[AT] Healthy Eating, was "Just checking"

[Gayle Chew]

Stephen, loved your post. Where do you find that good butter, short of
making it yourself?

Ron & Gayle
On the CASE

On Tue, Nov 3, 2015 at 6:39 AM, Herb Metz <metz-h.b at comcast.net> wrote:

>
> Thanks Stephen for you good post; hope you don't mind my changing the
> title.
>
> From: Stephen Offiler
> Sent: Monday, November 02, 2015 10:16 AM
> To: Antique tractor email discussion group
> Subject: Re: [AT] Just checking....
> My wife and I are both working people with long commutes; we're out of the
> house 10-12 hours on weekdays.  She only likes to cook when the mood
> strikes, and I never like it much, so we have developed some habits to eat
> healthy and fairly low hassle.
> Veggies should feature prominently... that's where a lot of nutrients are
> hidden.  You can wrap a sweet potato in a paper towel and nuke it in about
> 5 minutes, no mess, no extra utensils or dishes to wash.  In fact all
> starchy veggies work pretty well in the microwave, take squash for another
> example.  Frozen veggies can be thawed and heated in the nuke in a covered
> glass dish, very easy.  Greens like baby spinach, arugula, kale, and mixed
> lettuce can be purchased... they look horribly expensive at the store but
> compared to eating out they are dirt-cheap.  We just throw a handful of
> greens on a plate and put on some olive oil and vinegar, salt and pepper.
> Takes about 15 seconds.  In season, tomatoes from the garden will be tossed
> on the greens.  And we grow some of these greens too.  Oh, and avocadoes
> are a frequent addition to that pile of greens.
> Meat... no need to fear red meat, IN MODERATION.  Saturated fats are not
> bad, unlike what the always-wrong media has been telling us for decades.
> There are essential fatty acids ("essential" means you die without it) that
> come from saturated fats.  Red meats as a food group are among the highest
> in nutrition-per-unit-calorie.  We buy grass-fed beef from a local farmer,
> and have burgers cooked on the grill a couple times a week.  Grilling means
> no pots and pans to wash.
> Chicken, we are in a CSA with the local poultry farmer and we have more
> chicken than we know what to do with.  We do whole chickens on the grill
> using the "beer can" method.  Google it.
> Fish, about once a week, we buy the good stuff from a fish market or Whole
> Foods.  Wild-caught not farmed.  Again done on grill, especially salmon
> which you cook skin-side down on foil so the oils don't drip into the
> flames.
> Eggs:  GOOD FOR YOU!  Like the saturated fat in red meat, the cholesterol
> in eggs is NOT bad for you.  Dietary cholesterol isn't even in the same
> form as the cholesterol in the bloodstream.  Eggs are "nature's vitamin
> pill" full of vitamins that are hard to find in other places.  We get our
> eggs from the farmette across the street, free-range chickens.  Dark orange
> yolks, very different from mass-produced eggs.
> Salt:  if you're eating like I describe above, there's not much salt.  We
> use Himalayan Sea Salt, which is pinkish to brownish in color due to high
> mineral content.  Looks crazy-expensive on the shelf but that $10 bottle is
> probably about 15 months old  and only half-gone.
> Another quick and easy one is rice & beans.  Regular old rice, not Minute
> Rice, cooked with plenty of real butter (from grass-fed cows... it is very
> different in color and flavor from mass-produced butter) then when the rice
> is about halfway done open up a can of red beans or black beans or
> whatever, drain, and toss them in.  The beans are warm when the rice is
> cooked.  Serve with salsa and some greens on the side.  Soak the dirty pan
> overnight ;-)
> Not zero, but, very small amounts of bread and pasta in our diet.
> SO
>
>
> Many people would like to Eat Healthy; what Stephen has described above is
> not
> that difficult or expensive. As Barbara and I sit down to enjoy such meals,
> we feel
> better (psychologically) even before we eat knowing that we are eating
> healthier
> (than years ago). Preparing such meals sometimes requires more planning and
> sometimes more work, so I do the cleanup (unless I have something that
> needs
> attention real soon). This 'feeling better' continues through the meal, and
> after.
> Oh, a tip on that dirty pan; all it needs is 1/4" of water and decent
> fitting lid
> and in the morning any deposits have softened and will come off with one
> wipe
> of a paper towel and will go into the waste basket (not the septic system).
> Enjoy. Herb(GA)
>
>
>
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