In more than one book I have found the idea that portion control can be a valid ploy to lose weight. If we want to understand, for example, how to eat to lose weight, let’s try to plan meals, in summary. Planning meals allows us to:
– control portions and more easily notice that a dish is complete and balanced from a nutritional point of view
– make the diet more monotonous, a strategy that allows us to automatically eat less
– avoid finding ourselves with hunger and “improvise” a meal by eating whatever happens

A recent study also rewards meal and serving planning as an effective way to lose weight without a diet. More than how to eat for weight loss, we should in summary focus on how to set up meals . This is also why meal replacements work for many people to lose weight. But how do you prepare these meals? The ideal would be to do them in advance, especially if you are single.
For example:
1) prepare whole grains or brown rice in advance, boiling them and seasoning them with a little olive oil (in this way the glycemic index of carbohydrates will be lower)
2) prepare the vegetables in advance, washing them, cutting them and cooking them ( if they should be eaten cooked)
3) associate carbohydrates and vegetables with a protein resource: low-fat cheese, stewed meat, boiled fish, an omelette.
Similar meals can be prepared every two days for the following ones. For example, you can cook only once for the next four meals, diversifying the vegetables, adding spices and herbs, and then keeping the dish in the fridge, or containers with legumes, boiled and sauteed rice, cooked or raw vegetables, cheeses. or eggs or meat or fish. This way, dieting is much easier.
Just take the plate out of the fridge, or compose it by taking a precise portion from each container.
What we will have available will be all we can eat. This way, we will avoid both improvising and eating more or less than we should. Plus, it’s a significant time saver.