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Small Step # 102. Use nonfat or low-fat sour cream, mayo, sauces, dressings, and other condiments. >>MORE

HEALTHY LUNCH CLUB
OCTOBER 2009 - HEALTHY LUNCH CLUB GUIDELINES
  • Eat only green or yellow menu items from the Stop & Go guide if eating out OR
  • Eat at least one serving of fruit and one serving of vegetables for lunch each day
    Participants who are compliant with the program guidelines for at least 25 days during October will receive HWY Credit and be entered into a drawing to receive one of one hundred $50 gift cards.
    HWY CODE:
    CHANGE EMAIL STATUS | TRACKING CARD | PAST MESSAGES & RECIPES
    OCTOBER: 1 2 5 6 7 8 9 12 13 14 15 16 19 20 21 22 23 26 27 28 29 30
    October 9, 2009

    Fast Food Factoid: People who regularly consume fruits, vegetables, whole grains, and nuts will have better health than those who do not; the data proves it. The Culprit and The Cure - Steven Aldana, PhD

    Food For Thought: Fruits and vegetables and whole grains are very important. When all of the science about fruits and vegetables is reviewed, it reveals that Americans who increase their fruit and vegetable consumption from 2 servings per day to 5 or more can cut their risk of many cancers in half. Source: Stop & Go

    Healthy Lunch Recipe: Tuna Salad Sandwich

    1 (6-ounce) can solid white tuna, drained well
    1 tablespoon minced red bell pepper
    1 to 2 tablespoons minced red onion
    1/2 clove garlic, minced
    1/2 teaspoon capers, drained and minced
    1/2 tablespoon minced fresh cilantro leaves or basil leaves
    Juice of 1/2 lime
    1/8 cup light mayonnaise
    1/2 teaspoon balsamic vinegar
    1/4 cup diced tomatoes
    Salt and pepper to taste

    In a medium bowl, break up tuna into flakes. Add red bell pepper, red onion, garlic, capers, and cilantro or basil leaves; mix together. Blend in lime juice, mayonnaise, balsamic vinegar, Tabasco, tomatoes, salt, and pepper. Refrigerate at least 1 hour to let flavors blend. When ready to use, remove from refrigerator. Spread either on bread or stuff in a large tomato.

    Makes 2 to 4 servings.
    Per Serving - 10 fat grams, 93.3 calories


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