The bright side of being on a women’s weight loss program:
1. Watching your body transform into the one you’ve always dreamed of having.
2. More energy to spend on doing the things you love.
3. Improved mood and a brighter outlook on life. A strong sense of control and self-confidence.
The dark side of being on a women’s weight loss program:
- Watching your family gleefully eat the foods you’re struggling to stay away from.
- More energy spent on preparing TWO dinners every day – a weight loss meal for you, and a second meal for the rest of the household.
- Murderous mood as you listlessly pick at your lettuce while gazing longingly at your kids’ dinner plates. Narrowly stopping yourself from scraping their mashed up leftovers directly into your mouth as you wash up afterwards.
Optional solutions for successfully sticking to your women’s weight loss program without going postal on all of your family members:
- Start eating your meals in solitary confinement.
- Make your kids eat their meals in solitary confinement. Place dessert at the end of a series of rigged obstacles and booby traps, to buy you some “me” time and a nap while they’re in there.
- Start throwing together easy, healthy and delicious weight loss dinners that you and the whole family can enjoy – all together! Make your kids do all of the clean-up while your hubbie gives you a much-deserved foot rub (…or perhaps we should stick to achieving one ambitious goal at a time here…).
Embarking on a weight loss program doesn’t have to be an isolating, restrictive or frustrating experience for women. Check out these family-friendly meal ideas that can help a woman lose weight without losing her mind.
Women’s Weight Loss Made Easy: 3 Quick & Easy Family-Friendly Dinners
Fat Burning Chili with Home-Made Tortilla Chips
This vegetarian chili is low in saturated fat, while filled with fat-flushing fiber and piquant spices that boost your metabolism. Make chili night fun for the kids by giving them home-made, whole-grain tortilla chips to use as scoops instead of spoons.
- 2 Tbsp of olive oil
- 3 cloves of garlic, minced
- 1 Vidalia onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 jalapeno peppers, chopped (with gloves on)
- 3 Chile peppers, chopped (with gloves)
- 3 (28 ounce) cans of chopped, peeled tomatoes
- 1 (19 ounce) can of black beans, rinsed and drained
- 1 (19 ounce) can of red kidney beans, rinsed and drained
- 1 (19 ounce) can of white beans, rinsed and drained
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 1 Tbsp chili powder
- 2 tsp each of salt and pepper
- Shredded cheese (optional)
- 1. Heat the olive oil in a large pot and add the onions, stirring until translucent.
- Throw in the garlic and the peppers, and cook on medium heat for five minutes, stirring often.
- Add in the tomatoes and beans, bringing the mixture to a boil and then reducing to a simmer. Add in all of the seasonings and continue to simmer for 30 to 45 minutes, stirring often.
- Serve in bowls with shredded cheese sprinkled on top.
Home-Made Tortilla Chips
- 6 whole-grain corn tortillas
- Olive oil
- Sea salt
- Optional seasonings: garlic powder, onion powder, cumin, chili powder, cayenne pepper, black pepper, other seasonings of choice
- Preheat oven to 400 degrees Fahrenheit.
- Slice each tortilla into 4 to 6 wedges.
- On a cookie sheet, spread out the wedges in a single layer, brushing each wedge with some olive oil.
- Sprinkle with sea salt and your seasonings of choice.
- Bake for 6 minutes, change the direction of the cookie sheet, and then bake for 4 more minutes. To make them crispier, keep them in the oven, checking every 2 minutes to make sure they don’t burn.
- Allow them to cool before serving.
Rainbow Dinner Omelets
There’s something so appealing about having breakfast for dinner! Packed with protein, eggs can work wonders for women’s weight loss by helping to control appetite while building a long, lean physique. Let your kids decide which vegetables should represent each color of the rainbow, so that your dinner omelet becomes a beautiful piece of art decorating a canvas of toasted whole-grain bread, bursting with color, nutrition and flavor. Couple with a light garden salad.
- 3 Tbsp of olive oil, divided
- 1 Tbsp of a red vegetable, diced (cherry tomatoes? Red peppers? Etc.)
- 1 Tbsp of an orange vegetable, diced (carrots? Orange pepper? Etc.)
- 1 Tbsp of a yellow vegetable, diced (corn? Butternut squash? Etc.)
- 1 Tbsp of a green vegetable, diced (spinach? Broccoli? Etc.)
- 1 Tbsp of a blue or purple vegetable, diced (purple cabbage? Eggplant? Etc.)
- 1 Tbsp of a white or brown vegetable, diced (cauliflower? Mushrooms? Etc.)
- 2 eggs
- 2 Tbsp of milk or water
- Salt and pepper to taste
Additional seasonings of choice, such as dried basil, dried oregano, red chili flakes, curry powder, etc.
- Heat 1 Tbsp of olive oil in a skillet, on medium heat. Lightly sauté all of the vegetables and then remove them on to a plate, covering them with a lid or piece of foil to stay warm.
- Crack the eggs into a bowl and whisk them well.
- Evenly coat the skillet with 2 Tbsp of olive oil and heat on medium-low, until the oil starts to shimmer. In the meantime, add milk/water and seasonings to your eggs, beating them until they are airy. Pour the eggs into your heated skillet.
- Allow the eggs to sit in the hot pan until they start to bubble a bit. Then lightly push the hardened edges of the eggs inwards with a spatula, and tilt your skillet so that the parts of the egg that are still runny spread into the gaps. Continue doing this until all of the egg has solidified and can slide without sticking to the pan.
- Use your spatula to gently flip over the egg sheet, and cook for half a minute more before removing your skillet from the heat.
- Spoon the cooked vegetables into the center of the egg, sprinkle over with cheese (if using), and then use your spatula to fold over each side of the omelet over the vegetables, creating a wrap. Remove onto a plate over a slice of toast and serve.
Gluten-Free Fish Nuggets
As a source of lean protein that is also loaded with health-promoting omega 3s, research continues to show that fish is an integral part of any weight loss plan for women. Make fish more fun for the family by turning it into crispy, finger-friendly nuggets, served with marinara dipping sauce, a wedge of lemon and raw veggie sticks on the side.
- 1 lb cod loins
- 2 eggs
- 1 cup almond meal or almond flour
- 1 tsp of salt
- 1 tsp black pepper
- ½ tsp paprika
- Olive oil
- Wash the cod loins with cold water, pat dry, and cut into nugget-sized chunks.
- Whisk the eggs in a bowl.
- Combine the almond flour and seasonings, and pour the dry mixture out onto a sheet of parchment paper.
- Heat up some olive oil on a skillet, over medium heat. Coat a fish nugget with egg (shaking off the excess), then with the flour mixture, and then place it on the heated skillet. Place the nuggets side-by-side with a bit of space in between, without overcrowding the pan.
- Cook each side of the fish nuggets until they become a crispy golden brown, and then remove them onto a paper-towel lined plate.
- Add more oil to the pan and continue cooking the remaining batches of fish nuggets.
- Squeeze a freshly sliced lemon wedge over the nuggets just before eating.