“If you can’t take one more day of self-loathing, you’re ready to hear the truth: You cannot keep shoveling the same crap into your mouth every day and expect to lose weight.”
– Rory Freedman, author
I could not have not said it better myself! Skinny Bitch is definitely the most entertaining diet book I’ve ever read and it has been on the NY Times Best Seller list since 2007 and has 1 million copies in print. Apparently others are enjoying it too. The book is crystal-clear on what constitutes junk – alcohol, caffeine, chemical additives like aspartame, dairy, meat and refined sugar. Large numbers of readers have embraced the book, but like any diet book, it’s not going to be for everyone.
I have been suggesting that my clients purchase the book because it is a great way to lean more about vegan diets. I believe that there is not one optimal nutrition plan for everybody, you need to try a few different approaches and see what works for your body. If you eat something and 2-3 hours later you feel bloated, tired or just plain crappy, then you need to reevaluate your future food choices, Listen to your body!
Skinny Bitch will teach you how to incorporate more fruits and veggies in to your diet and that’s a good thing! Also, most vegan cheese, meat and dairy products are about 1/3 the fat and calories of the originals. Personally I tried to follow a vegetarian and vegan diet for 6 months and I was not receiving adequate amounts of protein to support my muscle building/fat burning workouts. Once I started incorporating fish and lean meats back in to my diet my body fat dropped 1.7%. About 4-5 times each week I eat vegan or vegetarian meals and my body is very happy. Give it a try for a few weeks and see how you feel…
POTATO SKINS WITH ALL THE FIXINS
Serves 4 to 6 as an appetizer
3 medium russet potatoes, scrubbed and patted dry
Refined coconut oil, for the potatoes and the cooking sheet
6 slices vegan bacon, cooked according to package directions
4 ounces shredded vegan cheese (about 1 1/4 cups)
4 ounces shredded vegan Jack cheese (about 1 1/4 cups)
1 tablespoon chopped fresh parsley
1/2 teaspoon fine sea salt
1/4 teaspoon pepper
3 scallions, thinly sliced
3/4 cup vegan sour cream
Preheat oven to 425 degrees.
Rub the potatoes with oil and place them on a large rimmed baking sheet. Bake until the potatoes are tender, about 1 hour. Set the potatoes aside until they’re cool enough to handle, but keep the oven on.
Meanwhile, chop the bacon. In a medium bowl, combine the bacon, cheeses and parsley; aside.
Cut each potato into lengthwise quarters. Scoop out the insides, leaving a 1/4-inch layer of potato on the skins (save the insides for another use). Oil the baking sheet. Place the skins, skin side down and one inch apart, on the sheet. Sprinkle with the salt, pepper and the cheese mixture, dividing them evenly. Bake until the skins are crisp and the cheese is melted, about 15 minutes.