The Bikini Chef Susan Irby describes how a woman can determine the correct serving size when preparing meals.
Chef Susan Irby:
Serving sizes and weight loss go hand-in-hand and it’s funny that I would say they go hand-in-hand because you can kind of gauge the appropriate serving size by your fist.
So if you kind of ball up your fists, that is about how much of each thing you should eat, so how much protein, how much of the side dish, whether it’s grilled vegetables, even if it’s carb like a starch like, go for brown rice as opposed to white rice, but even if you have white rice that is about the quantity and equals to about four ounces.
Now if you tell somebody that you should only eat half a cup of something, which is about four ounces or four ounces they may kind of go, “Wow, that doesn’t sound like enough,” but when you get a plate, if you are out at a restaurant or even at home and you have your… a colorful plate is a healthy plate, so if you have the protein, the vegetables and the starch and they are all about four ounces, that’s 12 ounces of food, if I am adding correctly, and that’s plenty. That’s more than enough. So keeping it lean and keeping the portion control, everything in moderation, so all of those are key tips to weight loss and just weight maintenance, too.
About Chef Susan Irby:
With her mother’s teachings in her heart, Susan’s passion for cooking took hold. Soon, Susan began working in premiere International restaurants under Master Chefs in Florence, Italy and France. Returning to the United States, Chef Susan began teaching cooking classes for gourmet markets and culinary schools such as Gelson’s, Whole Foods, Chef’s Inc, and Sur La Table as well as preparing dishes for the Women Chefs & Restaurateurs Organization, Young President’s Organization, World President’s Organization, Bloomingdales, Los Angeles Unified School District Nutrition in the Schools program, and Saddleback Valley College, among others.