Body

Keeping Fit 3 – Weeds & Wildflowers

Grilled Cheese on light rye with fresh tomato slices. Photo by Louise Peacock

After the huge wakeup call regarding what we had been eating, I had to rethink my entire food shopping excursions and also all my meal planning.

In Keeping Fit 2, I discussed our new breakfast choices, today I will talk about our revised lunches and dinners.

Lunchtime Beef stew with Butternut Squash and Sweet Potato. Photo by Louise Peacock

Based on Frank Pirris’ food list, my lunch plan is as follows:

Home-made Beef or Chicken soup with added butternut squash or Sweet Potato and also a legume such as lentils, black beans, Garbanzo Beans (Chick peas). I avoid adding strong flavoured vegetables like carrot, turnip, or celery until almost the end of the cooking period. I could also add pearl barley to the stew. However, adding the barley would cancel the slice of rye.

I make these thick, stew-like soups in the crock pot so we could have them for several days in a row.

Crockpot Beef Stew with Sweet potato and Butternut squash. Photo by Louise Peacock

To this, I could add a single slice of light rye with cheese, ham, roast beef or chicken to be grilled in the new panini maker (which has never had a piece of actual Panini in it).


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Thanks !

Thanks for sharing this, you are awesome !

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