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:
Four pounds in three weeks: I'm on track to lose 25 pounds in 26 weeks: six months or October, 2011.
But I face this challenge: I live in the food capital of the world: New Orleans, Louisiana. I love to eat excellent food and taste the best wine, and my friends like to eat at the best restaurants when they are in town. So you know that I want to eat and drink with them!
Last night we ate at le Meritage at the Maison DuPuy Hotel. Chef Michael Farrell has been named one of New Orleans best chefs for good reason. The cool thing about his creations is that they are SMALL and have intense FLAVOR! Yeah! Small portion sizes, including ounces of wine. It must be catching on as a good way to eat (he has probably been in consultation with our chef, Dr. Gourmet). So it was relatively easy to eat and drink in moderation but I did HAVE to sample the food, wine, and desserts my friends ordered (just so I know). I'm sure this is my challenge: portion sizes. I should not have eaten the whole (albeit small) serving of shrimp and crawfish bisque.
Another thing I'm learning: stay away from wine, not only for my waist size for our wallet. My husband calculates that we are saving about $100/month by eliminating wine from our expenditures. I feel better also and I do think it is in part to being wine-free. As Chef Tim says, "this is about making a significant lifelong change."
Unsalted roasted cashews are really filling and delicious for a snack ("good quality calories = good quality health").
Week 2 Barbeque Chicken Pizza (from scratch) is surprisingly simple to make, but you have to have a pizza stone. A pizza pan works but it can be hard to lift it off the lip on the pan onto a cutting board.