Dr. Ian Smith
To purchase a copy of the book:
Shred: The Revolutionary Diet: 6 Weeks 4 Inches 2 Sizes
Tips:
Meal Spacing
Eat every 3-4 hours to stabilize hormones
Diet Confusion
Mix up the types and quantities of food day-to-day, week-to-week
Low Glycemic Index
Choose more whole grains and unrefined sugars
Eating Detox
Consume foods that naturally detox your body
For more information:
3 Comments to “Midday Fix: Dr. Ian Smith’s SHRED diet”
March 7, 2013 at 10:32 AM
I'd like a copy of the recipe Dr. Ian Smith made this morning on WGN tv, the lentil & brown rice soup. Thanks very much.
March 7, 2013 at 2:18 PM
I WOULD ALL SO LIKE THE RECIPE DR SMITH MADE ON WGN MORNING SHOW THANK YOU .LARRY
April 30, 2013 at 10:16 PM
TOTAL TIME: 60 MINUTES SERVINGS: 8 300 CALORIES 1 ½ cups red lentils, rinsed 2 celery stalks, chopped ½ onion, chopped 1 medium carrot, peeled and chopped 1 teaspoon dried oregano ½ cup brown or white rice ½ cup fresh parsley leaves, chopped 1 cup chopped tomatoes 10 cups vegetable or chicken stock Salt and pepper to taste Combine all ingredients in a large soup pot. Bring to a boil, then reduce heat to low. Cover pot and cook for 45 minutes or until lentils are soft. Adjust salt and pepper to taste and serve.