I Did Mary Mcdougall's Rice Mini
It’s a diet where you choose a starch, and Make that starch central to each and every meal for 10 straight days . You can choose potatoes, OR sweet potatoes, OR a whole grain like brown/red/black/wild rice OR quinoa, but once you choose – that is the starch you’re stuck with for the duration. You then add green and non-starchy vegetables as side dishes and eat until you are comfortably full. You are not allowed fruits, nuts, seeds, oil or beans.
The idea is to make the next 10 days SO boring and monotonous, that we only eat when we are actually hungry.
Remember, you are only doing this for 10 days, although I know people who hve done it for longer than a month.
What I like about it is that during that time I had no cravings, binges or any desire to comfort eat.
Paella Recipe
Mary McDougall's webinar on the mini
Well Your World Cheese Sauce
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#VeggieSexy Nutrisystem Recipe: Green Onions
Nutrisystem Dietitian, Mandi Knowles, adds a delicious kick to this Nutrisystem® entrée using green onion.
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Vegetable Bean Stew and Barley Bread
Learn how to accommodate special diet recipes and begin cooking vegetarian. This video covers recipes including Vegetable Bean Stew and Barley Bread. These are the perfect Fall and Winter meals for an aspiring vegan chef, or for those looking for tips on how to cook these kinds of delicious meals for friends and family.
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Learn more about the Online with Ananda vegetarian cooking course, made especially for beginners, those looking for fresh recipe ideas, or those interested in the science of ayurveda for cooking along with the seasons:
ABOUT DIKSHA
Diksha McCord was the head chef at The Expanding Light Yoga and Meditation Retreat for seven years, where she taught vegetarian cooking classes. She now teaches meditation, yoga, and spiritual living classes.
She grew up in Israel where she learned healthy ways of cooking. She graduated from The Hebrew University in Jerusalem with a Bachelor of Science in Biology and a Bachelor of Fine Arts from Bezalel National Academy of The Arts.
She studied art in Japan at Kyoto Art University. While living in Kyoto she studied Buddhist Temple cooking. She also studied Ayurvedic, macrobiotic and Indian cooking from premier California chefs.
Diksha has been part of the Teaching staff at The Expanding Light Retreat, The Ananda School of Yoga and Meditation for over 26 years.
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