Lunch: salad greens with feta and lemon vinaigrette, tuna and crackers.
Dinner: lentil soup with cheesy toast.
My secret logistic:
1. Make enough soup to last a few meals. Freeze individual servings for another day.
2. Never, ever skip breakfast! I offer variety and balance each morning. Hubby never ate breakfast until he was diagnosed with Type 2 Diabetes. This is an important meal for keeping him healthy. We used to have two pancakes, two eggs, sausage and toast. Look how breakfast has been slimmed down to a MINI MEAL.
3. Serve as much salad as you can. I combine fresh greens and cooked ones. I've talked about how I pickle eggplant, peppers. I fish these out and chop and sprinkle on top of salads to add color and contrast. The cherry pepper on the tuna is a good example.
4. I use a variety of breads, crackers, muffins, for the starch component.
Valentine, everyday!
(p.s. notice that I vary the serving pieces too!)
Ask, if you want me to add recipes. I make my tuna salad with olive oil, onions, bits of celery and lots of pepper. My husband prefers his with mayo. So, he gets a half-and half.
ReplyDeleteWe have been participating in a wellness program since January, 2010. Once we had been away from high fat, high sugar foods for a couple months the lower varieties taste much better. Our menus have gotten better and better but it does take time.
ReplyDeleteLooks like a great plan! Lovely photos, too!
ReplyDeleteI'm with you on breakfast. It has always been my favorite meal. I simply can't start the day without something.
ReplyDeleteI really enjoy visiting here and hearing about your food. I'm with Hub on the tuna salad. :)
ReplyDeleteI love all these choices ! Great pics because my mouth is watering :))
ReplyDeleteSoups are my all time favorites in winter (lentil soup is so healthy and hearty) . You are also on a "healthy journey" :))