seattlecynthia

I'd probably keep it the same.

Probably doing the traditional 1200 to 1500 calories is best. You do not want to put your body into starvation mode where it actually hangs onto calories for survival and slows your metabolism .

Great! I'm in.

I just joined. Even starting I find that keeping track of my food and exercise helps. I find that it is the difference between taking that extra helping or saying I'm done eating for the day . I just finished my culinary degree so I am now officially a trained chef

I judge an avacado by how it feels--a ripe avacado has a slightly soft feel when pressed ever so slightly--too ripe feels mushy and unripe feels rock hard . Also an avacado can oxidize rapidly so I usually put a little lemon or lime on it when I serve it. I then wrap the unused portion with plastic wrap touching the flesh…

I really like the beautiful picture of clean food. I tend to think of clean food as minimally processed and organic with one more thing -- let the beauty of the food shine through . It's in the Italian style that emphasizes simplicity using the finest local ingredients possible .