Many of you may remember my milestone post last summer when I wrote that I lost 54 pounds in 133 days. I did it by doing two things: (1) devouring Dr. Joel Furhman’s best-selling book, Eat to Live, the amazing nutrient-rich program for fast and sustained weight loss; and (2) regular exercise.You can read that post again here.
My exercises of choice were vigorous walking and hiking.(I clocked 199 miles on Runkeeper) I’ve been able to sustain my 185 pound goal (with the exception of a few strays from my maintenance program.) I’ll lose those few extra pounds soon and be back to 185. The program turned me into a pseudo vegetarian/vegan, which I got used to easily.
Here is one of my favorite dishes to make. I eat this, or variations of it, two or three times a week.
RECIPE: This is extraordinarily simple:
Cut up as many vegetables as you want or have around the house. Fill the skillet full. I use fresh vegetables whenever I can. I cut up apple pieces and throw in a few cranberries for variety. Saute (or heat) in water. Water works really well and you avoid using oil. Cook and stir until it reaches a consistency you like.
For a nice flavor punch, the last five minutes toss in a big handful of fresh spinach and cook it down.
Cover. Reduce heat to almost off and let it all sit for 5 minutes or so.
You can eat as much as you want, Furhman says, because everything in is is nutrient rich.
I make a big batch so I can make two or three meals from it. I have not tried stir-frying in my wok, but I bet it would taste about the same. I like to pour it over brown rice (We never use white rice) to make a full meal.
Drizzle your favorite vinaigrette dressing on top.
NO salad dressing. NO croutons.
DO NOT season with salt. Use a Mrs. Dash flavor or low sodium seasoning.
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