October 16, 2009
Fast Food Factoid: The first line of defense against developing diabetes is regular exercise and weight control. (The Culprit and The Cure, by Steven Aldana)
Food For Thought: The U.S. Food and Drug Administration rules on labeling allow foods with less than 0.5 grams of trans fats per serving to claim "zero" grams of trans fats on their labels. Look at the ingredient list. If a food has trans fats it will list partially hydrogenated oil - the technical term for trans fats. Source: USDA
Healthy Lunch Recipe: Egg Salad
INGREDIENTS:
4 large hard-cooked eggs (will use 1 whole eggs and 3 egg whites)
1/4 cup chopped celery
3/4 cup chopped green onions
1/6 cup chopped red bell peppers
1 tablespoon light mayonnaise
1 tablespoon non-fat sour cream
1/2 teaspoon Dijon-style mustard
Salt and pepper to taste
To cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely. Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. Next, place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does.
Peel eggs; discard 2 egg yolks. In a medium-size bowl, chop the eggs up. Add celery, green onions, bell pepper, mayonnaise, sour cream, Dijon mustard, salt and pepper; stir until well mixed.
Makes 3 servings. Per Serving = 2.6 fat grams, 63 calories
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