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Thread: ***Official*** Post Your Diets Thread

  1. #26


    Just wanted to let people know that I downloaded the "Insanity" DVDs and nutrition guide. Gotta say it's something that really does work in weight loss while eating about 1500-1600 calories. The diet consists of 5 meals (from which you have to pic on their nutrition guide) and each meal being high in protein low fat, about 300 calories each. DEFINITELY something worth checking out for people wanting to lose weight. It's on torrents if anyone is interested. First time I tried something that was on TV for diet and first time it was something that actually worked. In my first week I lost about 5 lbs.

  2. #27


    Diet is very good thing which is give the person a good amount of working power. It is increase the stamina of the person. It is also improve health of a person. It is also improve the stomach capacity to digest the food.

  3. #28


    What I prefer as a healthy diet is
    In Breakfast
    2 Scrambled Eggs w/ 2 Tbsp. Salsa
    1 piece whole-wheat toast with 1 Tbsp. jam
    1 large peach
    1 cup Coffee w/ 2 Tbsp. 2% milk

    AM Snack
    1 whole celery stalk, cut into spears
    1 large carrot, cut into spears served with 1/4 avocado and 1/4 cup plain low fat Greek yogurt mashed with garlic, salt and pepper for dipping

    4 oz. grilled chicken breast
    1/2 cup sliced strawberries
    1/2 cup steamed spinach w/ salt and pepper
    1/2 cup brown rice, steamed

    PM Snack
    1 oz. roasted, salted almonds
    1/2 cup fat-free vanilla yogurt w/ low cal sweetener

    4 oz. broiled salmon w/ salt and pepper to taste
    1/2 cup whole-wheat pasta
    1 cup steamed broccoli
    1/2 cup sautéed red peppers and onions w/ 1 Tbsp. olive oil
    1 small kiwi

    1 oz. dark chocolate
    1/2 cup blueberries
    1 cup fat-free milk

  4. #29

    Default Diet

    I just started with the ketogenic diet, yesterday. I hope I can stick to this diet.

  5. #30


    You can, you just have to motivate yourself. It's much tougher to do if you do not do it consistently.

  6. #31


    Oh, and if you may, you can also share your own recipe, somanter.

  7. #32


    I still eat what I want but I do portion control. It is way effective than an intermittent diet.

  8. #33


    "I still eat what I want but I do portion control. It is way effective than an intermittent diet."
    Does intermittent diet even work? I thought that was just a myth.

  9. #34


    Chicken satay salad:

    1tbsp tamari
    1tsp medium curry powder
    ¼tsp ground cumin
    1 garlic clove, finely grated
    1tsp clear honey
    2 skinless chicken breast fillets (or use turkey breast)
    1tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
    1tbsp sweet chilli sauce
    1tbsp lime juice
    sunflower oil, for wiping the pan
    2 Little Gem lettuce hearts, cut into wedges
    ¼ cucumber, halved and sliced
    1 banana shallot, halved and thinly sliced
    coriander, chopped
    seeds from ½ pomegranate

    STEP 1
    Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.

    STEP 2
    Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.

    STEP 3
    While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

  10. #35


    Chicken Piccata

    3 chicken breasts
    Salt and pepper
    Granulated garlic, to taste
    1 cup all-purpose flour
    4 Tbsp olive oil
    2 Tbsp salted butter, plus more to taste
    2 garlic cloves, minced
    2 cups chicken stock
    Juice of 2 lemons, plus 1 lemon, sliced
    1/3 cup white wine
    1/4 cup capers

    1) Clean chicken breasts and pat dry. Using a sharp knife, filet the breasts down the middle into six thin cutlets. Generously season each piece with salt, pepper, and granulated garlic.
    2) Dredge each piece of chicken in flour and shake off any excess. Set aside.
    3) In a saucepan, heat 3 tablespoons of olive oil and 1 tablespoon salted butter over medium heat. Fry chicken in batches, about 4 minutes on each side, until each piece is browned. Remove from pan and set aside.
    4) To make the piccata sauce, add 1 tablespoon salted butter and 1 tablespoon olive oil, and sauté the minced garlic until it browns slightly. Scrape off the chicken bits from the bottom of the pan. Add the chicken stock, lemon juice, wine, lemon rounds, and granulated garlic. Whisk and simmer, and adjust salt and pepper to taste. Once the sauce starts to bubble, add in the capers. Add the chicken back to the pan with the sauce, and let everything simmer for 5 minutes. Add more butter to thicken the sauce if needed.

  11. #36


    Orange Chicken

    1/2 tsp. orange zest
    1/3 cup fresh orange juice
    1/4 cup water
    3 tbsp. honey
    3 tbsp. reduced-sodium soy sauce
    2 tbsp. rice vinegar
    1 1/2 tbsp. cornstarch
    2 cloves garlic, minced
    1 tsp. grated fresh ginger
    1/4 tsp. crushed red pepper
    1 tbsp. canola oil
    1 lb. skinless, boneless chicken breast, cut into bite-size pieces
    1 cup bite-size strips red bell pepper
    1 cup snow pea pods, halved diagonally
    2 cups hot cooked brown rice
    1/4 cup thinly sliced green onions
    4 orange slices for serving (optional)

    1) For sauce, in a small bowl stir together orange zest, orange juice, the water, honey, soy sauce, vinegar, cornstarch, garlic, ginger, and crushed red pepper.
    2) In an extra-large nonstick skillet or wok heat oil over medium-high. Add chicken, pepper strips, and pea pods. Cook and stir about 5 minutes or until chicken is no longer pink. Stir sauce mixture and add to skillet. Cook and stir 1 to 2 minutes or until thickened and bubbly. Serve over rice; top with green onions and, if desired, orange slices and additional orange zest.

  12. #37


    Keto Diet Pesto Chicken

    For the Chicken:
    4 6-oz boneless, skinless chicken breasts
    2 Tbsp olive oil
    1/2 tsp salt
    1/4 tsp black pepper
    1/2 cup basil pesto
    4 oz fresh whole-milk mozzarella cheese, sliced

    For the Plating:
    6 cups baby arugula
    1/4 cup chopped red onion
    1/2 cup cherry tomatoes, halved
    1/2 cup olive oil
    2 Tbsp white wine vinegar

    1) Prep the chicken. Preheat oven to 425°F. Line a rimmed sheet pan with parchment paper. Place chicken breasts in pan and coat with oil, salt, and pepper. Bake 20 to 24 minutes or until chicken is done (165°F).
    2) Top with cheese. Top chicken breasts with pesto and cheese. Bake 2 to 3 minutes longer or until cheese is melted.
    3) Plate and serve. Divide arugula and onion among serving plates. Top with chicken and tomatoes.
    4) Drizzle. In a small bowl, whisk together the remaining 1/2 cup olive oil and the vinegar; drizzle overall.

  13. #38


    Whole Roasted Trout

    1 lemon
    1 (1/2 lb) whole trout, cleaned and butterflied
    1 tbsp. extra-virgin olive oil
    Kosher salt
    Freshly ground black pepper
    6 sprigs fresh thyme, divided, plus more for serving
    1/2 shallot, thinly sliced
    4 tsp. butter, sliced into pats
    1/4 c. walnuts halves

    1) Preheat oven to 425° and line your baking sheet with 2 layers of aluminum foil.
    2) Cut lemon: cut ~⅓ of the lemon off in one piece, then cut 4 thin slices from the center (about another ⅓). Reserve all pieces.
    3) Pat outside and inside of trout with paper towel, then rub entire fish with olive oil, and season all over with salt and pepper. Place skin side down on prepared baking sheet and add 3 thyme sprigs, then layer lemon slices and shallot slices on top of thyme, evenly dividing the shallots between the lemon slices. Top with 4 pats of butter and 3 more sprigs of thyme.
    4) Close the fish, then fold up the top sheet of foil to enclose the fish in a packet. Add remaining lemon pieces cut-side down to the baking sheet.
    5) Bake until fish is flaky and tender, 12 to 16 minutes depending on the size of your fish. To test, carefully open foil and check if the fish flakes with a fork.
    6) When fish is ready, use a spatula to carefully transfer fish from foil to a large cutting board. Reserve foil filled with cooking juices and remove charred lemons.
    7) Add walnuts to baking sheet and toast 4 to 5 minutes, until they are fragrant and have darkened slightly. When toasted, transfer to a clean cutting board and use the bottom of a dry measuring cup to gently crush the walnuts into smaller pieces. (Some irregularity is good for a variety of textures!)
    8) Remove filling from trout, reserving shallots, and use a knife to separate trout fillets from the spine. Transfer fillets to serving plates, then scatter cooked shallots and spoon cooking juices over top. Garnish with more thyme, crushed walnuts, and some more black pepper. Squeeze charred lemons over fish and serve.

  14. #39


    Air Fryer Fish

    1 lb. cod, cut into 4 strips
    Kosher salt
    Freshly ground black pepper
    1/2 c. all-purpose flour
    1 large egg, beaten
    2 c. panko bread crumbs
    1 tsp. Old Bay seasoning
    Lemon wedges, for serving
    Tartar sauce, for serving

    1) Pat fish dry and season on both sides with salt and pepper.
    2) Place flour, egg, and panko in three shallow bowls. Add Old Bay to panko and toss to combine. Working one at a time, coat fish in flour, then in egg, and finally in panko, pressing to coat.
    3) Working in batches, place fish in basket of air fryer and cook at 400° for 10 to 12 minutes, gently flipping halfway through, or until fish is golden and flakes easily with a fork.
    4) Serve with lemon wedges and tartar sauce.

  15. #40


    Baked Salmon In Foil

    2 lemons, thinly sliced
    1 large salmon fillet (about 3 lb.)
    Kosher salt
    Freshly ground black pepper
    6 tbsp. butter, melted
    2 tbsp. honey
    3 cloves garlic, minced
    1 tsp. chopped thyme leaves
    1 tsp. dried oregano
    Chopped fresh parsley, for garnish

    1) Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. To the center of the foil, lay lemon slices in an even layer.
    2) Season both sides of the salmon with salt and pepper and place on top of lemon slices.
    3) In a small bowl, whisk together butter, honey, garlic, thyme, and oregano. Pour over salmon then fold up foil around the salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened.
    4) Garnish with parsley before serving.

  16. #41


    Garlic Parmesan Roasted Asparagus

    1/2 pound fresh asparagus
    1/2 teaspoon salt
    1/2 teaspoon fresh ground black pepper
    3 cloves minced garlic
    2-3 Tablespoons parmesan cheese
    olive oil spray

    1) Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
    2) Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
    3) Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
    4) Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately. Enjoy!

  17. #42


    Vegetarian Carbonara

    12 oz. fettuccine or other long pasta
    Kosher salt
    1lb. asparagus, trimmed, cut into 2" –3" pieces
    4 garlic cloves, thinly sliced
    ¼ cup extra-virgin olive oil
    Freshly ground black pepper
    ¾ tsp. smoked paprika
    3 large egg yolks
    ¾ cup pre-grated vegetarian Parmesan, plus more for serving

    1) Cook pasta in a large pot of boiling generously salted water, stirring occasionally and adding asparagus when pasta has 1 minute left to go, until pasta is very al dente, about 3 minutes less than package directions.
    2) Meanwhile, combine garlic and oil in a medium Dutch oven or other high-sided pot and set over medium heat; season very generously with pepper. Cook, stirring often, until garlic is light golden, about 2 minutes. Remove from heat and stir in paprika; set aside.
    3) Place egg yolks in a medium bowl. Scoop out 1 cup cooking liquid from pasta and, whisking constantly, gradually add to egg yolks to temper. Season with salt and pepper; set aside.
    4) Drain pasta and asparagus, reserving 2 cups pasta cooking liquid; transfer pasta and asparagus to pot with reserved garlic oil. Set back over medium heat and toss to coat. Tossing constantly, add 1 cup pasta cooking liquid, followed by reserved yolk mixture, then ¾ cup Parmesan. Cook, tossing constantly and reducing heat as needed to keep mixture below a simmer, until cheese is melted and liquid thickens enough to coat pasta in a glossy, silky sauce, about 5 minutes. (This might be easier on your hands if you use 2 wooden spoons, as though you were tossing a salad, rather than trying to do it with 1 hand and a pair of tongs.) Add more reserved pasta cooking liquid if needed to loosen.
    5) Divide pasta among shallow bowls and top with more Parmesan and a few grinds of pepper.

  18. #43


    Spaghetti al Limone With Asparagus

    1 lb. spaghetti
    ⅔ cup extra-virgin olive oil
    1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
    4 garlic cloves, smashed
    4 3"-long strips lemon zest
    ½ tsp. crushed red pepper flakes
    8 large basil leaves
    2 lemons, halved
    2 oz. Parmesan, finely grated (about 1 cup), plus more for serving

    1) Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
    2) Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.
    3) Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.
    4) Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.

  19. #44


    That Good Salad

    3/4 cup canola oil
    1/4 cup lemon juice
    2 garlic cloves, minced
    1/2 teaspoon salt
    1/2 teaspoon pepper
    2 bunches (1 pound each) romaine, torn
    2 cups chopped tomatoes
    1 cup shredded Swiss cheese
    2/3 cup slivered almonds, toasted, optional
    1/2 cup grated Parmesan cheese
    8 bacon strips, cooked and crumbled
    1 cup Caesar salad croutons

    1) In a jar with a tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill.
    2) In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon.
    3) Shake dressing; pour over salad and toss. Add croutons and serve immediately.

  20. #45


    Harvest Cobb Salad

    4 slices bacon, diced
    2 large eggs
    6 cups chopped romaine lettuce
    1 apple, diced
    1 pear, diced
    1/2 cup Fisher Nuts Pecan Halves
    1/3 cup dried cranberries
    1/3 cup crumbled goat cheese

    1/3 cup mayonnaise
    1/4 cup milk
    2 tablespoons sugar
    1 tablespoon apple cider vinegar
    1 tablespoon poppy seeds

    1) To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.
    2) Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
    3) Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
    4) To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
    5) Serve immediately with poppy seed dressing.

  21. #46


    Taco Salad with Sweet-Potatoes

    2 sweet potatoes (1 1/2 pounds), peeled and chopped into 1-inch pieces (4 cups)
    1/3 cup plus 2 tablespoons extra-virgin olive oil
    3/4 teaspoon chili powder
    Kosher salt and freshly ground pepper
    1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice
    1/4 cup packed cilantro leaves, chopped, plus more for serving
    2 romaine hearts, chopped (10 cups)
    1 can (15 ounces) black beans, drained and rinsed
    1/4 cup chopped pickled jalapenos
    Sliced radishes, lightly crushed tortilla chips, and crumbled goat cheese, for serving

    Step 1
    Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil and chili powder; season with salt and pepper. Roast, stirring once, until browned and tender, 20 to 22 minutes. Let cool slightly.

    Step 2
    Meanwhile, whisk together lime zest and juice, chopped cilantro, and remaining 1/3 cup oil. Season with salt and pepper. Toss romaine hearts with half of dressing (about 1/4 cup); season with salt and pepper. Divide among bowls; top with beans, jalapenos, radishes, chips, cheese, and sweet potatoes. Drizzle with remaining dressing and sprinkle with cilantro leaves; serve.

  22. #47


    Chickpea Salad with Carrots and Dill

    2 cans chickpeas (15 ounces each), rinsed and drained, or 3 cups cooked chickpeas
    2 cups grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment)
    ⅔ cup chopped celery (about 2 long stalks)
    ½ cup thinly sliced green onions (about 4)
    ½ cup chopped fresh dill leaves (I used one 0.75 ounce package)
    ½ cup pepitas (hulled pumpkin seeds)
    ⅓ cup extra-virgin olive oil
    2 to 3 tablespoons sherry vinegar
    1 medium-to-large clove garlic, pressed or minced
    ¼ teaspoon salt
    Freshly ground black pepper

    1) In a medium serving bowl, combine the chickpeas, carrots, celery, green onions, and dill. Set aside.
    2) Toast the pepitas in a small skillet over medium heat, stirring frequently, until they are starting to turn golden and make little popping noises, about 5 minutes. Set aside to cool for a few minutes.
    3) To prepare the vinaigrette, in a liquid measuring cup or small bowl, combine the olive oil, 2 tablespoons of the vinegar, garlic, salt, and about ten twists of pepper. Whisk until blended and pour all of the dressing over the chickpea mixture. Add the toasted pepitas to the bowl and stir to combine.
    4) Taste, and add additional vinegar (for more zing, I usually add another tablespoon) and/or salt (for more flavor overall, add another pinch). For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.

  23. #48


    Mega Crunchy Romaine Salad with Quinoa


    ⅔ cup uncooked quinoa, rinsed
    1 ⅓ cups water
    ½ cup raw sunflower seeds
    ½ teaspoon olive oil
    1 small head of romaine (about 11 ounces) or one 5-to-6-ounce bag of romaine, chopped into bite-sized pieces
    1 cup shredded carrots (I used 2 large carrots, turned into ribbons with a julienne peeler and roughly chopped)
    1 cup chopped cabbage (green or purple) or broccoli slaw
    ½ cup chopped radishes
    ½ cup dried cranberries

    Zippy cilantro dressing
    ⅓ cup olive oil
    3 tablespoons lime juice (about 2 medium limes)
    2 tablespoons rice vinegar
    ¼ cup lightly packed fresh cilantro
    2 teaspoons honey or maple syrup
    2 medium cloves garlic, roughly chopped
    ½ teaspoon fine-grain sea salt
    ¼ teaspoon chipotle chili powder or regular chili powder

    1) To cook the quinoa: Combine the quinoa and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 15 minutes. Reduce heat as time goes on to maintain a gentle simmer.
    2) Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Fluff with a fork, and set aside to cool.
    3) To toast the sunflower seeds: Combine the sunflower seeds and olive oil in a medium skillet. Cook over medium heat, stirring frequently (careful, they’ll burn), until the seeds are fragrant and starting to turn lightly golden on the edges. Remove from heat and set aside to cool.
    4) In a large serving bowl, combine the prepared romaine, carrots, cabbage, radishes and cranberries. Once the quinoa and sunflower seeds have cooled, add them to the bowl as well.
    5) To prepare the dressing: In a blender or small food processor, combine all of the ingredients and blend well, pausing to scrape down the sides as necessary. Taste, and adjust as necessary—it should be zippy, but if it’s overwhelmingly tart, add a bit more honey. 6) If you’d like a little more kick, add another ¼ teaspoon chili powder.
    7) If you’ll be serving the salad all at once, drizzle in enough dressing to lightly coat the salad once tossed (you might not use all of it), and toss to combine. If you intend to have leftovers, store the salad separately from the dressing, and toss just before serving.

  24. #49


    Greek Wedge Salad


    2 heads of romaine
    1 ½ cups halved or quartered cherry tomatoes, depending on their size
    ⅔ cup chopped seeded cucumber (about ½ medium garden cucumber)
    ⅔ cup chopped celery (about 2 ribs)
    ¼ cup pitted and halved Kalamata olives
    1 shallot, very thinly sliced
    1 tablespoon lemon juice
    Pinch of salt

    Lemon-tahini dressing
    ¼ cup extra-virgin olive oil
    2 to 3 tablespoons lemon juice
    2 tablespoons tahini
    2 to 3 cloves garlic, pressed or minced
    ½ teaspoon fine-grain sea salt
    Freshly ground black pepper, to taste

    ¼ cup crumbled feta cheese (optional)
    ¼ cup finely chopped fresh mint and/or basil

    1) To prepare the salads: Halve the heads of romaine lengthwise, all the way through their bases so the halves stay intact. Set aside.
    2) In a medium mixing bowl, combine the tomatoes, cucumber, celery, olives, shallot, lemon juice, and a pinch of salt. Toss to combine and set aside to marinate.
    3) To prepare the dressing: In a liquid measuring cup or small bowl, combine all of the ingredients, starting with the lower amounts of lemon juice and garlic. Whisk to blend. Taste, and add more lemon juice if it tastes bitter or needs more zip, and more garlic if it could pack more of a punch (I like my dressing on the garlicky side). Season generously with pepper, whisk again, and set aside.
    4) To assemble: Place each romaine halve on its own dinner plate. Top each one generously with the tomato salad mixture. With a spoon, drizzle the dressing rather liberally over the salads, then finish them with a sprinkle of feta (if using) and chopped herbs. Serve immediately, with sharp butter or steak knives to aid slicing.

  25. #50

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