The short and simple answer is no. This eating pattern worked for me until it didn’t.
For example, researchers told 51 adults with overweight or obesity to eat 1,200 to 1,500 calories a day, either as three meals or as mini-meals (with at least 100 calories each) every few hours. After six months, the grazers had lost no more weight than the three-meals-a-day eaters. And when Schoenfeld analyzed the data on weight from 15 trials that lasted two weeks to a year, “there was no difference if people ate, say, one meal or five.”
As a nutrition journalist, I find the whole trend a little baffling. The number of Americans who follow a vegetarian diet hasn’t changed much in recent decades. In fact, adult vegetarians in the U.S. dropped from 6 percent of the population to 5 percent between 1999 and 2019, according to a Gallup poll.
Spoiler Alert – the answer is no. The entire article is still worth reading despite me giving you the answer to the question.
Fast food is fast food whether it’s “plant-based” or contains animal products. There will always be lots of salt and saturated fat for your dining pleasure. It might be time to take another look at my list of foods I No Longer Eat just to see how much fast food is on that list.
Certain COVID-19 measures, including the closure of sport and exercise facilities, as well as remote working practices can lead to sedentary behaviors for both young and old. With less outdoor activity and more indoor time, people reported turning to comfort foods and “pandemic baking.” In fact, grocery stores struggled to keep up with the demand for flour. Dr. John Morton, Medical Director of Bariatric Surgery at Yale New Haven Health Systems, says that during telehealth appointments, he has seen patients who have gained 5-30 pounds .
Author Disclaimer – The quote and article link above have been sourced from my employer and is not a shameless act of self-promotion. The paragraphs following this disclaimer are indeed a shameless act of self-promotion to generate interest in purchasing my future best seller which is currently a work in progress.
I have lost over 20 pounds during The Great Pandemic Year One.
Before we get to this year’s chili recipe I’ve decided my Three Bean Chili Madness was a pain in the rump to make because I cooked the beans and meat/veggie mixture separately. This year’s version is more of “everyone in the pool” which truly becomes less of a pain in the rump. So here we go.
This chili cooks all day long but I didn’t use a slow cooker. I was hunkered down in the house and the chili got the stove top treatment. You could easily use a slow cooker but you would still need to brown the meat and veggies before everyone goes in the pool
The beans get an overnight soak and a quick rinse before adding to the pot. Don’t make the same mistake I made. I soaked six cups of dried beans and had way too much beans. So approximately 3-4 cups of soaked beans went into the chili while the remainder is being turned into Sopa de Frijol con Vegetal – Updated 11.10.20
This is a mild chili and you can add heat to your liking. Always easier to add the spice than to put too much in and figure out later how to tame the flame.
So now that you know this is not a pain in the rump recipe…
1 T extra virgin olive and 1 T grape seed oil 1 large sweet onion, diced 2 stalks celery, diced 1 large green pepper, diced 2 tsp garlic powder or several cloves fresh garlic, chopped (or both) 1 tsp each oregano, paprika, chili powder, cumin, dried cilantro 1 can (15 oz) stewed tomatoes 1 can (15 oz) no sodium chicken broth1 small can mild green chilies 3 T tomato paste 1 C each dry Mayocoba beans, pinto beans, and cranberry beans 1 lb ground turkey 85/15 Salt & pepper to taste Cayenne pepper to taste
Place the dried beans into a bowl large enough to hold the beans when fully plumped up. Rinse the beans with water several times. Fill the bowl with fresh water and soak overnight.
In the morning drain then rinse beans. Drain again and set aside.
In a large stock pot heat the oils and saute the onion, celery, and green pepper until softened. Add the chopped garlic and saute for another minute.
Add the meat and brown.
Time to toss everyone else into the pool. Spices, tomatoes, paste, chilies, broth, beans.
Simmer for several hours. Stir occasionally. Add more water or broth if the chili gets too thick. Adjust your seasonings.
Serve with grated cheese, sour cream, and your favorite hot sauce.
More odd tips
Don’t add salt until the end. The Mayocobo beans will break apart and make this chili creamy and thick (unless you add more broth or water). The recipe will make approximately eight servings. I used chicken broth and as the chili cooked down and got too thick I added vegetable broth. Note you can use either fresh or dried garlic. I used both. You can never have too much garlic.
Don’t forget to make Texas Corn Bread because if you forget it, you’ll regret it.
Since the early onset of the coronavirus pandemic, the loss or distortion of smell and taste have emerged as one of the telltale symptoms of COVID-19, with an estimated 86 percent of mild cases displaying signs of olfactory dysfunction. In many cases, patients cannot perceive smells (known as anosmia) — and with it the nuances of flavor inextricable from aroma — or any kind of taste (ageusia). In others, the dysfunction eventually manifests as warped senses of smell and taste (parosmia and parageusia, respectively), rendering previously familiar scents and flavors rancid, like being assaulted with the overwhelming stench of rot, feces, and chemicals.
“We can feel the book in our bones, but the writing of it can seem like we’re always at the beginning, always trying to figure out what the hell we’re doing. At least, that’s how I often feel.”
A year ago I was either 194 or 192. I recorded two different starting weights for 2020 in my journal so when I write about how much weight came off it might not be 100% accurate. Look anywhere online you’ll find stories of Pandemic Weight gain but somehow I went in the opposite direction. The scale dipped below 172 this morning. As you know I try not to get too hyped about these random fluctuations.
My personal quest is to document what I’ve done so that others may possibly benefit. Of course I’m referring to my future best seller. But I must admit writing all of this is not easy. This blog helps as part of the process. Maybe I’ll write a few words here and there that will end up in the book as well researched, tightly edited prose. Then most days I’m not sure if anything like that will happen. Most days I end up like Amy Grier always at the beginning, always trying to figure out exactly what the hell I’m writing about.
I need to remind myself all of this is a process and that things have changed over the years. What worked for me at 20 may not work now as I travel the road towards 70 (except maybe the no beer thing). When I lost the bulk of my excess weight my diet was extremely restrictive both in calories and food/drink choices. During the past Pandemic Year of Isolation my diet was less restrictive in terms of food/drink choices but still somewhat calorie restrictive. I pretty much adopted The Boss’ dietary pattern and started losing weight again.
This past year has made me question my long held belief in veggie/non-meat meal percentages of 90/10. My personal pursuit of health didn’t result in any weight loss. I no longer keep a food diary so I can’t determine the exact percentages of meat free meals versus meat/dairy/eggs I’d eat in a week. Yet I’m still convinced the more plant based meals you consume the more you improve your chances for being and staying healthy.
Today’s meals were or will be:
Oatmeal with raisins, maple syrup, and soy milk.
Bowl of homemade chicken soup with vegetables and white beans. Cornbread (both homemade).
Chicken vegetable fried rice.
Maybe I should redefine and rename my 90/10 strategy to a minimal meat strategy. The MMS Diet. How to Lose 200 Pounds and Keep Them Off Forever! Yo Oprah, I’m waiting for your call.
Link to the MMWR article: Lange SJ, Moore LV, Harris DM, et al. Percentage of Adolescents Meeting Federal Fruit and Vegetable Intake Recommendations — Youth Risk Behavior Surveillance System, United States, 2017. MMWR Morb Mortal Wkly Rep 2021;70:69–74. DOI: http://dx.doi.org/10.15585/mmwr.mm7003a1
2. Consume a wide variety of fruits and vegetables, including leafy greens and dark orange vegetables plus good sources of vitamin C like peppers, citrus fruit, and strawberries.
3. Get most of your fat from healthy sources, like nuts and nut butters, avocados, seeds, and moderate amounts of oils. Be sure to eat a good source of the essential omega-3 fat ALA found in flaxseed, hempseed, canola oil, and walnuts.
4. Eat three cups of calcium-rich foods every day including fortified plant milks, fortified juices, tofu made with calcium sulfate, and cooked kale, collards, bok choy, or turnip greens (double the amount of greens if you eat raw greens instead of cooked).
5. Don’t shun supplements. All vegans need vitamin B12 from supplements or fortified foods. Most also need a supplement of vitamin D, at least during the winter months. You may wish to consider vegan DHA and EPA supplements. If you don’t regularly use iodized salt, it’s prudent to take an iodine supplement. Vegan.com maintains a supplements page that provides current and helpful information for all these nutrients.