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\u2019 Let’s Eat Right to stay fit, to the Mexican meal schedule of 6 meals a day.<\/p>\n
If I don\u2019t think about food until I\u2019m 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.<\/p>\n
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.<\/p>\n
After the salad veggies, Carl chopped broccoli and sliced mushrooms for a new recipe I wanted to try from SparkPeople.com<\/a>. Although there was less broccoli than the recipe called for, it was great over rice, with a bit of Tamari.<\/p>\n Garlic-Spiked Broccoli and Mushrooms with Rosemary<\/strong><\/p>\n Ingredients<\/p>\n Directions<\/p>\n Makes 4 servings.\u00a0 (cals:\u00a056.1\u00a0\u00a0 fat:\u00a02.7\u00a0g\u00a0\u00a0 protein:\u00a03.9\u00a0g\u00a0\u00a0 carbs:\u00a06.6\u00a0g\u00a0\u00a0 fiber:\u00a03.2\u00a0g)<\/p>\n Printed on Sparkpeople.com<\/a> with permission from the American Institute for Cancer Research<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading \n
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