Muito bom! Batatas por Jamie Oliver

Foto 15 kg a menos.

Antes e depois!

15 kg a menos

Hoje completei 15 kg a menos sendo 9 kg só de gordura. Viva o vegetarianismo!

2 Meses de Vegetarianismo

2 meses sem nenhum tipo de carne na dieta!!!!  To limpo! :)

Muito a comemorar. Nesses 2 meses emagreci 13Kg, diminuí o remédio de pressão de 100mg por dia para 25mg por dia e estou muito mais disposto!

Alguns Números:

Massa em 04/02/11 - 150Kg ou mais ( A balança só vai até 150Kg e tava dando tilt) :)
Massa em 04/04/11 - 137Kg e baixando...

Cintura em 04/02 - 128cm
Cintura em 04/04 - 119cm

Relação Cintura/Quadril em 04/02 - 0,99
Relação Cintura/Quadril em 04/04 - 0,94

IMC em 04/02 - 41,55

IMC em 04/04 - 37,95

% Gordura em 04/02 - 26,4
% Gordura em 04/04 - 23,0

Tenho muito a melhorar ainda, mas agora sei que estou no caminho certo!!!

Queijo Paneer

Ingredientes:

1 litro de leite
Suco de 1 limão

Coloque o leite para ferver e assim que levantar a fervura desligue o fogo. Imediatamente coloque o suco de limão e deixe talhar. Mexa suavemente.

Despeje tudo em pano e esprema para sair o líquido. Deixe escorrer por alguns minutos. Se quiser o queijo bem firme deixe escorrendo o líquido por mais tempo.

Se desejar, adicione sal e conserve na geladeira (máximo 3 dias).

Iogurte 0% gordura e colesterol com 59 calorias

Bom!

Position of the American Dietetic Association

It is the position of the American Dietetic
Association that appropriately
planned vegetarian diets, including
total vegetarian or vegan diets, are
healthful, nutritionally adequate, and
may provide health benefits in the
prevention and treatment of certain
diseases. Well-planned vegetarian diets
are appropriate for individuals
during all stages of the life cycle, including
pregnancy, lactation, infancy,
childhood, and adolescence, and for
athletes. A vegetarian diet is defined
as one that does not include meat (including
fowl) or seafood, or products
containing those foods. This article
reviews the current data related to
key nutrients for vegetarians including
protein, n-3 fatty acids, iron, zinc,
iodine, calcium, and vitamins D and
B-12. A vegetarian diet can meet current
recommendations for all of these
nutrients. In some cases, supplements
or fortified foods can provide useful
amounts of important nutrients. An evidence-
based review showed that vegetarian
diets can be nutritionally adequate
in pregnancy and result in
positive maternal and infant health
outcomes. The results of an evidencebased
review showed that a vegetarian
diet is associated with a lower risk
of death from ischemic heart disease.
Vegetarians also appear to have lower
low-density lipoprotein cholesterol levels,
lower blood pressure, and lower
rates of hypertension and type 2 diabetes
than nonvegetarians. Furthermore,
vegetarians tend to have a lower body
mass index and lower overall cancer
rates. Features of a vegetarian diet
that may reduce risk of chronic disease
include lower intakes of saturated fat
and cholesterol and higher intakes of
fruits, vegetables, whole grains, nuts,
soy products, fiber, and phytochemicals.
The variability of dietary practices
among vegetarians makes individual
assessment of dietary adequacy essential.
In addition to assessing dietary adequacy,
food and nutrition professionals
can also play key roles in educating
vegetarians about sources of specific
nutrients, food purchase and preparation,
and dietary modifications to meet
their needs.

J Am Diet Assoc. 2009;109:
1266-1282.