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:

www.mayoclinic.com/health/weight-loss/NU00195/NSECTIONGROUP=2

“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 7^thPost)
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

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.