The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
Three Vietnamese friends came for dinner last night: An, Ti, and Ha. They are studying at the Tulane University School of Public Health and Tropical Medicine, funded by Ford Fellowships. Their English is excellent and they are just so delightful: smart, funny, and they don't waste anything. They do not care for American food so they bring their own.
Last night we had fresh spring rolls with fish sauce, an Asian chicken salad which was mostly red cabbage, shredded carrot and some shredded chicken and for dessert: chilled green bean soup with lotus beans which we ate with ice cubes. These foods are light yet amazingly filling. Could my taste buds be changing?
I'm PREFERRING lighter foods these days.
I'm getting better at selecting the right foods, given a choice. For example, our library exhibited at the annual meeting of the Louisiana Academy of Family Physicians the last three days at the venerable Hotel Monteleone in the French Quarter (read: excellent food). They served us breakfast and even lunch one day. The quality of their fruit was beyond compare. But I did struggle with the other breakfast foods: pastries, sausage patties on biscuits, and croissant sandwiches with scrambled eggs, American cheese and ham. There was also cold cereal, milk, and cheap brand-name yogurt which I avoided. I needed protein so one day I selected the sausage biscuit but only ate half.
The other day I used the same strategy with the croissant sandwich. Another day I ate half a bagel, plain, no butter. And for lunch after I perused all the offerings, I went for the vegetarian wrap, which I recall Dr. Gourmet recommended when eating out. I stuck with all vegetables for lunch and indulged in a dessert. But not the (generous) slice of cheesecake. Rather, a chocolate-covered strawberry and a truffle. Not a lot. It was satisfying, but not too much, and I got to try something of all courses offered.
And I'm still down a pound this week, so this strategy and all of Dr. Gourmet's tips are definitely paying off for me.