The best way to lose weight is to change your diet. Eating too much and eating the wrong things at the wrong time will make you gain weight. Here are menu options for each meal:
Breakfast: bread, toast, cereal, eggs, ham, bacon, fruits, room temperature milk and juice.
Lunch: bread, sandwich, meat, chicken, vegetables, fruits.
Between 2 and 3 P.M., have some dessert.
Dinner: meats, vegetables, soups. No fruit, no juice, no rice, no bread, no noodles, no soda, no beer or wine, no ice cream.
This is the daily menu. Dinner is the most important meal, so it is important that you cook it yourself. It all depends on what you cook. I will share my recipes with you. Cooking is fun and brings happiness, but sometimes people don't have time for cooking, or don't know how. That's fine; my recipes are easy and fast, and all the ingredients are common and can be found in your local supermarket or Asian market.
These are the ingredients I normally use:
Soybean, tofu (soy bean cake), bean sprout, daikon radish, squash, beetroot, chicory, bitter melon, green onion, watercress, garlic, aduki bean, lemon, hawthorn berry, bamboo shoots, water chestnut, cabbage, celery, Chinese cabbage, Chinese chive, cucumber, cilantro, eggplant, green bean, lettuce, mushroom, seaweed, bell pepper, onion, spinach, brown rice, beef, pork, fish, chicken, egg, salt, olive oil, sesame oil, sesame seed (regular and black), curry, vinegar, miso (soy bean paste), soy sauce, pepper, mushroom powder, dry red pepper, cinnamon sticks, ginger, barley
The above ingredients can make many delicious meals, help you feel full, and not gain weight. These are my recipes. They all aim to contain 20-30% meat (acidic foods) and 70-80% alkalizing vegetables. Please don't put too much meat in your soups.
Miso soup. Boil 16oz water and add 1 tbsp miso paste; mix well. Add dry seaweed, tofu and green onion to your liking. You may also add vegetables and fish to make this very versatile soup your own.
Chicken soup. In a gallon of cold water, add a quarter of a chicken or less (with bones), one thumb-sized piece of ginger (sliced thin), and two stalks of green onion. Boil for 20 minutes, then remove the green onion and bones and add vegetables that you like. Season with salt, pepper and mushroom powder to taste. You may also add sesame oil, or garnish with slices of green onion.
Beef soup. In a gallon of cold water, add ½ pound or less of beef ribs or boneless stew meat, and 1/8 of a lemon or 2 hawthorn berries. Bring to a boil and skim off foam; reduce the heat to low and then add carrots and beetroot. Season with salt and pepper to taste. If you are the type of person who is often cold, add ginger or cinnamon to warm you. We recommend this soup for people with blood deficiency problems.
Pork soup. In a gallon of cold water, add ½ pound or less of fat-free pork with bone, two slices of ginger, and two stalks of green onion. Bring to a boil and then add ½ cup each of sliced black mushroom, white onion, red and green bell pepper, and bamboo shoots, plus any other vegetables you like. Cook on low heat for 20 minutes. Season with salt, pepper and mushroom powder to taste. Add a few drops of sesame oil before serving.
Vegetable soup. In a gallon of cold water, add a palm-sized piece of deep sea kelp (kombu)* and ¼ cup of barley and boil. Then, add 1 diced block of tofu, ½ cup each of sliced mushrooms, zucchini, white onion, and carrots. You may also add cilantro and sesame oil. Season with salt, pepper, and mushroom powder to taste.
Fish soup. In a gallon of cold water, add a palm-sized piece of deep sea kelp (kombu)* and boil. Add 5 to 7 leaves of Chinese cabbage, 1 diced block of tofu, 3 stalks of green onion, and ½ pound of your choice of fish with or without bone. Season with salt, black pepper, mushroom powder, or bouillon to taste. Lower the heat, cover, and cook for 10 minutes. You can then add lemon, vinegar, or mint if you like.
Seafood soup. In a gallon of cold water, add ½ pound of your choice of seafood (fish, shrimp, scallops, etc.), 5 to 7 quarter-sized slices of fresh ginger, black mushroom, Chinese cabbage, white onion, zucchini, tomato, and tofu, and optionally 5 to 10 chili peppers, and bring to a boil. Season with 4oz miso paste, some pepper and some seasoning powder, and optionally some soy sauce and a few drops of sesame oil. and cook for another 5 minutes.
Detoxing soup. In a gallon of cold water, add a palm-sized piece of deep sea kelp (konbu)* and bring to a boil. Add one bunch of watercress, ½ of a bitter melon sliced thin, and 6 to 8oz of bean sprouts and cook for about 10 minutes. You may optionally add ½ a cup of cilantro and/or 1 tbsp sesame oil here if you like. This soup is good if you are overmedicated, or if you feel there is too much of any one thing in your diet.
Heavy metal detoxing soup. Same as the regular detoxing soup above, but add seaweed (as much as you like) with the deep sea kelp at the beginning. This soup acts just like the regular detoxing soup, with the added benefit of seaweed to more effectively clean your body of excess heavy metals, and is good for lead poisoning, etc.
Metabolism boosting soup. In a half gallon of cold water, add a palm-sized piece of deep sea kelp (konbu)* and bring to a boil. Add two chopstick-sized (or equivalent) codonopsis roots, 5-10 thumb-sized Chinese yams (dioscorea), 3 red dates, 3-4 black mushrooms, and 10 lotus seeds. That's your soup.
Codonopsis root, dioscorea, and red dates invigorate the spleen and stomach, while the lotus seeds strengthen the spleen and help clean the heart. The black mushrooms invigorate the kidney and lungs to round out this powerful recipe.
Blood circulation soup. Pan fry a palm-sized piece of salmon until both sides are brown. Add two sliced tomatoes and a few pieces of saffron (about ¼g). When pan is hot, add 8 oz wine and 1 tbsp each soy sauce, mushroom powder and green vegetable paste (grind any green vegetables with water in a blender until it becomes a paste) and bring the liquids to a boil. That's your soup.
*Deep sea kelp (konbu) is used to make the broth, and can be substituted with your choice of base, such as beef, pork, chicken, etc.