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Monday, June 17, 2013

A Taste of Summer

I was introduced to the protein, carb and fat rule. I like how it’s working so far. The goal is to eat every three hours, keeping hunger at bay by following this simple rule. At every mini-meal eat:
A carb the size of your fist
A protein the size of your palm
A fat the size of your thumb
It’s just that simple and yet not. Technically, a vegetable is a carb, but not all carb-vegetables are created equal. Be wise.
This rule translates really well into most of my favorite meals.
 A sandwich
Bread= carb
Chicken breast= protein
Mayo or avocado= fat
Yogurt parfait
Yogurt=protein and fat
Granola=carb
Chili
Beans and tomatoes=carb
Ground turkey=protein
Dollop of sour cream= fat
Breakfast Burrito
Eggs= protein
Tortilla and salsa= carb
Cheese= fat
I’m very excited about how easily that simple formula can be applied to everyday meal choices. Except for brownies. It doesn’t work for brownies…or pies. But that’s okay. I have a weekly two dessert allotment. Because brownies can’t be ignored.
For more helpful and healthly tips, be sure and check out my book romantic suspense novel, Losing Penny, featuring Penny Lee a cooking show diva who loses 50 pounds and gains a stalker. A delicious novel with all the right spices! http://www.amazon.com/Losing-Penny-Rose-Arbor-ebook/dp/B00B8BRPFI/ref=sr_1_1?ie=UTF8&qid=1371329879&sr=8-1&keywords=losing+penny

Here’s my new favorite food, stuffed peppers.
Peppers cut in half
Half a pound of ground beef, browned, rinsed and drained (rinse to wash away fat)
Add to meat:
1 can of corn
1 can of black beans
Half cup of cooked brown rice
1 can of stewed tomatoes
Half cup of medium salsa
Simmer meat mixture for about 20 minutes
Fill peppers and top with:
Sprinkled parmesan and cheddar cheese
Bake until the cheese is golden.
Serve with avocado and sour cream.

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