Photo: Bryan Gardner

Another from the defunct Whole Foods magazine that is scrumptious. Stuffed Acorn Squash.

            

•  Serves 2

Ingredients

• 1 halved and seeded acorn squash
• 3 Tbsp plus 1 tsp extra-virgin olive oil, divided
• Coarse salt and freshly ground black pepper
• 1 diced large onion
• 1 tsp chopped fresh sage
• 1 tsp fresh thyme
• 1/3 cup cooked white beans
• 1/3 cup cooked quinoa
• 1 cup chopped kale
• 2 Tbsp chopped toasted hazelnuts, divided
• Lemon

Directions

1. Heat oven to 400 degrees. Brush squash with 1 tsp oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.
2. Heat 1 Tbsp oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add sage, thyme, beans, quinoa, and kale. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.
3. Divide stuffing between squash halves and roast until golden, 15 to 20 minutes.
4. For each serving, sprinkle with 1 Tbsp hazelnuts, drizzle with 1 Tbsp oil, and squeeze with lemon

From the new three week reset program I found online and courtesy of now defunct magazine Whole Living here is my favorite from week one. I'll be eating this one a lot.

Red Lentil and Sweet Potato Stew

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• 2 Tbsp coconut or extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 Tbsp curry powder
• 1 diced large onion
• Coarse salt and freshly ground black pepper
• 4 minced cloves garlic
• 2 Tbsp minced fresh ginger
• 2 peeled and diced sweet potatoes
• 1 diced (stemmed, seeded) red bell pepper
• 6 cups vegetable broth
• 1 1/2 cups rinsed red lentils
• 6Chopped fresh cilantro

Directions

1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
2. Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

After finishing three weeks on the reset plan, and then duplicating it backwards to slowly re-introduce some foods that I had not been eating, such as cheese (the thing I craved the most) and pasta I found this recipe and having shared it successfully with my family for their reaction will now share with you too. I served it with steamed asparagus (six minutes in a steamer with lemon juice and a little olive oil in the water), though a good Bratwurst would have appropriate too.

Blue Cheese, Mustard and Beer Noodles:
(serves 4)

12 oz wide egg noodles
2 tbsp butter (I substituted extra-virgin olive oil)
1/4 cup chopped white onions
I tbsp Dijon Mustard
i tbsp minced garlic
1/2 cup beer, room temperature
1/2 cup crumbled blue cheese, divided
1/2 tsp Himalayan salt
1/4 teaspoon pepper,
2 tbsp roughly chopped flat-leaf parsley

Cook noodles as the package directs.

Meanwhile, heat oil or butter in a large sauce pan over medium heat. Add onion and cook until soft, about 8 minutes. Add garlic and cook another 2 minutes. Reduce heat to a simmer and add beer and mustard.

Drain noodles and add the saucepan; stir to coat. Add 1/4 cup blue cheese, stirring gently to combine, add salt and pepper. Sprinkle 1/4 cup blue cheese and the parsley on top to serve.


Here is a second dish that can be served vegetarian-style or with steak. We ate the surplus beans for lunch the second day. It was something I had tried before the reset program and so had never really gone vegetarian for more than an occasional meal so I enjoyed the beef. The recipe I followed called for skirt steak but certainly flank steak would have sufficed in its place.

Ancho-Marinated Skirt Steak with Warm Black Bean Salad:
(serves 6)

1/2 cup Syrah dry red wine
1/2 cup red wine vinegar, divided
6 tbsp extra-virgin olive oil, divided
2 tbsp minced garlic, divided
1 tbsp pepper
2 tsp Himalayan salt
2 tsp ground cumin
2 tbsp chopped fresh oregano
1 tbsp ground ancho chiles or chili powder
11/2 pounds steak
2 fresh poblano chiles
1 large sweet onion chopped
3 cans black beans (15oz), drained and rinsed
1 large red pepper cut in to 1/2 inch chunks
11/2 cups cherry tomatoes, halved
3 green onions, sliced
1/4 cup chopped cilantro

Combine wine, 1/4 cup each vinegar and oil, 1 tbsp each garlic and pepper, I tsp each salt and cumin, the oregano and ground chiles in a large, resealable plastic food bag. Cut steak in half crosswise, rinse, add to bag, seal and turn to coat. Chill at least 4 hours or as much as 24 hours.

Preheat broiler. Halve, stem and seed the poblanos. Lay skin side up on a baking sheet and broil 4 inches from heat until well charred, about 7 minutes. Let stand 10 minutes, then peel and coarsely chop.

Heat grill to high. In a large frying pan over medium heat, saute onion and remaining 1 tbsp garlic in 2 tbsp oil until soft, about 5 minutes. Stir in beans and remaining 1/4 cup vinegar and 1 tsp each pepper, salt and cumin, turn heat to low.

Oil cooking grate well. Lift steak from marinade (discard marinade) and grill, turning once, until browned on both sides but still pink in the center, 7-10 minutes total. Transfer to cutting board and let sit 5 minutes.

Meanwhile add poblanos, red pepper, tomatoes, 3 green onions and cilantro to bean mixture, and stir occasionally until warm. Slice steak on the diagonal across the grain and serve on the warm bean salad. Garnish with green onion if you like.

I found this recipe on the back of a box of quinoa. I had just finished the three weeks of my reset plan and this dish used many of ingredients so I didn't feel like I was cheating to far from the line, but the appeal of a little bit of Mozzella after no cheese for the whole 3-week plan would not let me pass it by. It was scrumptious.

Quinoa Stuffed Peppers:
(serves 4)
1 cup quinoa
2 cups water
4 large green peppers
1 medium onion, diced
1/2 lb fresh mushrooms, sliced (I used oyster mushrooms)
2 tbsp butter (I substituted extra-virgin olive oil)
1 - 28 oz can tomatoes, coarsely diced (reserve juice)
2 garlic gloves, crushed
1 -12oz jar salsa
2 tbsp dry sherry
10 oz Mozzarella cheese, shredded

Pre-heat oven to 325. Prepare quinoa (see prior instructions in this blog - or on the box) Steam peppers until soft but not limp - this helps remove the stems and seeds when you cut the tops off. In a large skillet, saute onion and mushrooms with butter or oil. Add the diced tomatoes (reserve the juice). Add the crushed garlic and salsa. Cook over medium heat for 10 minutes. Add the sherry and simmer 10 more minutes. Fold in quinoa. Place peppers in baking dish and fill with mixture. This will take about half the mixture. This the rest with the tomato juice and pour around the peppers. Sprinkle shredded Mozzarella over peppers and bake at 325 for 30-35 minutes.

On the reset plan breakfasts where predominately bowls of fruit: berries, kiwi, honey-dew melon and often lower-glycemic fruits such as apples and pears. Alternatives where oatmeal with fruit. One that I ate because the plan called for it - it certainly was not something I would ever have tried if it had not been on the plan I paid for - is a faux-oatmeal dish with chickpeas, or as they are predominately sold and marketed as garbonzo beans. There will be those that are now thinking hummus, and it is one of the ingredients so texturewise is something similar. I include it here as a suggestion as it was actually rather good once you got used to the idea.

Seasoned Mashed Chickpeas:
(makes 1 serving)

1/2 cup cooked or canned chickpeas, drained
1 tsp extra-virgin olive oil
1 clove garlic, chopped
1 tbsp fresh lemon juice
1/8 of an avocado

Mash chickpeas (they are more compliant if you hit them with a 30-second stint in the microwave) with the oil, and combine with garlic and lemon juice. Although the meal plan called for the avocado on the side I mashed it into beans and preferred it that way.

I am going to finish up the meals I would eat again from the reset plan with four that made my favorite list. The first is a simple stir-fry that can be done in a wok or large pan on the stove. I'm including this as it is a slight variation on the meal I might have made before being introduced to the reset program. The second is another easy to make traditional beans and rice dinner with a flair; these are not your Momma's beans, then there is  another quinoa entrant and finally my absolute favorite, not just in taste but in name - succotash. I just love saying that word! According to the dictionary it means "A dish of corn and lima beans cooked together" so again this is a variation. Tasty and colorful.

Hope you enjoy these from the diet plan and next week I will get to some of my favorite healthy meals that I am incorporating in my quest for the next fifteen pound loss. I always thought it would be impossibe to remove all meat from my diet but for 3 weeks I did just that (dairy,coffee and alcohol too - I know!) and since they have kept it up probably 90% of the time. Cheese was what I missed th emost and now try to just add crumbles of feta or blue-cheese to salads.  I have a craving for beef, when previously I preferred chicken, and will have an occasional steak or Kobe burger.

Stir-Fried Veggies:
(makes 1 serving)

1 1/2 tsp coconut oil
1 tsp sesame oil
1/2 medium carrot, cut into thin diagonal slices
1/4 cup broccoli florets
1/4 red bell pepper, diced
1/4 medium zucchini, sliced lengthwise
1 1/2 tsp Bragg liquid amino

Heat coconut and sesame oils in large skillet or wok over medium-high. Add carrot, cook 1-2 minutes, stirring frequently. Add broccoli, cook 4-5 minutes, stirring frequently. Add bell pepper and zucchini, cooking for 2-3 minutes until tender-crisp. Turn off heat. Add Bragg liquid aminos and mix well.

You can have either brown rice or quinoa on the side.

Quinoa-Lentil Pilaf:
(makes 1 serving)

1 1/2 tsp extra-virgin olive oil
1/2 medium carrot, diced
1/2 stalk celery, diced
1/4 medium onion, diced
1/4 red bell pepper, diced
1/4 tsp paprika
dash cumin
1/4 tsp turmeric
3/4 cup cooked quinoa
1/4 cup cooked lentils
1 1/2 tsp grated lemon peel
1 1/2 tsp fresh lemon juice
2 tbsp finely chopped fresh parley

Heat oil in saucepan over medium-high heat. Add carrot, celery, onion, bell pepper, paprika, cumin and turmeric; cook, stirring frequently for 5 minutes, or until they appear tender. Add quinoa, lentils, lemon products and parsley to the cooked vegetables; heat 2-3 minutes at medium temperature. Fluff with a fork and serve.


Pinto Beans and Rice:
(makes 1 serving)

1/2 cup canned pinto beans, with liquid
1 cup cooked brown rice
1 tsp extra-virgin olive oil
1 tsp paprika
dash cumin
1/4 tsp ground coriander
1 tsp Bragg liquid aminos
dash Himalayan salt

heat beans in saucepan over medium heat for 3-5 minutes. Drain. Add oil, paprika, cumin, coriander, Bragg liquid aminos and salt, mix well. Gently fold beans into warm cooked brown rice.


Edamame and Roasted Corn Succotash:
(makes 1 serving)

1/2 cup fresh corn kernels
1 cup water
1/4 cup shelled edamame
1 tbsp extra-virgin olive oil
1/2 shallot, diced
1/2 red bell pepper, diced
1/4 medium red onion, diced
1 tbsp rice vinegar
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
dash Himalayan salt
finely chopped basil and dill

Preheat oven to 400. Arrange corn in a single layer on a baking sheet. Bake for 10 minutes, or until caramelized and begging to brown, but before kernels harden.While corn bakes, bring water to a boil in a small saucepan over medium heat. Add edamame; cook for 5-7 minutes. Remove corn from oven, let it cool.

Drain Edamame. Set aside. Heat oil in a medium skillet over medium heat. Add shallot, bell pepper and onion, cook for 10 minutes, stirring frequently, until soft. Add corn and edamame; cook for another 5 minutes, stirring frequently. Remove from heat. Add vinegar, lime juice, cilantro, salt and seasonings. Mix well.

Well out of the 21 days of meals those are the ones that I wanted to share with you as options I will continue to eat now the six weeks (I did the diet plan in reverse one the initial plan was up in order to gradually re-introduce some of the regular foods I had left behind) are over. I will be looking for new and improved meal plans, or slimming tasty recipes,  so if you have any you would like to share e-mail me and I'll include them too.

I researched on the web and found a superb magazine, Whole Living, that unfortunately stopped printing in February but has a similar 3-week reset plan that I think I will start up April 1 after taking a week off of nothing but salads. Try it for yourselves.

On the reset program I normally had a large salad with baby greens, cherry tomatos, jicama, broccoli, red bell pepper, carrot, cucumber, toasted pumpkin seeds and cilantro for lunch every day. You don't need  a recipe to fix that however I also ate several side salads with it and here are a couple or so that I really enjoyed:

Lentil-Lime Salad:
(makes 1 serving)

1 cup cooked green lentils
1 medium carrot, shredded,1/4 cup finely chopped fresh cilantro
1 1/2 tsp sesame oil
2 tbsp fresh lime juice
squirt of Bragg Liquid Aminos
dash Himalayan salt
1/4 tsp ground cumin

combine all in a medium bowl, toss gently to blend. Cover and marinate in refrigerator for 2 hours before serving.


Quinoa Salad:
(makes one serving)

1/2 cup cooked quinoa (directions below)
1 tbsp extra-virgin olive oil
dash Himalayan salt
squirt of Bragg Liquid Aminos
1 tbsp frsh lemon juice
1/2 medium tomato, diced
1/2 medium cucumber, peeled, diced,
2 tbsp pitted, chopped kalamata olives
2 tbsp finely chopped parsley
! tbsp finely chopped mint leaves

Combine quinoa, oil salt, amionos and lemon juice in a medium bowl, mix well. Add tomaot, cucumber and olives, toss gently to blend. Gently fold in parsley and mint. Cover and let marinate in refrigerator for 2-3 hours before serving.

(Quinoa (makes 4 servings)  1 cup dry quinoa, 2 cups cold water. combine is a small pan, place over high heat and bring to a boil. Reduce heat to maintain a gentle boil; cook, covered about 25 minutes, or until water has been absorbed, remove pan from heat and let sit for 10 minutes without lifting the lid, fluff with fork before serving).

Moroccan Salad:
(makes 1 serving)

3 medium carrots, grated.
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh cilantro (or parsley)
1 clove garlic, chopped.
1/4 tsp ground cumin
1/4 tsp ground paprika
dash cinnamon
1/2 tsp Himalyan salt
1/2 tsp cayenne pepper

Combine all ingredients in a medium bowl; mix well. Cover and marinate in refrigerator for 2 to 3 hours before serving.

One of the staples of cooking is salt. It is bad for those with heart problems or hyper-tension however if you use Himalayan salt for the rest of your life your blood pressure will actually go down. This stuff is great for you; it has something like 84 minerals that are healthy and is imported from Pakistan from newly discovered salt reserves. I found it loose at Sprouts; look for the pink salt. I threw out all other sea salts, Kosher salts and only eat this - even start my day with a glass of salty water every morning. Don't believe me about how great it is, see for yourself. It is also recommended on the reset plan I just completed.

I discovered that I love roasted vegetables as a main course. The diet plan I was on gives a decent medley of veggies however I found a similar recipe in Sunset Magazine too so I have incorporated the two to give you a better tasting vegetarian meal.

Roasted Root Medley -
(makes two servings)

1/2 medium yam
1 medium carrot
1/2 red onion
1 medium beet - regular or golden
1/4 lb small red thin-skinned potatoes, halved.
1/2 red bell pepper
1 tsp Himalayan salt
pinch of pepper
3 tbsp virgin olive oil - separated
1/4 cup coarsely chopped walnuts
1 tbsp red-wine vinegar
2 tbsp honey or agave nectar
2 quarts mixed salad greens
shaved parmesan cheese

Pre-heat oven to 400. Chop yam, carrots, onion, beet and bell pepper into one each pieces. Combine with oil and salt and dash of pepper. Mix well. Arrange  vegetables in a single layer on a baking sheet. Bake for 40-50 minutes, or until tender, turning once or twice. About 10 minutes before they are done, sprinkle the walnuts on the vegetables.

Meanwhile, in a small bowl, whisk together 1 tbsp oil, the vinegar and honey or agave nectar and 1/2 tablespoon Himalayan salt and dash of pepper.

Toss greens in a large bowl with 1/4 of the dressing; divide among plates. Let vegetables cool about 5 minutes. Transfer to a large bowl and toss with the rest of the dressing, spoon over greens and sprinkle with parmesan.

It is hard to lose weight during holiday periods. All the Easter chocolate, jellybeans and cake have made this week awkward and I cheated tonight when left on my own. I won't eat the candy in front of the family as they know I'm watching my weight but leave me alone without putting the sweet stuff up out of site and it is too much temptation to this sugar-hound! I tried to make up for it with a healthy dinner but I still feel bloated and guilty so I had to take an hour long walk around the neighbourhood too.

Before I share with you the dinner I had tonight I want to talk about some of the ingredients that I have come to love to use, many of them relatively foreign to me but ones I have now gotten used to and love to use. I have used spices occasionally and was lucky to have many in the cabinet: cumin, paprika, tumeric, cayenne and coriander. I had never used coconut milk or oil or tahini, millet, quinoa, chick peas, Bragg liquid amino (a healthy substitute for soy sauce), sesame oil, rice vinegar, seaweed or miso but all thee are now readily available and used in almost every meal to some degree.

Sweet Potato and Roasted Red Pepper Bisque:
(makes one serving)

1 cup water
1 medium sweet potato, peeled, cubed
1/4 medium red bell pepper
2tsp. finely grated ginger root
1 1/2 tsp. extra-virgin olive oil
2 tsp. miso paste, mixed with 2 tbsp. hot water
1 cup vegetable broth
Bragg liquid amino for taste
herbal seasonings blend (I use loose leaves chopped of fresh basil, dill. parsley & cilantro)

Bring water to a boil in a small saucepan over medium heat,add sweet potato, cook for 5-7 minutes.Drain. Set aside. Roast bell pepper on grill. Turn frequently until skin is evenly charred. place in medium bowl. Cover with a kitchen towel for 10 minutes. (Putting it in a brown paper bag works too). Peel skin under running water. Remove seeds. Chop into 1/2-inch cubes.

Place sweet potato, bell pepper, ginger, oil, miso and broth in a blender or food processor (may need more than one batch). Blend until smooth. Add water to thin id needed. Heat soup in a medium saucepan over medium heat, stirring frequently for 4-5 minutes, until hot. Add Bragg liquid amino for taste if desired.

This in one of my top ten favorites from the food plan and I am happy to share this with you. Keep tuned for more. I'll try to add photos as I remember to take them!

Here is another soup that I rally enjoyed in the three-week plan.

Zucchini-Cashew Soup:
(makes 1 serving)

17 raw cashews
1 1/2 cups of water divided use
11/2 medium zucchinis, cut into chunks
dash Himalayan salt
fresh basil and dill to taste.

Soak cashews in 1/2 cup of water for an hour. Meanwhile bring 1 cup of water to boil in a small pan over medium heat. Add zucchini, cook fro 3-5 minutes. Drain. Set aside.

Place cashews (with water), zucchini, salt and seasoning blend in a blender or food processor until smooth. Heat soup in a meduim saucepan over medium heat, stirring frequently for 4-5 minutes. Do not boil. Soup can be served cold if desired.

The three week program that I recently completed is unfortunately named the Beach Body Ultimate Reset. I guess they felt they needed a little glitz to promote themselves. Many of us will not be at the beach to show off our new looking body but I guess that's advertising for you. What I do no is that the program works - and that is all I need to know. If you click on the name you will be directed to the site you can order your plan from. Mindy, the wife of my work colleague - the  ones that turned me on to the plan after watching their results after a couple of weeks on the program - is an agent for the plan and so will get a financial reward if you order it through this link. She will also 'coach' you and arrange for you to be part of the Facebook discussion groups and forums so you can get questions answered by others who are immersed in their own program. Everyone has the same ultimate goal but the plan effects each of us in a slightly different fashion.

The program implores "reclaim, release and restore". It is basically taking your body back to factory specs and starting over. I figured for three weeks I can do anything so when they suggest you start cutting back on caffeine and alcohol a week or so in advance I cut out my morning cup or two of java and finished off the last of the bottle of two buck Chuck. I ordered the product and waited impatiently fr about a week, reading up on the materials my friends provided me on what to expect. I'm used to taking vitamins and supplements from the steady stream that my mother had us on as kids of molasses, brewer's yeast and cod liver oil to the variety of vitamins and cleanses I've have succumbed to over the years. This program has you taking a variety of supplements that include a revitalize, alkalinize, detox, mineralize, optimize and a soothe formulas in a proprietary blend that are all designed to go along with the foods they require you eat. No vigorous exercise is required, just a couple of short walks a day perhaps a little stretching, or gentle yoga if you prefer, as they get you in touch with your inner chi. Physical changes promote inner or spiritual changes and a new diet  regime and plan can be emotional.

Once I got on to the food I found myself drinking about a gallon and a half of water a day, so there where many trips to the bathroom. I found myself introduced to a basically vegetarian style diet with many foods that one might consider bland, like garbanzo beans or pinto beans, jazzed up with spices such as turmeric, cumin, paprika or coriander. I stir-fried in coconut oil and tried tempeh (soy food products) that was edible! In all honesty out of the variety of meals I prepared over the three weeks only a handful where meals that I would use on a regular basis but again I can do anything for three weeks, especially when I have forked over good money to be involved in the plan. I rarely cook as I normally get no joy from the preperation of food, just the consumption of it, but I really got involved with the chopping of all the wonderful variety of vegetables and fruits I was to consume.

I was very faithful, even preparing a meal and taking it with me to a dinner party the wife and I where invited to. I did not partake of the many cakes, pies and candy traps all around the office and after the first three weeks was able to record a thirteen pound loss. I had gone into it saying ten pounds down would be a good start so I was happy. I also lost four inches around the circumference of my belly and two inches from the waist and was fitting into clothes not worn for a couple of years. Very exciting. After day twenty one I was a little confused. What should I eat now? I had been following a dictated plan for the last three weeks. It was recommended not to just go eat regular food but to gradually phase them back into my regular diet so I chose to do the same diet in reverse, albeit without the supplements, and within the next week lost an additional five pounds.

I will be sharing with you the recipes I preferred and recommend from the program as well as loads of great tasting foods for your recipe folder as I continue my quest for an additional fifteen pounds down. I plan on losing a total of thirty pounds by years end. Eat a long with me and stay fit and trim yourself.

For years I watched the contestants on the Biggest Loser television show overcome huge odds to lose weight and get back in shape. As I gently wandered past the age of fifty and injuries took a toll on my back, and I found myself unable to perform rigorous exercise, diet is more important to me in the ever present battle against the bulge. I called myself a 'tweener'; not large enough to be a contestant on the Biggest Loser but watching my weight reach the heights of two hundred and forty pounds, definitely on the way to being at least fifty pounds more than I needed to have on my six foot frame.
I had gone from being an active hiker and marathon runner to having to depend on paid pills to get around. I have a bulging disc in my lower back, two hernias and a snapping scapula; impossible to run and tough to walk distances over two miles, unable to perform sit-ups or crunches and painful to swim. My weight fluctuated five pounds over a half-dozen years or so while I searched for a program to stop me from getting any larger. I have a gym membership and try to be as active as possible.
Within the last month one of the guys in my office and his wife went on a "reset" program and he lost fifteen pounds in three weeks. I looked into the plan - and will comment more on it in a separate post - and decided to fork out the $200.00 for the food plan and supplements. I lost 13 pounds, and now continue to do so as I am now managing my food intake based along foods from the reset plan. I am so excited about the fabulous results I have gotten from this diet plan that I am going to share with you some of the recipes from the plan and others, predominantly gleaned from Sunset Magazine, that my wife and I are enjoying as we keep ourselves fit and trim.
This is mostly a vegetarian program, however I do enjoy dessert and some chicken and lean beef on occasion. I have discovered that I have also developed gall bladder problems so many of these foods are designed to help keep those problems at bay and I will comment specifically on particular recipes if they are good for gall bladder health when I post them.
Once you have seen my foods please feel free to comment and/or share your recipes that would appear to be along the same lines. I also welcome new foods to try. My wife is loving this as I have gone from someone who rarely cooks to doing almost all the cooking, and food planning and shopping, and although she is only doing the evening meals rather than all-day meal plans has lost about eight pounds too over the last month.
Read along, try them out, let me know what you think.