Evening eating – A meal that can aid weight loss
By Family Features
Conventional diet wisdom calls for avoiding carbs, having an early dinner and avoiding eating too close to bedtime. However, strategically eating during the evening hours can actually be an effective weight loss strategy.
In fact, a plan like the one highlighted in “Always Eat After 7 PM,” written by Joel Marion, CISSN, NSCA-CPT, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night. The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.
Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion debunks the myths underlying traditional dieting with a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.
With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Consider this Coconut Curry Shrimp Rice Bowl recipe, which is taken directly from the book and combines a super carbohydrate – rice – with an ethnic flavor combination of coconut, shrimp and curry, which can keep you coming back for more and satisfy nighttime hunger without restriction.
Learn more about the diet and book at joelmarion.com.
Coconut Curry Shrimp Rice Bowl
Recipe courtesy of “Always Eat After 7 PM”
Prep time: 15 minutes
Cook time: 25 minutes
- 2 cups jasmine rice
- 1 1/2 cups water
- 1 can (14 ounces) unsweetened coconut milk
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 bell peppers (any color), seeded and chopped
- 1 tablespoon garlic, minced
- 1 can (8 ounces) tomato sauce
- 1/2 cup chicken broth
- 1/2 cup minced fresh cilantro
- 1 teaspoon curry
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 pounds uncooked large shrimp, peeled and deveined
To make coconut rice: In pot over high heat, combine jasmine rice, water, coconut milk and sea salt; bring to boil. Stir and cover, reducing heat to low. Cook 15 minutes. Remove from heat.
To make shrimp curry: In large skillet over medium-high heat, heat olive oil. Add onion and bell peppers; saute until tender, about 5 minutes. Add garlic and cook 1 minute.
Stir in tomato sauce, broth, cilantro, curry, salt and pepper. Bring to boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally.
Stir in shrimp. Cook 5-7 minutes until shrimp turns pink. Remove from heat and serve over coconut rice.
Nutritional information per serving: 320 calories; 5 g fat; 44 g carbohydrates; 579 mg sodium: 4 g fiber; 26 g protein; 4 g sugar.