Monday, August 6, 2012

Get behind me quick and easy fast food...

Woke up this morning with a plan to make a smoothie for breakfast, a bit of 2% milk, a bit of Fage 2% plain yogurt, some frozen berries, a tsp of honey and away I go. Pretty easy to pull off and tasty to boot.

Not happening. I open the fridge, no milk. I'm looking at the clock and I had set aside enough time to get up, shower, iron my work clothes and make a quick smoothie to take with me. I didn't plan on my plan not being doable. Ugh.

In the past I would have just said "no problem, I'll just stop at McD's" and I almost did that, my lazy old self said "Hey they have Oatmeal bowls with fresh fruit in them, that might work" and my new self said "You have no idea what they add to that or the nutritional value, look in the fridge again". So I looked.

Since I started this diet I have been making sure to load my fridge and counters up with fruit, I have discovered a friend in fruit. No fat, low calorie, high fiber fruit. The safe snack. I have been adding fruit to my breakfast, and my snack options and It has made a huge difference for me. One apple at mid day kills that urge to snack, that urge that had me eating chips, candy and let's just be honest, garbage. And not only was I eating those things, I was mindlessly eating those things, out of the bag, while I am distracted, either by work or entertainment. Eating fruit requires me to interact with my food, peel the orange, slice up the apple, remove pits from a cup full of cherries, what ever the fruit is I have to pay attention to it. No more mindless eating.

Back to my breakfast dilemma in progress, another quick glance and I saw enough fruit to possibly satisfy my morning hunger. I grabbed an apple, an orange and a cup of cherries. Total calories? 266 and Fiber? 10.5g. I decided not to bring the Greek yogurt and just go au naturale and tossed them in my back pack with my lunch (prepped the night before) and boogied to work.

I wasn't sure a few pieces of fruit was going to hold me till lunch. I didn't need to worry, not only was I fine I had tons of energy and knocked out 2 video editing projects before I knew it.

I was curious what McD's oatmeal bowls looked like nutritionally so I looked them up.

McDs Fruit and Maple Oatmeal Bowl: 290 Calories, 5g Fiber, 4.5g Fat, 32g Sugar and 5g Protein.
Ingredients: Oatmeal (Whole grain rolled oats, brown sugar, food starch-modified, salt, natural flavor (plant source), barley malt extract, caramel color) Dices Apples, Cranberry Raisin blend and Cream.

McDs Blueberry Banana Nut Oatmeal: 290 Calories, 5g Fiber, 8g Fat, 21g Sugar and 6g Protein.
Ingredients: Banana Oatmeal (Whole grain rolled oats, brown sugar, dried crushed banana, food starch-modified, natural flavor (wheat and botanical source), salt, spices.) Blueberries, Cream and Walnuts.

Not bad but I definitely get more fiber, less fat and no modified food starch and natural flavors when I make my food at home.

Moral of the story? Fruit is good and real change begins in the brain and the heart. I could have taken the lazy route and instead I took the right path aka "the road less traveled" and I plan am taking this path to its destination, my new health.

Menu for today:

Breakfast - Fruit! Apple, Orange and a cup of cherries Calories = 266, Fiber 10,5g

Snack - None I was not hungry

Lunch - Baked Potato and single serving of TFPD's Vegetarian Chili (sans the Bulgar, which I was out of, and the yogurt) with a 1/4 cup of grated white cheddar (which I know replaces the missing calories from the yogurt and Bulgar). Calories 378, Fiber 17

Snack - Peanut and Raisin Mix - Calories 244 and 4.5

Dinner - Vegetarian Tortilla Soup recipe serves 2, Calories 305 and Fiber 8g:
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion
  • 1-3 teaspoons hot paprika
  • 1 32oz Vegetable Broth (I like Wolfgang Pucks Organic)
  • 4 medium plum tomatoes
  • 1 medium yellow summer squash
  • 1 cup of asparagus
  • 2 cups fresh spinach
  • 1/4 cup chopped fresh cilantro (or to taste)
  •  1tbs red pepper flakes (or to taste)
  • 2 corn tortillas

  • Heat 1.5tbs oil (reserve 1/2 a tbs) in a pot over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, and asparagus; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach; continue cooking until heated through, 2 to 4 minutes more.

    While soup is cooking brush the tortillas with the reserved EVOO and place under a broiler until browned on both sides (tops 2 minutes).

    Once soup is ready crumble the tortillas into the bowls, ladle the soup in as well bowls and top with fresh cilantro.


    Calories = 1193
    Fiber = 40

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