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With the start of a New Year, I join the majority of the population in vowing to eat better and look after myself. This begins with eating with intent, and not JUST because something tastes or looks good… ugh.

My husband, Jeddy, successfully lost 30 lbs following the ‘4 Hour Body’ eating plan. This consists primarily of a limited-ingredient and repetitive approach to foods… eating legumes (beans), fish, chicken and pork (and wild game) and greens. LOTS of GREENS. Pretty much everything else is off limits. Part of the idea is to create a routine for your body and limit the variety of ingredients you put into your gut on a daily basis… and eat frequently with TONS of fluids in between. I have no problem with drinking lots of water.. it’s quitting cream and sugar in my coffee that is going to be torture!

Since Jeddy has successfully done this before, we are following the foods and meal plans that he had the most success with. The best thing(s) about following the 4 Hour Body plan is…

1. You follow this plan only 6 days per week – you get 1 CHEAT DAY! You get to eat anything and everything you want all day… as long as you resume your strict diet immediately after. I’m already planning my Cheat Meals a week ahead of time… it’s like waiting for Christmas all over again.

2. The cooking is EASY. Literally steaming, roasting or eating raw. This I can manage.

3. You’re never hungry. You are allowed (encouraged, even) to eat as many greens as it takes you get you full. This meal plan isn’t about ‘portion control’… it’s about putting sustainable amounts of REAL FOOD in your body… and feeling fulfilled and satisfied as a result.

Today, our eating schedule looked like this – which is a typical day:

  • 7:00am – BREAKFAST
    (3) Poached Eggs
    (2) Tbsp Organic Salsa
    Half Avocado
    Handful Steamed Spinach
    All served on a bed of black beans
    Seasoned with salt and pepper
  • 9:00am – VEGGIE GREENS (Drink)
  • 11:00am – FIRST LUNCH
    (1) Oven baked Tilapia Filet
    (2) Tbsp Organic Salsa
    Half Cup Fried Black Beans
    Handful Steamed Spinach
    Seasoned with salt and pepper
  • 3:00pm – SECOND LUNCH
    (1) Cup Mung Bean ‘Fetuccini’
    Tilapia, Salsa and Black Bean Sauce
    6 Oven Roasted Asparagus Stalks (seasoned with balsamic vinegar)
  • 7:00pm – DINNER
    (1) Oven baked Chicken Breast w/ Salsa
    6 Oven Roasted Asparagus Stalks (leftover from lunch 2)
    Half Cup Fried Black Beans
    Handful Steamed Spinach
    Seasoned with salt and pepper
  • OPTIONAL Glass of Red Wine after dinner

The shopping list is pretty straightforward, just be prepared to buy a LOT of a few things. We go through about two cans of organic black beans DAILY, as well as 6-10 eggs, half a can of organic salsa (which we may start making ourselves with our Vitamix) and fish/chicken. Once you get the hang of the fundamental ingredients and eating times, then you can get creative with presentation… such as turning black beans, fish and salsa into a pasta sauce like I did. Voila!