The idea of eating in appeals to me — a great deal. I was surfing the web today and came across this page. I am not supporting any cause here — except for eating IN instead of eating out.
My family spends a good share of our monthly budget on restaurant meals. When you add up all the cash spent and debit card transactions, it’s pretty scary!
Again, I don’t know anything about Dr. Hyman, but I love the idea of eating in. My family is going to start a new habit where we PLAN our meals and skip the pricey eating out routine. It’s crazy!
Salads are a big part of my weekly food plan. And, thankfully, there are many variations on a theme.
The Taco Salad is a great example. While my family is stuffing taco shells and tortillas with taco-seasoned meat, I’m using it as a topping for a whopping big salad. The salad shown above is a big one. It’s certainly enough food for two.
Although you probably can’t tell from the photo, the salad bowl is much larger than the standard salad or soup bowl that comes with your run-of-the-mill dinner ware. I took a big liking to the salad bowls they use at Paradise Bakery and Cafe. The bowls are big enough that you can actually ‘toss’ your salad right in the serving bowl. A smart idea.
Rinsing your fruit and vegetables prior to cooking or eating them may not be enough. Many times, produce companies add a coating of food-grade wax to vegetables to help preserve freshness.
The wax also makes them look nice in the produce section of your grocery store.
Wax on. Wax off.
I don’t care if it’s food grade or not. It’s nasty. And I am not going to eat it.
Eating out scares people that are on a diet. I’m here to tell you that you can do it — with ease. Check out these suggestions.
Salads? Sure. A chef salad is a perfect option, but you might also consider a take a basic dinner salad to the next level by adding some strips of fajita chicken or steak if possible. Make sure you ask your server to leave off the shredded cheese and croutons.
Large, deep skillet [mine was a 4.5 quart-size (4.3L)]. It measures 10-1/2 inches in diameter and is 3-1/2 inches deep. If you don’t have a skillet that large, then use a dutch oven or stock pot because this recipes makes 4-6 large servings of Paleo goulash.
Lunch was absolutely delicious today.
My wife baked chicken [with lemon-pepper] and roasted asparagus. The rest of the family also had potato wedges with olive oil and herbs. I opted for a big salad [lettuce mix + tomatoes + mushrooms + hard-boiled egg + olive oil and vinegar dressing] instead.
I used Ina’s recipe for the asparagus. So easy. So good.
This is, by far, my favorite breakfast meal. There are lots of variations to it, so I can change things up a bit and not get bored.
Here’s the basic recipe. You can add ham, bacon, or mushrooms (like I did this morning). Just get a little creative with it.
Radishes pack a big flavor punch and I love them. The earthy flavor of the mushrooms paired with the radishes is a fantastic way to start the day.
I’ve found that key to a great breakfast starts with planning. Gotta make sure you have the ingredients in the house.
Four steps for a success program:
- Go Food Shopping*
I’m back on the plan.
This was meal number one on the ultra-low-carb (almost Paleo) diet plan that has worked so well for me in the past.
I’m looking forward to more great meals.
I can loose some serious weight. The high-protein / low-carb diet doesn’t give me the bloated feeling I get with carb-y foods. And my energy level will be much higher. It always is when I eat the right foods.
Maybe I’ll even start running again!
Ok, one step at a time.