5 Easy Ways To Cut 100 Calories Per Meal

5 Easy Ways To Cut 100 Calories Per Meal
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Cut 100 and walk 2000 for weight loss!

Losing weight and or maintaining a healthy weight is all about achieving balance. It’s really quite simple when you analyze it. There is fuel intake represented by the food we eat and energy output which is what we burn during our daily activities. For most of us the balance is just off. We consume more fuel than we burn and that leads to weight gain, but don’t despair, the solution for the majority of us is simple. If we add 2000 extra steps per day and lose 100 calories from our meals, we can re-balance the scales and start to see results. Here are 5 ways to get started and get back to center.  

1. Mom’s Going to Be Mad, but Don’t Clean Your Plate: Most of us have no earthly idea what proper portion sizes are, so chances are you have too much food on your plate anyway. You should only eat until you feel full, but the problem is that it takes time for the signals to get from your stomach to your brain. The solution, make sure you dedicate 20-30 minutes for your meals. Slow down to chew and taste your food and make sure you leave a couple bites on your plate. 

2. Remove the Skin: Honestly, I’m not that guy. I know that half the pleasure of eating chicken is that crispy, crunchy skin that when made right, is melt in your mouth good. But, the cooked skin alone is between 100 and 150 calories. Remove the skin from your chicken and cutting 100 calories is mission accomplished.

3. Season Steamed Veggies With Lemon Juice: I know what you’re thinking. First the skin, now my beloved butter?!?! This one is really a no brainer. There are 3 calories per tablespoon of lemon juice as opposed to 102 calories (most of which come from fat) per tablespoon of butter, and who uses just one tablespoon of butter? It will take some getting used to, but the change is quite tasty and you’ll thank me later for suggesting it.

4. Bake Broil or Grill: Well, I guess you’re right, I am that guy after all as I am taking away the fried foods too. Well Let’s do the math. A 3 oz. battered fried chicken leg has 228 calories. A skin-on 3 oz. roasted chicken leg has 195 calories. The same without the skin is 159 calories. Now that you know that math, the choice is yours to make.

5. Nix One Can of Soda: Each 12 oz. can of soda has approximately 150 calories. All of which come from sugar. Here’s some more math for you. There are 40 grams of sugar in each can of soda that you drink. Now you might say, that’s really not a lot of sugar, well let’s put that into perspective. A sugar packet sold here in the US contains approximately 4 grams of sugar per packet. Now imagine yourself eating 10 packets of sugar and washing it down with 12 oz. of water. Not that appealing is it?

Now couple this with these easy ways to get an extra 2,000 steps a day and you will be well on your way to building the habits necessary to show off your best body ever.

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Before You Go

What Nutritionists Eat For Dinner
Grilled meat, steamed vegetables and tortillas(01 of05)
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Wesley Delbridge, a spokesman for the Academy of Nutrition and Dietetics, usually eats dinner after he works out. That means his dinners are high in lean protein like turkey breast patties, grilled marinated chicken or crock pot beef — all dishes that he makes beforehand on Sundays. He adds steamed vegetables and corn tortillas to round the meal out, and for dessert he eats dark chocolate or a cup of skim milk.

He eats this way not only for mix of lean protein, carbs and fiber, but because it sets a healthy example for his 3-year-old son, too.

"I call whatever protein we are having that night his 'Power Bites,' and he eats them up and flexes his muscles because he knows they make him strong,” Delbridge wrote in an e-mail to HuffPost. "I want him to see his parents eating the same thing he is eating so he can start early building those healthy habits."
(credit:rez-art via Getty Images)
Herbed chicken, vegetables and brown rice(02 of05)
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Demetrius Willis, a registered dietitian nutritionist, calls himself the “meal orchestrator” for his family. Because both he and his wife work full-time jobs, they plan a few big meals that can last throughout the week. This week the family will be eating herbed chicken, beets, carrots, spinach and brown rice in between basketball practice, music class and workouts for mom and dad. To help their two young sons eat healthy meals, Willis has what he called the “family food rule”: each plate must have four or five different colors on it (and white, brown and yellow sometimes counts as the same color).

And on Fridays, Willis splashes out with a fun meal like a homemade pizza, kale chips, carrot french fries and smoothies for dessert. Willis says he models his meal-planning on how his mom, who worked full-time and raised her children alone, planned their meals.

"She successfully kept food on the table, meals balanced and tummies full,” Willis said. "I have evolved her technique to suit my family while maintaining the love of a home cooked meal."
(credit:Jean-Yves Bruel via Getty Images)
Seafood, pickled vegetables and miso soup(03 of05)
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Jonathan Valdez, a nutritionist with the insurance company Healthfirst, draws on his Hawaiian upbringing and love of seafood and Asian cuisine to plan his meals. His father was a fisherman and brought home fresh seafood constantly, Valdez says, whether it was his own catch or gifts of king crab from his friends.

"Additionally, I grew up consuming all types of Asian-fusion dishes and enjoyed the various and large quantity of vegetables that were used,” he said. "With all the phytochemicals, flavor, fiber, color, and high-nutrition value of vegetables, it has become second nature to cook a well balanced-meal without compromising taste."

Valdez says his staple foods include kimchee, Tsukemono (pickled Japanese vegetables), okra, bitter melon and miso soup. He eats these side dishes with salmon or tofu, which he flavors with ginger, garlic, shallots, soy sauce, sesame oil, bonito (fish flakes), Shichimi Togarashi (Japanese peppers) and Furikake (Japanese seasonings). He calls brown rice his “gold standard” starch.
(credit:MIXA via Getty Images)
Korean BBQ, kimchee and cucumber salad(04 of05)
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Angel Planells is a dietitian with the Veterans Health Administration at VA Puget Sound and owner of ACP Nutrition in Seattle, Washington. When he plans dinners, he has to keep in mind the tastes of his wife (a trained pastry chef), 6-year-old son and 2-year-old daughter. Because of his Hispanic and Asian heritage and his wife’s Italian-Swiss ethnicity, Planells says their menus resemble the United Nations.

One dinner might be Korean barbecue with rice, kimchee and spicy cucumber salad. Another might be ribolita (Italian bread soup) with cannellini beans, tomato, onions, kale and bacon.

There are two principles that guide Planells’ meal plans: serving high-quality protein and at least two different kinds of vegetables, and a responsibility to expose their kids to new dishes from around the world.
(credit:Photos by John Ibarra Photography via Getty Images)
Tofu stir fry and quinoa(05 of05)
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Dietitian Vandana Sheth throws together a quick veggie stir fry made with frozen veggies, tofu and flavored with garlic, ginger and spices. Then she serves it over brown rice or quinoa.

“It is a quick, easy and flavorful meal to pull together,” she says.
(credit:JamieRogers1 via Getty Images)

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