The Best Life Diet Plan by Bob Greene

The Best Life Diet Plan by Bob Greene

If you have been anywhere near a TV in the last five years, you have most certainly heard of Bob Greene and The Best Life Diet Plan. Bob Greene is Oprah Winfrey’s weight loss guru and creator of The Best Life Diet Plan, a revolutionary approach to sustainable healthy eating for weight loss and overall bodily health. In either case, The Best Life Diet Plan has been receiving great reviews for success in sustained weight loss.

What Is The Best Life Diet Plan?

The Bob Greene Best life Diet Plan approach is different from other diet plans as it focuses more on the psychology of eating according to one’s lifestyle and less on restriction. The Best Life Diet Plan uses small measureable steps-otherwise referred to as phases-to help people who are prone to overeating or ill nutrition choices, take control of their addictions to food and overeating. Something that is singular to this diet plan is that it starts by getting to the bottom of why a particular dieter is overweight, prone to overeating, and how emotional eating plays a likely part. As we all know, addressing a problem at its root is ten times more effective than other results-concerned attempts.

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How Bob Greene’s Best Life Diet Plan Works

Like a couple of other well known diets on the market, the Best Life Diet uses three phases of dieting-though instead of beginning with a primary phase that is highly restrictive to less restrictive, the Bob Greene Best Life Diet Plans primary phase is the least restrictive of the three-for a much easier acclimation to the new or amended food diet choices.

    • Phase 1: Phase 1 of the Best Life Diet is a maximum of four weeks long. This phase allows the dieter to start incorporating exercise and to follow recommendations for healthy eating-such as general tips of taking vitamins daily, eating 3 meals a day, increasing water intake, limiting bad foods, and not eating at least two hours before bed. It is really an introduction and a learning phase that helps the dieter ease into a new lifestyle.
    • Phase 2: Phase 2 of the Best Life Diet Plan has no time limit-but rather a minimum-as it starts upping the ante on the focus of weight loss. The main focus of phase 2 is to increase weekly exercise and improve eating habits through an examination of the triggers of bad eating, how to control them, and make better choices. One example action is to eliminate 6 problem foods from your diet. There is also more focus on portion control and weekly weigh ins.
    • Phase 3: Phase 3 of The Best Life Diet has no minimum or maximum-as it pertains to the rest of your life. This phase takes into consideration all of the improved nutritional choices, the identification of emotional eating triggers, and exercise minimums and adds to it further elimination of unhealthy foods replaced by healthier choices; for a realistic means of sustaining a healthy lifestyle plan. Part of this realistic aspect is evidenced by the “anything goes” calories, in which dieters are allowed to splurge on their favorite, unhealthy foods in moderation.

Sample Best Life Diet Recipes

Though you may think that a diet means no flavor foods, the Bob Greene Best Life Diet has quite an array of tasty diet friendly dishes. We offer three examples below:

      1. Thai Seared Shrimp with Tomato, Basil, and Coconut

        Makes 4 servings (3/4 cup each)
        Prep Time: 15 minutes
        Total Time: 25 minutes

        1 tablespoon peanut oil
        1 pound uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
        1 cup sliced red onion
        1 to 2 teaspoons green or red Thai curry paste
        1 can (14.5 ounces) Muir Glen organic diced tomatoes, drained
        1 tablespoon lime juice
        2 teaspoons packed brown sugar
        1/2 cup coconut milk (not cream of coconut)
        1/4 cup chopped fresh Thai basil or basil leaves

        1. In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
        2. Add tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.


      1. Mushrooms and Pasta in Garlic Parmesan Sauce

        Makes 6 servings
        Prep Time: 19 minutes
        Total Time: 46 minutes

        16 ounces rotelle (corkscrew) pasta
        1 tablespoon garlic, minced
        2 tablespoons butter, unsalted
        1 pound fresh mushrooms, sliced
        1 can (13-3/4 ounces) reduced sodium chicken broth
        2 tablespoons cornstarch
        1/4 teaspoon ground black pepper
        2 cups zucchini, cut in 1″ by 1/4″ pieces
        8 ounces cooked ham, reduced sodium, cut in 1-1/2″ by 1/2″ strips
        1 cup cherry tomatoes
        1/3 cup parmesan cheese, grated

        1. Cook pasta according to directions on package, drain and put in a large serving bowl.
        2. Place garlic and butter in a 12″ x 8″ x 2″ microwaveable baking pan. Microwave on high until garlic is softened, about 2 minutes. Stir mushrooms into butter, microwave uncovered on high until mushrooms are nearly tender, about 8 minutes stirring once.
        3. In a cup combine chicken broth, cornstarch, and black pepper until smooth; stir into mushrooms. Microwave uncovered on high until hot, about 8 minutes, stirring once.
        4. Add zucchini, ham and cherry tomatoes; microwave uncovered on high until mixture thickens and boils, about 9 minutes, stirring twice.
        5. Stir in parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese, if desired.


    1. Corn and Black Bean Salad

      Makes 8 servings (1/2 cup each)
      Prep Time: 15 minutes
      Total Time: 1 hour 15 minutes

      1 3/4 cups Cascadian Farm frozen organic sweet corn (from 16-ounce bag)
      2 cans (14.5 ounces each) Muir Glen organic plain or fire roasted diced tomatoes, drained
      1/2 cup black beans, drained, rinsed (from 15 oz can)
      1/4 cup chopped red onion
      3 tablespoons chopped fresh cilantro
      2 tablespoons fresh lime juice
      1 tablespoon canola oil
      1/2 teaspoon coarse salt (kosher or sea salt)
      1/2 teaspoon ground cumin
      1/4 teaspoon pepper
      1 clove garlic, finely chopped
      1 avocado, pitted, peeled and chopped

      1. Cook corn as directed on bag. Rinse with cold water; drain.
      2. Stir together corn and remaining ingredients except avocado. Refrigerate at least 1 hour. Stir in avocado just before serving.

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