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.

Saturday, July 14, 2012

MONEY SAVING, QUICK COOKING AND FREEZING HINTS

Hint:  I find that my small television in the kitchen helps make prep work a breeze.
1. .I cut  vegetables for stir frying or for other recipes a day or two before they are needed. It makes preparing a meal speedier.  
Note:  I purchase Hefty Baggies storage bags and use about 60 a week.  The price is only $2.99 for 75 bags and I close them with a metal tie.  I use the zip closing bags for freezing only. 

2.  Prepare your favorite salad vegetables such as rinsed romaine lettuce, shredded carrots, red peppers and cucumbers.  Place them in a tall plastic container that has a tight fitting  lid.  Put a small paper towel over the vegetables, cover with lid, and put the container upside down.  Take the amount you want to use each day and re-cover.  If paper towel gets very wet, wring it out and re-use.  You do not want a dry towel.

3.  Cook rice according to package directions.  Prepare one pound at a time and measure into individual plastic bags and freeze.   

4.  Prepare pasta in the same manner. 

5. When cooking a favorite recipe that has two servings for you and your spouse; triple ingredients and freeze into individual portions. 


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