ArcaMax

There’s a new buzzphrase in the dieting community that is getting lots of coverage. It’s called intermittent fasting.

Intermittent fasting is the concept of going 12 to 18 hours without food. Some research is showing it’s a great idea.

When I first developed Plan Z, I designed it as two full meals (or two meals with up to 4 snacks) per day. I reasoned (correctly it turns out), that most overweight people aren’t hungry in the morning and don’t feel like eating. When I was at my heaviest I didn’t feel like eating in the morning, and as I asked more and more overweight people, I found a trend brewing. I was not alone in my disinterest in food in the morning.

Whether thin or thick in body mass, it turns out in both camps there are people who are just not naturally wired to eat in the morning. For some folks, food in the morning actually turns them off.

We all learned that breakfast is the most important meal of the day, right? Turns out for some it’s not true. Depending on how you’re wired, if you’re one of the people who doesn’t want to eat in the morning, your body won’t process the food as efficiently. If you go ahead and eat, it’s more likely to turn that extra food into fat. Yikes!

It’s also been proven that...

Read the full column at PlanZDiet.com

Mexican Dinner Salad

On a hot day, this salad is a winner. It comes together quickly. You don’t even have to turn on the oven (if you have a grill). You can vary the protein. I did steak but it could be chicken, fish, seafood, or even vegetarian. You can also vary the veggies to your liking.

Servings: Serves 2 and can be doubled easily

Ingredients:

4 cups of greens - I used iceberg lettuce because I wanted extra crunch but you could use any greens that appeal to you.
1 cup of jicama cut into slivers - Peel the outside and then just cut into narrow chunks.
1 cup of cherry tomatoes, cut into halves
1 cup of corn - I used fresh corn that had been cooked the day before. Just cut the kernels off the cob.
1 cup of onion - Use red, white, yellow, or even shallots.
1 small avocado cut into bite-sized chunks - I give it a light dusting of sea salt to bring out more flavor.
1/2 of a 15 oz can of black beans, rinsed
8 oz of protein (You can always add more!)
Grated cheese (Optional)

Instructions:

If you are working with a partner who’s operating the grill you can have the prep work done on the salad part while the protein is cooking. Otherwise, I’d get the salad ready first. Cook the protein and then assemble.

Cut up your greens and put them in a large bowl. Add the other veggies except for the avocado. Save that for later assembly. Stir up the veggies to fully distribute.

Make your dressing and pour it on the salad. I'd suggest trying my lime-cumin vinaigrette. Then, toss it all again. Set aside until your protein is ready.

When the protein is ready add the salad mixture to your dinner bowl or plate. Top with the protein. It can be sliced, shredded, or chunked. Scatter on the avocado bites. And add the cheese if you are using any.

Enjoy!
Cheers,
Zola