After hearing friends and family rave about the former "Zone Seattle" phenom, now called Chef by Request, I decided to take the plunge... they follow the 40/30/30 regimen... all of the meals are prepared fresh, using local ingredients and delivered to my door the day they're prepared... gourmet diet without any of the measuring/counting/cooking...
Why? Well, for me it was simple... as an almost 55 year old former "weekend warrior" and single parent the past few years have seen me go from my racing weight of 185 lbs to my "career" weight of 235 lbs... and it was sooo easy... all I did was eat the same way I had been eating for the past 30 years, minus all of the running, swimming, riding, working out, etc... and it happened so quickly... 4 years sitting behind a desk, running my business with the most exercise walking up the flight of stairs to my office and managing a group of loan officers... wow...
I've made some progress on my own, started working out again, a little running and really trying to modify my diet. It's taken effort but I've been able to shed 25 lbs since December... but... I've plateaued... for the past month to month and a half for what ever reason I can't get below 210... nor can I shed this little cushion seems to have found a permanent home squarely around my navel...
And I've tried other diets in the past... remember the Cabbage Soup diet? That was painful... then there was Atkins... 'what? you mean I can eat all the red meat I want?'... and it really seemed that it was just simple math, burn more than you take in... but... I've read Dr. Sear's book... and after discounting this "zone" thing as another "fad" I can not argue with the science behind the method. Hormones, insulin, icosionoids... evidently what we eat is even more important than how much we eat...
So, day one... my little cooler arrived at my doorstep, secured with a zip-lock, and inside I had:
Breakfast: Vegetable Baked Eggs with Fresh Fruit ( yum, yum, yum... this is much better than my usual 1 cup of plain oatmeal...)
Lunch: Steak and Mushroom Salad with Balsamic Vinaigrette ( tasty and satisfying )
Snack: Marinated Three Bean Salad ( never was a snacker but this really helped me have a productive afternoon)
Dinner: Baked Salmon with Pesto Sauce, fresh Green Beans ( if this is what their chef here in Seattle is going to prepare for me on a regular basis... this is going to be wonderful...)
They say this way of eating will help one think better, preform better, look better and never be hungry between meals... sound good? I'm in...
Look for weekly updates, and in the meanwhile visit www.mychefbyrequest.com or call 877-878-5777 to see what all the excitement is about... Where? All over WA, Portland, OR and the Bay Area, SF, CA.
ciao for now,
ted
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