Tasy Tuesday: “The Skinny Rules”
I flipped through the mail on my counter this morning and was caught by something I wouldn’t normally consider reading—The Costco Connection. It wasn’t the magazine that pulled me in, it was the front cover (see above). On the cover was Bob Harper, handsomely sitting in a kitchen, with big text that read, “The Skinny Rules”. Who wouldn’t want to know “the skinny rules”? I sure did, so I opened up and found some brilliant, concise tips that I would like to share with you. These tips are taken from Bob Harper’s new book, The Skinny Rules.
- Lots of water at each meal; a real breakfast, such as oatmeal, eggs or plain Greek yogurt, doctored up with berries and nuts; apples and berries every day, along with other fibrous fruits such as Asian pears, in certain quantities; protein at every meal and lots of fiber; and unlimited amounts of certain vegetables—though they must be prepared correctly (favorites are kale and broccoli).
- All the typical culprits: added sweeteners in drinks and foods; refined flours and grains; white potatoes loaded with fats; white rice; fast foods; high-salt foods; and fried foods.
- Learn to read food labels; stop guessing about portion sizes; have a meatless day each week; make at least 10 meals a week at home; cut off eating three hours before bed; sleep right; and, thankfully, allow yourself a splurge meal once a week.
- Eat certain foods at certain times, such as most of your carbs in the morning (little or none after lunch) and protein and fiber in the afternoon; eat lean and green at night; plan meals and prepare portion sizes on a Sunday evening for the week; and place certain smart snack foods, such as hard-boiled eggs, blueberries and Persian cucumbers, at eye level in the fridge.
Boom! There you have it! A shortened version of “the skinny rules”.
Bonus Recipe: Fish Ka-Bobs
4 Skewers (wooden or metal)
2 tablespoons freshly squeezed lemon juice
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 garlic clove, finely minced
2 tablespoons extra virgin olive oil
1 pound fish, cut into 1-inch cubes
12 cherry tomatoes
1 large zucchini, cut into ½-inch rounds (12 pieces)
If using wooden skewers, start by soaking them fully immersed in water for at least one hour.
In a small bowl, combine the lemon juice, basil, parsley, garlic and olive oil.
Thread the skewers, alternating fish and vegetables. Place in a baking dish.
Pour the marinade over the skewers and cover. Refrigerate for 30 minutes (and no longer than 90 minutes).
When the skewers are almost done marinating, preheat the grill. Grill over medium-high heat, turning occasionally to cook each side, for 6 to 8 minutes total. Makes 4 servings.
Nutritional Information: Each serving contains 274 calories, 26 g protein, 9g carbs and 10g fat.
Have you read The Skinny Rules? What “skinny rules” do you follow?
Source: The Costco Connection
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