weight loss...a few thoughts

People think I dont' know what it is like to struggle extra pounds because I stay so thin. Actually I am heavier than I would like to be because I eat lot! At one point in my life when I was over 40, I did drop 30 extra pounds in sx months. I notice a lot of people in my life are really struggling with their diets. Because DinnerSmith is founded on the same principles that guide my diet/lifestyle, I though I would share some of that here.

I believe that protein, fruits and vegetables and water are the bedrock of the diet. Everything else is extra: extra calories, extra filler. Protein is meat, fish, chicken, beans, eggs and milk products. Fruits and vegetables are well known to everyone but not every one is careful about how they are eaten. For example, the apples in an apple turnover or danish should not be counted as a serving of fruit.

We focus on protein as the foundation of the meal. Breakfast, lunch and dinner should have protien: yogurt, eggs beans and peanut butter all count as protein. We need all kinds of protein: beef, diary, beans and pork, chicken and fish. At Dinnersmith, every meal and every menu starts with protein. The menu is balanced in terms of how many dishes of beef and fish are offered each month. We include beef although many people avoid beef. It has important nutrients and satisfies an emotional need for many people. All things in moderation: portion control can be a the biggest part of a lifestyle diet. Here at DinnerSmith we offer 24 oz of beef or chicken or fish to feed 4-6 people. That is six to eight ounces of meat per person. Along with some carrots and some rice, there is room for some dessert (like a piece of pie, an eighth of a pie).

Start in the morning with an egg, and then for lunch, sliced chicken or baked fish on a bed of greens and a dinner of baked pork chop. Because we have access to the gold standard in yogurt, Wake Robin, many of the DinnerSmith staff start the day with my moms granola, Wake Robin yogurt and fruit. Super simple and totally healthly start so that if and when lunch does not happen, it is less tempting to eat junk. Without breakfast a person gets so hungry, it does not matter who made the pizza, it matters how fast you can eat a whole one.

Lunch is for many Americans something in bread or with bread. Forget the bread. Also nothing fried. Stuff yourself with fruits and vegatables and protein. Make a salad and put sliced chicken on it. Dont worry about the dressing: fat free dressing has a ton of sugars and chemicals in it to make up for the removed fat. Look for a dressing you really like. You want a dressing that makes you find something to put it on. Can you build a salad that is more than you can finish even though you want to. That is the lunch challenge.

About the bread, I said to Fran this morning that a person should forget the rolls for the turkey burgers and lose the extra calories. Fran said one roll does not matter: then together we agreed it is the every meal bread and bagel and roll that fattens folks up. Give up bread: there is a reason it is called stuffing. Every now and then I treat myself to a really great artisanal bread made by craftmen. There are some really wonderful bakers out there. I go to Serrano's in Orange or Breadsmith in Cranford. Make it a great treat to have certain foods.

Enjoy dinner! Eat well! Have a grilled pork chop or a nice steak. Surround it with steamed or sauted vegatables. If you don't like vegatables, make a choice. Have an unhealthy body and get used to popping pills or find a way to enjoy vegetables. There are lots of great spices to flavor them with: we make an herb butter here at DinnerSmith for steamed veg that is outstanding. Ready for the big secret. Let a pound of unsalted european butter get soft. Put it in a bowl. Add minced garlic or garlic powder or other spices and herbs that you can find in the kitchen. Be careful and taste as you go. Mix together with your hands and form into a roll. Wrap in wax paper or plastic wrap. Let harden in the frig. Cut into slices for easier storage and use. Too much work...ask for herb butter whenever you come to Dinnersmith!