What should serve as the initial anchor when structuring an effective weight loss plate featuring flounder?
Answer
A standard 4 to 6-ounce portion of cooked flounder.
Creating a plate structure that reliably supports weight management requires careful allocation of macronutrients and volume. The practical approach begins by establishing the lean protein base. For flounder, this means starting with a cooked portion generally falling between 4 and 6 ounces. This portion size establishes the lean anchor for the meal, ensuring adequate protein intake is met without introducing unnecessary caloric density. Following this anchor, the structure is then built upon with high-volume, non-starchy vegetables to promote satiety, ensuring the entire assembly naturally favors caloric restriction.
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