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About Me

Found 3 results

  1. I know that under the new program, most fruits and vegetables are 0 points. I have a concern though about juicing - I don't want to go over my points. I know part of the factoring in points for fruits/veggies is the fiber content. Which is missing in juice. To make 1 glass of juice in the morning, I generally have 4 carrots, 2 apples, some celery and usually some other veggie like broccoli/beet/cabbage. How many servings does this constitute? I would count it as 2 veggies and 2 fruits but maybe I should count it as 1 of each? Also, since the fiber is missing from this, I feel like I *should* count some kind of points so that I dont' go over my points for the rest of the day - I would eat a lot of fruits and veggies throughout the day but I can't count them ALL as 0 points, can I...if I consume more than 5 official servings? I could easily eat 5 or 6 servings of fruit alone, plus another 2 or 3 of veggies, apart from the juice. Am I making sense?
  2. Here they are! Roasted Ratatouille (Serves 4 ) 1 med zucchini 3 med onions 1 eggplant 2 tomatoes 2 red, green, or yellow bell peppers 6 cloves of garlic 1/4 c olive oil (WWCarol: I would use 2 tsp.X4 servings, or 2 TBS.+ 2 tsp.) 1 tsp salt 1/2 tsp black pepper 1 cup packed fresh basil leaves Preheat oven to 450F. Cut all of the veggies into 1-inch chunks and place them in a large bowl. You may wish to peel the eggplant. Coarsely chop the garlic. Toss the veggies and garlic with the olive oil, salt, and pepper, and spread on to a baking sheet. Roast for 15 minutes and then stir the veggies. Continue to roast for 25 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy. While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. __________________ -------------------------------------------------------------------------------- RATATOUILLE from Nikki and David Goldbeck's "American Wholefoods Cuisine" Serves 6 4 TBS. olive oil 1 large clove garlic, chopped 1 large, or 2 medium onions, chopped 1 medium eggplant (1 1/2 pounds) cut in half lengthwise, then cut into 1/4" thick 1/2-moons 2 medium green peppers, cut into thin strips 3 small zucchini (about 1 pound) cut in rounds 4 medium tomatoes, cut in 1/2 lengthwise, then sliced thin 1 tsp. salt Pepper Heat 3 TBS. oil in a 15" skillet and saute garlic for 1 minute to soften. Lay the vegetables in order listed, sprinkling the layers with salt and a generous amount of pepper. Drizzle remaining 1 TBS. of oil on top. Cover pan and cook over low heat for 35-40 minutes until tender. Uncover and cook ten minutes longer in order to evaporate some of the liquid. Serve warm, room temperature, or cold. Note: This dish reheats well, and actually improves with time! GREAT served with any of the Core whole grains or whole wheat pasta~
  3. I've been having a WEIRD breakfast after exercise. Here it is: Small-diced pickled egg 2 TBS. Toby's Tofu pate (tastes like egg salad) 1 tsp. olive oil 1/2 C. shredded celery and carrots 2 broken WASA breads (used like croutons, 1 WAP) Shake of True Lime powder Salt Protein, fiber, veggies, 1 oil...and it's delicious and nutritious! Any other weird-o comb-os?...
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