Quote:
Originally Posted by PR_Glen
that's a winning strategy right there ;) I wouldn't sweat the lasting quality of the vegetables, it doesn't really lose much unless you over cook them anyway. Some have stronger health properties when cooked ie kale. I tend to hit the markets a few times a week as there is one on the way home but not easy for everyone i know.
I tend to go for the greek salads as they have more fats in them, feta as well. Cheese makes for a great calcium source. Milk is filled with sugar so tricky getting enough without it.
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Good, thanks … I don't cook any of the vegetables. A problem is buying even the smallest amounts goes real far when cooking for one even when I eat a lot. For dinner I use fish, chicken or cold sliced steak on top of the salad. For lunch I add low-fat cottage cheese or shredded cheese.
Weekends I tend to eat out but Mon-Fri I'm in the habit of eating very healthy since I can't workout like I once did.
Breakfast I have blueberries or a banana and a small bowl of cereal with a big glass of Bolthouse Farms Green Goodness.
Thanks for answering my question about the nutritional shelf life of the veggies!
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