Embarking on a new nutrition course is always challenging. But look how appetizing my new chop bowl looks!
Being proactive, of course, I’ve done some research on how to balance my diet and add nutrients that might help my recent carotid turbulence diagnosis.
To begin – I’ve been eating without beef, pork, chicken, turkey for a couple years. In addition to which, I gave up carbohydrates (potatoes, pasta, rice, etc.). And sugar!! Not easy – I like ice cream as much as the next guy.
But perhaps I’ve been complacent. As thin as I am, things are not going as well as I thought they might. Ref, the carotid turbulence. Out of nowhere…
I spent some time looking through my pantry, and I found that my peanut butter (protein) and my thin-sliced bread (only 40 calories, no fat or cholesteral, format for my tomato and peanut butter sandwiches) and reduced-fat mayonnaise may not be all that great. And, OK, I’ve been eating 6 eggs a week, I just love egg salad.
After a lot of research, here’s what I’m trying. I ‘m making ‘chop’ bowls with lots of good stuff, no carbs, a bit of protein. And some ingredients that combat cholesteral production and adhesion in veins. Those tomato lycopenes and beet betains are intriguing to say the least. Plus it happens that I love beets.
Ingredients: One lean chicken breast for protein, 1/2 cup beets, 1/4 cup carrots, 2 plum tomatoes, 1/4″ vidalia onion, 1/2 cucumber, 1.5 cup cooked quinoa.
I don’t get hungry before midday so I can prep this before my afternoon nap and munch away for the rest of the day 🙂
Snacks? Carrots and mandarins. I like a little something by me at night while I’m reading. Indulgence…pretzels.
Anyone else going to these extremes? And please, take me out for pan pizza.
Ciao – Coco