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re: Heathy Food Day at work tomorrow. Seeking healthy suggestions
Posted on 3/26/15 at 1:56 pm to BMoney
Posted on 3/26/15 at 1:56 pm to BMoney
quote:
On a Friday at that. frick that noise.
I don't get it...Friday is a great day to have a company wide food day. Last day of the work week. People are in good spirits due to the coming weekend.
1
Posted on 3/26/15 at 2:00 pm to mouton
quote:
Why not make this every day?
I eat healthy every day for every meal. However, not everyone does. And we certainly don't have company-wide food days every day. LOL.
A company-wide food day occurs about once per quarter. It was decided that tomorrow's food day would have a "healthy" theme to which all the fatties bitched and complained, but the Health Committee ignored their jelly rolled pleas.
I think it's a great idea. Nothing wrong with encouraging everyone to eat well.
Posted on 3/26/15 at 2:01 pm to REG861
quote:
Youre still eating microwaved crap full of sodium, preservatives, simple carbs, with minimal nutrition value. Eat a sweet potato or broccoli with chicken or something.
Not if your just substituting lower fat items.
Posted on 3/26/15 at 2:04 pm to mizzoukills
Make a bacon, egg, zucchini, bell pepper and cheddar frittata and top with diced avocado and tomato.
Posted on 3/26/15 at 2:07 pm to mouton
quote:
What is wrong with substituting some reduced fat items to bring your calorie count down?
Items that get their flavor from fats taste like shite with the fats removed. So in order to put flavor back into it, they use sugar--which is defined in packaging/nutritional guidelines as a carb. So technically they can tell you it is low fat, but it is generally loaded with sugar to make up for it.
quote:
Low-fat bakery items like muffins and pastries aren't any better for you than the full-fat varieties. A packaged low-fat blueberry muffin from one popular brand, for instance, packs 280 calories—that's less than the regular muffin with 370 calories. But the low-fat one has more sugar (36 versus 29 grams), and just like the regular version, contains high fructose corn syrup. Another example: a reduced-fat blueberry muffin from a fast food chain contains 170 milligrams more sodium compared to the full-fat one.
Of course, I'm no health expert and honestly, I hate conversations about diet and exercise because everyone thinks they are an authority and they all have different opinions. I've just never read anything in favor of "low fat" grocery products, and I feel like you'd do better eating foods that are actually healthy if you're trying to lose weight, instead of bending over backwards to "recreate" your favorite unhealthy dish with substitutes.
If you get cravings badly enough, you're probably better off having a small portion of something in its regular form.
This post was edited on 3/26/15 at 2:10 pm
Posted on 3/26/15 at 2:11 pm to LouisianaLady
I am not talking about prepackaged foods. I am talking about substituting lower calorie ingedients like reduced fat milk, cheese etc.
Posted on 3/26/15 at 2:14 pm to dnm3305
quote:
Make a bacon, egg, zucchini, bell pepper and cheddar frittata and top with diced avocado and tomato.
this
travels well, you can slice it, etc
Posted on 3/26/15 at 2:19 pm to mizzoukills
Broccoli Rice Casserole. Make the rice with coconut oil and then let it sit in the refrigerator overnight. Bam! Magic! No calories. No nothing. Anyway, that's what I heard.
Posted on 3/26/15 at 2:24 pm to Lester Earl
I'm thinking about making the following casserole:
Baked Pasta with Spinach, Lemon, and Cheese
Ingredients:
10 ounce casarecce pasta or fusilli (short twisted spaghetti)
1 (5-ounce) package fresh baby spinach
1 tablespoon olive oil
4 cups chopped onion
1.1 ounces all-purpose flour (about 1/4 cup)
4 garlic cloves, minced
2 1/2 cups 1% low-fat milk
1/2 cup dry white wine
1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
3/4 teaspoon salt
1/4 teaspoon grated lemon rind
1/2 teaspoon black pepper
Cooking spray
3/4 cup panko (Japanese breadcrumbs), divided
Preparation:
1. Preheat oven to 350°.
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
3. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.
4. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.
Baked Pasta with Spinach, Lemon, and Cheese
Ingredients:
10 ounce casarecce pasta or fusilli (short twisted spaghetti)
1 (5-ounce) package fresh baby spinach
1 tablespoon olive oil
4 cups chopped onion
1.1 ounces all-purpose flour (about 1/4 cup)
4 garlic cloves, minced
2 1/2 cups 1% low-fat milk
1/2 cup dry white wine
1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
3/4 teaspoon salt
1/4 teaspoon grated lemon rind
1/2 teaspoon black pepper
Cooking spray
3/4 cup panko (Japanese breadcrumbs), divided
Preparation:
1. Preheat oven to 350°.
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
3. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.
4. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.
Posted on 3/26/15 at 2:26 pm to mouton
quote:
Cabot also sells a “light” cheddar cheese that contains a very similar ingredient list: pasteurized lowfat milk, cheese cultures, salt, enzymes, and vitamin A palmitate. But with other lowfat cheeses—especially when you’re talking about the shredded variety—the ingredient list skyrockets up to 12 or more things. That’s not what I would call “cheese.”
The last component of lowfat cheese that you should be wary of is the sodium content. While the average American consumes 3,400 milligrams of sodium a day, you should limit yourself to 2,300 mg, or a little more than a teaspoon
quote:
Generally reduced-fat cheese has upwards of 20 percent more sodium than full-fat cheese. This isn’t always the case, however, so make sure to read the food labels to ensure you aren’t picking a product that has been pumped full of extra sodium to enhance the flavor and shelf-life.
All of that considered, what should you reach for when you’re craving grilled cheese or or stuffed pasta?
Go with what you like. Full-fat cheese in moderation is perfectly fine. The 40 extra calories can be burned off by taking the stairs to your office a couple times instead of the elevator
It may not be "horrible" for you, but with such a difference in taste, seems like you may as well eat the real stuff in moderation.
Either way, to each his own. My mom did it for years. Now, I am glad she has opted to just eat foods that are naturally good for her and just eat a small portion of the "bad" stuff to satisfy cravings.
I am no longer subjected to food that doesn't taste so great because it has fake butter, weird cheese, and skim milk
Posted on 3/26/15 at 2:28 pm to LouisianaLady
Fat is not bad for you. It makes you feel full. If you have to choose to reduce something in your diet to cut calories, reduce sugar. Keep the fat.
Posted on 3/26/15 at 2:33 pm to hungryone
quote:
Fat is not bad for you. It makes you feel full. If you have to choose to reduce something in your diet to cut calories, reduce sugar. Keep the fat.
Agreed.
Posted on 3/26/15 at 2:33 pm to LouisianaLady
For people that do not have high blood pressure sodium intake is not nearly as big of an issue as people think.
Posted on 3/26/15 at 2:47 pm to hungryone
quote:
Fat is not bad for you. It makes you feel full. If you have to choose to reduce something in your diet to cut calories, reduce sugar. Keep the fat.
Provided it's not trans fat, agreed.
Posted on 3/26/15 at 3:59 pm to mizzoukills
quote:
A company-wide food day occurs about once per quarter. It was decided that tomorrow's food day would have a "healthy" theme to which all the fatties bitched and complained, but the Health Committee ignored their jelly rolled pleas.
I dare you to bring fresh fruit and put it in a bowl in the kitchen. They'll probably treat it like it's a crime scene.
Posted on 3/26/15 at 4:08 pm to mouton
2 cups - Black Coffee
3 bottles - Water
1 - Orange
1- Apple
6 slices - Ham
That has been my day so far.
3 bottles - Water
1 - Orange
1- Apple
6 slices - Ham
That has been my day so far.
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