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….
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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)
http://whatamyatetoday.blogspot.com/2012/06/thurs-june-7th.html
http://whatamyatetoday.blogspot.com/2012/06/thurs-june-7th.html
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: http://whatamyatetoday.blogspot.com/2012/06/fri-june-1st.html
Roasted Red Pepper Hummus Recipe: http://whatamyatetoday.blogspot.com/2012/06/fri-june-1st.html
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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