A new way to look at your plate

[Guest guest]

I just received my copy of EatingWell's newest cookbook, " Healthy in

a Hurry. " Can't wait to try some of the recipes, most of which are

very SBD friendly! I recently subscribed to their magazine as well.

In the introductory pages there's an article about how to gauge your

portions for a healthier dinner. Imagine your plate divided into 4

quarters. Two quarters are filled with vegetables (that includes

cooked veggies or salad), one quarter is protein (meat, cheese, tofu)

and one quarter is starch (brown rice, whole grain pasta or bread).

Of course, some foods will cross over (like legumes), but it helps me

picture this new way we are learning to eat on South Beach.

Patti

Start weight: 190; Current: 166; Goal: 160

[Guest guest]

Visual images ARE helpful, and that's a good one. The plate is pretty. The food

is

appetizing.

My previous " dinnerplate " image, based on my mom's HORRIBLE cooking, was " one

blob

of burned green beans, one blob of a 'yellow veggie' such as singed crookneck

squash, or

crusty or hard yam, or potato, or watery corn, " and a blob of dry meat or main

course.

The salad was in a separate salad bowl -- with terrible tasting diet dressing

on it.

This image/ concept is similar, but, luckily, the ingredients and components

have

changed.

It's amazing. I'm a pretty good cook. Didn't start out that way, but earned it

over time.

And even though I've been doing it, and doing it well, for all these years, that

basic

" dinnerplate' image DOES keep coming to mind.

Time for new patterns and images -- better late than never!

Cool.

-- Annie

>

> I just received my copy of EatingWell's newest cookbook, " Healthy in

> a Hurry. " Can't wait to try some of the recipes, most of which are

> very SBD friendly! I recently subscribed to their magazine as well.

>

> In the introductory pages there's an article about how to gauge your

> portions for a healthier dinner. Imagine your plate divided into 4

> quarters. Two quarters are filled with vegetables (that includes

> cooked veggies or salad), one quarter is protein (meat, cheese, tofu)

> and one quarter is starch (brown rice, whole grain pasta or bread).

> Of course, some foods will cross over (like legumes), but it helps me

> picture this new way we are learning to eat on South Beach.

>

> Patti

> Start weight: 190; Current: 166; Goal: 160

>

[Guest guest]

FWIW, there are plates you can buy that actually have 4 distinct sections.

There's a whole diet plan based around the four corners approach.