Newbie here!

schnopkins · Post by **schnopkins** » Wed Mar 12, 2014 2:58 pm

Hello All! I am new to this forum, but not new to the No S. Read the book over a year ago,but started it Monday, and decided to go ahead and join on line as well and go for it. I have over 100 pounds to lose, and am hoping checking in online will help motivate me.

Question: I eat a lot of salad. How do you all deal with the 1 plate idea when eating a large salad? 1 plate of salad? 1 bowl? I'd love to know how you navigate it! Thanks.

osoniye · Post by **osoniye** » Wed Mar 12, 2014 5:08 pm

Hi schnopkins- Welcome. Good to have you. I trust you will find these boards supportive and helpful, as I have.
I normally eat lunch and supper off a 9" plate with a rim, but if I'm having a salad for my meal I usually go with lots of watery vegetables (lettuce, tomato, cucumber, cauliflower) and a small amount of protein (yogurt with the dressing, or 2 oz grated cheese). Because it takes a large volume of that to amount to anything, I have been known to eat it out of a smallish serving bowl! (Otherwise it overflows a regular bowl or I really don't get enough to eat.)
I'd advise just experimenting around and see what works for you, but start with a big bowl and work your way down, so you don't have to deal with the frustration of a "fail" just to get a reasonable meal that day.

noni · Post by **noni** » Thu Mar 13, 2014 12:24 pm

Welcome to the forum, Schnopkins! These are a helpful bunch of kind people. If I eat only a salad for lunch, for example, I would make sure there is some protein of meat or cheese in it to keep me filled. If I eat it for dinner there will be other food items, so I would cover 1/3 to 1/2 of my plate with salad and fill it in with everything else. I use full fat homemade dressing, so I like to just glaze it.

ironchef · Post by **ironchef** » Mon Mar 17, 2014 2:17 am

My answer with salads is similar to my answer with soups:

Salad of green leaves & other light veg (cucumbers, tomatoes, capsi etc) with vinegarette or other light dressing = big bowl, or smaller bowl with a slice of nice bread on the side.

Heavier salads (e.g. with ingredients like creamy dressings, meat, eggs, cheese, roasted pumpkin, etc) = 1 plate, no sides.

But honestly, if you are just getting started, get the three meal routine going first. Fine tuning exact plate or bowl size can wait until the habit is strong.

oolala53 · Post by **oolala53** » Mon Mar 17, 2014 3:44 am

I have all raw or cooked veggies on the plate along with the other foods at the meal. If I have what I call a meal salad, I cover the bottom of a soup bowl- the wide, shallow kind- with lettuce and then add other veggies, plus the denser carb/protein/fat options. I perch fruit on the rim.