I'll begin this blog with the way I have been eating for the last 6 months. I have cut out almost all sugar and have traded in processed high carb foods for high fiber whole carbs. I have also been adding in a ton more vegetables and protein. I am lucky that I am home for lunch and can have a hot lunch vs. a sandwich and chips. This is a far cry from my lunches growing up: sandwich, chips, little debbie snack and an apple. I found the more I ate this way, the more I craved veggies and the less I craved sugar. I was the kind of girl that could wake up in the morning and eat a handful of m & m's and cap it off at night with a bowl of ice cream. Now, I am upset if we don't have any fish for lunch or are out of avacados. It is quite a shift, but now that I am used to it, I wouldn't give it up.
Basic Salmon:
1 lb wild caught salmon
seasoned with a few shakes of salt, pepper and paprika, chopped garlic, and a squeeze of lemon.
Put in 400 degree oven for roughly 20 minutes...until fish flakes.
Vegetable Rice:
Make brown rice per directions on box.
Chop and steam any variety of vegetables.
Combine cooked rice and vegetable, with salt, pepper, and a few squeezes of fresh lemon.
Both of these sound really almost too simple, but they are delicious. My husband, Don, is not a big vegetable eater and when I asked him to try it, he was nervous. He was suprised by how flavorful it was and said he would eat it again. I made this dish again and mixed it up a little by making a lemon vinagrette with oil, lemon, and pepper and adding that as well as a handful of grapes. Sounds weird, I know, but trust me...the flavors work.
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