Gearing up for Challenge and Change

November 17, 2008

Tonight is my last night of mindless eating. Tomorrow, Meghan will be visiting me at my home to inspect my fridge and my kitchen cupboards for nutritional offenders.  Fortunately, I love fresh fruit and vegetables so I think she will be pleased with some of foodstuffs, but I also have a tub of becel and a box of instant oatmeal that may not go over so well. I think there might be a few ‘easy’ defrost meals lurking in the back of my freezer too, but I’ll wait for Meghan to find those.

I will also be handing over to Meghan what she terms my “Food and Mood Journal.” For that past week, I’ve written down everything that I’ve consumed–solid or liquid.  It’s funny how conscious I became of what I ate once I had to write it down–I know it shouldn’t make a difference, but the thought of someone else knowing about what I sometimes munch on really makes me think before I eat.

I’m not exactly sure what tomorrow will bring, but I have no doubt that it change and a nutritional challenge are on the horizon.

I’ll keep you posted!

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Grain of the Week: MILLET is a tiny, round grain that can be white, gray, yellow or red. Like barley, it can be pearled and hulled, but it can also be cracked and this is often how it is found in cereals. Millet is a great source of phosphorous and magnesium. Phosphorus plays a roll in virtually every cell in the body. Phosphorus also helps the body to metabolise fats. A cup of cooked millet provides approximately 24.0% of the daily phosphorus needs. Plain, cooked (boiled) millet can be a bit bland--be sure to season your millet well.

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