South Beach Diet
 | South Beach Diet author: Arthur Agatston rating:  asin: 0312991193 binding: Mass Market Paperback list price: $7.99 USD amazon price: $7.99 USD |
Three times I’ve puffed up way past my healthy body weight. Three times I’ve brought it back down and it seems more hopeless each time!
The first time I managed to reduce my weight by starting to train karate. That worked just fine, even if I did have trouble going down stairs for awhile because my knees shook so bad.
The second time I restricted my meals to one ordinary portion of a meal; no seconds, no desert and that too was not bad but it took a longer time.
This time I was off training with back to back injuries for two years. Ouch! It seemed to be pretty hopeless until Pamela, my dear one, decided she had to do the South Beach Diet. She read the book and got the rational. She read the recipe book and told me, "These look good!" ignoring me when I glanced askance at her.
(When she ignores me I get to practice making faces at her - too much fun to resist, right guys? !)
So in August 06, I went on the diet and dropped 15lbs very easily and quickly. Then I went to phase 2 and hovered at the same weight until the next summer. Since I was not happy with where I was hovering, I got serious again with a strict phase 1 effort and have dropped another 20 lbs. in two months. It’s so easy I think I’ll keep going for 185, woo hoo!
Well, that’s my story and I recommend this book and diet for anyone wanting an easy and workable diet to lose some pounds. It is easily worth the money…
Just remember, a good workout three times a week is very beneficial too!
Here’s a sample recipe:
Parmesan Crusted Fish (all phases)
This recipe works best with thin, firm fillets, such as halibut, red snapper, catfish, orange roughy, etc. The fish is coated with seasoned Parmesan cheese and quickly sauteed. The cheese forms a delicate crust which compliments the fish in both flavor and texture. If small fillets are not available, use larger ones and cut them into smaller pieces. Lots of egg and lots of cheese seems to keep the coating on better though out the cooking.
1 egg
1/2 teaspoon granulated garlic (I used one clove, crushed or sprinkles of garlic powder)
1/2 teaspoon pepper
2 pounds fish fillets
3/4 to 1 cup Parmesan, grated (I used Kraft 100% that comes in a plastic container)
1 tablespoon canola oil (can cut down on oil if making less fish)
1 tablespoon olive oil
2 tablespoons chopped parsley (optional)
1 lemon, cut into wedges (optional)
Beat the egg lightly with the garlic and pepper.
Coat the fish fillets with the beaten egg, draining off excess. Roll the fillets in the Parmesan to coat. Let sit 5 minutes before cooking.
Heat the oils in a large skillet (I recommend a non-stick pan, and I only use olive oil) over medium-high heat until hot but not smoking. Add the fillets and cook until browned on one side, about 2 minutes. Turn the fillets over and brown the other side. Sprinkle with parsley and serve with lemon wedges.
