Quote:
|
Originally Posted by Ashley I have been doing many diets and can't find one that works with my busy schedule and I am hungry all the time. What is the best one from you opinion and how do I do it?  |
"Bhudda said to take food was to fuel the physical and to clean the
systems of operation." Correct portions are measured to organ operation of digesting and assimulation. Not to age or tire body with over eating and digestive demands. Here are some of the meals suggested for warm days.
Summer high protein meals
Eat leaves of lettuce as you would bread and cut out white flour items
completely. Have only five small meals a day and do not consume anything after Sunset. Small meal means; contents not more than a cup full. Eat for fuel source every two hours, avoiding the feeling of hunger. That's ten hours of eating time a day! These can be made ahead of need and are better marinated anyway. Also can be carry in for lunch and meals while in transit.
You can expand on amounts for number of people, considering a cup is a
meal portion.
Summer Splash Salad
Dice the items required about size of a pea.
Large can of garbanzo beans
4 green onions chopped
1 yellow bell pepper
1 diced Italian tomatoes or
10 cherry tomatoes sliced in half
1 large cucumber (leave on green skin) cut in chunks
1 cup of cooked high protein pasta
Dressing
Four mashed garlic cloves
Rosemary ½ spoon or to taste
Basil T. spoon
Parsley T. spoon
Oregano a pinch
Cheyenne a pinch
Coarse black pepper ½ spoon
Light Wishbone Salad Dressing with four Tspoons Balsamic Vinegar
Serve with Pita Wheat bread or wheat crackers
Hidden Agenda Salad
6 boiled eggs cleaned and cubed
Can of Salmon chunked
6 chopped green onions
4 large tomatoes diced
10 radishes diced
cup pine nuts
½ 1 whole diced yellow bell pepper
½ black olives
Dressing
Mayo 1 cup (or more to taste)
Mashed rosemary 1 ½ teaspoons
2 tablespoons of dried parsley
Splash of Balsamic vinegar or red wine.
Coarse Black pepper to taste.
Served over bed of leaf lettuce
Sounds Galore Bean Salad
Garbanzo beans 1 can
Butter beans frozen 1 ½ cups
Can of red kidney beans
Frozen peas 1 cup
Black eyed peas canned or frozen 1 cup
1 can or 1 ½ cups of frozen or fresh green beans
Frozen or canned whole kernel corn I can or cup
1 whole fresh yellow bell pepper cubed
2 cup of diced onions
1 jar of pimento diced
1 jar of canned roasted red peppers cubed
1 medium size zucchini squash diced
Coarse black pepper to taste
When available red clover tops are cut into fours and added at time of
eating
(Do not put clover tops in early it will soften to fast and spoil
taste.)
Dressing
Sweet and sour
Stevia or art. Sugar substitute to taste
Malt vinegar
Splash of red wine
Herbs > >1 T spoon of basil fresh if possible
1 T spoon of parsley
2 Tspoons of chopped chives
Rosemary 1 teaspoon
6 mashed garlic cloves
Hope you can use this informtion.