Losing weight and focusing on a healthful diet may lead you back to the same tried-and-true tricks, however, conventional wisdom doesn’t always pay dividends, according to writer Joel Marion. Some eating plans may offer up new twists to help you and your family eat meals you enjoy without forgoing your health goals.
For example, in “Always Eat After 7 PM,” Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.
Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion tackles myths underlying traditional dieting with a weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.
With straightforward food lists, meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted, Marion says. Taken directly from the book, these recipes for Pot Roast Tacos with Chimichurri and Cheesy Ground Beef Skillet can help you take part in the program while enjoying time with loved ones at the family table.
Learn more about the diet and book at joelmarion.com.
POT ROAST TACOS WITH CHIMICHURRI
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 8
Chimichurri:
1 1/2 cups fresh Italian parsley
1 cup fresh cilantro
2 tablespoons green onion, chopped
1 tablespoon garlic, chopped
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon water
1 teaspoon sea salt
1 teaspoon crushed red pepper
Tacos:
3 cups chuck roast, slow cooked and chopped
8 yellow corn tortillas (6 inches)
1 ripe avocado, pitted and sliced
4 radishes, sliced
1/4 cup queso fresco, crumbled
Nutritional information per serving: 410 calories; 24 g fat; 12 g carbohydrates; 366 mg sodium; 2 g fiber; 41 g protein; 1 g sugar.
(Source: “Always Eat After 7 PM”)
CHEESY GROUND BEEF SKILLET
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 6
1 3/4 cups water
1 teaspoon sea salt
1 cup white rice
1 tablespoon olive oil
1 pound extra-lean ground beef
1 yellow onion, chopped
1 tablespoon garlic, chopped
1 red bell pepper, seeded and chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 cup tomato sauce
1 can (15 ounces) kidney beans, rinsed and drained
1 cup shredded cheddar cheese
1/3 cup fresh parsley, minced
Nutritional information per serving: 399 calories: 14 g fat; 36 g carbohydrates; 816 mg sodium; 4 g fiber; 30 g protein; 3 g sugar.
(Source: “Always Eat After 7 PM”)
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 46 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.