Fortunately, or unfortunately, I never had to learn to whip out 3 meals a day, on a schedule. Instead, Carl and I have been able to figure out a more flexible eating pattern, based on everything from my first reading of Adelle Davis’ Let’s Eat Right to stay fit, to the Mexican meal schedule of 6 meals a day.
If I don’t think about food until I’m hungry, then it’s panic mode and often required a plea to Carl to cook me something immediately. But I try to plan ahead, think of an old favorite or a new recipe I want to fix.
The latest planning and prep ‘device’ is that Carl has agreed to be a veggie chopper. For example, this afternoon he shredded/Julianne 5 quarts of salad veggies, (carrots; celery; red, yellow and green bell pepper; zucchini; , small white cabbage; and daikon radish. These were put into plastic containers and refrigerated. For a salad meal, half a container (2 cups) are either spread over salad greens or eaten straight with our favorite dressing. Mine is Flax seed oil (with garlic and chili) and Umi vinegar.
After the salad veggies, Carl chopped broccoli and sliced mushrooms for a new recipe I wanted to try from SparkPeople.com. Although there was less broccoli than the recipe called for, it was great over rice, with a bit of Tamari.
Garlic-Spiked Broccoli and Mushrooms with Rosemary
Ingredients
- 2 tsp. olive oil
- 2-3 garlic cloves, minced
- 2 cups sliced button or cremini mushrooms
- 4 cups chopped broccoli
- 1 Tbsp. chopped fresh rosemary (or 1 tsp. dried).
- Salt and freshly ground pepper to taste.
Directions
- In large skillet, heat oil over medium heat.
- Add garlic and saute 1 minute.
- Add mushrooms and saute 3 minutes, until mushrooms release juice.
- Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
- Season to taste with salt and pepper.
Makes 4 servings. (cals: 56.1 fat: 2.7 g protein: 3.9 g carbs: 6.6 g fiber: 3.2 g)
Printed on Sparkpeople.com with permission from the American Institute for Cancer Research
