Sorry about that ladies. The moderator is on now. There should be no more of that. Sad that we have to do that sort of thing. I knew I might have to one day, especially with this blog. Enough said.
One of this weeks posts was "How do I prepare my foods?" I encourage eating as much raw foods as possible, but I rarely do it myself. I have two non complex goiters on my remaining thyroid lobe. Veggies in the cabbage families, leafy greens, nuts, and soy are goiter creating foods. And in some populations prone to this condition of course this is hypothyroidism. I stay away from soy, which means I read labels on mixes, etc (there are soy fillers in everything!) , steam or cook all my veggies. Heating the veggies causes the chemical in the veggie to go dormant. I still eat my salads raw. I just do not eat a lot of raw salad anymore.
I use olive oil and real butter in very small quantities. Olive oil is an essential fatty acid. It is ok to have on a salad with a little vinegar great instead of dressing. And much better for you. Now DH and DD are using it instead of dressing, homemade or store bought.
A small slither of butter is all you need in steamed veggies to give it some flavor. I just like plain cinnamon and an 1/8" of butter on my sweet potato.
I cook a lot of soups in the winter. It can be White Chili, a Mexican Soup, Beef or Chicken Stew. Most of the time it has meat in it.
My breads are all whole wheat. My DD never ate white bread until she went to a friends house. Did not even know what it was. LOL! I also use whole wheat pastas.
Veggies are fresh, fresh frozen (frozen myself or if purchased, nothing added). If canned, canned myself. I only use store purchased canned goods as a last resort. (Oh, and Rotel.)
I like spicy foods and flavors. I encourage people to use them. Use herbs in your cooking. Enjoy the flavors. I like to use a mixed Greek seasoning, a Cajun season, Mexican and Tex Mex seasonings that are found in the spice section of the stores. I add these to veggies and meats.
Where I live, everyone grills year around. We grill our meat, slice it up for soups, salads, buffets, whatever. All meat is grilled. Grilling is lowfat. It is a 'good thing'. Grill when you can. Bake and broiling is OK too. You can boil as well.
Limit salt intake.
Tomorrow I will post a typical week day menu. It rarely changes from day to day during the week.
Tip of the day:
If you are starting a fast with food this week, you will need to increase calories some how. You may do that with an extra serving of fruit, vegetables, Reduced Fat Triskets (they are sugar free!), slice of whole wheat toast, rolled oats, be creative! You would be surprised at how many calories you are actually ingesting when you are nibbling on that cookie(s) in Bible Study, (I take a shaker with a protein mix and a small apple to my Bible Study and stay away from that refreshment table!). And we always have snacks in our Sunday School class and it meets at 10:45. We leave there and go straight to lunch. But if there are no snacks... In the defense, some couples, like us have been there since 8:00 AM.
I will close with this scripture...
- Matthew 6:16 NAS
[Fasting; The True Treasure; Wealth (Mammon)] "Whenever you fast, do not put on a gloomy face as the hypocrites do, for they neglect their appearance so that they will be noticed by men when they are fasting. Truly I say to you, they have their reward in full.