Speaking of weight loss...

wyogal · 09-29-2006, 04:29 AM

I lost 30 pounds this year (actually did it in 3 months)!!! Whole grains, olive/canola oils; no white stuff- bread, rice, potatoes. The weight just fell off. Wine at night. Mediterranean-type diet (named for a certain area in California that produces wine, won't name it cuz this is not an ad!!!). I didn't count calories, nor did I exercise! Ate lots of dark chocolate. Feels great!

Leto · 09-29-2006, 10:00 AM

The dark chocolate part and the wine part seems interesting. But how did you stabilize your weight now ?

BTW, I'm moving the thread into lifestyle board.

Alexa · 09-29-2006, 01:22 PM

Looks like mediterranean type diet has the same effect as Montignac. I wonder what are the seconday effects of this diet.

wyogal · 09-29-2006, 03:04 PM

Don't know "Montignac." It's a commonsense approach. Just watch solid fats, and try to eat less refined flours and sugars. Maintenance is easy. More whole grain pilafs instead of mashed potatoes. A bite of dark chocolate and a glass of merlot instead of cake. Portion control, snacking on nuts.

Leto · 09-29-2006, 05:51 PM

Mediiterranean approach is not Montignac, Alexa. Montignac diet is more restrictive and better adapted to male morphology than female one. Mediterranean approach (as in Mediterranean sea) is mostly a whole lifestyle, not just food.
Unfortunatly won't help mediterranean women to lose their baby weight.

Alexa · 09-30-2006, 01:26 AM

I know the difference between them. I kept Montignac for 6 montsh a few years ago. I lost around 26 pounds (2 per week). I felt great. Unfortunately I cannot stand salad any more. It happened more than once to buy it and put it in the garbage untouched.

Wyogal, Montignac means no sugar, potatoes, carrots, white bread or pasta, banana. You are aloud to eat meat with vegetables as salas as you with. Olive oil, no fats. Fruits after at least two hours of the main plate or before.

I checked the principle of mediterranean diet a while ago as I wanted to find other diets and I love pasta.

Why the hell everthing that tastes good you have to ban it from your kitchen ?

Leto · 09-30-2006, 09:59 AM

In Mediterranean you can have pasta - all depends on the quantity, the association you make with it, and the sauce on.

One recipe I love which is very light is linguini cooked al dente, with fresh basil or aneth, lemon or lime juice (if you use aneth), salt and pepper, a couple of olive oil drops, and a few sparkles of parmiggiano. It's tasty, stand alone dish and very quick to prepare.

Alexa · 09-30-2006, 05:27 PM

I wrote the recepy for future use. Thanks, Leto.

Do you know a good one for fettucine, too ?

Leto · 09-30-2006, 05:36 PM

with fettucine ?
Either the same (works with almost all pasta). Or you can try a mix between roast chicken (if you have some from an earlier meal) reduced in tiny bits and zucchini cut as if fettucine, roasted in a pan with tarragon and garlic and a very tiny bit of oil. Don't roast the chicken and the zucchini for too long, it's just to cook a bit the zucchini and to heat the chicken.

Or you have the classical pomodoro i basilico sauce. works again with all pasta : in a pan you put a tiny bit of garlic (or onion if you don't like garlic), oil (a teaspoon or half a soup spoon in a antiadhesive pan is enough), you cut a fresh tomato (pomodoro in italian) in and finsh with basil leaves (basilico in italian). Serves it on top of your pasta. All ingredient must not be cooked for too long. In all preparing these sauce can't take more than 5 minutes.

Alexa · 09-30-2006, 05:51 PM

Mille grazie !