| || |
August 1, 2008 - Kathie Evanoff
After a quiet, but busy week, Friday is finally here.
It is no secret that I love vegetables. So much so, in fact, that many of my meals are planned around vegetables with meat used merely as a condiment in some cases.
My husband and I are extremely opposite in this regard as he abhors most vegetables and I often have to sneak them into his food. He spent this week traveling and while I wasn’t there to prompt him to “eat his vegetables,” it is likely his intake was sparse.
On the other hand; however, I was able to take good advantage of my vegetable cravings even during those days that I had to make quick choices. Thursday’s fast-food chicken sandwich was topped with lettuce and tomato and was accompanied by a small salad. Thursday’s dinner, if you go back to the previous blog to see the update, was a vegetarian meal that included rice with vegetables and more vegetables on the side.
It is obvious from previous blogs that I appreciate a good cut of meat as well as most people, however, when it isn’t something that graces the table, it isn’t missed. At least not by me.
As with most food prices these days, the cost of vegetables is also going up. The best prices for produce; however, can be found at local farmer’s markets. If you can’t grow your own, you are likely to find some good deals as well as healthy, locally grown vegetables.
Breakfast this morning was inspired by a brief I read in “Health” magazine that reinforced the findings that eggs are not as harmful to our health as previously thought. Especially if you eat fresh, farm-raised eggs from organically fed chickens. My eggs are purchased locally from a young farmer. They come from chickens that have the benefit of grazing in the grass where they can pick at tasty insects. Because they aren’t fed a diet of antibiotic, pesticide laden grain, their yolks and albumen contain higher levels of naturally occurring Omega-3 fatty acids, as well as plenty of protein. According to the magazine brief, the fat contained in the egg yolk will help keep me satisfied longer. And it did. Even though my breakfast was small, with only one egg and one slice of whole-grain bread, I didn’t suffer from the mid-morning hungries.
I also took the time today to pack a lunch. I wanted to keep it light because I am planning to have guests tonight for dessert and am saving calories for a treat later. I packed a cheese sandwich with a scant two teaspoons of Miracle Whip salad dressing on whole wheat bread along with a tossed salad with balsamic vinaigrette dressing. I added a peach to round out the food groups and to satisfy any sweet tooth craving I might have afterward.
No comments posted for this article.
Post a Comment
Breakfast: 1 ounce meat; 1 ounce grains; 30 discretionary calories. Breakfast calories: 178