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October 30, 2008 - Kathie Evanoff
This morning I was in the mood to dress up my oatmeal breakfast.
It was cold when I got up. With the temperatures in the 20s, I was glad to have a hot cup of tea to wrap my hands around, not to mention a hot breakfast to help get my day started.
Even the dogs weren’t crazy about going outside and they didn’t stay out long. The little ones burrow beneath afghans to keep warm while the bigger dogs are better able to handle the cold. Our Newfoundland, Murphy, prefers cold weather in fact and spends more time out in the snow than all the others. Inside the house, she likes to lie on the cool tile. This is her kind of weather. Mine, not so much.
That early morning bowl of oats was not only filling, but I made it extra healthy by adding a couple teaspoons of chopped raw almonds, half a banana and a half cup of fresh raspberries. To up the flavor even more, I tossed on a couple teaspoons of brown sugar and a sprinkling of cinnamon. Stirred all together, the bowl was heaping with goodness and held me well until lunch.
I wasn’t in the mood for a sandwich and had been through the gamut of soup in the past couple of weeks, so for lunch I opted for something hot and healthy as well. I am fortunate enough to work close to two health food stores, so a quick trip to purchase my meal only took a few minutes of my time. In my microwave, I was able to steam a package of green peas and heat through a package of rice macaroni noodles and cheese. To that I added about two ounces of tuna and five sliced green olives that I brought from home. The olives were for the healthy fat portion of the meal. This is a meal that really keeps me filling satisfied throughout the afternoon.
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Breakfast: 2 ounces grains; 1 cup fruit; 1/2 ounce meat; 1 tsp. healthy oils; 45 discretionary calories