Anybody have any dieting tips?

Question

Not enough time 4 gym needs to aply 4 whole fam'! I need a secret reciepes 4 weight loosing food but normal looking 4 kids

Answer 1

I'm on the diabetic diet, and have been since the first of the year--it doesn't leave me hungry, and I've lost 10-15 pounds (my scale was broken--I've lost about 7 1/2 pounds in the last 4 weeks).

The diabetic diet is basically eating the food pyramid. You eat three meals and three snacks spread out over the course of the day. You get 4 servings of vegetables (each is 1/2 cup cooked or 1 cup raw, 7 carbohydrates (15 carbs each--check your labels, but it's about 1 slice of bread or 3/4 cup of cereal), 3 fruits, 3 oz. of meat at lunch (about the size of a deck of cards) and 4 oz. at supper (about the size of the palm of your hand), 3 8 oz. servings of milk or yogurt, and a total of 3 servings of fat (6 grams each--the size of a pat of butter or a tablespoon of salad dressing).

The way my dietician recommended I eat this is as follows, but you can mix it up if you're going out, or having some special occasion:

Breakfast: 2 carbs, 1 milk, 1 fruit (2 pieces of toast or 1 1/2 cups of cereal would be good for the carbs)

Mid-morning snack: 1 fruit

Lunch: 3 oz. meat, 2 carbs, 2 vegetables, and 1 fat (a deli sandwich with a salad and dressing would be good)

Mid-afternoon snack: 1 fruit and 1 milk

Supper: 4 oz. meat, 2 carbs, 2 vegetables, and 2 fats (for the carbs, a baked potato with butter for one of the fats would be good)

Evening snack: 1 carb and 1 milk (this is a good time to reward yourself with that snack you wanted--Weight Watchers makes some wonderful carrot cakes, chocolate brownies and lemon cakes that just fit the bill, and they taste great with milk).

I hope this helps. And don't give up if you fall off the wagon a little bit--just hop back up.

Answer 2

I don't have any secret recipes, but I have made some very effective lifestyle changes over the past months that you might find useful.

The biggest thing to remember is that healthy weight loss and dieting occur when you alter your lifestyle not when you shoot for short term quick fixes. Start small and work your way to a complete restructure.

Some easy changes that have worked miracles for me include the following:
-Replace any white starches with whole grains (aka. whole wheat bread, brown rice, sweet potatoes, etc.)
-Slowly work your way down to 1/2% or skim milk
-Try to avoid eating at least three hours before bed (8pm works for most schedules)
-Drink lots of water!!! 64oz per day at the very least.
-Get your sleep! Studies have shown that people with more routine and healthy sleeping patterns tend to be more successful at losing weight.
-Take the stairs, park in the back of the lot, etc... even if you don't have a lot of time for the gym you can take an extra 5 minutes here and there.

These are just a few easy things to change, there are certainly dozens more out there. But take it from a person who has tried every fad diet in existence, the easiest way to be healthy and lose weight is the age old saying, "Eat less, move more." Although I don't necessarily eat less, I do eat fewer calories because I make more educated choices.

Answer 3

i'm in basic terms somewhat smaller. i'm 2 inches taller and probably 2 kilos much less. Like me, i'm advantageous you may desire to cope with to pay for to loose some kilos... yet i'm advantageous you're no longer "fat". you may desire to possibly be around a hundred twenty five-one hundred thirty to be universal length. I had lost various weight final twelve months and now i've got gained it returned because of the fact I had a toddler this previous summer season. i began out determining on an elliptical. i began out at 15 minutes an afternoon... and in the beginning up it very practically killed me, it is how out of shape i became into. Then interior of a week i became into waiting to artwork out for an hour at a time!! I enjoyed it too, because of the fact i became into rapidly seeing outcomes. I additionally went on a weight-help plan. I ate in basic terms healthful nutrition... no longer something fried, candy, no sodas, obtrusive issues like that. I lost approximately 15lbs in a month. there is fairly no secret to loosing weight. in simple terms artwork out and consume healthful. stable success!

Answer 4

The only thing I can tell you is to limit your portions. It really is about portion control. I find that even when I am craving for something "bad", it is ok to have a small amount every once in a while, if you completly ban some of your favrotie foods, you are setting yourself up for failure.

Answer 5

LOW CALORIE LASAGNA

8 oz. lasagna noodles
1 lb. low fat cottage cheese
1 egg
3 tbsp. grated Romano cheese
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano, crushed
1 tbsp. parsley, minced
1 1/2 c. tomato sauce (from 2 (8 oz.) cans)
1 tbsp. seasoned bread crumbs
1 oz. Kosher skim milk Mozzarella

Cook noodles in boiling, salted water 20 minutes. Drain, rinse well. Combine cottage cheese with egg, Romano cheese, salt, pepper, oregano and parsley. In a 9 x 12 x 2 pan, layer noodles, cheese mixture and tomato sauce. Sprinkle bread crumbs on top and top with Mozzarella. Bake at 350 degrees for 45 minutes. Yield: 6 servings at 238 calories each.

LOW CHOLESTEROL & LOW CALORIE CAESAR
SALAD DRESSING

1/2 c. plain low-fat yogurt
1/4 c. each low-cal mayonnaise, lemon juice
2 tsp. each chopped fresh parsley, grated Parmesan cheese, water
1 clove garlic, minced
1/4 tsp. anchovy paste (or 2 tsp. Worcestershire sauce)
Optional: a few fresh leaves of oregano or basil, minced

Combine ingredients and whisk smooth. Store in refrigerator, covered. Makes about 1 1/4 cups - less than 20 calories per tablespoon.

LOW-CALORIE CREAMY CUCUMBER SALAD
DRESSING

1 med. cucumber, pared and sliced
1 c. low-calorie mayonnaise
2 tbsp. chopped fresh onion (or 2 tsp. dried)

Combine ingredients in blender until smooth. Pour into a jar; cover and store in the refrigerator. Makes 2 cups. About 20 calories per tablespoon.


LOW-CALORIE PASTA PRIMAVERA

1/4 c. plus 2 tbsp. part-skim Ricotta cheese
2 tbsp. lowfat sour cream
1/2 c. dry white wine
8 oz. spinach fettuccine
2 tbsp. olive oil
1 c. sm. broccoli florets
2 carrots, cut into matchstick-size pieces
1 yellow bell pepper, cut into matchstick-size pieces
3 garlic cloves, minced
2 tbsp. minced fresh basil or 2 tsp. dried, crumbled
1 tbsp. minced fresh parsley
2 tsp. minced fresh thyme or 3/4 tsp. dried, crumbled
2 lg. plum tomatoes, diced
Freshly grated Parmesan cheese

Puree Ricotta and sour cream in processor until smooth. Boil wine in heavy small saucepan until wine is reduced to 1/4 cup. Stir in cheese mixture. Season sauce with salt and pepper. Remove sauce from heat; cover and keep warm.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat olive oil in heavy large saucepan over medium-high heat. Add broccoli, carrots, bell pepper, garlic and herbs and saute until vegetables are crisp-tender, about 5 minutes. Drain pasta and add to vegetables. Stir in sauce. Toss well. Transfer to large bowl. Garnish with tomatoes. Pass Parmesan cheese separately. 2 servings.

LOW CALORIE VEGETABLE SOUP

1 lg. onion, chopped
4 carrots, chopped
4 stalks celery, chopped
1/2 head cabbage, chopped
1 (46 oz.) can tomato juice
6 beef bouillon cubes
1 bay leaf
Salt & pepper to taste

Combine all ingredients with 3 cups water in large pot; blend well. Simmer one hour or until vegetables are tender.