MORE ABOUT THE FOOD

Sat 1/25/14:
Up early today… Had to make a run to the airport…back home now. Have some Foundation Training classes to teach…3 new people today. FT is really starting to take shape. My favorite golfer, Phil Michelson had to withdraw from the Farmers Classic because of muscular low back pain. Foundation Training can help him. I’ve been watching his posture and the way he moves. He definitely needs FT!! I will be sending a letter to his fan mail address. It takes 3 months for a response… Will let you all know if I hear back.
Back to the FOOD topic. I always make the weekend about getting ready for the next week. I pretty much buy groceries for the upcoming week…meals and snacks. I cook for the whole week. I’m to busy during the week to come home and cook or just eat a bowl of cereal. Also, I like to eat early..usually between 5and 6, so that my meal has time to digest. This is just a habit for me. Trust me, my body knows the habit too. I get hungry … On schedule!
I have already made a large pot of soup from the carcass of my rotisserie chicken from SAMs. Those Chickens make great stock. I just throw in veggies, beans, some cayenne, kale or spinach leaves……fresh soup for a quick, hearty meal in the winter!
Later, I’ll bake or grill couple of pieces of salmon. I have the chicken breast meat from the SAMs chicken for my protein.
I’ll steam some veggies or sometime I roast them in the oven. Invest in a steamer! They are awesome….just season and let the steamer do the cooking…then it shuts itself off.
Cooking healthy is not hard….
Try this recipe: STUFFED MUSHROOM
Nice sized portabella mushroom- remove stems
1/2 cup minced garlic
1 cup baby spinach
1/2 red bell pepper chopped
1/4 cup pecans
1/4 cup feta
1/4 cup red onion chopped
Process all ingredients on a food processor until chopped and mixed well. Scoop out center of mushrooms carefully. Add the mixture. Place on foil lined baking pan… Light spray w/ a healthy cooking spray. Bake 10-15 minutes at 400 until golden brown.
Give it a try.

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