Eat– for Good Health

Most of us know how to choose healthy fare but like carbs too much.  Haven’t we been trained from early childhood to enjoy bread, pasta, white potatoes and rice?  Notice, I’m not even mentioning cookies which (with other sweet, fatty sugary treats) no longer reside on the Food Pyramid. Here’s what I do when I want to lose weight– I substitute empty carbs with complex healthy ones.  We are going to Austin, TX to visit our daughter Marla who is presently living there.  When eating out, I’ll order all salad dressing on the side and skip all empty carbs.  No bread what-so-ever!

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7 thoughts on “Eat– for Good Health

  1. Friends, complex carbs contain fiber and keep us full, not to mention the nutritional benefits. The health benefits of fiber include lowering cholesterol, helping maintain insulin levels and decreasing certain risks of cancer (i.e. colon/breast).

  2. Kathleen, I never eat those bad white carbs. I have trained myself for so long, they’re not appealing. Fiber also slows down stomach emptying to allow for better digestion and helps keep you full longer — providing satiety.

  3. I really need to share my cabbage soup recipe with everybody here who might want to get skinny– it has a wonderful flavor and creamy texture. It’s so delicious that my husband and sons love it and add a whole grain roll.

    Mary Alice’s Creamy Cabbage Soup

    1 small head of cabbage (about 1 pound)
    1 medium onion, chopped
    4 ounces low-fat turkey smoked sausage, sliced
    4 cups fat-free chicken broth
    3/4 cup cold nonfat milk
    1/4 cup unbleached all-purpose flour
    1/8 teaspoon ground black pepper

    Chop cabbage. Combine cabbage, onion, sausage and chicken broth in a large saucepan. Simmer until vegetables are tender. Combine cold milk with flour in covered container and shake well to prevent lumps. Stir into soup along with pepper. Heat until bubbly.

    Makes seven 1/2 cups (five servings). Each Serving: 1 1/2 cups. Nutritional values pers serving: 1 carb, 1/2 starch, 1 learn meat, 1 vegetable, 121 calories, 2g fat (1g sat. fat), 15mg cholesterol, 282mg sodium, 15g carbohydrate, 1g fiber and 11g protein.

    Sodium is figured for reduced-salt.

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