curried lentil with veggies
1. Biscuit with butter and jelly
2. kiwi with honey yogurt
3. spaghetti and meatballs
Tuesday, June 30, 2009
Moving Right Along the Path to Good Health
Cottage cheese and tomato
curried lentil with veggies
1. Biscuit with butter and jelly
2. kiwi with honey yogurt
3. spaghetti and meatballs
curried lentil with veggies
1. Biscuit with butter and jelly
2. kiwi with honey yogurt
3. spaghetti and meatballs
Monday, June 29, 2009
Back on the Wagon
1. 3 T Honey Yogurt
2. handful of dry roasted peanuts
3. fried red potato with onion
4. egg salad on micro baguette
5. tri tip roast
6. roasted veggies
2. handful of dry roasted peanuts
3. fried red potato with onion
4. egg salad on micro baguette
5. tri tip roast
6. roasted veggies
Sunday, June 28, 2009
Wasn't Present and Accountable on Saturday
Found myself piecing for lunch yesterday. A bit of this, a bit of that. No interesting Food Prep to blog about. Sunday could be better.
Saturday, June 27, 2009
Reprint of a NY Times Column
The 10-Ingredient Shopping Trip
By Tara Parker-Pope AND Mark Bittman
Here’s a 10-ingredient shopping list that will give you five days of meals.
Chicken breasts (4 boneless)
Bacon (1/2 pound)
Shrimp (1 pound)
Spinach (1 pound)
Tomatoes (6)
Ginger
Onions
Asparagus (2 pounds)
Button mushrooms (1 pound)
Loaf of good country bread
Sound impossible? The ingredients can be easily combined, using oils, herbs and spices, to create the following five meals:
Stir-Fried Chicken With Asparagus
B.S.T. (Bacon, Spinach, Tomato) Sandwiches
Grilled Chicken and Shrimp Kebabs With Vegetables
Shrimp With Asparagus and Udon Noodles
Pasta With Bacon, Spinach and Breadcrumbs
You can also see all the meals by checking out Mark’s Today Show appearance on the Bitten blog. And pasted below are the full recipes for each dish. And if you have a problem with bacon or any of the ingredients, feel free to substitute. (Mark notes that the amount of bacon used in these dishes is so small that he doesn’t fret about the fat content.)
Meal 1: Stir-Fried Chicken With Asparagus
Makes: 4 servings
Time: 30 minutes
Rice from the pantry for steaming or boiling
2 tablespoons peanut or vegetable oil
2 boneless, skinless chicken breasts (about 1/2 pound), cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
1 onion, halved and sliced
2 tablespoons minced garlic
1 tablespoon grated or minced fresh ginger
1 pound asparagus, sliced into 1-inch pieces
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper
1. Cook the rice while you prepare the chicken and vegetables.
2. Put a large, deep skillet over high heat. Add half the oil, swirl it around, and when it’s hot, add the chicken. Stir once, then let it sit for 1 minute to sear. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes. Remove from the pan and lower the heat to medium-high.
3. Put the remaining oil in the pan (it should heat immediately) and add the onions, garlic and ginger. Cook for about 30 seconds, stirring, then add the asparagus. Raise the heat to high and cook, stirring occasionally, until the asparagus scorches a little in places and just starts to become tender, but not soft, about 2 minutes.
4. Turn the heat down to medium and return the chicken to the pan, and toss once or twice. Add the sugar if you’re using it, along with the soy sauce, and toss again. Sprinkle with salt and pepper and add 1/2 cup water. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the crisp bits of chicken and vegetables. Serve over the rice.
Meal 2: The B.S.T. (Bacon, Spinach and Tomato) Sandwich
Makes: 4 sandwiches
Time: 30 minutes
1/4 pound bacon (about 8 slices)
4 tablespoons mayonnaise
8 slices good quality rustic bread, toasted
2 medium tomatoes, sliced
1 to 2 cups spinach, washed and trimmed
Salt and freshly ground black pepper
1. Put the bacon in a skillet over medium heat and cook, turning frequently, until desired crispness, about 6 to 8 minutes.
2. Spread the mayonnaise on the bread and layer the bacon, tomatoes and spinach on top. Sprinkle the vegetables with salt and pepper and top with another piece of bread to serve.
Meal 3: Chicken and Shrimp Kebabs With Vegetables
Make: 4 servings
Time: About 30 minutes
2 tablespoons extra virgin olive oil
2 lemons: one juiced; one cut in wedges
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon fresh marjoram or oregano leaves or 1 teaspoon dried oregano
2 boneless chicken breasts cut into 1-inch chunks
1/2 pound shrimp, peeled
1 pound button mushrooms, trimmed but left whole
4 tomatoes, cored and quartered
2 onions, quartered
1. If you’re using wooden skewers (you’ll need at least eight), soak them in warm water while you prepare the ingredients. Heat a charcoal or gas grill or the broiler to moderate heat and put the rack about four inches from the heat source.
2. Combine the olive oil, lemon juice, garlic, herb and a sprinkle of salt and pepper in a small bowl; taste and adjust the seasoning. Marinate the chicken for a few minutes, an hour or even overnight. Thread the ingredients on skewers, alternating as you like.
3. Broil or grill, turning once or twice, until the chicken and shrimp are cooked through and the vegetables begin to soften, 5 to 8 minutes total (to check for doneness, cut into a piece with a thin-bladed knife; the center should be opaque or still slightly pink). Serve with the lemon wedges.
Meal 4: Shrimp With Asparagus and Udon Noodles
Makes: 4 servings
Time: 20 minutes
1 pound asparagus, trimmed and peeled
12 ounces udon noodles
2 to 3 tablespoons peanut or neutral oil, like corn, canola or grapeseed
1/2 pound peeled and chopped shrimp
1 tablespoon minced fresh garlic
Soy sauce, to taste
Sesame oil, to taste (optional)
1. Bring a large pot of water to a boil and salt it. Cook the asparagus until the thick parts of the stalk can just be pierced with a knife, just a couple minutes. Remove with tongs and shock them in cold water to stop the cooking process. Cut into 2-inch lengths, and set aside.
2. In the same pot of water, cook the noodles until just tender but not at all mushy; drain, rinse and set aside.
3. Put the oil in a large skillet or wok, and turn the heat to medium-high. A minute later, add the garlic and cook until just fragrant, about 2 minutes. Add the shrimp and cook, stirring, until they turn pink, 3 or 4 minutes. Raise the heat to high, add the asparagus and noodles to the shrimp and toss a few times to blend. Drizzle with soy sauce and sesame oil if using, taste and the adjust seasonings and serve hot or at room temperature.
Meal 5: Pasta With Bacon, Spinach and Breadcrumbs
Makes: 4 to 6 servings
Time: 30 minutes
1/4 pound bacon, cut into 1/2-inch pieces
3 or 4 cloves of garlic, peeled and slivered
1 cup of homemade breadcrumbs (from the leftover country loaf)
1/4 teaspoon red pepper flakes, optional
Salt
Remaining spinach (about 3/4 pound), washed and trimmed
1 pound spaghetti or other pasta
2 tablespoons extra virgin olive oil, or more as needed
Freshly ground black pepper
Freshly grated Parmesan cheese, optional
1. Put the bacon in a large skillet and cook over medium heat until it begins to brown and renders fat. Remove with a slotted spoon and set aside.
2. Add the garlic to the bacon fat, and cook, stirring occasionally until just fragrant, about 1 minute. Add the breadcrumbs and red pepper flakes, if using, and continue cooking and stirring until the garlic is lightly crisp and the breadcrumbs are just golden. Remove the garlic and breadcrumbs from the pan and set aside.
3. Bring a large pot of water to a boil and salt it. Cook the spinach until it’s soft, about 1 to 2 minutes. Remove the spinach from the pan with a slotted spoon or small strainer, drain well, chop and set aside. Using the same pot of boiling water, cook the pasta.
4. While the pasta cooks, add the oil to the skillet and warm over medium-low heat. Add the drained spinach and toss well with the oil; sprinkle with salt and pepper. When the spinach is warm add the bacon, garlic and breadcrumbs back to the pan and mix well.
5. When the pasta is done, drain it and add it to the skillet with the spinach, bacon, garlic and breadcrumbs; toss until well combined. If the mixture is dry, drizzle with a bit of olive oil; adjust the seasonings, and serve with freshly grated Parmesan cheese if you like.
By Tara Parker-Pope AND Mark Bittman
Here’s a 10-ingredient shopping list that will give you five days of meals.
Chicken breasts (4 boneless)
Bacon (1/2 pound)
Shrimp (1 pound)
Spinach (1 pound)
Tomatoes (6)
Ginger
Onions
Asparagus (2 pounds)
Button mushrooms (1 pound)
Loaf of good country bread
Sound impossible? The ingredients can be easily combined, using oils, herbs and spices, to create the following five meals:
Stir-Fried Chicken With Asparagus
B.S.T. (Bacon, Spinach, Tomato) Sandwiches
Grilled Chicken and Shrimp Kebabs With Vegetables
Shrimp With Asparagus and Udon Noodles
Pasta With Bacon, Spinach and Breadcrumbs
You can also see all the meals by checking out Mark’s Today Show appearance on the Bitten blog. And pasted below are the full recipes for each dish. And if you have a problem with bacon or any of the ingredients, feel free to substitute. (Mark notes that the amount of bacon used in these dishes is so small that he doesn’t fret about the fat content.)
Meal 1: Stir-Fried Chicken With Asparagus
Makes: 4 servings
Time: 30 minutes
Rice from the pantry for steaming or boiling
2 tablespoons peanut or vegetable oil
2 boneless, skinless chicken breasts (about 1/2 pound), cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
1 onion, halved and sliced
2 tablespoons minced garlic
1 tablespoon grated or minced fresh ginger
1 pound asparagus, sliced into 1-inch pieces
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper
1. Cook the rice while you prepare the chicken and vegetables.
2. Put a large, deep skillet over high heat. Add half the oil, swirl it around, and when it’s hot, add the chicken. Stir once, then let it sit for 1 minute to sear. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes. Remove from the pan and lower the heat to medium-high.
3. Put the remaining oil in the pan (it should heat immediately) and add the onions, garlic and ginger. Cook for about 30 seconds, stirring, then add the asparagus. Raise the heat to high and cook, stirring occasionally, until the asparagus scorches a little in places and just starts to become tender, but not soft, about 2 minutes.
4. Turn the heat down to medium and return the chicken to the pan, and toss once or twice. Add the sugar if you’re using it, along with the soy sauce, and toss again. Sprinkle with salt and pepper and add 1/2 cup water. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the crisp bits of chicken and vegetables. Serve over the rice.
Meal 2: The B.S.T. (Bacon, Spinach and Tomato) Sandwich
Makes: 4 sandwiches
Time: 30 minutes
1/4 pound bacon (about 8 slices)
4 tablespoons mayonnaise
8 slices good quality rustic bread, toasted
2 medium tomatoes, sliced
1 to 2 cups spinach, washed and trimmed
Salt and freshly ground black pepper
1. Put the bacon in a skillet over medium heat and cook, turning frequently, until desired crispness, about 6 to 8 minutes.
2. Spread the mayonnaise on the bread and layer the bacon, tomatoes and spinach on top. Sprinkle the vegetables with salt and pepper and top with another piece of bread to serve.
Meal 3: Chicken and Shrimp Kebabs With Vegetables
Make: 4 servings
Time: About 30 minutes
2 tablespoons extra virgin olive oil
2 lemons: one juiced; one cut in wedges
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon fresh marjoram or oregano leaves or 1 teaspoon dried oregano
2 boneless chicken breasts cut into 1-inch chunks
1/2 pound shrimp, peeled
1 pound button mushrooms, trimmed but left whole
4 tomatoes, cored and quartered
2 onions, quartered
1. If you’re using wooden skewers (you’ll need at least eight), soak them in warm water while you prepare the ingredients. Heat a charcoal or gas grill or the broiler to moderate heat and put the rack about four inches from the heat source.
2. Combine the olive oil, lemon juice, garlic, herb and a sprinkle of salt and pepper in a small bowl; taste and adjust the seasoning. Marinate the chicken for a few minutes, an hour or even overnight. Thread the ingredients on skewers, alternating as you like.
3. Broil or grill, turning once or twice, until the chicken and shrimp are cooked through and the vegetables begin to soften, 5 to 8 minutes total (to check for doneness, cut into a piece with a thin-bladed knife; the center should be opaque or still slightly pink). Serve with the lemon wedges.
Meal 4: Shrimp With Asparagus and Udon Noodles
Makes: 4 servings
Time: 20 minutes
1 pound asparagus, trimmed and peeled
12 ounces udon noodles
2 to 3 tablespoons peanut or neutral oil, like corn, canola or grapeseed
1/2 pound peeled and chopped shrimp
1 tablespoon minced fresh garlic
Soy sauce, to taste
Sesame oil, to taste (optional)
1. Bring a large pot of water to a boil and salt it. Cook the asparagus until the thick parts of the stalk can just be pierced with a knife, just a couple minutes. Remove with tongs and shock them in cold water to stop the cooking process. Cut into 2-inch lengths, and set aside.
2. In the same pot of water, cook the noodles until just tender but not at all mushy; drain, rinse and set aside.
3. Put the oil in a large skillet or wok, and turn the heat to medium-high. A minute later, add the garlic and cook until just fragrant, about 2 minutes. Add the shrimp and cook, stirring, until they turn pink, 3 or 4 minutes. Raise the heat to high, add the asparagus and noodles to the shrimp and toss a few times to blend. Drizzle with soy sauce and sesame oil if using, taste and the adjust seasonings and serve hot or at room temperature.
Meal 5: Pasta With Bacon, Spinach and Breadcrumbs
Makes: 4 to 6 servings
Time: 30 minutes
1/4 pound bacon, cut into 1/2-inch pieces
3 or 4 cloves of garlic, peeled and slivered
1 cup of homemade breadcrumbs (from the leftover country loaf)
1/4 teaspoon red pepper flakes, optional
Salt
Remaining spinach (about 3/4 pound), washed and trimmed
1 pound spaghetti or other pasta
2 tablespoons extra virgin olive oil, or more as needed
Freshly ground black pepper
Freshly grated Parmesan cheese, optional
1. Put the bacon in a large skillet and cook over medium heat until it begins to brown and renders fat. Remove with a slotted spoon and set aside.
2. Add the garlic to the bacon fat, and cook, stirring occasionally until just fragrant, about 1 minute. Add the breadcrumbs and red pepper flakes, if using, and continue cooking and stirring until the garlic is lightly crisp and the breadcrumbs are just golden. Remove the garlic and breadcrumbs from the pan and set aside.
3. Bring a large pot of water to a boil and salt it. Cook the spinach until it’s soft, about 1 to 2 minutes. Remove the spinach from the pan with a slotted spoon or small strainer, drain well, chop and set aside. Using the same pot of boiling water, cook the pasta.
4. While the pasta cooks, add the oil to the skillet and warm over medium-low heat. Add the drained spinach and toss well with the oil; sprinkle with salt and pepper. When the spinach is warm add the bacon, garlic and breadcrumbs back to the pan and mix well.
5. When the pasta is done, drain it and add it to the skillet with the spinach, bacon, garlic and breadcrumbs; toss until well combined. If the mixture is dry, drizzle with a bit of olive oil; adjust the seasonings, and serve with freshly grated Parmesan cheese if you like.
Friday, June 26, 2009
And That's Just the Start...
Avocado on a Sweet Onion Roll
Egg Salad Sandwich
Curried White Beans with Veggies
Fully Cooked Weiner with Scoops
Cold Slice of Tri Tip Roast
Sliced Tomato
1/4 Avocado
Egg Salad Sandwich
Curried White Beans with Veggies
Fully Cooked Weiner with Scoops
Cold Slice of Tri Tip Roast
Sliced Tomato
1/4 Avocado
Thursday, June 25, 2009
***** Bean Recipe
1. Can of White Beans (S & W) undrained
2. 6 mini peppers, sliced and halved
3. 1/2 small yellow onion, diced large
4. 1/2 large parsnip, pared, bottom half only
5. 8 whole baby carrots, sliced
Saute the veggies with EVOO, curry powder, cilantro, Mixed Up Salt, Adobo, ground pepper until transparent. Add to canned beans and their liquid and simmer for 20 minutes.
Yields 3 One Ladle servings. 150 calories per serving
2. 6 mini peppers, sliced and halved
3. 1/2 small yellow onion, diced large
4. 1/2 large parsnip, pared, bottom half only
5. 8 whole baby carrots, sliced
Saute the veggies with EVOO, curry powder, cilantro, Mixed Up Salt, Adobo, ground pepper until transparent. Add to canned beans and their liquid and simmer for 20 minutes.
Yields 3 One Ladle servings. 150 calories per serving
A Different Approach
A peek at my lunch.
1. red grapes
2. Hot Link
3. V-8
4. Milk
5. Egg Salad Sandwich
6. Curried White Beans with parsnips, carrot, onion, peppers
7. Avocado, tomato and onion with Romaine
1. red grapes
2. Hot Link
3. V-8
4. Milk
5. Egg Salad Sandwich
6. Curried White Beans with parsnips, carrot, onion, peppers
7. Avocado, tomato and onion with Romaine
Wednesday, June 24, 2009
Tart Kiwi 'Starter'
Early Kiwi, not on the plan but it was there and I ate it.
1. Kashi
2. Honey Yogurt
3. Tri Tip on Mini Baguette (Bread scooped, shell filled with Tri Tip and Salad)
4. V-8
5. Hot link
6. Micro Baguette
Tuesday, June 23, 2009
Dietician Would Approve
Newly stocked larder with a daily ration of milk thanks to the proximity of Ray's. I've had a strong start to my day and am looking forward to more nutritious meals.
1. poached egg on rye toast
2. milk
3. grapes
4. no carb tri tip sandwich with tomato and onion (wrapped in Romaine)
5. V-8 juice
6. Fettucini with peppers, onion and mushrooms
1. poached egg on rye toast
2. milk
3. grapes
4. no carb tri tip sandwich with tomato and onion (wrapped in Romaine)
5. V-8 juice
6. Fettucini with peppers, onion and mushrooms
Monday, June 22, 2009
Necessity dictates Stocking the Larder
A lack of appropriate breakfast fare should not be the reason I don't follow my meal plan. Time to think clearer about all of this.
1. Yogurt with kiwi
2. avocado butter on Ry Krisp
3. V-8
4. Broccoli Salad
5. Breast of Chicken Wrap
6. Tri Tip Roast for Dinner
1. Yogurt with kiwi
2. avocado butter on Ry Krisp
3. V-8
4. Broccoli Salad
5. Breast of Chicken Wrap
6. Tri Tip Roast for Dinner
Sunday, June 21, 2009
A Low Carb Meal Plan NOT
1. Kiwi
2. leftover Meat Pizza (toppings only, no crust)
3. Pinquitos/chili
4. Biscuits
5. Chicken Breast
6. Asparagus
7. 1/2 Avocado
2. leftover Meat Pizza (toppings only, no crust)
3. Pinquitos/chili
4. Biscuits
5. Chicken Breast
6. Asparagus
7. 1/2 Avocado
Saturday, June 20, 2009
Getting a Bit of a Late Start Today
1. jack cheese, banana and a few croutons with my 1st cup of coffee
2. Meat Lover's Pizza with Roasted Veggies added by yours truly (possibly too much but it sure was tasty and a pleasant diversion from the usual bland fare)
3. Broccoli Salad
2. Meat Lover's Pizza with Roasted Veggies added by yours truly (possibly too much but it sure was tasty and a pleasant diversion from the usual bland fare)
3. Broccoli Salad
Friday, June 19, 2009
Insulin Resistance
One Dish Non-Dairy Chicken Divan
Made with Sliced Breast of Chicken, Broccoli and condensed Mushroom Soup with a handful of croutons for contrast.
Even more important now, how I choose to eat.
1. banana, almonds jack cheese
2. chicken divan (chicken, broccoli, mushroom soup)
3. a generous bowl of broccoli salad and some sliced chicken breast
4. V-8
Made with Sliced Breast of Chicken, Broccoli and condensed Mushroom Soup with a handful of croutons for contrast.
Even more important now, how I choose to eat.
1. banana, almonds jack cheese
2. chicken divan (chicken, broccoli, mushroom soup)
3. a generous bowl of broccoli salad and some sliced chicken breast
4. V-8
Thursday, June 18, 2009
Maintain
Difficult maintaining satisfaction while being careful and eating ONLY for good health.
1. banana, kiwi,almonds
2. portabella mushroom burger from Carl's Jr
3. roasted asparagus, crimini mushrooms and mini peppers
4. cream of tomato soup
1. banana, kiwi,almonds
2. portabella mushroom burger from Carl's Jr
3. roasted asparagus, crimini mushrooms and mini peppers
4. cream of tomato soup
Wednesday, June 17, 2009
A Real Quandary today
I am craving MEAT. Not sure just what though.
1. banana
2. jack cheese
3. kiwi
4. Mini Baguette
5. Roast Chicken Leg and Thigh
6. Baked Red Potato
1. banana
2. jack cheese
3. kiwi
4. Mini Baguette
5. Roast Chicken Leg and Thigh
6. Baked Red Potato
Tuesday, June 16, 2009
Grazing Day
Unplanned and unscripted the day will unfold as it will. Since leftovers are available I will split the meat over two meals and add some veggies.
1. banana with my coffee
2. 2 lamb ribs
3. Tomato Bisque Soup
4. 2 lamb ribs
5. Orange cauliflower, mashed
6. Cucumber slices in dill yogurt
7. Orange slices
1. banana with my coffee
2. 2 lamb ribs
3. Tomato Bisque Soup
4. 2 lamb ribs
5. Orange cauliflower, mashed
6. Cucumber slices in dill yogurt
7. Orange slices
Monday, June 15, 2009
Ham and Cheese Scramble
1. Traditional Breakfast
2. Tomato Bisque soup with diced Jack Cheese 'floaters'
3. Rack of lamb
4. Mashed Red Potato
5. Whole Baby Carrots, raw
6. Sauteed Broccolini
Sunday, June 14, 2009
Today I am bright and sunny
1. 2 eggs, sunnyside up on Double Fiber Wheat Toast
2. Kiwi
3. Fried Red Potatoes
4. Ham Steak
5. Popcorn and V-8
2. Kiwi
3. Fried Red Potatoes
4. Ham Steak
5. Popcorn and V-8
Saturday, June 13, 2009
Starting this Day
I thought I would have broiled cheese toast but I have misplaced the bread -- WHAT? How can that happen? It was by the computer as nutritional reference source. LOL
1. Jack Cheese on Ry Krisp
2. V-8 Juice
3. Steamed Egg
4. Peanut Butter on Double Fiber Bread
5. Tamales, Tomatoes, Cucumber slices in Dill Yogurt
1. Jack Cheese on Ry Krisp
2. V-8 Juice
3. Steamed Egg
4. Peanut Butter on Double Fiber Bread
5. Tamales, Tomatoes, Cucumber slices in Dill Yogurt
Friday, June 12, 2009
Light Eating Day
Nutri-Grain Cereal Bar
Raspberries in plain Greek Yogurt
Green Tea
Cream of Mushroom Soup
Demi Baguette with garlic butter (broiled)
Stuffed Salmon
Popcorn
V-8 Juice
Thursday, June 11, 2009
Wednesday, June 10, 2009
The Plan is Laid Out
Breakfast:
Kashi Autumn Wheat
Yogurt
Raspberries
284
Worked quite well yesterday to stave off hunger
Lunch:
Tomatoes
Roast Chicken Breast
Pizza Slice (while shopping)
628
Dinner:
Peanut Butter Sandwich
Corn on the cob
297
Daily Calories: 1627
Fat: 64 Glycemic Index: 32
Carbs: 173 Protein: 93
Not all that great a day but still below my daily requirements.
Tuesday, June 9, 2009
Day 2 of the Nutritional Accounting
After a GREAT eating day yesterday I am challenged to keep up the trend.
Breakfast:
Kashi Autumn Wheat
Yogurt
Raspberries
Calories 284
Lunch:
Nuked ear of white corn
Tomatoes
Stuffed Salmon
Calories 496
Dinner:
Ham & Cabbage Soup Veggies
Demi Baguette
Steamed Egg
Calories 507
Fat:33.5 Glycemic Index: 32
Carbs: 145 Protein: 113
Total Calories: 1337
Percent fat of total calories consumed: 23%
Nutritional Analysis is incomplete and will be added later.
Monday, June 8, 2009
Plan and Analysis for Today
Guidelines
Max. daily calories: 1500
Resource: http://www.nutritiondata.com/
Max. daily fat grams: 30
The Daily Plan
Breakfast
Double Fiber Bread
kiwi
Steamed large brown egg
go light with the butter
345 Total Breakfast Calories
Snack
V-8 (8 oz)
Lunch
Breast of Chicken Salad
romaine and tomato salad
Chicken breast meat
PAM & Balsamic Spritz
croutons
231 Total Lunch Calories
Dinner
Soup - ham and cabbage with onion and apple
diced Ham Steak
1/2 green cabbage sauteed with 1/2 onion and Fuji Apple
6 inch demi baguette
330 Total Dinner Calories
Totals for the day:
Fat 27.5
Glycemic Load 53
Carbohydrates 110
Protein 86
1006 Total Daily Calories
Percent fat of total calories consumed: 25%
Sunday, June 7, 2009
Saturday, June 6, 2009
Friday, June 5, 2009
Thursday, June 4, 2009
Wednesday, June 3, 2009
Tuesday, June 2, 2009
Monday, June 1, 2009
a New Month
1. honey yogurt dipped fuji apple
2. leftover cube steak with potato and peppers
3. Moo Goo Gai Pan
Last night's pork cube steak was excellent, crisp and succulent. I am really looking forward to lunch today.
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