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Tuesday, June 12, 2012

Mon. June 11th

VEGAN Mexican Salad Veggie Blast for Lunch!

Daily Tidbit:   One of the bigger changes that helped me drop pounds was seriously increasing my intake of vegetables.  Not only are they super nutritionally, but typically very low calorie.    So I was able to continue eating lots of food (I hate being hungry!) and still lose weight.  These foods are referred to as ‘low energy density foods’ because you can eat a lot and get filled up on very few calories.  My lunch salad today (Vegan Mexican Salad Veggie Blast! pictured above) is a good example of this in action; a lot of food, but very low calorie.   The Mayo Clinic discusses this phenomenon here:

“By eating larger portions of low-energy-density foods, you squelch those hunger pains, take in fewer calories and feel better about your meal, which contributes to how satisfied you feel overall.” 

Bottom line:  Feel full on fewer calories by eating more vegetables, fruits and whole grains!  This is a great way to lose weight for those of us who love to eat….and eat….and eat….


Breakfast: Oatmeal with Walnuts
½ cup plain Oatmeal, cooked with Fat Free Milk, in microwave
2 tbsp of plain Walnuts
Plain Cinnamon sprinkled on top
5 oz. glass of OJ
Regular Coffee, black

Lunch: VEGAN Mexican Salad Raw Veggie Blast!
1 cup of Vegetarian Refried Pinto Beans (Trader Joe’s, all natural, less than $1 a can)
¼ cup of Red Kidney Beans
Zucchini cubes
Grated Carrots
Sliced Radishes
Homemade Salsa (Recipe on June 7thPost) 
Water with Lime
Regular Coffee, black

Homemade Baked Potato Chips with Hummus for Snack!

Snack:  Homemade Baked Potato Chips with Roasted Red Pepper Hummus  

Roasted Red Pepper Hummus Recipe:

Snack:  Plain Hard Boiled Egg, Fat Free Milk

Salmon Sesame Ginger Stir Fry Veggie Blast for Dinner!

Dinner:  Wild Alaskan Salmon Sesame Ginger Stir Fry Veggie Blast!
I have wanted to do a Stir Fry for a while, so today I surfed the Web, looked at various recipes, checked out the ingredients I had in the fridge and came up with this:
Red Pepper flake, Ginger & Garlic paste (made in my food processor) sautéed in Canola oil for a couple minutes.  To which I added: Yellow & Red Bell Peppers, Zucchini and Carrots and cooked until browned (probably more than the typical stir fry as we like our veggies softer).  In a bowl I mixed 1 tbsp of each: sesame oil, brown sugar, corn starch and then ½ cup soy sauce and a few splashes of chick broth.  Separately I bake d the Wild Alaskan Salmon in the toaster oven at 350 for 12 minutes and served it on top with scallions & toasted sesame seeds.
Red Wine

Dessert: Nothing.  Out of Apples.  Nothing else in the kitchen was interesting AND a healthy choice, so I passed.

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