It's time to get serious, people. And by serious, I mean no more queso and chips for me. No more cake. No more samples at Costco. No more beer after work (or wine or vodka or Tuaca or Jager shots; and yes, I do keep all of this chilling in my freezer for spontaneous shot time). Which reminds me - I used to live near a train and I'd joke that I'd take a shot every time the train passed by....Annnnnd, here we are with this blog and the bodybugg and the diets. See a connection?
The "Flat Belly Diet" (by Prevention magazine) focuses on having a "MUFA" (mono-unsaturated fatty acid) with each meal. A MUFA includes olive oil, nuts/seeds, avocado, and dark chocolate. That's right. Not a typo. CHOCOLATE. But really for me, I just need a plan to follow, and this one seemed doable and just as good as any other. My meals today have been pretty decent so far with Cheerios, milk, string cheese, tomatoes, turkey, sunflower seeds, apples... normal stuff.
Tonight after I spent about an hour at the gym, I came home and made this lovely flat-belly-diet-approved meal of grilled chicken, green beans and roasted potatoes. Yes, I measured this stuff, and it filled my plate as seen in my lame attempt at food photography.
Here's my recipe for one serving of roasted potatoes:
1 small potato (red or white, about 3 oz)
1 tsp olive oil
Salt-free herbs (I use herbes de provence from Williams Sonoma)
Preheat oven to 350. Wash potato and dice into cubes. In a bowl, drizzle the olive oil on the potatoes and toss with the teaspoon (the one you used to measure the oil!). Sprinkle a pinch (or to taste) of the herbes de provence on the potatoes and mix well again with the teaspoon. Spray a shallow baking dish with Pam, and then pour the potato mixture into the dish. Bake about 20 minutes, turning once after about 10 minutes with a spatula. Bake the potatoes until they are fork tender. Bon appetit!
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