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, May 11, 2012

VEGETABLES CAN BE YOUR BEST FRIEND

VEGETABLE MEDLEY

Vegetable medleys are listed on many of my menu plans in my books and programs. They can be served in the form of a tossed salad or served in a dish similar to a small ramekin and be raw or cooked; with or between meals. I also think that many vegetables that we purchase in cans or jars can make our food look and taste interesting when we mix them with fresh vegetables.

Some ideas would be pimentos, roasted red peppers, sliced olives and marinated artichokes with very little oil. You also might enjoy sliced water chestnuts, hearts of palm, bamboo shoots rinsed, and drained,....and the list goes on.
TOSSED SALAD RECIPE

One to two cups of salad greens and an assortment of any of the following:

Cucumbers, carrots, radishes, green onions, tomatoes, red cabbage, red or green peppers*
*note: Use your imagination: You might like some chilled cooked asparagus or broccoli or some of your favorite raw, or cooked vegetables in this recipe.

VEGETABLE WARNING: A POEM

Pile vegetables upon your plate.
How high? It doesn't matter,
But, careful with the dressing now,
That's what will make you fatter
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