This morning, I felt better. I have noticed my blood pressure get calmer ever since getting a cat as a pet this past Saturday.
This morning my sugar was lower too, although I don't know if that is due to the calmin affect of the pet or because I had a small simple salad with vinaigrette last night.
Here is what my readings have been so far:
Pre-BK:
6:33 am, 101
Pre-L:
12:22 pm, 98
My menu for today is:
Breakfast:
2 sandwiches w/ 2 slices each of 9 grams carb whole wheat bread, 2 slices of cheese (sharp cheddar), 1 slice of bologna, 1 tsp mayonnaise, coffee w/ non-fat cream
Lunch:
Hearring filets marinated in a stone-ground mustard sauce w/ 1 slice WASA Whole Grain bread and 1/2 cup no-sugar added apple sauce for desert
Dinner:
1/2 cucumber (peeled and sliced), 1/2 tomato (cut into wedges), 1/2 bell pepper (sliced) - all with seasoning.
1 cup low-fat mango mousse.
Lots of water between meals.
Wednesday, May 28, 2008
Diary Update for April 14 to May 27, 2008
Here are my readings:
April 14:
6:53 am, 129
12:04 pm, 122
3:05 pm, 109
April 15:
6:32 am, 121
7:11 am, 60 (control)
7:12 am, 118 (control)
April 16:
6:47 am, 142
12:32 pm, 121
April 17:
6:39 am, 135
12:05 pm, 129
6:19 pm, 99
April 18:
7:04 am, 118
12:24 pm, 109
April 19:
8:11 am, 126
April 20:
8:35 am, 114
April 21:
7:00 am, 115
April 22:
6:46 am, 117
April 23:
6:24 am, 122
April 25:
6:13 am, 129
April 26:
6:46 am, 135
April 27:
8:06 am, 129
April 28:
7:24 am, 122
11:38 am, 112
11:48 am, 117
April 29:
7:09 am, 129
April 30:
7:43 am, 135
7:45 am, 129
May 1:
7:39 am, 17
May 2:
8:13 am, 136
May 3:
6:52 am, 144
May 4:
7:51 am, 112
May 5:
6:28 am, 98
May 6:
6:10 am, 126
May 7:
6:32 am, 122
May 8:
6:24 am, 130
May 9:
6:25 am, 116
May 10:
8:28 am, 117
May 11:
6:16 am, 144
May 12:
6:19 am, 127
May 13:
6:43 am, 120
May 14:
5:25 am, 111
5:21 pm, 135
May 15:
7:06 am, 118
May 16:
6:09 am, 129
6:35 pm, 113
May 17:
7:35 am, 122
May 18:
6:48 am, 117
May 19:
6:25 am, 127
5:20 pm, 103
May 20:
6:18 am, 130
10:58 pm, 122
May 21:
6:30 am, 133
May 22:
5:45 am, 130
May 23:
7:10 am, 126
May 24:
8:22 am, 120
8:41 pm, 105
May 25:
8:33 am, 122
May 26:
6:08 am, 129
May 27:
6:13 am, 129
NOTE: From April 26 to May 4 I went on vacation to Hilton Head, S.C. with my mom. Ate mainly fish. Had 2-3 sandwiches w/ whole grain bread and cheese. Went bike riding each day for 2 to 2.5 hrs.
April 14:
6:53 am, 129
12:04 pm, 122
3:05 pm, 109
April 15:
6:32 am, 121
7:11 am, 60 (control)
7:12 am, 118 (control)
April 16:
6:47 am, 142
12:32 pm, 121
April 17:
6:39 am, 135
12:05 pm, 129
6:19 pm, 99
April 18:
7:04 am, 118
12:24 pm, 109
April 19:
8:11 am, 126
April 20:
8:35 am, 114
April 21:
7:00 am, 115
April 22:
6:46 am, 117
April 23:
6:24 am, 122
April 25:
6:13 am, 129
April 26:
6:46 am, 135
April 27:
8:06 am, 129
April 28:
7:24 am, 122
11:38 am, 112
11:48 am, 117
April 29:
7:09 am, 129
April 30:
7:43 am, 135
7:45 am, 129
May 1:
7:39 am, 17
May 2:
8:13 am, 136
May 3:
6:52 am, 144
May 4:
7:51 am, 112
May 5:
6:28 am, 98
May 6:
6:10 am, 126
May 7:
6:32 am, 122
May 8:
6:24 am, 130
May 9:
6:25 am, 116
May 10:
8:28 am, 117
May 11:
6:16 am, 144
May 12:
6:19 am, 127
May 13:
6:43 am, 120
May 14:
5:25 am, 111
5:21 pm, 135
May 15:
7:06 am, 118
May 16:
6:09 am, 129
6:35 pm, 113
May 17:
7:35 am, 122
May 18:
6:48 am, 117
May 19:
6:25 am, 127
5:20 pm, 103
May 20:
6:18 am, 130
10:58 pm, 122
May 21:
6:30 am, 133
May 22:
5:45 am, 130
May 23:
7:10 am, 126
May 24:
8:22 am, 120
8:41 pm, 105
May 25:
8:33 am, 122
May 26:
6:08 am, 129
May 27:
6:13 am, 129
NOTE: From April 26 to May 4 I went on vacation to Hilton Head, S.C. with my mom. Ate mainly fish. Had 2-3 sandwiches w/ whole grain bread and cheese. Went bike riding each day for 2 to 2.5 hrs.
Wednesday, May 7, 2008
Simple Fresh Bean Salad
Ingredients:
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup capers, drained
1/2 cup white wine vinegar
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
1/2 cup artichoke hearts, drained
1 (15 ounce) can lima beans, rinsed and drained
1/2 cup red onion, minced
1 (15 ounce) can red kidney beans, rinsed and drained
3/4 cup fresh parsley, chopped
1 (15 ounce) can garbanzo beans, rinsed and drained
Directions:
1 Whisk the SPLENDA® Granulated Sweetener, vinegar and oil together in a medium mixing bowl. 2 Combine remaining ingredients together in a large mixing bowl. Add dressing and stir until ingredients are coated. Refrigerate a minimum of 3 hours or overnight before serving
Nutrition Info (per 1/2 cup serving)
Calories 160
Calories from Fat 35
Fat 4g (sat 0g)
Cholesterol 0mg
Sodium 540mg
Carbohydrate 25g
Fiber 7g Sugar 3g
Protein 7g
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup capers, drained
1/2 cup white wine vinegar
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
1/2 cup artichoke hearts, drained
1 (15 ounce) can lima beans, rinsed and drained
1/2 cup red onion, minced
1 (15 ounce) can red kidney beans, rinsed and drained
3/4 cup fresh parsley, chopped
1 (15 ounce) can garbanzo beans, rinsed and drained
Directions:
1 Whisk the SPLENDA® Granulated Sweetener, vinegar and oil together in a medium mixing bowl. 2 Combine remaining ingredients together in a large mixing bowl. Add dressing and stir until ingredients are coated. Refrigerate a minimum of 3 hours or overnight before serving
Nutrition Info (per 1/2 cup serving)
Calories 160
Calories from Fat 35
Fat 4g (sat 0g)
Cholesterol 0mg
Sodium 540mg
Carbohydrate 25g
Fiber 7g Sugar 3g
Protein 7g
Asparagus Slaw
Asparagus Slaw with Onions
Source: dLife
Prep Time: 10 minutes
Difficulty: Easy
Cook Time: 4 minutes
Yields: (6) 1/2 cup servings
Ingredients:
1 lb Asparagus
very finely shredded (equal to 4 cups) 1 cup each of both red and white Cabbage
very finely shredded 1/3 cup carrots
chopped parsley
1/4 red onion thinly sliced
2 tbsp seasoned rice vinegar
1 tbsp sesame oil, toasted
1/4 tsp white pepper, ground
Directions:
1 To prepare, snap off and discard woody bases from asparagus. Scrape off scales (if desired).
2 In a medium saucepan bring 1 inch of water to boiling. Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender. Gently rinse with cool water, drain well. Set aside.
3 Combine in a large bowl the green cabbage, red cabbage, carrot, parsley, and onion. Add vinegar, sesame oil, and pepper. Toss gently to coat.
4 Divide asparagus spears among six salad plates. Top with cabbage mixture
6 Servings
87.2 calories / serving
13.1 g carbs/ serving
Source: dLife
Prep Time: 10 minutes
Difficulty: Easy
Cook Time: 4 minutes
Yields: (6) 1/2 cup servings
Ingredients:
1 lb Asparagus
very finely shredded (equal to 4 cups) 1 cup each of both red and white Cabbage
very finely shredded 1/3 cup carrots
chopped parsley
1/4 red onion thinly sliced
2 tbsp seasoned rice vinegar
1 tbsp sesame oil, toasted
1/4 tsp white pepper, ground
Directions:
1 To prepare, snap off and discard woody bases from asparagus. Scrape off scales (if desired).
2 In a medium saucepan bring 1 inch of water to boiling. Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender. Gently rinse with cool water, drain well. Set aside.
3 Combine in a large bowl the green cabbage, red cabbage, carrot, parsley, and onion. Add vinegar, sesame oil, and pepper. Toss gently to coat.
4 Divide asparagus spears among six salad plates. Top with cabbage mixture
6 Servings
87.2 calories / serving
13.1 g carbs/ serving
Fresh or Pre-packaged?
You know, a lot of people think I eat gourmet because I make every dish fresh and vary my ingredients. Well, I look at it this way - I would rather eat dishes made with fresh ingredients than to get pre-made or fast-food dishes. Why, you might ask? By going fresh - you know what is in there. There are no preservatives, no added sugar, like high-fructose corn syrup, no added salt, no added fats.
Only heart-healthy goodness.
For example, the menu for this week and next consists of - 2 salads = asparagus slaw and 3-bean salad, meat patties with cheese and steamed fish and veggies. The asparagus slaw has asparagus, red & white cabbage and carrots in it, while the 3-bean salad has 3 types of beans, artichoke hearts, capers and onions in it. The meat patties are made from equals parts of veal, turkey and lean beef and will have a filling of goat cheese.
The steamed fish and veggies are just that - simple dishes.
The cost for the items for the salads and patties ran me $53.00. That is cheap in today's prices, yet still allows me to eat healthy.
So my menu is this:
BK = 2 slices of whole wheat bread w/ a slice of cheese / de-caf coffee w/ fat-free milk
L = 1/2 cup salad w/ 1 pattie, 1/2 cup no-sugar added apple sauce, water w/ lemon
D = 1 steamed fish filet w/ 1 cup steamed veggies, 4 oz. wine
Simple, yet I get a variety of servings in each meal.
So am I eating gourmet? Call it gourmet if you want. I call it delicious and different. Why be boring? Why be plain? Spice up your life. Have fun!!!
Comments welcome.
Only heart-healthy goodness.
For example, the menu for this week and next consists of - 2 salads = asparagus slaw and 3-bean salad, meat patties with cheese and steamed fish and veggies. The asparagus slaw has asparagus, red & white cabbage and carrots in it, while the 3-bean salad has 3 types of beans, artichoke hearts, capers and onions in it. The meat patties are made from equals parts of veal, turkey and lean beef and will have a filling of goat cheese.
The steamed fish and veggies are just that - simple dishes.
The cost for the items for the salads and patties ran me $53.00. That is cheap in today's prices, yet still allows me to eat healthy.
So my menu is this:
BK = 2 slices of whole wheat bread w/ a slice of cheese / de-caf coffee w/ fat-free milk
L = 1/2 cup salad w/ 1 pattie, 1/2 cup no-sugar added apple sauce, water w/ lemon
D = 1 steamed fish filet w/ 1 cup steamed veggies, 4 oz. wine
Simple, yet I get a variety of servings in each meal.
So am I eating gourmet? Call it gourmet if you want. I call it delicious and different. Why be boring? Why be plain? Spice up your life. Have fun!!!
Comments welcome.
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