Author has degree in psychology and minor in English...fwiw
“Healthy Snacks “
I eat a lot of poke, but that would make most easterners gag.
Glad to read that eggs are good for you. I eat lots of them, scrambled, hard boiled, etc.
Bkmk
Everything in moderation, but that being said, I had to quit eating 99% of everything on the list. Too many carbs and besides, I have no control! :-(
I do all of these !!
Also.
Green shake
Mixed greens.
Espresso !
It’s very close to my weekly list.
But I don’t eat much oats, opting for whole wheat muffins with dried fruit, EVOO and nuts instead.
I even fry my eggs in EVOO.
For those whining about carbs, you will eat some. Even if you are temporarily constraining them. And there ARE healthy carbs.
So get up off your lazy ass, exercise and enjoy a natural diet.
My diet doesn’t vary much because I choose to eat healthy.
Cowboy Cookies
1 ¼ cups (6 1/4 ounces) all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed (10 1/2 ounces) light brown sugar
12 tablespoons unsalted butter, melted and cooled
1 large egg plus 1 large yolk
1 teaspoon vanilla extract
1 ¼ cups (3 3/4 ounces) old-fashioned rolled oats
1 cup pecans, toasted and chopped coarse
1 cup (3 ounces) sweetened shredded coconut
⅔ cup (4 ounces) semisweet chocolate chips
BEFORE YOU BEGIN
We prefer old-fashioned rolled oats in this recipe, but you can use quick or instant oats in a pinch. Do not use thick-cut oats here; the cookies will spread too much. These cookies are big and benefit from the extra space provided by a rimless cookie sheet when baking. Our favorite cookie sheet is the Wear-Ever Cookie Sheet (Natural Finish) by Vollrath.
1. INSTRUCTIONS
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimless cookie sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in bowl.
2. Whisk sugar, melted butter, egg and yolk, and vanilla in large bowl until combined. Stir in flour mixture until no dry streaks remain. Stir in oats, pecans, coconut, and chocolate chips until fully combined (mixture will be sticky).
3. Lightly spray 1/4-cup dry measuring cup with vegetable oil spray. Drop level 1/4-cup portions of dough onto prepared sheets, staggering 8 portions per sheet and spacing them about 2 1/2 inches apart. Divide any remaining dough among portions.
4. Bake cookies, 1 sheet at a time, until edges are browned and set and centers are puffed with pale, raw spots, 15 to 17 minutes, rotating sheet halfway through baking. Do not over bake.
5. Let cookies cool on sheet for 5 minutes, then transfer to wire rack and let cool completely before serving. (Cookies can be stored in airtight container for up to 3 days.)
TO MAKE AHEAD: At end of step 3, wrap sheets tightly in plastic wrap and refrigerate for up to 2 days. When ready to bake, increase baking time to 16 to 18 minutes. To freeze, portion dough onto parchment-lined sheet and freeze until solid. Transfer frozen portions to zipper-lock bag and freeze for up to 2 months. Do not thaw before baking. Increase baking time to 17 to 19 minutes.
"People often shy away from fish because they are concerned about mercury and contaminants," Avena says, "but don't be scared off."
Notice she doesn't answer that concern, she just tells us not to be scared off.
5 Chilean Farmed Salmon Another great way to get your protein is through fish, specifically Chilean farmed salmon.
—
Like all farmed salmon it contains red dye to color the meat, antibiotics, cuprous oxide Cu₂O (bottom paint from the net pens), growth hormones, and anything else that make the fish grow to marketable size rapidly.
Wild caught Salmon contains none of those ingredients.
Fish pens destroy the environment beneath the pens with a pile of white jello-like substance consisting of fish and food waste, no fish of other animal can live anywhere near the pens. Fast currents only move the waste to a different place, spreading ecological death further.
Any one who would list farmed salmon as a healthy food is full of it and untrustworthy.
When I lived in Santa Fe, I’d get dried apples (I think they were dried; not sure anymore) at the Co-op. I loved those! They were chewy. Much better than that freeze dried cr-p they sell now.
1 Oats (GMO?)
2 Avocados (yuck)
3 Pomegranates (not even in the stores here)
4 Lean Protein (We’ve got meat goats)
5 Chilean Farmed Salmon (saw some frozen Salmon in the store the other day, picked it up and read Product of Chile and thought to myself, tropical salmon? How’s that work. I put it back)
6 Eggs (Got a hen so we get truly free range eggs — she never gets locked in)
7 Legumes Canned (Canned, dry whatever)
8 Potatoes (we buy em, grow em, eat em)
9 Healthy Snacks (Grapes or maters for me)
10 Protein Powder (See eggs & lean meat above)
11 California Raisins (I get those Super Food Salads & sometimes they have raisins or prunes but other than that — see grapes above))
12 Freeze-Dried Fruit (Why? eat fresh)
13 Variety of Cheese ($$$$ We eat a little)
14 Mixed Nuts (lightly salted — mixed nuts always have an abundance of the cheapest nuts in them)
Avena likes Chilean salmon.
Avena likes Californian raisins.
Avena likes avocados
Avena must be a Hispanic living in Cali
Don’t forget Soylent Green.
It’s the people’s food; made by people, for people, from people.
I’ve never seen a healthy food “expert”.