Breakfast
- whole grain Total with almonds, raisins & skim milk
- cottage cheese
Simple, easy, and pretty tasty. I like using raisins as my fruit because they really perk up the cereal and go so well with almonds.
I'm still baffled by the proportions of cereal (3/4 cup) to milk (1 cup), but I'm sure there is some logic to it. I also wonder why the high fiber plan doesn't call for wheat germ the way the heart healthy one did.
Lunch
- whole wheat fusili with tofu, green peppers, tomatoes, green onion, spices, and low-fat ricotta cheese
- fresh herb salad with shredded carrots and lite creamy Parmesan dressing
- green grapes
I'd forgotten to include the salad with yesterday's meal, but found it was a nice addition today. Shredding carrots is a real pain in the neck though!
This was quite tasty and I was glad I could just reheat it to make a quick meal.
Snack
- reduced fat Triscuits
- hummus masbacha
- baby carrots
Perfect snack. So damn good. My boyfriend loves this too, and I like that he eats healthy by proxy whenever I bring the hummus and carrots out.
Dinner
- beef & pepper saute
- rice pilaf
- raisins
Oh my goodness this was fantastic! Refrigerating it gave the flavors time to blend even more, and the rice took on an even creamier texture. Honestly, I think I would prefer this to pizza if I weren't on a diet, and that's saying a LOT.
One of the reasons I wanted to do a recipe-based diet in the first place was to develop a repertoire of healthy meals that I can prepare quickly, something that will come in handy when I have children and a family to feed. This one will definitely go into that set.
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