Article: Waiting long periods between eating can leave you feeling starved. If you're extra hungry, you're more likely to wolf down food.  Instead of eating 3 large meals a day, make a point of eating a small meal every 2 to 3 hours.  Make sure to be aware of calories. If you're eating every 2 to 3 hours, you need to keep the caloric content of your meals lighter than you would when eating 3 meals a day. In addition to helping you eat more slowly, this can rev up your metabolism. If you end up starving by the end of the day, you're likely to binge eat. If your stomach is growling and you're feeling extreme hunger pangs, you've let yourself go too long between meals. When you feel a small amount of hunger building, start planning on what to eat. Strive to have a snack within the next half hour or so. Small portions can force you to savor your food and eat more slowly. Work on being aware of serving sizes. Strive to eat nutrient dense meals in smaller portions.  Make sure to read nutrition labels. This will give you the idea of an actual serving size. A bag of chips may say it's only 150 calories, but the serving size may be half the bag. Use small visual cues to determine portion size. A serving of carbohydrates is about the size of a hockey puck. A serving of protein should be no bigger than a deck of cards. If you feel hungry between meals, have a snack. Stick to something like peanuts or pistachios. If you have to open the shell of a food to eat it, you will have to slow the pace of your eating.  Be careful, however, when eating nuts. They tend to be high in calories. You can also try eating foods that you eat one at a time. For example, snack on blueberries but don't eat them in handfuls. Focus on one blueberry at a time.
Question: What is a summary of what this article is about?
Eat every 2 to 3 hours. Do not let yourself get too hungry. Eat smaller portions. Snack on shelled foods.
Article: Use a wire brush to scrub the grill clean to remove old food particles that have been burned on. Once you've removed the larger pieces, go over each part of the grill with a grill brush and give the grill a good scrubbing. Empty out old ashes from the bottom of the bowl. When you're finished cleaning the grill, remove it from the braai and set it aside so you can light the fire. Stuff the bottom of the chimney starter with a piece of newspaper. Fill the chimney starter with as much wood or charcoal as you can fit. A braai needs a good, hot, large fire, so you need to start with a lot of fuel. When the chimney starter is full, use a barbecue lighter to light the newspaper in the bottom of the starter. Light it in multiple places around the starter.  Once the fire is started, it will begin to spread and the charcoal or wood will burn down. Continue burning the fire in the chimney starter until the wood turns to embers or the charcoal turns gray. When the wood or charcoal is ready, pour the embers into the bowl and spread them out evenly with charcoal tongs. This will ensure that there aren't any cool spots, and that the steak cooks evenly on the grill. Concentrate the coals in the center of the bowl so the heat will be directly below where the steak is cooking. Carefully place the grill back into the bowl of the barbecue. If your grill has multiple racks, place the grill on the lowest one, nearest to the fire. Let the grill sit over the coals for 10 to 20 minutes to preheat. This will ensure the steak starts cooking as soon as you lay it on the grill.  Ideally, you want the grill to be 2 to 6 inches (5 to 15 cm) from the bed of embers.  When the grill is good and hot, use the wire brush again to give it a final scrub.
Question: What is a summary of what this article is about?
Clean the grill. Light the fire. Spread out the coals. Preheat the grill.