Chicken Soup for the Dieter's Soul: Daily Inspirations by Jack Canfield, Mark Victor Hansen, Patricia Lorenz

By Jack Canfield, Mark Victor Hansen, Patricia Lorenz


The suggestion you must Make fit behavior Stick—for Life.

Monday is for weight loss diet. Tuesday is for cravings. Wednesday is for buying at the scale. And Thursday is for reflecting. among being affected by cravings, decoding food labels, dealing with the dimensions, controlling parts, and environment real looking objectives, it’s no ask yourself so much diets fail . . . until eventually now.

With a dose of chook Soup (low-fat, of course!), you can:

· keep watch over cravings
· come back on target after straying
· devour out—and get pleasure from it
· Set—and achieve—your weight reduction goals

With assistance, motivational messages, and an workout, foodstuff, and temper monitoring method, poultry Soup for the Dieter’s Soul day-by-day Inspirations might help you take on the problems to be able to a more healthy you.

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Additional resources for Chicken Soup for the Dieter's Soul: Daily Inspirations

Sample text

Slowly add the chicken stock, stirring constantly, until smooth. Season with pepper. Cook over low heat for 15 minutes. Blend in the light cream. Serve. Makes 6 servings Soups | 15 Salads Tabouli Salad This is a Middle Eastern recipe that is full of good, healthful ingredients. ll ¾ cup boiling water or chicken stock ll ½ cup cracked wheat ll 1 tomato, diced ll 1 cucumber, seeded and diced ll ½ cup finely chopped green onion ll ½ cup minced parsley ll ¼ cup minced fresh mint leaves ll 3 tablespoons extra-virgin olive oil ll 2 tablespoons lemon juice ll 1 teaspoon sea salt, or to taste ll Freshly ground pepper Pour boiling water over the cracked wheat.

Bake for 1 hour. Cool the chicken and shred into bite-size pieces. Place in a medium bowl and add the tangerine sections, pecans, and chives. Mix the olive oil and orange juice together in a small bowl. Pour over the salad and toss until coated. Serve at room temperature. Makes 4 servings 26 | T h e F i b r o m y a l g i a C o o k b o o k Raw Carrot and Green Apple Salad ll 2 green apples, cored and grated ll Juice from 1 lemon ll 2 medium carrots, peeled and grated ll 4 tablespoons extra-virgin olive oil ll 4 tablespoons balsamic vinegar Toss the apples in a salad bowl with the lemon juice.

Chill for 30 minutes. Place the lettuce on 4 plates and spoon the salad on top. Makes 4 to 6 servings Salads | 23 Chicken Salad with Cashews ll 6 boneless chicken breasts, poached and shredded ll 3 celery stalks, cut into thin strips ll 1 large red bell pepper, cut into thin strips ll 3 green onions, sliced ll ½ cup cashews ll 3 cups shredded romaine lettuce Combine the chicken, celery, red pepper, onions, and cashews in a large bowl. Serve with Mustard Dressing (recipe follows). 24 | T h e F i b r o m y a l g i a C o o k b o o k Mustard Dressing ll ¼ cup freshly squeezed orange juice ll ¼ cup extra-virgin olive oil ll 1½ teaspoons red wine vinegar ll 1½ teaspoons Dijon mustard ll ½ teaspoon honey ll ½ cup chopped fresh parsley ll Freshly ground black pepper Combine the ingredients in a blender.

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