I want to tell you a helpful hint for making containers of spinach, greens or veggies last longer. I get the large tubs of greens but they spoil quickly because they get wet on the inside. When I bring the greens home from the grocery, I stuff three towels along the bottom, middle and the top. It keeps the lettuces dryer, longer, and smelling fresh. It saves you money to buy bigger containers of greens, and with this process, it allows them to stay fresh.
I love fresh, seasonal vegetables but during the winter months I utilize frozen vegetables a lot. I buy big bags from a warehouse outlet grocery and portion out what I need to use. The quality is good, and my neighborhood warehouse sells organic frozen veggies. This same theory works for a variety of fish products. The quality of the frozen for fish such as Mahi mahi is often better frozen then fresh. I can’t say this is true for salmon (that’s a personal preference).
Monday 12/13/10- Workout Dairy
Elliptical- 15 min, 1.2 miles
Strength Train :Gym- Legs
Pilaties class, reformer- 55 minutes
Leg press 163 lb
Leg exertion- 91lb
Leg curl- 60 lb
Lunges with 5 lb. weights (30 strides)
Rear kick machine- 75 lb
Monday 12/13/10- Food Diary:
Breakfast-
1/2 cup high fiber cereal, 1/2 cup non-fat milk, 1/4 cup protein shake mix (180 cal)
A.M. Snack-
2 oz Lox (80 cal)
Ezekial toast (80 cal)
Protein shake ( 151 cal)
Lunch-
1 cup organic spinach, 1 whole red pepper (63 cal)
whole grain, low-carb tortilla, 3 oz. shrimp, mango salsa( 170 cal)
P.M. Snack-
2 small apples (67 cal)
Laughing Cow cheese( 30 cal)
Dinner-
Whole wheat pasta, 2 oz shrimp, brocolli, carrots, pesto(388 cal)
salad, zucchini, fat free feta, cherry tomatoes, 1/3 cup green beans (70 cal)
Dessert-
1 portion 0 % greek yogurt, 1 dollop fat free whip topping (120 cal)
TOTAL CALORIES- 1419
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