subject: More Tips To Lose Weight Fast And Keep It Off [print this page] Losing weight is a challenge whether you have ten pounds or fifty to lose. It just takes longer the more weight you want to drop. A sensible weight loss is one to two pounds a week. That may not seem like much but it means cutting 500 calories from your daily diet. Here are a few tips to help you lose the weight and keep it off.
Reverse your salad and dinner plates. Use the dinner plate and fill it full of salad greens - just be careful with the salad dressing. To cut down on the amount of dressing consumed, place the dressing in a small bowl. Dip your fork in the dressing before you spear your salad. Or use just lemon juice as the dressing.
An easy and tasty salad dressing that won't add tons of calories to your menu is to mix equal amounts of vinegar or lemon juice and olive oil. Most recipes call for twice as much oil as vinegar. Add dried or fresh basil, garlic, oregano and you have an Italian dressing. Use tarragon, parsley and garlic and it's French. Add cumin, cilantro, and a few shakes of red pepper flakes and you've made a yummy southwest dressing.
Make sure your scale works properly. If you're not sure take it to your doctor's and compare what you weigh on your home scale with what you weigh at your doctor's. A digital read scale is nice because there's no flexibility is deciding whether the needle is on 126 or 128, the digital tells you exactly.
Start every meal with an appetizer. Have a container of yogurt before breakfast, a cup of clear broth soup --not a cream soup-- before lunch, and a salad before dinner. By the time you've finished the appetizer you won't be as hungry for the calorie laden entree.
Have a vegetarian day twice a week. You'll get enough protein the rest of the week. Vegetables and fruits are crammed full of vitamins and fiber. Eat as much as you want. A satisfying casserole for dinner is to layer thinly sliced potatoes, eggplant, onions and tomatoes in a roasting pan coated with cooking spray. Add chopped garlic and parsley then salt and pepper to taste. Bake at 400 degrees for 30 minutes until the veggies are soft. If you're extra hungry sprinkle a 1/2 cup of low fat cheese on the top ten minutes before removing from the oven.
