Archive for the ‘What To Eat Today’ Category

With today’s economy, more and more people are taking their lunch to work with them and searching for brown bag healthy choices. While there are healthy options for eating out (Subway, Chick-Fil-A…etc) making things whole from home is becoming more and more popular as people seek ways to trim their bellies and their budgets.

A few things to think about when you are going to be “brown bagging” it for work. The first thing is food safety. Tuna, sliced tomatoes, guacamole, cantaloupe, and dairy are all potentially hazardous foods that need to be kept cold to prevent bacteria growth. So use an ice pack or a cooler, and be sure to store in the fridge at work. The next thing is preparation. For the first few days of your brown bag healthy choices, go ahead and prepare your lunch the night before so you wont have the excuse of running out of time. Once you get into the swing of it, then you can start making them in the morning.

Here are a few brown bag healthy choices to get you started:

• Chicken tortillas with sliced veggies and low fat ranch. Tortillas, canned organic chicken, all the veggies you want and a side of ranch.
• Asian chicken salad with ginger. Again, the canned organic chicken is the lifesaver here. Greens, chicken, low fat or low calorie asian dressing and sliced ginger.
• Tuna pita. Tuna, pitas, hard boiled egg whites, low fat mayo, greens and veggies, paprika to top.
• Fruity salad. Greens, madarin oranges (in a small can with juice), strawberries, walnuts, fat free Feta cheese, raspberry dressing. Use a little raspberry dressing but also include some of the juice from the oranges. Yum!
• Adult peanut butter and jelly sandwich. Ezekiel 9 grain bread, organic peanut butter, celery diced up finely, sprouts, any organic fruit spread. You will be surprised how good the celery tastes in this.
• Taco bean tortillas. Cook beans in a skillet with 1/4 cup of water and taco seasoning packet. Mash beans slightly with mixture. Use this as taco filling with tortillas or taco shells. Add veggies and greek yogurt for “Sour cream”.

With some planning and creativity, you can get away from the boring subs and turkey sandwich and have some great brown bag healthy lunches to keep your weight loss heading in the right direction

I tried this zucchini and pasta dish last night using the zucchini as a pasta substitute to cut carbs in half and help with my weight loss.  Zucchini really is the perfect replacement for pasta noodles but you can also try this with yellow squash. I took the zucchini and just halved the pasta. I will try it with just all zucchini next time for the maximum benefit, but sometimes you just need a little pasta mixed in there. It’s great to get all those veggies in your dish but still have it “feel” like normal pasta. Here’s what I did…(recipe for two people)

Zucchini and Pasta Recipe

• Two large zucchini
• Vegetable peeler
• Salt

Peel the zucchini so you have long strips of “noodles”. Do this with the skin and everything. Rotate the zucchini so you are getting a different surface every time you peel. When you get to the seeds, stop at that point. (The seeds tend to make the noodles mushy so, you can cook take the seed core, slice it up into small pieces, saute and throw in with your spaghetti sauce).

Lay out the long zucchini noodles and you can slice these lengthwise to make them even thinner, more like real pasta. You can also use a vegetable slicer or spiral slicer to make julienne or spiral noodles. With two zucchini, I had two piles of “noodles”, each about one and a half cups worth. I salted these, let them sit for a half hour, then rinsed and dried with a paper towel. (I have skipped this part before and the only thing it does is prevent excess water on your plate. The salt draws the water out of the zucchini)

I cooked my whole wheat pasta noodles and removed them from the boiling water with tongs. Then I put the zucchini noodles in the remaining boiling water for one minute. I poured them with the pasta noodles to rinse and drain. I mixed the zucchini and pasta together and topped with my crock pot sauce that had been cooking all day. To cut carbs a bit more, start adding more zucchini and less pasta.

Try this zucchini and pasta substitute dish and let us know here at Burn Fat Club how you liked it!

On today’s “What to Eat Today to Burn Fat” menu, we have veggies and more veggies. Now is the time to visit your local farmer’s market and stock up. Use the freezer if you have to, just get those veggies for great weight loss. Enjoy!

BREAKFAST – Two eggs, turkey bacon, sliced orange, one slice of Ezekiel grain bread (no flour) with melted Veggie cheese (any flavor but I prefer spicy Pepperjack) on top, green tea (hot or cold)

LUNCH – Taco bean salad. Black beans flavored with low sodium taco seasoning. Fresh vegetables such as onions, tomatoes, diced zucchini, cilantro, lettuce, cucumbers, whatever you want (no corn). Layer for a pretty presentation. Unsweet tea or water water water!

DINNER – Salmon with vegetable skewers on the grill. Coat grill with olive oil spray before placing salmon (scale side down) on grill. Season with salt and pepper. Grill for about 5-10 minutes depending on heat, interior of fish should be 145F. Vegetable skewers with yellow squash, zucchini, onion, pepper, mushrooms, etc. Coat lightly with olive oil spray, season to taste with spices of your choosing. Yummm!

Enjoy other “What to Eat Today to Burn Fat” menus here.

What To Eat Today to Burn Fat is a new and dynamic feature from BurnFatClub.com. Every day, come check out the suggested menu for maximum fat burning. Maybe you aren’t sure what to have for lunch? Need some ideas for dinner? Getting bored with your daily meals?

You will find What To Eat Today to Burn Fat every day in the What To Eat Today category heading. Then stick around and read our other great articles on diet cleansing, exercise, and getting rid of belly fat. Also, send your suggestions for What To Eat Today to Burn Fat to info@burnfatclub.com

Here’s today’s menu:

BREAKFAST:

Vegetable Omelet, 1 egg, 2 egg whites, red onions, tomatoes, spinach, sprinkle of white Veggie cheese
1/2 grapefruit
Ice water flavored frozen berries

LUNCH: Greek Salad with cucumber dressing.
Large salad with as many greens as you can eat. Top with as many vegetables as you like. Olives, onions, tomatoes, carrots, celery, peppers, mushrooms, etc. For the dressing, blend 1/4 cup of fat free or low fat cottage cheese with cucumber, salt and pepper, and a dash of olive oil.
Unsweet tea flavored with lemon.

DINNER: Meatball Subs
Turkey meatballs, marinara sauce. 100% whole grain rolls and topped with Mozzarella Veggie cheese and “caramelized” onions and peppers. (Cook onions in pan with a few tablespoons of water until soft, remove water, add a dash of olive oil and heat on high heat until brown). This method lessens the amount of oil you need to use.

For more What To Eat Today to Burn Fat suggestions, click here.