More menu madness! How do I maintain my edge in the face of meal-planning tips? I type naked. (Except for my socks. My feet are always cold.)
Anyway, in my continuing quest to lose baby weight, I’ve been reading You on a Diet by Dr. Oz. It isn’t so much a diet book as a “Potato Chips are Not a Breakfast Food” book.
The book suggested adopting one meal choice that becomes a habit. You could have steel-cut oatmeal every morning for breakfast, a turkey sandwich on whole-wheat bread every day for lunch, or a bowl of nine-grain gruel for dinner. This dramatically reduces the wild-card meals where you might accidentally eat an entire wheel of triple-cream brie.
I decided to adopt habit meals that have endless variations, so I’m having smoothies for breakfast and salads for lunch. For dinner, I’m freezing a bunch of soups that we’ll have whenever we’re too tired to cook or order pizza.
*Update: I added serving info and measurements to more adequately reflect the amount of fruit you’re getting per serving. If you’re making a smoothie for just you, you’ll want to halve the ingredients.
Makes two servings:
1 cup Orange juice
1 cup Lowfat plain yogurt
2 tsp. Cinnamon (a natural appetite suppressant)
3 tbsp. Psyllium husk (for fiber)
Flax seed oil (for delicious Omega 3 acids)
1 cup of frozen fruit, whatever you prefer:
whatever fruit is about to spoil in the fridge (sometimes I’ll throw it in the freezer right before it spoils for extra longevity and smoothie slushiness)
Mixed greens or spinach
Tomatoes or cherry tomatoes
raw sunflower seeds
hard boiled eggs
oranges or tangerines
From Chic Simple Cooking
Chicken soup with lemon zest, thyme, and potatoes
Curried vegetable soup with fresh gingeroot
From Bill’s Sydney Food
Spring vegetable soup
From Bill’s Open Kitchen
Spiced zucchini soup
-celery leftover from soups
almond butter on whole grain frozen waffles
ak mak whole wheat crackers