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The Hungry Mind

By Joyce Hendley

EatingWell interviews Barbara J. Rolls, author of The Volumetrics Eating Plan (HarperCollins, 2005)


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Rolls’s Daily Menu:

Breakfast: High-fiber cereal with skim milk and fruit. It seems more substantial if I put a bit of nonfat yogurt on it and a sprinkle of sugar. I actually prefer skim milk now, and even put it in my coffee.

Lunch: The food around here is geared to students—big and caloric. I try very hard to bring something with me; usually a sandwich on whole-grain bread—with hummus or lean deli-meat, and plenty of vegetables like lettuce, cucumbers and tomatoes. I’ll also have a piece of fruit, and diet soda or water.

Dinner: My partner is the best cook around—so I don’t have to cook for myself very often. When I do, I’ll make pasta primavera with the veggies I have on hand; sometimes I’ll add lean poultry or fish. I don’t have dessert on a daily basis, but once in a while I’ll finish with a small piece of great chocolate.

Next: 100-Calorie Snacks »



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