About the book:In just one year, Harry Papas gained 110 pounds. Then he lost it all for life. Papas, a certified dietitian in Greece, shed the pounds by creating a simple yet revolutionary nutrition plan: a delicious, low-fat Mediterranean diet coupled with the self-awareness he needed to combat the triggers that contributed to his weight gain.
Unlike other diets, Slimmer's three-cycle, richly varied meal plan doesn't restrict you from enjoying carbs, sugars, or fats, and it doesn't enforce calorie counting. Rather, the nine-week program is designed to help you stay slim while actually enjoying what you eat, encouraging you to adopt a simpler lifestyle and lifelong healthy habits. This easy-to-follow plan will allow you to get rid of those unwanted pounds with incredibly flavorful and satisfying meals, full of sustaining, wholesome foods—such as fresh fruits and vegetables, olive oil, and yogurt—that have been enjoyed for centuries by those in the Mediterranean.
Packed with recipes and practical nutritional advice, Slimmer also helps you understand why you gained weight and provides the psychological support and encouragement you need to successfully lose weight and permanently retain the loss.
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About the author:
Harry Papas, author of Slimmer: The New Mediterranean Way to Lost Weight, is a leading certified dietician and bestselling author in Greece, specializing in overweight and obesity issues. The founder of one of Greece's top diet and weight-loss centers located in Athens, Papas created the Slimmer nutrition system to lose weight permanently, maintain a healthy lifestyle, and help others do the same.
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Mediterranean Chickpea Salad
Full of fresh flavor with a hint of spice, not to mention a good amount of healthy fiber, this salad will satisfy any size appetite, just as it has at Maria and Eleni's Taverna for years!
One 15 oz can chickpeas, drained and rinsed
1 scallion, trimmed and thinly sliced
½ small cucumber, seeded and diced
2 Tablespoons diced green bell pepper
1 plum tomato, cored, seeded, and diced
2 teaspoons chopped fresh parsley
1 teaspoon capers, drained and rinsed
A dash of cayenne pepper
Juice of ½ a lemon
2 teaspoons olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste
1 teaspoon prepared mustard
A pinch of dried oregano
1. In a medium bowl toss together the chickpeas, scallion, cucumber, bell pepper, tomato, parsley, capers, cayenne pepper, and lemon juice. Set aside.
2. In a small bowl stir together the remaining ingredients and pour over the chickpea mixture. Toss well to coat and allow to marinate, stirring occasionally, for at least 1 hour before serving.
Makes 1 serving
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Thanks to Leyane at FSB Associates for the opportunity to preview this book. You can learn more about Harry Papas here. You can purchase your own copy here.
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