She created the diet and wrote the book
The Creole Diet, based on Creole cuisine, was created by Marie-Antoinette Séjean-Ortolé. It proposes balanced, protein-rich menus during three phases. During the initial phase that lasts ten days eat at least three meals a day, drink a lot, undergo three shock days in which you eat 300 grams (about 10 ounces) of meat or fish, 300 grams of white cheese containing from 0% to 20% butterfat or two yogurts with a small quantity of light cheese, as much green salad as you wish, and three bowls of green soup or 300 grams of green vegetables. Spread this food over the whole day. Cook your food without any grease or oil, but you may season your salad with a light dressing. Days 1, 5, and 8 are the special days. The menus for the remaining days are very well defined.
Phase 2 lasts for 20 days. The shock days are days 1, 8, and 15. On these days add 150 to 200 grams (about 5 to 7 ounces) of soy bean sprouts to the previous choc day menus. And replace the 300 grams of meat or fish with 300 grams of fish broth. Once again, the menus for the other days are very well defined. At the end of phase 2 make sure to practice a sport such as speed walking, swimming, or bicycling. Exercise at your rhythm for 40 minutes, three times a week. Phase 3 is stabilization. You are now allowed one or two glasses of wine with meals.
A diet meal I can really handle.
A major advantage of the Creole Diet is that the meals are varied and balanced. Despite the fact that it’s Creole cuisine, most of the food is easy to find. One of the disadvantages is that fruits are absent from Phase 1. And individuals who aren’t familiar with Creole cuisine will have to learn many recipes.
Here are two sample menus:
Menu 1 (Phase 1, days 3 and 10) Breakfast: Two slices of whole grain bread. 100 grams of white cheese containing from 0% to 20% butterfat. Tea or coffee. Lunch: 150 grams of marinated fish. Half a bowl of Creole rice. Half a bowl of lentils. One slice of watermelon. Supper: 2 bowls of green soup. Two slices of grilled ham. Green salad with two tablespoons of light dressing. A skim-milk fruit yogurt.
Menu 2 (Phase 3) Menu 2 Breakfast: Two slices of whole grain bread with one tablespoon of jam. One egg. One apple. Tea or coffee. Lunch: 200 grams of roast pork. Spinach. 150 grams of pasta. 1 yogourt. Half a cantaloupe. Supper: Grilled chicken. Creole rice. 150 grams of lentils. A skim-milk fruit yogurt. One small mango.
Some of the information in this article comes from a fascinating new book, La Bible des Régimes, written by Jenny de Jonquières and published by Amérik Media. Her book describes more than 80 diets and weight reduction programs. Each diet is presented with 5 menu plans, a detailed discussion of its advantages and disadvantages, and lots more. This information-packed book is presently available only in French. For more information consult the publisher’s website www.amerik-media.com.