Tips on Following The Plan

1. The most important rule is to NEVER SKIP MEALS OR SNACKS. Each plan is designed to keep you feeling satisfied and energized. In addition, eating with adequate frequency prevents your metabolism from slowing down, a common side effect of dieting.
2. If you have a gap of more than 4 hours between breakfast and lunch, you may want to save the breakfast fruit and move it instead to a morning snack. As an alternative, try splitting the afternoon snack into two portions and consuming one half during the morning hours.
3. The menus within each diet are designed so that you can interchange each of the breakfasts, lunches, snacks, and dinners, mixing and matching throughout the weeks. So, if you love the breakfast offered on Day 2 and the snack on Day 4, feel free to repeat them more often than they appear on the plan. You can also change the order of the days. However, if you prefer a particular Horizon entrée from one day and want to have it more often, you will need to let your Horizon Diet builder know this so they can incorporate it into your next 28 day menu.
4. Drink at least 8 cups of water (tap, filtered, bottled, carbonated, or mineral) per day. Drinking adequate fluid helps prevent you from misinterpreting thirst signals as hunger signals, making you more resistant to temptation. Also, adequate fluid helps wash out waste materials and can assist the body in burning calories.
5. FREE FOODS that can be consumed without calorie concerns include: beverages that contain no more than 5 calories per serving, sugar-free gelatin, artificial sweeteners, fat-free salad dressing if your portion is under 20 calories, vinegar, herbs, spices, hot pepper sauce, Worcestershire sauce, garlic powder and garlic cloves, onion powder, lemon juice, lime juice, and the following vegetables if eaten raw: celery, cucumbers, zucchini, radishes, mushrooms, green onions, peppers, cabbage, bean sprouts, lettuce and other salad greens. Up to 1/4 cup salsa is also considered “free” and can make a nice dip or dressing for raw vegetables.
6. Chart your progress using the measurement & weight loss charts provided with the plan.
7. Weigh yourself only once per week, on the same day each week.

Questions can be directed to Tim Dossantos or Sue Gebo.

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