creme fraiche, sausages, hams and charcuterie and fatty cheese. Example meal: Starter: tomatoes and fresh basil Main course: pasts with fresh f resh tomato and spinach sauce Dessert: fruit salad from in-season fruit Drinks: water and a glass of red wine
A diet rich in nutrients and fresh ingredients will do British junkfood addicts plenty of good. It has been tested over generations and is proven to contribute to general good health and wellbeing, and help keeps the pounds from piling back on afterwards. This is great great diet diet for for foodies, foodies, its tasty tasty dishe dishes s don't don't need need to be weigh weighed ed to the nearest milligram. This can be hard hard to follow follow if you you eat eat out regularl regularly, y, and and expen expensive sive if if you don't have a market nearby where you can pick up good-quality fruit and vegetables. vegetables. If you have a lot of weight to lose, this is not the best diet to go for. Finally, if you don't keep a sharp eye on your calorie intake, you won't lose much weight. But don't forget, that the diet will make you much healthier! This food combinin combining g diet diet was develop developed ed by French French nutri nutrition tionist ist Michel Michel Montignac. Main idea: To cut cut out out food food with a high high glycae glycaemic mic index index rating, rating, like like potato potatoes, es, carrot carrots s and beetroot, which convert very quickly into sugar in the body, casuing overeating and weight gain in the long run. How the diet works: Certain food combinations are not allowed, such as fats and sugars, or animal protein and carbohydrates - so say goodbye to steak and chips! Sugars are only allowed two or three times a week, but fats and proteins can be eaten as often as you like, as long as they are eaten on their own. Fruit can be eaten between meals and cereals and pulses must be unprocessed, to keep the GI rating down. Sample day's food: Breakfast: -Fruit -Wholemeal bread with low-fat margarine -Decaffinated coffee -Skimmed milk Lunch: -Avocado with vinaigrette -Steak with green beans -Cheese -Still mineral water Dinner : -Salad or vegetable soup, without carbs like croutons or noodles. -Mushroom omelette
-Green salad -Fat-free fromage frais or yoghurt A very effective diet, which will not cause you to put the weight back on too quickly afterwards. It's very easy-to-follow, which makes it perfect for busy people who are looking for a diet which won't take over their lives. A little too high in fat to be healthy in the long term, which could weaken the cardio-vascular system. Low in carbs and sugars, which will leave you tired.
Dal with Spinach Preparation time: 10 minutes * Cooking time: 25 minutes * Serves 8. Ingred Ingredien ients ts How How to? to? • ¾ teac teacu up uncooke ooked d moong dal or masoo soor dal dal • 1 chopped onion • 1 teaspoon cumin seeds • 1 teacup chopped spinach • 2 teaspoons amchur powder • 1 chopped tomato • ½ teaspoon turmeric powder • 4 teaspoons oil • Salt to taste To be be ground ground into a paste paste • 6 cloves garlic • 3 gr green chilies • 25 mm. piece of ginger 1. Cook the dal in 3 teacups of water. 2. Heat Heat the the oil, oil, add add the the oni onion on and and cum cumin in see seeds ds and and fry for for 2 min minut utes es.. 3. Add Add the the cook cooked ed dal, dal, the the spi spina nach ch,, amc amchu hurr pow powde der, r, tom tomat ato, o, turmeric powder, paste and salt and boil for 5 minutes. * Serve hot. Health Information: This recipe of dal enriched with spinach is a very good source of protein. The garlic used for flavouring is known for its medicinal properties and acts as an antibacterial agent. Per Serving: Calories 90 90 * Protein 5g * Carbohydrates 12g * Fat 2.9g Brinjal Bhurta Preparation time: 5 minutes * Cooking time: 15 minutes * Serves 4. Ingred Ingredien ients ts How How to? to? • ½ kg. large round brinjals
• 1 chopped onion • 1 teaspoon fine inely chopped green chilli • 1 chopped tomato • 2 teaspoons oil • Salt to taste1. e1. Grill the brinjals on a fire until they become black in colour. Remove the skin and mesh thoroughly. 2. Heat the the oil oil and fr fry th the on onion ion fo for ½ minu inute. te. 3. Add Add the the green reen chil chilli li and and fry fry aga again in for for a few few seco second nds. s. 4. Add Add the the tom tomato ato and and fry fry agai again n for for 2 minut inutes es.. 5. Add th the me meshed br brinjals an and sa salt. * Serve hot. Variation: BHURTA SALAD Add ½ teacup beaten fresh curds, and a pinch of sugar to the above mixture. Serve cold as a salad. Health Information: Information: A light dish for the brinjal lover. Rich in vitamins and minerals. Per Serving: Calories 69 * Protein 2g * Carbohydrates 10g * Fat 2.8g Tomato Tomato and and Cauli Cauliflowe flowerr Curry Curry Preparation time: 10 minutes * Cooking time: 30 minutes * Makes 6 cups. Ingred Ingredien ients ts How How to? to? • ½ kg. Tomatoes • ¼ kg. Cauliflower • 4 teaspoons gr gram flour (besan) • 10 guar or clust luste ered red beans, cut cut into nto piece ieces s • 10 okr okra a (la (lad dies’ ies’ fin fingers), rs), cut in into big big pie piec ces • 2 tab tablesp lespo oons slic sliced ed white ite pump umpkin kin (lau (lauki ki)) • 2 sl s lit green chilies • ½ teaspoon mustard seeds • ½ teaspo spoon cumin seeds a pinch asafe safettida • 2 te teaspoons oil • Salt to taste1. e1. Cook the tomatoes and cauliflower in 6 teacups of water until soft. Blend in a mixer. 2. Mix Mix the the gra gram m flou flourr with with ¼ tea teacu cup p of of wate waterr and and add add to the the mix mixtu ture re.. 3. Add Add the the rem remaini aining ng veg veget etab able les, s, gre green en chi chili lies es,, chili chili pow powde derr and and salt salt and boil for 15 minutes. 4. Heat Heat the the oil oil and and fry fry the the mus musta tard rd seed seeds s and and cum cumin in see seeds ds unt until il the they y crackle. Add the asafetida. 5. Add Add to to the the mixtu ixture re and and bo boil agai again n for for 5 minut inutes es.. * Serve hot. Health Information: Rich in fibre, this recipe contains pumpkin and guar which add to the nutrient value. Guar has the effect of reducing blood sugar and may be used as an additive to flour for diabetics. Per Serving: Calories 67 * Protein 3g * Carbohydrates 10g * Fat 2.4g
Spicy Spinach Dumplings Preparation Time: 10 minutes * Cooking Time: 10 minutes * Makes 10 pieces Ingred Ingredien ients ts How How to ? • 2 teacups finely chopped spinach • 1 chopped green chili • 1 tablespoon gram flour (besan) • 2 teaspoons whole wheat flour • 2 te teaspoons fr fresh cu curds (o (optional) • A pinch asafoetida • A pinch sugar • 1 teaspoon oil • Salt to taste 1. Mix all the ingredients, using curds if the mixture is too dry for shaping 2. Shape into small fl flat rounds 3. Stea Steam m the the rou round nds s in in a cook cooker er for for 5 to 7 minut inutes es * Serve Hot Health Information: A light , vitamin rich snack for spinach lovers made using the calorie reducing steaming technique. Per Paratha: Calories: 17 * Protein: 1g * Carbohydrates: 2g * Fat: 0.6g Paneer Methi Palak Preparation time: 10 minutes * Cooking time: 20 minutes * Serves 5. Ingred Ingredien ients ts How How to? to? • 1 teacups chopped spinach • 1 te teacup acup fres fresh h fen fenugre ugreek ek (met (methi hi)) leav leave es a pin pinch ch soda soda bi-c bi-car arb b • 25 mm. piece of ginger • 1 chopped onion • 3 chopped green chilies • 100 grams sliced paneer • 3 teaspoons oil • Salt to taste1. e1. Chop the spinach and fenugreek leaves finely. 2. Add Add 2 teas teaspo poon ons s of of wat water er and and the the sod soda a bibi-ca carb rb and and coo cook k on on a slow flame until soft. 3. When When cook cooked ed,, dra drain in out out the the wate waterr a and nd blen blend d the the leav leaves es in a liquidizer. 4. Chop the ginger finely. 5. Heat the the oil oil and fr fry th the on onion ion fo for 1 min minu ute. te. 6. Add Add the the gre green en chili chilies es and and ging ginger er and and fry fry aga again in for for a few few seco second nds. s. 7. Add the the blen lended le leaves, ves, panee neer an and sa salt. lt.
* Serve hot Health Information: Green leafy vegetables contain Vitamins A and C and iron and form an important part of a balanced diet. The paneer provides high quality protein. Per Serving: Calories 88 88 * Protein 9g * Carbohydrates 6.5g * Fat 3.6g Baked Stuffed Tomatoes Preparation time: 10 minutes *Cooking time : 25 minutes * Serves Serv es 12. Ingred Ingredien ients ts How How to? to? • 12 medium tomatoes • 150 grams crumbled paneer • 2 tea teacu cups ps cho chopp pped ed mixed ixed boil boiled ed vege vegeta tabl bles es (Fre (Frenc nch h be beans, ans, carrots, cauliflower, green peas) • 1 chopped onion • 2 chopped green chillies • 2 teaspoons oil • Salt to taste 1. Cut out the tops of the tomatoes and scoop out the centres. Keep aside the scooped portion. 2. Heat the the oil oil and fr fry th the on onion ion fo for 1 min minu ute. te. 3. Add Add the the green reen chil chilie ies s and and fry fry aga again in for for 1/2 1/2 minut inute. e. 4. Add Add the the veg veget etab able les, s, pan panee eer, r, sal saltt and and scoo scoope ped d toma tomato to por porti tion on and and cook for 2 minutes. 5. Fill Fill the the tom tomat atoe oes s wit with h the the mixt mixtur ure e and and bake bake in a hot hot oven oven at 200 200 deg C for 20 minutes. * Serve hot Health Information: A colourful and nutritious dish which is rich in vitamins, amino acids and fibre. Per Serving: * Calories 58 * Protein 5g * Carbohydrates 7g * Fat 1.2g Baked Paneer in Spinach with Tomato Gravy Preparation time: 20 minutes * Cooking time: 30 minutes * Serves 8. Ingred Ingredien ients ts How How to? to? For the spinach • 6 teacups chopped spinach • 1 chopped onion • 2 teaspoons plain flour • 3 chopped green chilies • 2 teaspoons oil • salt to taste Other ingredients • 200 grams paneer chopped • 2 tea teacu cups ps cho chopp pped ed mixed ixed boil boiled ed vege vegeta tabl bles es (Fre (Frenc nch h be beans, ans, carrots, cauliflower) • 1 teacup tomato gravy • salt to taste For the spinach
1. Cook Co ok the the spin spinac ach h with witho out addi adding ng any any water ater.. 2. When hen cooke ked d, ble blen nd in a liq liquidiz idize er. 3. Heat the the oil oil and fr fry th the on onion ion fo for ½ minu inute. te. 4. Add the the flo flour an and fry fry again ain fo for ½ minu inute. te. 5. Add Add the the gree green n chi chili lies es,, spin spinac ach h and and salt salt and and coo cook k for for 1 minu minute te.. How to proceed ? 1. Mix Mix the the spi spina nach ch with with the the pane paneer er,, vege vegeta tabl bles es and and salt salt and and spre spread ad in a baking dish. 2. Pour th the to tomato gr gravy on on top. 3. If you you like like,, gra grate te a lit littl tle e of of the the pan panee eerr and and spri sprink nkle le on top. top. 4. Bake Bake in a ho hot ove oven n at at 200 200 deg deg C for for 10 10 min minut utes es.. * Serve hot. Health Information: An excellent combination of a dairy product (which provides proteins) with green and starchy vegetables which supply iron, vitamins, minerals and complete carbohydrates. Per Serving: * Calories 108 * Protein 11g * Carbohydrates 12g * Fat 2.5g Cabbage Rolls Preparation time : 15 15 minutes * Cooking time : 30 minutes Ingred Ingredien ients ts How How to? to? • 10 to 15 large cabbage leaves • 2 tea teacu cups ps fin finel ely y cho chopp pped ed mixed ixed boil boiled ed veget egetab able les s ( car carro rots ts,, French beans, cauliflower, green peas) • 1 finely chopped onion • 2 chopped green chilies • 1 teacup tomato gravy • 50 grams paneer • 1 tablespoon oil • salt and pepper to taste 1. Cook the cabbage leaves in salted water for 1 minute. Drain thoroughly. 2. Heat Heat the the oil oil and and fry fry the the oni onion on for for a few few sec seco onds. nds. 3. Add Add the the green reen chil chilie ies s and and fry fry agai again n for for a few few sec seco onds. nds. 4. Add the vegetab tables, les, salt alt and and pepper. 5. Plac Place e a litt little le veg veget etab able le mix mixtu ture re on on eac each h cab cabba bage ge leaf leaf and and spre spread ad a little tomato gravy on top. 6. Roll Roll up ea each ch leaf leaf and and arra arrang nge e on on a grea grease sed d bak bakin ing g dis dish. h. 7. Boil Boil the the bal balan ance ce tom tomat ato o grav gravy y and and pour pour ove overr the the roll rolls. s. Spr Sprin inkl kle e the the paneer on top. * Serve immediately. If you like, use grated cooking cheese instead of the paneer and bake in a hot oven at 225 deg C for 10 minutes before serving. Variation: CABBAGE ROLLS IN WHITE SAUCE : Instead of tomato gravy, use 11/2 teacups of white sauce, and bake before serving. Health Information : A recipe which uses a low-calories vegetable like cabbage and yet gives Mediterranean flavour. It provides more than half of a teenager’s daily requirement of Vitamins A, C and K.
Per Serving: * Calories 130 * Protein 7g * Carbohydrates 14g * Fat 5.5g Vegetable Florentine Preparation time : 15 minutes * Cooking time : 35 minutes minutes * Serves 8 Ingred Ingredien ients ts How How to? to? For the spinach • 10 teac teacup ups s fin finel ely y cho chopped pped spin spinac ach h 1 chop choppe ped d onio onion n • 2 te teaspoons pl plain fl flour (o (optional) • 2 chopped green chilies • 2 teaspoons skim milk powder • A pinch soda bi-carb • 2 teaspoons oil • salt and pepper to taste For the vegetables • 2 tea teacu cups ps cho chopp pped ed mixed ixed boil boiled ed vege vegeta tabl bles es (Fre (Frenc nch h be beans, ans, carrots, cauliflower, green peas) • 2 teacups white sauce • salt and pepper to taste For baking • 2 tabl tables espo poo ons grat grated ed coo cooking king chee cheese se Forr the Fo the spin spinac ach h 1. Add Add the the sod soda a bi-c bi-car arb b and and 2 tea teasp spoo oons ns of of wate waterr to the the spin spinac ach h and and cook until soft. 2. Drai Drain n out out the the liq liqui uid d and and blen blend d the the soli solids ds in a liq liqui uidi dize zer. r. 3. Heat Heat the the oil oil and and fry fry the the onio onion, n, flour flour and and gre green en chil chilie ies s for for ½ minutes. 4. Add Add 3 teas teaspo poon ons s of of wat water er to the the ski skim m mil milk k pow powde derr and and mix mix wel well. l. Add to the onion green chili mixture. 5. Add Add the the spi spina nach ch mixt mixtur ure, e, sal saltt and and pep peppe perr and and coo cook k for for 1 min minut ute. e. For the vegetables 1. To the the whi white te sau sauce ce,, add add the the veg veget etab able les, s, sal saltt and and pep peppe per. r. Mix Mix wel well. l. How to proceed ? 1. Spre Spread ad the the spin spinac ach h mix mixtu ture re on on a gre grease ased d bak bakin ing g dis dish h and and cov cover er with the vegetable mixture. 2. Spri Sprink nkle le the the gra grate ted d cook cookin ing g che chees ese e on on top top and and bak bake e in in a hot hot oven oven at 225 deg C for about 20 minutes. * Serve hot. Health Information:This filling dish is enriched with spinach which provides iron, calcium and folic acid. Per Serving: * Calories 101 * Protein 7g * Carbohydrates 13g * Fat 2.5g Corn stuffed Potato Preparation time : 10 Minutes *Cooking time : 50 Minutes * serves 6. Ingred Ingredien ients ts How How to? to? • 6 large tomatoes For the corn filling
• 1 teacup cooked corn • 1 small onion, finely chopped • 1 finely chopped green chili • 1 chopped tomato • 2 teaspoons butter • Salt and pepper to taste For the potatoes 1. Brush the potatoes wi with oil. 2. Wrap Wr ap in alum alumin inum um foil foil and and bake bake in a hot hot oven oven at 200 200 deg deg C til tilll tender ( about 30 minutes). 3. Cool an and sp split ho horizontally. 4. Scoo Scoop p the the pota potato to hal halve ves s little little so tha thatt a slig slight ht dep depre ressi ssion on is form formed ed for the filling. For the corn filling 1. Heat Heat the the but butte terr a and nd fry fry the the onio onion n fo for ½ minut inute. e. 2. Add Add the the green reen chil chilii and and fry fry ag again ain fo for a few few sec seco onds. nds. 3. Add Add the the corn corn,, toma tomato to,, salt salt and and pep peppe perr and and cook cook for for 1 minu minute te.. How to proceed? 1. Fill Fill eac each h pota potato to hal halff with with the the fil filli ling ng (th (the e quan quanti titi ties es of of the the fill fillin ing g are are given for six potatoes and should be adjusted as required). 2. Gril Gr illl unde underr and and over over befo before re ser servi ving ng.. Alte Altern rnat ativ ivel ely, y, bak bake e in a hot hot oven at200 deg C for 10 minute. *Serve hot. Variation: Potato stuffed with curd cheese dip Use 1-1/2recipes of curd cheese dip, in place of the corn stuffing and proceed in same way. Health Information: Potatoes are wrongly thought of as being fattening. Actually, besides being high in fibre, f ibre, potatoes are rich in many vitamins, minerals and complex carbohydrates. They should be baked or boiled to make nutritious and filling meal. It is only when they are fried however ( as in the case of French fries) that the calorie content goes up substantially up to as much as three times. Per Serving: * Calories 136 * Protein 3g * Carbohydrates 29g * Fat 1.5g Chinese Stir Fried Vegetables Preparation time : 30 minutes * Cooking time : 10 minutes * Makes 1meal Ingred Ingredien ients ts How How to? to? • 1 sliced onion • 2 chopped spring onions • 1 teacup shredded cabbage • ½ sliced capsicum • 1 sliced tomato • 2 tables lespoons co coarsel sely gr grated carrots • 2 tablespoons bean sprouts • a pinch baking powder • a pinch citric acid • 2 teaspoons soya sauce
• 2 teaspoons gi ginger water • 1 teaspoon chili garlic paste • 2 teaspoons ch chilies in vinegar • 1 tablespoon oil • Salt to taste To serve serve • 2 bread slices 1. Heat the oil on a large tawa (griddle) on a high flame. 2. Add Add the the oni onion on,, vege vegeta tabl bles es,, baki baking ng powd powder er and and citr citric ic aci acid d and and stir stir for a while. 3. Add Add the the soya soya sauc sauce, e, ging ginger er wate water, r, chi chili li gar garli lic c pas paste te,, chi chilie lies s in in vinegar and salt and mix well. * Serve hot with bread slices. For the ginger water • Grat Gr ate e 12m 12mm m pie piece ce of ginge inger, r, add add ¼ teac teacup up of wat wate er a and nd ke keep ep aside for 1/2 hour. For the chili garlic paste • Grin Gr ind d 5 to 6 gar garli lic c clo clove ves s wit with h 5 red red chi chili lies es and and 1/4 1/4 teac teacup up of water. For the the chilies in vinegar • Cut Cut 3 to 4 gre green en chil chilie ies s and and add add to 1/2 1/2 tea teacu cup p of white hite vine vineg gar Health Information: A complete, nutritionally balanced meal which is rich in all the food f ood groups. groups. Stir-frying is a nutrient saving technique technique . Being very fast, it does not introduce as much fat as ordinary frying does and is therefore a superior cooking technique. Per Serving: * Calories 388 * Protein 11g * Carbohydrates 48g * Fat 15g Baked Paneer in Spinach with Tomato Gravy Preparation time: 20 minutes * Cooking time: 30 minutes * Serves 8. Ingred Ingredien ients ts How How to? to? For the spinach • 6 teacups chopped spinach • 1 chopped onion • 2 teaspoons plain flour • 3 chopped green chilies • 2 teaspoons oil • salt to taste Other ingredients • 200 grams paneer chopped • 2 tea teacu cups ps cho chopp pped ed mixed ixed boil boiled ed vege vegeta tabl bles es (Fre (Frenc nch h be beans, ans, carrots, cauliflower) • 1 teacup tomato gravy • salt to taste For the spinach 1. Cook Co ok the the spin spinac ach h with witho out addi adding ng any any water ater.. 2. When hen cooke ked d, ble blen nd in a liq liquidiz idize er.
3. Heat the the oil oil and fr fry th the on onion ion fo for ½ minu inute. te. 4. Add the the flo flour an and fry fry again ain fo for ½ minu inute. te. 5. Add Add the the gree green n chi chili lies es,, spin spinac ach h and and salt salt and and coo cook k for for 1 minu minute te.. How to proceed ? 1. Mix Mix the the spi spina nach ch with with the the pane paneer er,, vege vegeta tabl bles es and and salt salt and and spre spread ad in a baking dish. 2. Pour th the to tomato gr gravy on on top. 3. If you you like like,, gra grate te a lit littl tle e of of the the pan panee eerr and and spri sprink nkle le on top. top. 4. Bake Bake in a ho hot ove oven n at at 200 200 deg deg C for for 10 10 min minut utes es.. * Serve hot. Health Information: An excellent combination of a dairy product (which provides proteins) with green and starchy vegetables which supply iron, vitamins, minerals and complete carbohydrates. Per Serving: * Calories 108 * Protein 11g * Carbohydrates 12g * Fat 2.5g Hi to all,Thanks for the feedback and i'm giving a brief plan which you can easily follow if you are staying s taying outside india where where you can get skim milk which is a bit difficult in india.But as of my knowledge knowledge in india we have skim milk poweder which can be substuited for regular milk usgae. Note: This is not exactly a diet,but modifying your food habits. As we all know indian meal consists of variour boiled lentils,and veggies which is a boon for us and also mild spices can be used. Diet plan: Follow this plan for 21 days no matter what and see the results,if they are encouraging i'm sure you will continue if not no harm i gaurentee you will not put on weight. 1.Quit eating milk and its productsbut u can replace with skim(fat free milk) 2.quit eating oils,ghee,eggs,meat oils,ghee,eggs,meat fish etc... 3.Reduce amount amount of sugar and caffaine(use caffine free coffe and tea)and salt. 4.Quit banans(i don't know some people say it wont harm but i quit it my self) 5.eat boiled rice with dal and all kinds of veggies only at nite during day eat sandwich made with wheat bread and veggies of your choice,drink tea and coffee as many times as u want but skim milk. 6.eat lots of celery(a veggie found in usa may be other countries),cucumber,tamato,lettuce,carrots,cabbage,spinch,green beans etc..in unlimited quantites. quantites. Reciepe for easy dal which eat a lot: In a pressure cooker add dal(like toovar,moong or mixed add haldi,jeera and now add veggies like carrots,beans,potato,spinach,green
peas,ginger and any more of your choice and put lot of water and cook on low flame till dal is done.Now add salt and lime juice you can eat this with rice or like a soup your wish its filling and satisfying. every day plan:(u can alter according to ur needs) 1.Breakfast tea or coffee with bread toast with out any oil or fat.fruits of ur choice. 2.If ur hungry go and make a sandwich with wheat bread and eat. 3.again eat a sandwich if ur hungry i don't perticularly say lunch u can eat when ever.Munch on lots and lots and lots of celery,cucumbers,and lettuce when ever possible. 4.For dinner eat dal,rice,buttermilk fat free. (u can eat dalia(cracked wheat with veggies in it too)). Make changes accordingly and stick to it very srtictley,ur doing it for ur self there is no fine if u do it wrong but think its u who will pay for it so don't starve there is lot of food to fill stomach which is fat free ,sugar free and healthy look for them around u will find them. Eating this way which i made compatiable for my lifestyle i lost from 170lb to 135lb. I did not hurry but carefully planed it and saw the results give some time to loose its not instant.You all can do it who ever want to just study ur eating habits no need to write down what all u eat just use ur senses.Good luck. And i will soon add more reciepes which are indian and fat free.I'm from south india so idly's also help me fill but not more than 2 in a day.(: I need to go now my babay is up from sleep. Bye. I can help you more if u need. Date: 2005-09-21 Name: Sakhi Subject: more info Forgot to mention few other things
-- I drink 2-3 cups of green tea daily -- i wrote 30 min of walking, but actually i meant 30 min of cardio. I varied between elliptical/walking --Except the diet i mentioned, i dont eat anything else, except 1 low fat carrot cake on sunday s unday as a treat. --If i crave for sweet, red grapes and watermelon works the best.
Top Date: 2005-09-21 Name: Sakhi Subject: Diet tips Hello friends,
I have lost 29 pounds in last 5-6 months following simple diet tips. Being indian, i couldnt follow any market diets and had to find something that helps me lose. I am located in US so few things are not available in india, but one can find substitutes. Here is what i follow: 8:45 am: Morning: 1 cup skim milk with 1/2 packet quaker oats regular flavour oatmeal + 1/2 cup total whole wheat cereal + 1/2 tsp grounded flax seed 11am: Mid -morning If i am hungry i take -- 1/2 cup coffee, with 1/2 cup skim milk OR --1/2 cup fresh fruit juice OR --1 fresh fruit 12:15 pm: Lunch -- 3/4 no ghee thin chapatis -- 1 cup moong/chana/veggie (Please note, i cook my veggie for 2 people/ 3 days and i use 1/2 tsp oil for all of that. Whereever Whereever there is need for oil, i substitute with water ,using minimum oil) -- 1/2 cup fat free yogurt -- around 15 red grapes (this lunch really fills me up_ 2 pm : 5-6 almonds 4pm:
1/2 cantaloupe OR 20 strawberries OR 1 full papaya 6 pm: 1 whole grain toasted wheat bread (100 calories) 8 pm: 1 veggie burger/ 1 whole grain bread/spinach/ and 1 plate raw boiled veggies Done. Please note , i try to add 30 minutes of walking to my daily routine. hope this helps,
Chicken Paprikash A lower in calorie twist on the traditional Hungarian favorite. Half hour start to finish, serve with buttered egg noodles. 4 (4 ounce) boneless chicken breasts, patties 2 tablespoons tablespoons flour 2 teaspoons sweet Hungarian paprika, divided 1/4 teaspoon ground ground black pepper 1 tablespoon butter 1/4 cup finely chopped onions 1/4 cup chicken broth 1/2 cup light sour cream Combine flour, 1 teaspoon paprika and black pepper in large resealable plastic bag. Add chicken pieces; shake to coat. Remove from bag and shake off excess flour. Melt butter in a large skillet over medium heat. Add chicken; brown 4 to 5 minutes per side or until chicken is tender. Remove from skillet. Add onion; cook until tender. Reduce heat to low. Stir in chicken broth, sour cream and remaining paprika; mix well. Cook until just heated through. Nutrition Facts Calculated for 1 serving (62g) Recipe makes 4 servings Calories 312 Calories from Fat 135 (43%) Total Total Fat 15.0g 15.0g 23% 23%
