An interesting study published in the journal Appetite showed that dieters who planned their meals were more than twice as likely to lose weight as those who didn’t.
That’s one of the reasons why Skinny Rule #15 is: MAKE YOUR OWN FOOD, AND EAT AT LEAST TEN MEALS A WEEK AT HOME!
Get started in 3 easy steps:
- Grocery shop on the store’s periphery, where you’ll find produce, proteins and fibre.
- Curb soft drink cravings by turning tap water into sparkling. I use the SodaStream.
- Bring a packed lunch to work every day. You’ll save money and shave kilojoules. Make it fibre-rich to stay full all day.
This easy and delicious recipe is a perfect homemade lunch that’ll keep you on track.
Chicken Chopped Salad
Ingredients:
- 1 herb-roasted chicken breast*
- 2 cups chopped mixed greens
- ¼ cup chopped jarred roasted capsicum
- ¼ cup chopped tomato
- 1 Persian cucumber, chopped
- 2 Tablespoon canned garbanzo beans, drained and rinsed
- 1 Tablespoon Mustard Vinaigrette**
* Roasted Chicken Breast
- ½ teaspoon herbs of your choice
- ¼ teaspoon olive oil
**Mustard Vinaigrette
- 1 Tablespoon white wine vinegar
- 2 teaspoon Dijon mustard
- 1 teaspoon agave
Directions:
1. Season chicken breast with oil and herbs
2. Bake at 190-degrees Celsius for 40 minutes or until juices run clear.
3. Cube cooled chicken and toss lightly with all remaining ingredients.
Nutrition Information:
271 calories – 28g protein – 18g carbohydrate – 10.5g fat
From the Book, THE SKINNY RULES: The Simple, Nonnegotiable Principles for Getting to Thin by Bob Harper with Greg Critser. Copyright © 2012 by Bob Harper. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc. All rights reserved.
