Tag Archives: portion plates

One Hour or Die – One hour of exercise a DAY to maintain weight – update

Here it is April 23 and I’m still going to the gym to exercise for one hour every day. This because of a study published by the American Medical Association stating that middle aged women need to exercise moderately for one hour EVERY day in order to maintain their weight.

This week I somehow managed to increase my weight 1.4 pounds. (This despite the fact that no one will go near me when I come home from the gym due to the buckets of yuky sweat on my clothing.) I blame this increase in part due to I-thought-I’d-ordered-a-healthy-thing-but-it-was-far-from-it Portobello Quesada dinner followed up by a family dinner at an all you can eat buffet with the kids to close out our Portion Plates challenge. Continue reading

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Portion Plates – how did the kids do on their own?

The time has come, the Walrus said, or in this case, more accurately, the momma.

The time has come, the momma said, to speak of many things.
Of Portion plates and proper sizes,
Of vegetables and onion rings.

(My sincerest apologies to Lewis Carroll)

It was time to see if the kids had learned anything from using the Portion Plates in our house for the last month.

Yup, it was D-day (dine-day) we took the kids to a local restaurant called the Grand Buffet where there are miles and miles of different foods available. Meats, pastries, sushi, vegetables, fruits, and yes, even ice cream. Although my kids are pretty good eaters, in the past it was not unusual to see plates filled with French fries and watermelon slices. But because it’s rare that we bring all 6 kids to a restaurant, I usually don’t say much about what their choices are.

On the way over, I reminded the kids of why we were going. Remember the Portion Plates and how we used them for a month? I want to see what you’ve learned. That’s all I said, I didn’t remind them of the portion sizes or anything. Continue reading

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Easter Dinner on a Portion Plate, a walk and no bugs

For those of us living in New Hampshire, this past Sunday, Easter, was glorious.

Not a rain cloud in the sky, not a puddle in the roads. We sat outside in our short-sleeved shirts around a small fire soaking up the warmth and holiday company. Long snow hidden corners of yards were explored once again and moods were as bright as the sunshine.

And no bugs. Continue reading

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Portion Plates and Doritos – it can be done

We’re nearing the end of our family Portion Plate experiment. Last night at dinner, I asked my daughters to put my dinner on a Portion Plate. It was a soccer night so dinner was one of those “get it on the table quick” varieties. We had meatloaf, salad, carrots, and Doritos (please, I never buy those but when the local store has a sale of buy one get two free then Yup I’m going to buy a few bags).

I ate the meal on the plate and was satisfied; there was no need to go back for anything. Continue reading

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The bad, the ugly, now the good – Japanese on a Portion Plate

Last week, I got a heart clogging lunch from Five Guys Burgers and Fries to put on a Portion Plate. The nutritional devastation from that one lunch was pretty impressive.

This week I went to a Japanese restaurant (You You Japanese Bistro, Nashua) and brought home the Bento Box Teriyaki Chicken to put on the plate.

The meal contains a salad, steamed vegetables, some yellow/orange thing that tastes good but I’ve always been afraid to ask what it is, rice, two crispy pork pieces, chicken, and a container of miso soup.

This is how it looks on a Portion Plate.

Teriyaki Chicken on a Portion Plate

Note: I put the yellow/orange thing with the rice because I think it is made of tofu making it a carbohydrate.

Although it looks like there is a lot of meat, it’s actually only one chicken breast that has been cut into small pieces. The pork is piled on top of the chicken.

The soup didn’t fit anywhere on the plate so I just left it off to the side.

It’s a full plate, but not an over flowing plate. Take a look at the rice. It’s a scoop of rice not the plate of rice that is sometimes served with Asian meals. A scoop is what we should be eating. A scoop is a portion. Rice like potatoes is cheap which is why we are served a lot of it.

Cheap, though, as we’ve all learned, can be very fattening.

Also, notice that the vegetables take over a good half of the plate. That’s the way we should be eating for each meal. Vegetables provide nutrition, water, and bulk. They make us feel more full and make our bodies function better. And guess what? Vegetables cost less than protein and the prepared stuff that we tend to eat. I’ll bet that many of us don’t include enough fruits and vegetables in our daily diets.

Every time I eat at You You Japanese Bistro I always leave saying that I feel full but not stuffed. It’s a lovely feeling and one I should be aiming for with all my meals. This is quite unlike the experience I had eating at Five Guys for the first time where I left feeling stuffed and bloated and quite frankly ill.

Easter is coming up, a big food holiday, and I’ll be planning our meal based on the Portion Plate guidelines. A holiday food celebration where you won’t have to loosen your belt afterward…

Imagine that.

Disclosure:

I received samples of these products from the manufacturer for review.  I received no other compensation for this post.  My words and my opinions are my own.

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Filed under Food Savings, Holidays, Portion Plates experiment

The Portion Plates – food for thought

We are continuing with using the Portion Plates at our house. Not a meal goes by that someone doesn’t ask if we are using the brightly colored, picture covered dishes.

At dinner, we each get our plate and put the food on it making sure that we stay to the guidelines. We still have sporadic grumbling about vegetables but everyone (even the resident cauliflower  hater) puts at least some veggies on their plate. Continue reading

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Portion Plates Experiment – the first day

Oh there was excitement in our household last night!

The girls, in anticipation of eating off the Portion Plates set the table with placemats and the plates well before the dinner was ready. They made a salad, got the carrots ready and then steamed the broccoli.

On deck for the main course was Griffin’s Great sandwich (sausage, red and orange peppers, and some melted cheddar cheese). Continue reading

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