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February 6, 2008 - Kathie Evanoff
For those just reading for the first time, or perhaps you’ve only discovered this site a few days ago and don’t quite know what is going on, I’m going to revisit the purpose of what this blog is all about.
You may have guessed that it is about healthy eating and the importance of reaching and maintaining a healthy weight. I also hope to show that a person with a busy lifestyle can still go to restaurants, take vacations and spend other days away from home and the sanctity of a familiar kitchen, yet can still make healthy choices. I also hope to show that when healthy options are not possible, it doesn’t mean the end of progress. And even those occasions splurging on a favorite treat becomes too irresistible, it won’t damage the work done so far.
I don’t believe that anyone can lead a perfect lifestyle without a few slip-ups now and then. And I don’t like the term “slip-ups.” We may be what we eat, but we can’t go through life obsessing. That is not living. Which is why I chose the U.S. Department of Agriculture’s food pyramid as a basis for a healthy eating regimen. The pyramid program is adaptable to all ages and most dietary concerns, and it doesn’t require counting calories and fat grams.
Of course, no eating program is perfect and anyone attempting to lose or gain weight should consult their doctor to make sure all dietary concerns are being met. The pyramid program uses food groups as a basis for determining a healthy lifestyle. The Web site also defines foods within each group to make it easier to make the proper choices.
In the comments section of this blog, I am encouraging readers to write in with their suggestions, successes or failures. Watch the food choices I make each day and let me know if you think I am on track. If you disagree with my choices, I’d like to hear that too. Do you have suggestions on healthy cooking ideas, new products on the market or even gardening techniques for growing your own fresh vegetables and fruit?
Maintaining a healthy lifestyle with a busy schedule is difficult when we are constantly bombarded with food advertisements, false or misleading advertising on many food products and grocery store food that is filled with hidden calories such as high fructose corn syrup, not to mention a myriad of preservatives that we can’t even pronounce. I would love to hear your opinions on these matters.
I am catching up on the past two days; however. I don’t have enough space to post all of my food photos for Monday and Tuesday, so I will explain my breakfasts and show you the other meals for the day.
Monday morning was work out day and I managed to remember to fuel myself before I left for the gym with a granola bar made by Kashi. After my workout, my morning was hectic and it was a good thing I had the bar because I ended up getting a very late breakfast. By the time I finally was able to settle into my office, I made a bowl of Quaker Weight Control instant oatmeal with blueberries.
For lunch I visited a Subway near my office where I ordered roasted chicken on wheat bread with lettuce, tomatoes, onions, green peppers and spinach. I always forgo the dressing and instead ask for a packet of their low-fat mayonnaise. I bought the entire meal that included whole grain Sun Chips and a diet cola.
I was on my own for dinner and got home late so I didn’t want to spend much time in the kitchen. I quickly put together a small pizza using a whole-wheat pita as the crust and leftover cooked chicken breast chunks. I topped the vegetables with shredded fat free mozzerella cheese and drizzled on two teaspoons olive oil. .
I had to be at the office early Tuesday morning so I quickly made a bowl of Kashi Heart to Heart cereal with fat-free milk, but by mid morning, I realized that it didn’t hold me over very well. I had a mid-morning snack of an orange and low-fat yogurt with sliced almonds.
At lunch, I quickly went to a local restaurant for a bowl of vegetable beef soup and brought it back to my office to accompany a sliced turkey and goat cheese sandwich. The sandwich also contained several romaine lettuce leaves and two teaspoons of low-fat mayo.
For the second day in a row, I was home late and was pretty tired after a long day at work. I didn’t want to spend a lot of time in the kitchen and once again was on my own for dinner. This time I put together a frittata made with one whole egg and three egg whites. In a small skillet, I sauteed slices of green onion, carrots, celery and mushrooms in two teaspoons olive oil. I also tossed in one clove of minced garlic. Once the vegetables had softened a bit, I poured in the beaten egg and whites and let it cook on medium heat until the egg began to set on the bottom. To finish it off, I put the entire pan under the broiler to cook the eggs from the top and topped them with fresh flat-leaf parsley. Accompanying my meal was a whole wheat roll and a glass of milk.
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Monday morning and lunch: 4 ounces grains; 3 ounces meat; 1 cup vegetables; 1 tsp. oils; 70 discretionary calories