January 2nd we started the “detox” program and since then I’ve had a few people ask about portion sizes. For such an easy question, I had a hard time answering it. When you eat 80% raw and 95-98% vegan; you don’t worry about portion sizes or count calories, fat grams or anything else for that matter.
Side-note: I usually don’t use terms like Vegan, but for this article, it’s just an easier way to explain things.
You have to pay attention to your appetite and if you feel hungry, EAT! You know what you can eat and what you can’t so there is no way you are going to “mess” up your detox as long as you are eating the acceptable foods.
Someone (you know who you are) asked if he could eat 10 cups of brown rice since it’s on the “unlimited” food list. I didn’t know what to say at the time, but I should have said YES. There is no way after eating a full salad (or any other kinds of veggies) that he would be able to consume all that rice. Side note: In only a few short days, he’s already getting the hang of it.
My husband and I are both following the plan and as expected we have very different appetites. The only meal we seem to be on the same level is breakfast. The 40-ounce smoothie seems to work for both of us. I keep asking him if he needs to drink more and he insist he doesn’t. Everyone seems to be full on the smoothie below…
Lunch on the other hand…
Above is the Fred Flintstone salad my husband takes to work (most days of the week). The average size bowl next to his, is what I usually fill with red pepper strips and cucumbers to eat with hummus and a handful of crackers. I’ve never been one to have a big appetite at lunchtime.
Our pre-dinner salads are shown below.
During the “detox” we will (also) have a baked potato or some type of healthy grain with our dinner. Of course, dinner is not always just salad, there are other healthy recipes we eat but I’m just trying to show some examples of portion sizes.
So in conclusion (I feel like I’m writing a book report), remember to pay attention to your hunger level and NEVER starve yourself. You should always feel full (not stuffed) and satisfied.
And don’t forget….
Oh, how I love 5 ingredients or less recipes made in 15 minutes! As an extra bonus, this one has 9 grams of fiber per serving.
8 oz whole wheat spaghetti noodles (gluten-free if need be)
5 tablespoons organic natural creamy peanut butter
3 tablespoons seasoned rice vinegar
1 tablespoon reduced sodium soy sauce
1/2 cup chopped green onions
1/2 cup of cooking liquid used to boil spaghetti noodles
Prepare spaghetti noodles according to package directions. Reserve 1/2 cup cooking water and drain pasta in colander.
Whisk together: cooking liquid, peanut butter, rice vinegar, soy sauce and green onions. Add to pasta, tossing to combine well.
Serve in bowls and add additional green onions on top (optional).
Revised version taken from: prevention.com/recipefinder