Day #11....Halfway Home...Today included a wonderful session with Dr. Wynns...it is always nice to share and discuss the positive things going on right now and yet still focus on some practical strategies to keep things moving in the right direction. Thanks Doc! : )
Food Log:
Breakfast: 3/4 cup of Banana Nut Cheerios, 8 oz. Skim Milk (190 calories, 1 fat, 0 sat. fat, 9 protein, 1 fiber )
Lunch: SmartOnes Home Style Beef Pot Roast, Apple. (245 calories, 4.5 fat, 2 sat. fat, 17 protein, 7 fiber)
Dinner: 4 oz. Sauteed Shrimp, 1 cup Zatarain's Reduced Sodium Red Beans and Rice, 2 Slices 10 Grain Bread. (430 calories, 3 fat, 0 sat. fat, 36 protein, 13 fiber)
Snacks: Subway 6 inch Turkey Sub w/o cheese on Wheat Bread, Baked Lays (410 calories, 6.5 fat, 1.5 sat. fat, 20 protein, 6 fiber)
Total Nutritional Data: 1275 calories, 15 fat, 3.5 sat. fat, 82 protein, 27 fiber
Water: 96 oz.
Exercise: Tennis Practice
Wrap Up: In today's Wrap Up, I wanted to discuss the way I saute my food here at the house. Many people see the word saute and immediately jump to the idea of using clarified butter or a heavy oil. Traditional sauteeing typically calls for the use of one of these fats, however, to keep things a little healthier in our house, my wife and I use a small amount of Organic Extra Virgin Olive Oil and then deglaze our pans with Fat Free and Reduced Sodium Chicken or Vegetable Stock. Getting the nice char on the food from the hot EVOO, (thanks for the shorthand Rachel Ray), and finishing with the richness of the stock, really helps develop the flavor of out meats and veggies.
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