| Hi Sasha,
Some of my favorite snacks include raisins, dried apricots,
Quaker Apple cinnamon rice cakes, Golden fruit cookies (they're
long,thin cookies with raisin filling, about 30 percent fat I
think).
We had a super dessert over the weekend. I sliced angel food
cake, topped it with fresh strawberries (sliced and stirred with
one teaspoon of sugar), and added a scoop of vanilla frozen yogurt.
Delicious, and the only fat comes from the yogurt, which you can
control by reading labels.
Another recent favorite, Yoglace from "I can't believe it's
yogurt".
Tastes sort of like sherbet, but without the cream.
Karen
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| I eat a very varied diet when it comes to lunches and dinners, and I've
posted recipes for many of my favorites, but my breakfasts are
typically more limited...
Breakfast 1:
2-3B: oatmeal or other hot cereal
1M: 1 c milk (often I used 1/2 c evaporated, skim because it's creamier, or
mix 1/2 oz dried milk in to 1/2 c regular milk)
1-2Fr: fruit (1 oz raisins, prunes or a med. apple or a smal banana or a med. peach)
1P + 1 Fa: sometimes 1 Tbs of peanut butter
spiced with nutmeg, cinnamon, allspice, cloves, ginger or vanilla
extract
(all mixed together, of course)
Breakfast 2:
1M: 1 c non-fat yogurt
2-3B: grapenuts cereal or Familia Museli
1-2Fr: fruit (small banana, peach, nectarine, etc)
1Fa: 1 Tbs sunflower seeds or 1/4 oz chopped nuts
spiced with nutmeg, cinammon, almond extract or vanilla extract
Breakfast 3 ("rice pudding"):
2B: 1 c cooked rice
1M: 1 c milk
1P: 1 egg
2Fr: sm. banana or 1 oz raisins
flavored with cloves, cinammon + vanilla extract
(Mix the milk, cooked rice, chopped banana and egg, simmer
until thickened [10 minutes or so]. If you want to leave out
the egg, use 1/2 cup condensed milk or milk mix with powdered milk
for adequate thickening.)
I used to sweeten all of the above with Nutrasweet but now I find the
fruit is plenty sweet.
When I get time, I love to make pancakes with fruit syrup
(apricot-banana is my favorite, shall I post the directions?), or
sugar-free fat-free muffins (made banana-mango last week, mmm)
Diana
|
| See what happens when you get my started?
Usually for lunch I have dinner leftovers (I deliberately make extra.)
When I don't, I usually have a sandwich. Here are some of my
favorites.
Hummus-Turkey Sandwich
2B - 2 slices bread
1P or B - 1.5 oz hummus
1P - 2P - smoked turkey breast
.5V - sliced red pepper, grated carrots and sometimes cucumber or sprouts
Curry-Tuna Salad Sandwich
2B - 2 slices bread
2P - tuna
1Fa - 1 Tbs diet mayo
1-2Fr - 1 oz raisins or 1/2 chopped apple (or both)
.5B - 1/4 c frozen peas (they thaw by lunch time)
.5V - chopped red pepper, grated carrots, celery, sweet onion, etc.
1/2 - 1 Tbs curry powder
(also good with chicken)
Egg Salad Sanwich
2B - 2 slices bread
2P - 2 hardboiled eggs
1Fa - 1 Tbs lo-fat mayo
chopped red pepper or pimento, chopped scallions or sweet onion,
celery, dollop of lo-fat yogurt, spoonful of Dijon mustard,
salt, pepper, a few dashes of Worcestire (sp) sauce
Indian Chicken + Rice
1B - mini-pita
1B - 1/2 c cooked rice
2P - chicken, cubed
.25M 1/4 c non-fat yogurt, 1/4 c tomato sauce, ground cumin, lemon
juice, ginger, Tandoori Paste
(Mix it all together, let it sit over night, then stuff it in the pita)
Also, I have a salad just about every day at lunch. After a year and a
half of this, I get bored with salads unless I vary them, so I always
like to spice 'em up a bit. My salads consist, at various times, of
iceberg lettuce, leaf lettuce, romain lettuce, spinach, watercress
yellow + red peppers
summer squash
zucchini
lightly steamed (or frozen/thawed) green beans and wax beans
beets (boiled till tender or canned)
cucumber
tomatoes
artichoke hearts
sunflower seeds, soy splits, nuts (all count as "fats")
asparagus tips (steamed or canned)
snow peas
sprouts (bean, alphafa, dill, onion, etc)
beans (cound at B or P)
fresh basil, parsley, thyme or any other herb
scallions, red or Vidalia onions
"fancy" vinegars
grated lo-fat cheese (P)
raisins, apples, mandarin oranges (Fr)
peas (bread)
I make up a big batch of salad at the beginning of the week and divide
it into portions to make lunch prep easier.
Diana
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