- Cut-Up Vegetables: Your choice. Cut them, bag them, eat them. Nothing wrong with baby carrots, grape tomatoes and broccoli florets, but if you prefer jicama, sugar snaps and orange pepper strips, go for it.
- Sauteed Vegetables: Your choice of vegetables. Sautee them in olive oil with chopped garlic, or red pepper flakes or a good dash of tumeric. Refrigerate and use for side dishes or hot, microwaved snacks.
- Soups: Make a filling soup once a week and store them in serving-size cups in the fridge. Eat one cup as a pre-dinner appetizer, to take the edge off—or have a cup of soup as a snack.
- Steel-Cut Oats: If you're worried about time, cook up one week's worth per directions and store in the fridge for up to a week. For some people, that may seem as appetizing as a slice of baked wrapping paper, but it actually tastes good.
- Emergency Foods: Every house needs fire-extinguisher foods—good-for-you-foods that will put out three-alarm starvation fires. Reach for a handful of almonds, peanuts or walnuts, bags of store-bought, pre-chopped fruits and veggies, dried fruit (apricots, cranberries), and edamame (soy beans—look for microwave bags in the frozen food section). In a real pinch? Pop one of those mint breath strips--they can help turn off appetite by making food less appetizing.
Find out more about this book:YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management