Wednesday , 13 December 2017
Seven Unconventional Eating Tips to Help You Lose Weight & Keep It Off!

Seven Unconventional Eating Tips to Help You Lose Weight & Keep It Off!

There are a lot of weightloss articles out there that delve into complex issues like calorie counting and complex carbs versus simple carbs and after a while all the detailed, and often conflicting, information can leave your head spinning.These articles can make the whole weightloss process seem so difficult and overwhelming that many people just give up and don’t even try to lose weight.But having excess weight is bad for your health. It can lead to an increase in blood pressure, which in turn increases your chances of suffering a stroke. It can also lead to high blood sugar (diabetes), high cholesterol and heart disease.

Here are seven simple things you can do to start losing weight fast. They are easy to do. They take no complex thought, no massive amounts of willpower. Anybody can do them.Then once the weight starts coming off, maybe you will have the motivation to make even bigger changes that can lead to even more weightloss.




Tip 1 – Eat at the table

Most people these days eat their meals from in front of the TV or computer. This is bad because you can go into a trance of sorts while watching the TV or computer and end up eating way more than you would have at the table.

Tip 2 – Eat slowly

It actually takes a while for the stomach to signal your brain that it is full. By eating slower you will consume less “unnecessary” food. Eatslowly, chew thoroughly and really taste your food. Eat too fast and you will strain your stomach and intestines and possibly create uncomfortable indigestion, bloating and cramps.

Tip 3 – Drink less while you eat

Drinking more than 4 ounces of liquid with a meal dilutes stomach acid and digestive enzymes causing you not to digest your food well. Instead drink water 30 minutes before a meal – this will also help you feel fuller so you will eat less.

Tip 4 – Eat while relaxed

If you eat while you are tired, upset or stressed can lead to improper digestion of food which can lead to more fat being stored on your body.

Tip 5 – Eat your heaviest meal earlier

That’s right, don’t save your heaviest meal for dinner, instead eat a heavier lunch and a light meal at dinner time. This will allow you to more easily digest your food in the evening – having digestion finished before going to bed allows for optimum cellular cleansing and rebuilding during sleep.

Tip 6 – Graze instead of gorge

Start eating more smaller meals and less big meals. Eating smaller meals frequently throughout the day helps keep blood sugar levels steady and ensures that you have good energy all day long.

Tip 7 – Start listening to your body

Ask yourself if you are really hungry, or have a glass of water to see if you are thirsty instead of hungry. Many hunger pangs are caused by thirst instead of actual hunger. By listening to your body and eating when you are really hungry instead of when it’s the time that you normally eat can lead to significant weight loss.

Another way to losing weight fast is to focus on your hormones – four hormones in particular. There is a new diet – The 4 Week Diet – that does exactly that.

To find out if this diet could be just what you need to lose over 30 pound in just one month, visit our lose weight program today.




1- Mustard-Maple Pork Roast

Mustard-Maple Pork Roast
  • Makes: 8 servings
  • Carb Grams Per Serving: 29

Ingredients

  •  2 – 2 1/2 – pound boneless pork loin roast (single loin)
  •  tablespoons Dijon-style mustard
  •  tablespoon maple-flavored syrup
  •  teaspoons dried sage, crushed
  •  teaspoon finely shredded orange peel
  •  1/4 teaspoon salt
  •  1/4 teaspoon ground black pepper
  •  20 -24 tiny new potatoes (about 1 3/4 pounds)
  •  16 ounces packaged, peeled baby carrots
  •  tablespoon olive oil
  •  1/4 teaspoon salt

Directions

  1.  Preheat oven to 325 degrees F. Trim fat from meat. In a small bowl, stir together mustard, syrup, sage, orange peel, 1/4 teaspoon salt, and the pepper. Spoon mixture onto meat. Line a roasting pan with foil, if desired. Place roast, fat-side up, on a rack in the shallow roasting pan. Insert a meat thermometer into center of roast. Roast, uncovered, for 45 minutes.
  2.  Meanwhile, peel a strip of skin from the center of each potato. In a covered large saucepan, cook potatoes in enough boiling salted water to cover for 5 minutes. Add carrots; cook for 5 minutes more. Drain.
  3.  Toss together potatoes, carrots, olive oil, and 1/4 teaspoon salt. Place in roasting pan around pork roast. Roast, uncovered, for 45 minutes to 1 hour more or until meat thermometer registers 155 degrees F. Remove roast from oven; cover with foil. Let stand for 15 minutes before carving. (The meats temperature will rise 5 degrees F during standing.)

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 281 cal., 10 g total fat (3 g sat. fat), 51 mg chol., 309 mg sodium, 29 g carb. (3 g fiber), 19 g pro.

Diabetic Exchanges

Lean Meat (d.e): 2; Fat (d.e): 0.5; Starch (d.e): 1.5; Vegetables (d.e): 1




2- Adobo Pork Chops

Adobo Pork Chops

  • Makes: 6 servings
  • Carb Grams Per Serving: 3

Ingredients

  •  boneless pork loin chops, cut 3/4 inch thick (1 1/2 to 1 3/4 pounds total)
  •  tablespoons packed brown sugar
  •  tablespoons olive oil
  •  tablespoons orange juice
  •  tablespoons snipped fresh cilantro
  •  tablespoon red wine vinegar or cider vinegar
  •  teaspoons hot chili powder
  •  teaspoon ground cumin
  •  teaspoon dried oregano, crushed
  •  1/2 teaspoon salt
  •  1/4 teaspoon ground red pepper (optional)
  •  1/4 teaspoon ground cinnamon
  •  cloves garlic, minced

Directions

  1.  Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag. Marinate in the refrigerator for 2 hours to 24 hours, turning occasionally.
  2.  Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chops are done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.) Makes 6 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 189 cal., 7 g total fat (2 g sat. fat), 71 mg chol., 171 mg sodium, 3 g carb. 25 g pro.

Diabetic Exchanges

Lean Meat (d.e): 4; Fat (d.e): 1

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