A client from Connecticut, whose doctor recommended The Silver Cloud Diet to help him lose weight, normalize his blood sugars and keep him from moving into diabetes type 2, had a question. He noted on page 61, the diet says eat 4 ounces of meat. Then, later it says eat 2 ounces? What gives he asks. He is right to raise this issue and we are happy to try and clarify it.
On the Fat Fast portion of the diet, you are doing several things at once. You are removing carbohydrates to give your body a needed rest from the assault of the Western diet. You are eating 5 small meals a day of nutrient dense fat and protein meals. The result of this will begin to regulate your body’s insulin use so that your body becomes a veritable fat fighting machine. The weight will drop off quickly at first, then level off somewhat.
However, I have not yet answered the question of how much meat? For women, definitely 2 oz. portions, for men, up to 4 ounces is fine. And remember to include nutrient dense fat and protein filled snacks. So that, if you’d like, you can eat 2 oz. of meat for lunch and for snacks.
Another question our Connecticut patient had was should he stick to beef because it has more fat? The answer to that question is always choose a broad and varied diet of unprocessed foods. Vary your diet among chicken, beef, pork,lamb, fish, shell fish and cheeses. Choose organic and farm raised meats, wild caught fish, and full fat cheeses.
And to best monitor your progress, do MORE than just weigh yourself. Buy a little notebook and measure your waistline at least once a week. You’ll see that waistline go down dramatically, even past the first rew days when the pounds just fall away. That’s progress!
If you have questions about how to begin your Silver Cloud Diet, write or call 973 762 4857. We are always here to help.
Here’s one of our favorite lamb recipes for spring.
Grilled Pesto Lamb Chops
Makes 4 servings
1 cup fresh basil leaves
1 tablespoon grated parmigiano
2 teaspoons pine nuts
2 cloves garlic, smashed
2 tablespoons Greek yogurt
4 4-ounce lamb chops
Kosher salt and freshly milled black pepper
1 tablespoon extra virgin olive oil
Position knife blade in food processor bowl; add basil, Parmigiano, pine nuts and garlic. Process until smooth. Transfer mixture to a small bowl; stir in yogurt. Cover and chill 30 minutes.
Heat grill, then coat grill rack with vegetable cooking spray Season chops with salt and pepper then cook 5minutes per side or until medium rare. Serve with a dollop of pesto on each chop. Garnish with fresh basil sprigs.
Nutritional information: 214 calories, FAT 9.8 g., PROTEIN 27.8 g., CARB 2.1 g., FIBER 1.2 g.
