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Stay slim the French way

French woman are renowned for their beauty and fabulous features, but French food is notoriously rich. So how do they do it?
Follow these tips to eat like a French woman and still meet your weight loss goals.

French womanMake your meal an event

Set the table beautifully, light some candles, use dishes and cloth napkins. Realize that dining and eating are two very different things. Take the time to dine. Doing so will make you want to support such a lush experience with a homecooked meal, which is almost always healthier than “faster” food.

Slow down

Take the time to savor the food — and the company. Eating slowly will give your stomach time to signal when you are full, preventing you from overeating.

Take a sip for each bite

Not only will this slow you down (see number two), but will fill your stomach as well.

Choose wine with dinner over liquor

A good wine awakens your tastebuds — and it has fewer calories than liquor. Plus, there are tremendous benefits to very moderate wine drinking, as opposed to swilling Grey Goose martinis.

Rein in the dessert coffees

Tiny sips of a small espresso or cappuccino is the perfect way to end your meal. A large, sweet, syrupy Starbucks concoction smothered in whipped cream just doubles your calories for the meal. Stick with the real coffee, and your diet can even afford dessert!

Try it now

Kick things off with this wonderful pasta recipe from the book, French Women Don’t Get Fat: The Secret of Eating For Pleasure:

Pappardelle with Spring Veggies

Serves 4

12 ounces pappardelle (pasta ribbons — like wide fettuccine)
1 lb. green asparagus
2 cups fresh peas, shelled
2 tablespoons of shallots, peeled and minced
1 cup extra virgin olive oil
1 cup of pine nuts, toasted
1 cup freshly grated Parmesan
1 cup roughly chopped parsley
Coarse sea salt and freshly ground pepper


  1. Cut off end of asparagus and blanch in salted water until just tender (about 5 minutes). Blanch peas separately for about 1 minute.
  2. In a heavy saucepan, gently sauté the shallots in olive oil until they begin to turn gold. Add peas and asparagus and cook for a few minutes.
  3. Cook the pappardelle in boiling water, drain and pour into saucepan. Add pine nuts, parmesan and parsley and season to taste. Serve immediately. 

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