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Hi every one

I'm following a low Gl eating plan, and have lost 29 lbs so far.

Any one else following this plan? I'm looking forward to hear from you so that we can share ideas and eating plans, recipes etc.

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A bit more about the plan:

The following diet plan is based on an average energy consumption of approximately 6300KJ or 1500calories a day. It incorporates five serves of veggies, two serves of fruit and the occasional treat and is low in GI carbohydrates and saturated fat and high in fibre. Better still, you get to eat on this diet.

It will help you achieve a slow, steady sustainable weight loss while improving bowel function.

Feel how much more energy you have. Watch how your skin improves. Observe your nails becoming stronger and your hair starting to shine. You should even notice how much easier it is to concentrate.

Monday
On waking: 300ml water

Before breakfast: 300ml hot water with juice of ½ lemon

Breakfast: 1 cup button mushrooms cooked in 1 teaspoon olive oil, half cup baked beans and 1 slice toasted grain bread; mug of tea, skim milk, no sugar

½ hour after breakfast: 600ml water

Lunch: 1 medium grilled chicken breast, 1 cup shredded lettuce, half grapefruit sliced, half cup steamed green bean, dressed with 1 teaspoon olive oil, half teaspoon white wine vinegar and 1 tablespoon chopped coriander

½ hour after lunch: 500ml water

Snack: 1 sliced red apple

½ hour after snack: 300ml water

Dinner: two grilled thin beef sausages, half cup steamed broccoli, 1 small piece dry baked sweet potato (60g)

Half row dark chocolate

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A weeks eating plan

Tuesday
Breakfast: half cup low sugar untoasted muesli, 4 prunes, 1 cup whole strawberries, 4 tablespoons natural fat-free yogurt, 1 teaspoon honey; mug of tea, skim milk, no sugar

Lunch: sandwich with 2 slices wholegrain bead, 3 slices avocado, small serve tuna, grated carrot, beetroot, snow pea sprouts, tomato and lettuce; 1 cappuccino

Snack: 1 red apple and cup of green tea

Dinner: 3 grilled lamb cutlets (fat trimmed), wild rice salad made from half cup cooked wild rice*, 1 tablespoon canned kidney beans, steamed green beans, steamed carrot, chopped fresh mint, 1 teaspoon currants, 10 chopped almonds, with a dressing made with 3 teaspoons olive oil and 1 teaspoon balsamic vinegar

2 spicy fruit roll biscuits and 1 cup herbal tea
(*cook extra rice to use for lunch the next day)

Wednesday
On waking: 300ml water

Breakfast: two slices grain bread toasted with 2 teaspoons tahini spread and 1 sliced tomato; 4 prunes, one sliced ruby red grapefruit and three tablespoons low-fat natural yoghurt; mug of tea, skim milk, no sugar

Lunch: half red capsicum baked, stuffed with one small can red salmon in brine, half cup cooked wild rice, quarter cup corn kernels, 1 teaspoon capers and chopped coriander

Snack: 1 red apple; 10 roasted (unsalted) cashews

Dinner: 2 grilled beef patties made with onion and premium minced beef (150g), half cup pasta sauce with chili and half cup kidney beans with green salad and grated carrot

1 piece licorice (15cm long)

Thursday

Breakfast: half cup untoasted muesli, half cup mixed berries and half cup low-fat natural yoghurt; mug of tea, skim milk, no sugar

Lunch: 1 small wholemeal pita pocket, 1 teaspoon humus, 3 falafel patties, tabouleh, 3 slices avocado, lettuce and tomato; 1 red apple

Snack: 1 skim milk cappuccino; 1 sweet oatmeal biscuit

Dinner: two-egg omelette made with spinach and 30g feta cheese, 1 cup green salad and vinaigrette

Three pieces dark chocolate

Friday

Breakfast: 1 poached egg, half cup cooked spinach, half cup sautéed mushrooms, 2 slices grain toast with 2 slices avocado spread onto toast; mug of tea, skim milk, no sugar

Lunch: salad made with third of a cup cooked wholemeal pasta, third of a cup canned mixed beans, 1 tablespoon sun-dried tomatoes (oil blotted from them), 1 cup lettuce, half grilled chicken breast (cubed), 1 tablespoon balsamic vinegar

Snack: 1 skim milk cappuccino; small handful of sunflower seeds and 3 dried apricots halves

Dinner: grilled flathead fillet served on half cup brown lentils cooked in fish stock, combined with quarter cup sweetcorn kernels, chopped parsley and steamed broccoli

1 cup mixed berries with half cup low-fat natural yogurt, sweetened with 1 teaspoon honey

Saturday

Breakfast: bircher muesli made with half cup rolled oats, half grated apple, Quarter cup apple juice, 1 tablespoon slivered almonds and half cup fat-free natural yoghurt; mug of tea, skim milk, no sugar

Lunch: mixed sushi pack (5 pieces) and 1 cup miso soup

Snack: quarter cup hummus with 2 sticks celery and 1 small carrot

Dinner: homemade prawn pizza, made with 1 wholemeal pita bread, 3 tablespoons pasta sauce, chopped capsicum and chopped onion, 5 king prawns, fresh chopped chilli and fresh basil and quarter cup reduced-fat mozzarella cheese; 1 cup mixed green salad with dressing

1 large brown pear

Sunday

Breakfast: 2 slices fruit toast with 2 tablespoons low-fat ricotta; cup of tea with skimmed milk, no sugar; 1 brown pear

Lunch: salad made with 1 cup broad beans, 3 slices chopped avocado and 5 black olives, 1 teaspoon olive oil and fresh lemon juice — serve under a piece of grilled tuna

Snack: 1 skim cappuccino; 1 piece licorice (17cm strip)

Dinner: 2 slices roast chicken (no skin) with quarter cup rice and nut stuffing, half cup green beans, half cup baked pumpkin (no fat) and 1 small baked onion

1 baked apple stuffed with 10 chopped almonds, 2 prunes and 2 dried apricots and 1 teaspoon tahini, serve with 3 tablespoons skimmed milk
Herbal tea