The Skinny On Losing Weight without Being Hungry and Pomegranate Salad

I’ve been reading The Skinny: On Losing Weight without Being Hungry-the Ultimate Guide to Weight Loss Success by Louis J. Aronne M.D. with Alisa Bowman.

I was interested to learn more about why Dr. Aronne feels some people, like me, never feel satisfied and overeat because they’re constantly hungry. It’s all about brain chemistry and not willpower, he says.

He shows you how to retrain your body and mind to eat for fullness with filling foods (similar to Weight Watchers Momentum plan) and feels you should eat veggies first, lean protein second, and carbs last. It sounds a little bit like the South Beach Diet, too, but there is some good food for thought like:

• sweet zero calorie drinks like diet soda actually make us hungry because they stimulate your appetite
• vinegar decreases appetite so make sure you have an oil and vinegar dressing on your salad
• a lack of sleep can make you fat
• daily moderate exercise is great – you don’t have to work out strenuously to see weight loss results
• don’t exercise on an empty stomach or you’ll be ravenous afterwards

The Skinny: On Losing Weight without Being Hungry is a book I recommend checking out especially if you’re doing Weight Watchers and South Beach. What Dr. Aronne recommends fits well with those plans and it’s reassuring to know the science behind why it’s so hard to lose weight.

Eating on The Skinny

Since I’m blogging about salads this week, I thought I’d include one of Dr. Aronne’s salad recipes.

Pomegranate Salad
Serves 3 to 4

Turn this starter salad into a full meal by omitting the topping and using the dressed greens as a bed for seared scallops, broiled skirt steak, or grilled pork loin.

Dressing:

• 1 Tablespoon Pomegranate Oil (see below)
• 4 cups packed baby arugula, washed and spun dry
• 2 Tablespoons red wine vinegar
• 1 Tablespoon honey
• kosher salt
• freshly ground pepper
• 2 teaspoons lemon juice
• 1 tablespoon chopped shallots, plus more sliced for topping
• 1/4 cup chopped walnuts
• a few curls of Parmesan cheese
• a handful of pomegranate seeds (optional)

Directions:

1. Whisk the dressing ingredients and set aside.
2. Place the arugula in a bowl and toss with dressing.
3. Top with walnuts, cheese, seeds and sliced shallots.

Pomegranate Oil

Ingredients:

• 1 cup pure pomegranate juice (no sugar added and preferably not from concentrate) POM juice would be a good choice.

Directions:

1. Place the juice in a small saucepan over medium-low heat and simmer for about an hour, stirring occasionally.
2. Cook until you can tilt the saucepan and the oil is thick enough to still coat the bottom.
3. Pour into a separate container and set aside until it stops steaming and the container is cool to the touch.
4. Cover and refrigerate until ready to use.

Posted on June 25, 2009 in Books,Cookbooks,Recipes,Veggies

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