A basic idea is to develop sustainable habit that lead to reaching and maintaining a lower weight. One needs the behavior of consistently eating in a manner that results in one’s food intake totaling the same ...for maintenance.. or less…for weight-loss.. caloric energy than one’s body uses.
This is simple, but not easy.

 There is no one list of “correct” eating habits for everyone.   There are some who need to combine exercise with diet, but there is no magic highway to success.  We all have to find our own way.  We have to find what works for us.

And I have learned that…over time…what works individually may change.

As part of my Dieting Hobby, I read many diet books.
Here's a link to a video I previously posted about that practice.

I also experiment personally with various diets. Here at DietHobby, sometimes I will share information about this in detail, and other times, I will not.

This week I’ve been reading “Weight Loss for Food Lovers” (2008) by George Blair.
After I’ve finished reading it, while I’m still processing the ideas presented, I will probably share some of the concepts that I find interesting, but I don’t plan to do a summary or detailed book review.

My overall goal is NOT to provide a comprehensive review of all the various diets, or even of my all own personal ways of eating. My goal is to share the information that I find interesting along with my thoughts, as they occur, which I find helpful to me in my own maintenance.

 Everything I do here at DietHobby is to help me maintain my weight-loss. Hopefully some of the things I share will also be helpful to others. I welcome questions, ideas, and opinions from readers.  Unless on extremely private issues, I prefer to see them in the Comments section, so that everyone can participate in any discussion, but e-mails are also welcome.  My intention is to respond individually to each one.
Thanks for being here. 

 
Makes 1 serving

Ingredients:

4 oz  baked sweet potato with skin (1/2 cup)
1/4 cup boiled black beans
1/2 oz shredded cheddar cheese.

Directions:

Wrap raw sweet potato in tinfoil,
place in oven for 1 hour at 350 degrees.

Cut off 4 oz of cooked baked sweet potato
and place on plate.  Cut potato open and slightly mash it.
Top with 1/4 cup cooked canned black beans
Sprinkle 1/2 oz shredded cheese over beans and potato.
Heat in microwave for 30 seconds to 1 minute
until food is hot and cheese is melted.

1 serving is:

Calories: 203
Carbs: 31 grams
Protein 9.4 grams

PART ONE

PART TWO

Yogurt with GoLean
1/2 cup plain 0% fat Greek Yogurt
2 packages Splenda
1/4 cup dry Golean cereal
Calories 95; Carbs 12 grams; Protein 13.3 grams.

Yogurt with Banana and Walnuts
1/2 cup plain 0% fat Greek Yogurt
2 packages Splenda
1/4 banana
2 walnut halves
Calories 112; Carbs 11.8 grams; Protein 10.9 grams

Yogurt with Apple and Cinnamon
1/2 cup plain 0% fat Greek Yogurt
2 packages Splenda
1/4 cup chopped apple with peelings
1/4 tsp cinnamon
Calories 74 Carbs 8.3 grams; Protein 10.1 grams

Yogurt with mini Chocolate Chips
1/2 cup plain 0% fat Greek Yogurt
2 packages Splenda
1 Tablespoon mini chocolate chips
Calories 111 Carbs 11.3 grams; Protein 10.5 grams

 Yogurt with Bran Cake
1/4 cup plain 0% fat Greek Yogurt
1 package Splenda
1/2 small apple cranberry Fiber cake (Zen Bakery - Trader Joe's)
Calories 70 Carbs 13.3 grams; Protein 7.5 grams


 

Yogurt Dip with Cucumber
1/2 cup plain 0% fat Greek Yogurt
1/4 teaspoon dill weed (freeze dried)
1/16 teaspoon (to taste) Greek seasoning (Cavender's)
1 cup sliced raw cucumber
Calories 74 Carbs 8.4 grams; Protein 10.7 grams

 Makes 1 servings

Ingredients:

2 oz roasted skinless chicken
2 Tablespoons raw chopped celery
1/4 cup raw chopped apple
1 Tablespoon chopped walnuts
1 Tablespoon light Mayonnaise


Directions:

Cube chicken,
chop celery and apple into medium sized pieces
chop walnuts
Combine all ingredients
Cover and chill before serving.

1 serving has:

Calories: 193
Carbs: 6 grams
Protein: 18.8 grams




 

 
Makes 24 servings

Ingredients:

1/2 cup almond meal
1/4 cup whole-wheat pastry flour
1/2 teaspoon baking powder

1/2 cup milk (2%)
4 ounces bittersweet chocolate, chopped

1/4 of a 12 oz package of soft Tofu
3 eggs
1/2 cup dry non-fat milk powder
2 Tablespoons Cocoa, dry powder, unsweetened European-style (such as Hershey)
1/3 cup brown sugar
1 cup granulated Splenda

2/3 cup semi-sweet chocolate chips


Directions:

Preheat oven to 325 degrees
Put (heavy-duty) aluminum foil in rectangular baking pan with ends hanging over 2" or so.
Spray with non-stick coating.

Mix together almond meal, flour and baking powder and set aside.

Break or chop biitersweet chocolate into small pieces.
Bring milk to boil in microwave, remove from heat,
add chopped chocolate to milk and stir until creamy, set aside.

Place tofu, eggs, dry milk, cocoa, brown sugar and splenda in bowl
and beat with electric mixer until blended.
Add melted chocolate and beat until blended.
Add dry mixture of almond meal, flour and baking powder and beat until mixed.

Stir in chocolate chips.

Pour batter into rectangular baking pan and bake for 15 to 20 minutes.
Brownies should be set, but very moist with the edges only slightly browned.

When cool, cut into 24 squares ( 6x4 rows)
1 serving  (1/24) is:

Calories: 95
Carbs: 12 grams
Protein 3 grams