Wednesday, October 19, 2011

October 19

October 19 Lunch
Before covering lunch, take note of dinner.  Farley tried something a bit different and it turned out really tasty.  She is also trying something new for dinner tomorrow 
FBS of 102 is good for me.
Lunch was simple because we had some left over chopped vegetables and mushrooms.  Fruit was in the refrigerator, and chopped greens, brown rice, and sweet potatoes (not pictured) are always available.

It's easy to see if your lunch is healthy with Jeff Novick's "plate test."  Look at your plate and check that you are eating at least 95% high fiber whole intact plant food.  Today's lunch passes at 100%.  We strive for over 95%, and often 100%, for every meal every day.  It has made a huge difference for us.
Lunch starts with chopped greens, mixed fruit, mixed and chopped veggies.
Add brown rice and tomatoes and there is lunch.
This turned out great.  Here are Farley's comments:

I'm always on the lookout for short cuts for meals and last night was no exception using leftovers from dinner the night before.

Steamed leftovers:
Bell Pepper
Red kidney beans

To the above I added 2 more medium heirloom tomatoes, chopped and an already baked Japanese sweet potato, cubed.  No seasoning or liquid was added.  I just poured it all into a baking dish, and heated it for 30 minutes at 350 degrees.  It was outstanding.
A new original and tasty dish

I forgot to put down my demerits for two glasses of wine.  Since we opened the bottle yesterday, I couldn't let it go to waste.  Well, we could have, but we didn't.

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