DIET MASTERS

DIETMASTERS


MY YEARS AS A FOOD ADDICT

I was a heavy eater by the time I was 5 years old, only it was called a "healthy appetite" in those days, and they called me cute and chubby. By the time I was 18 I was a compulsive overeater. At 5'6", my weight ranged between 125 to 149, but only because I spent part of almost every month on some diet or another. I must have gained and lost more than 500 pounds on various crash diets before I turned 40.I could eat 3 half gallons of ice cream a week and 3 candy bars at the movies. At my favorite Oriental buffet I would start with 6 egg rolls and fill my plate (and myself) so much that the owners lost money. No matter what diet I tried, I dreamed of my next “fix”… boxes of cookies, bags of potato chips or maybe a whole pizza.I’ve always been an upbeat person with a good marriage, two children, and close friends, but on my 40th birthday I was feeling depressed. I took a walk on the beach and realized that my compulsive eating had to stop. I decided that I wanted peace more than pizza and vowed to put my extensive dieting knowledge to work. I re-read all of my material on the subject and designed a way of eating that would satisfy me and finally curb my appetite. My determination paid off in spades and changed my life. The numbers on the scale remained below 130 and before I knew it, I was helping curious friends and neighbors. That was the beginning of a long and exciting career founding and directing Diet Masters, teaching dieting classes and low calorie cooking and even self publishing 6 dieting books. Best of all, my weight has been stable between 124 and 129 for 39 years while I eat food that I enjoy.

THIS BLOG WILL BE EVEN MORE INTERESTING WITH INPUT FROM MY READERS. EMAIL ME WITH YOUR QUESTIONS OR SUBJECTS YOU WOULD LIKE ME TO COVER AT: ADVICE@LOSEWITHLOUISE.COM, AND I WILL ANSWER SOME OF THEM HERE.

Friday, January 20, 2012

POPOVERS (easy and delicious)

                                                       2    eggs
1    cup skim milk
 1/4teasp. salt
 1   cup flour

Preheat oven to 450 degrees.  Put eggs, milk and salt in blender and mix at
high speed until bubbly.  Add flour and run at high speed until perfectly
smooth. Heat muffin tins or glass custard cups in oven.  Remove and coat with cooking spray.  Pour batter to half full.  Bake about 20 minutes for small
size, and 30 minutes for the larger ones.  Reduce heat to 350 degrees and
cook about 20 minutes longer until popovers are crisp and golden-brown.

Makes 12 smallish popovers, about 55 calories each, or 9 fairly large  ones
at 70 calories each.
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