Full Slice

One thing that all diet meal plans have in common is this: they all read like a hasty selection of random ingredients thrown together. This is a side-product of the diet and weight-watching industry, where busy journalists have to come up with 500 words on healthy eating at the drop of a hat. You can't expect them to be on the money every time.

If you need a diet meal plan, it's because you're looking for a way to get your eating under control. Throwing a few hasty recipes at the problem isn't going to do the trick. You have to get to the underlying principles. Once you understand these, you'll automatically adjust your diet to your needs, and healthy weight loss and fitness will be the welcome consequence. You'll be making your own diet meal plans.

When making a meal plan, make sure you're eating a balanced diet, with ingredients chosen from every food group. The following guidelines should give you a place to start.

1. Eat around five small meals or snacks every day. Eat when you're hungry, and stop when you're full.

2. Plan ahead if you're going to be eating away from home, and pack your food the night before. You should always have fresh, low-fat foods around, so plan your grocery shopping in advance. Remember, it's the choices you make when shopping that determine how successful your diet is going to be.

3. Keep it simple. A diet plan that's hard to follow is going to get dumped. Don't get too caught up counting calories or planning the food content of your diet. In the end, food is just fuel. A diet plan's job is to make sure you take on enough of the right kind of fuel. That's all.

4. Make healthier food choices: fruits, vegetables, whole grain cereals, and beans, low fat dairy products, low fat meats, oily fish and skinless poultry.

5. Avoid the unhealthy choices: foods that are high in fat or high in sugars, such as pastries, pies, and candy.

Simple. It really is that easy. I tend to steer clear of plans that recommend unlikely combinations. Who can face yogurt and fruit first thing in the morning? Who eats a handful of sunflower seeds with a banana? I've thrown in three recipes for different meal times to get you started on your own ideas.

Breakfast: Scrambled Eggs on Toast.

3 slices of wholegrain bread, sunflower oil, 2 free range eggs, a splash of semi-skimmed milk, chili flakes, paprika, and a tomato.

Heat a frying pan and add the sunflower oil, enough to coat the base when heated. Add the chili flakes and paprika to the pan, and slide the bread under the grill to toast. Slice the tomatoes into the pan and gently fry them until they begin to break down. Transfer them to the toast. Butter it first, if you've a mind to, and keep it warm. Beat the eggs in a bowl with a splash of milk and tip into the pan after turning up the heat. Use a spatula to push the cooking egg into the centre of the pan, and turn off the heat before it gets too firm and rubbery.

Serve the egg on the toast and tomatoes, on a heated plate.

Lunch: Ham and Cheese on Wholemeal Bread.

2 slices of whole grain bread, any crumbly cheese, two slices of ham, 1 tomato, lettuce, olive oil and balsamic vinegar, pickle and mustard.

Spread the slices of bread with butter or leave them bare. Add a layer of pickle, then crumble the cheese onto it, followed by the thinly sliced tomato and the ham. Smear mustard on the ham. Roughly tear the lettuce and layer over all, then dress it with a drizzle of olive oil and a splash of balsamic vinegar. Put the sandwich together and slice into handy sized pieces.

Dinner: Beef Casserole and Potatoes

Sunflower oil, stewing steak, 1 onion, 1 clove of garlic, 1 carrot, 1 stick of celery, plain flour, tomato puree, Worcestershire sauce, vegetable stock, oregano, 1 large potato, and some mushrooms.

Heat the oil in a frying pan. Cut the stewing steak into chunks and brown all over on a high heat. Set aside, and add the chopped onions, crushed garlic, diced carrot and celery to the pan. Cover with a lid and cook over a gentle heat for 10 minutes. Sprinkle over the flour and stir it in before returning the meat and its juices to the pan. Deglaze the pan with a dash of red wine, then add the tomato puree, Worcestershire sauce, vegetable stock, herbs and the potato, cut into chunks. Turn the heat low and simmer for half an hour. Add the mushrooms and simmer gently for another 10 minutes. Remove the lid to reduce the sauce if it's too watery.

Serve with garlic bread and a glass of red wine. A nice Australian Shiraz would go well with this.

Three great recipes for one day's eating. You'll notice that I haven't included precisely measured ingredients. If you're not running a restaurant, where portion sizes directly affect the bottom line, I don't see the point. Adjust the amount of food you cook to how hungry you feel and how many people are eating. You'll soon find out if you made too much or not enough, and then you'll know better next time. That strikes me as a healthier way to go about it.

This is one of several articles I've written on the subjects of weight control and exercise routines.To see more, go to http://GoodShape.Biz for more weight loss advice. Flat stomach workouts, dietary tips, recipes, all you need to get swimsuit ready in time for summer.

Go there now for your free report, 'How Do I Lose Ten Pounds?' You'll find Weight Loss Tips, Exercise Routines, and Dietary Advice. And remember: There is no downside to being in Good Shape.

How to get more food in my full belly?

Helppp! I'm being paid by friends to eat an entire pizza on my own and I have like three slices left but I'm sooo full! I've even loosened my belt but I feel like I'm going to pop! I'm a skinny girl lol, not used to eating so much, how can I make more room to eat the rest?

IM me if it's faster for you!

thats going to be tough. if you eat too much you make puke it up, because your body wont be able to hold all that food and could start to reverse gears. all i can say is wait a little bit, drink some water then start attacking the other 3 slices

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