Reverse Diet Solution - Menus From The Reverse Diet

(PART I)

Tricia Cunningham reversed her meals, lost over 170 pounds, and has kept it off for over seven years!She ate dinner for breakfast, breakfast for dinner. But the Reverse Diet isn't restrictive. You don't have to eat steak in the morning!This is all explained in the reverse book, but until you have your copy, here are two sample days that will help get you started. Portion sizes may vary according to the amount of weight you are losing.

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Sample Menu from a Reversed Day

Breakfast

The Reverse Diet Parmesan Herbed Chicken

1 baked potato with fat-free/low fat sour cream and 1 tablespoon unsalted butter

1 cup steamed carrots and peas

1 cup Sunshine tea

Snack

The Reverse Diet Fruit Fiesta

6-ounce glass of lite soy milk

Lunch

The Reverse Diet Wild Rice and Shrimp Chowder

1 cup Sunshine Tea

Snack

1 slice of The Reverse Diet Zucchini Bread

2 tablespoons low fat cream cheese

Dinner

The Reverse Diet Tex-Mex Egg Scramble

The Reverse Diet Lemon & Lime Sublime

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[The Reverse Diet Parmesan Herbed Chicken
(6 Servings)

½ cup Parmesan cheese
1 teaspoon garlic powder
1 tablespoon oregano
½ teaspoon thyme
¼ teaspoon rosemary
½ teaspoon dill
½ teaspoon fennel seed
½ teaspoon basil

1 teaspoon parsley
½ teaspoon course black pepper
6 boneless, skinless chicken breast halves

1. Preheat oven to 400 degrees.
2. Put cheese and spices together in a two quart Zip-Lock bag and shake until mixed thoroughly.
3. One-by-one moisten each chicken piece with a little water (or a drop of olive oil) and place it in the bag, then seal and shake, and place in a shallow baking dish lightly coated with fat-free cooking spray.
4. Bake for 20-25 minutes or until chicken is cooked completely.]

[The Reverse Diet Fruit Fiesta

(4 Servings)

1 cantaloupe melon, halved and seeded

½ honeydew melon, seeded

¼ cup Splenda®

¼ cup fresh lime juice

2 tablespoon fresh lemon juice

½ teaspoon cinnamon

½ teaspoon nutmeg

1 teaspoon vanilla

1 cup sliced fresh strawberries

1 cup black or red seedless grapes

1. Using a melon baller, scoop flesh from cantaloupe and honeydew into balls, and set aside.

2. In a large glass or ceramic bowl, combine the Splenda, lime juice, lemon juice, and spices. Stir well to dissolve Splenda.

3. Add the cantaloupe and honeydew balls, strawberries and grapes. Toss gently to combine. Cover the bowl with plastic wrap and refrigerate for at least an hour, stirring once or twice.

4. Divide the fruit mixture into serving bowls and serve.]

[The Reverse Diet Wild Rice and Shrimp Chowder

(6 Servings)

¼ cup uncooked wild rice

¼ cup finely chopped celery

¼ cup finely chopped onion

3 cloves garlic, minced

2 tablespoons unsalted butter

½ cup peeled, cubed potato

1 tablespoon lemon juice

1/2 teaspoon dried thyme, crushed

8 ounces fresh or defrosted frozen shrimp, peeled and deveined

1 teaspoon basil

1 tablespoon parsley

2 cups light cream

1. Rinse wild rice and drain. In a small saucepan, bring a ½ cup of water to a boil. Stir in rice and lower heat. Cover and simmer for 40 minutes or until rice is tender (do not stir). If needed, drain off the liquid. Set aside.

2. In a large saucepan, cook the celery, onion, and garlic in hot butter over medium heat for 3 to 5 minutes or until just tender but not brown.

3. Add a cup of water, and then stir in potato, lemon juice, and dried thyme. Bring to a boil and reduce heat. Simmer, covered, for 10 to 15 minutes or until potato is tender.

4. Stir in shrimp and cooked wild rice. Return to a boil and then reduce heat. Simmer, covered, for 2 to 3 minutes or until shrimp is no longer translucent.

5. Stir in light cream, basil, and parsley.6. Serve immediately.]

...be continued.

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