Just a quick inspiration from tonight’s dinner. Bill seared a pork tenderloin after coating it with Montreal Steak Seasoning. He then placed it in the oven for 20 minutes at 350 degrees. Accompanied by steamed broccoli, this meal is tasty and healthy. We had a glass of Pinot Noir. The perfect Slow Carb dinner.
I had a bad week food wise last week and the details are difficult to write about, but this weeks success are what failures are all about! It seems that even when I was not following the plan perfectly last week, I only ate one bad meal or item per day, so I did not allow my food binges to go on and on all day long. It was just a meal here, a snack there. I am sure I am underestimating. But the confessional is shaping up to be a pretty intense post.
One thing I have noticed about yoga is that creates a desire to eat better foods. Your body naturally begins to want more space to do the poses. So you also start eating smaller portions.
Once you get the diet down, start reducing your portions. There are no portions on this food plan, but we all tend to over eat. We even tend to over eat the good foods. So next meal leave two or three bites behind and work yourself up to 25% of the entire dinner. Once there you can start putting less on your plate.