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  • What did you do today to be healthy?

    I'm interested in hearing what people do each day for their own health, or for their families' health. I'm hoping this will become a running thread for people to post on a somewhat daily basis what they did each day that is healthy. Wellness, as is was brought up on another thread, is a HUGE area of interest to me, especially preventing type 2 diabetes.

    So, here we go.

    Today, instead of eating the cookie I wanted to eat with my morning coffee, I ate a bowl of oatmeal with sliced bananas, sweetened with Splenda and vanilla soy milk.

    I also made the decision to switch to a soy coffee creamer instead of my powdered flavored creamer. I looooooove my morning coffee with my vanilla caramel creamer, but when I read the label it says one serving has 3 grams of fat with 2.5 grams of it being saturated fat (the bad kind). It also has trans fat in it. So after trying the soy creamer (french vanilla flavored) I decided it was as good and made the switch. A small change, but as they say "Small Changes - Big Rewards."

    Even if I"m the only one that posts on here on a daily basis, maybe it will inspire someone.....lol.

    BTW, I am 38 years old, married, and have 2 small children (ages 2 and 5 months). I find that working at my health every day helps me be a better parent and wife.

  • #2
    i'm at a conference right now...so since i knew imight not have time to get to the gym, i used every 15 minute break to walk which added up to be almost an hour of walking...it helped wake me up so i could pay attention;) (and not eat all the not-so-good for you snacks they had out for our breaks).

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    • #3
      I ate breakfast!

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      • #4
        ndngirl73, that is an excellent way to get your exercise in on the road and to keep to your eating plan.

        Eating breakfast has been proven to be one the healthiest habits........helps with weight loss, weight control, diabetes prevention, etc.

        I was very proud of myself yesterday. I had a very busy day, was stressed out trying to get ready for a meeting and took a late lunch. My mom had asked me to stop by McDonald's on my way home and get her a sandwich. I was tempted to get a Big Mac, since I tend to be a stress eater, but instead I got a grilled chicken sandwich, no fries, and ate it at home with some low fat chips and lite cranberry juice.

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        • #5
          today I used soy in my protien shake instead of milk. I'm a chef who likes to eat, but I won't eat if I'm not hungry. I drink the protien shake to keep me from feeling hungry so I won't be tempted to snack. I work with some of the best pastry chefs in town.

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          • #6
            Butterbean, you are too tough. I know I don't have the willpower to have a job like that and eat healthy......lol.....I have too much of a sweet tooth.

            Speaking of sweets, my babysitter came over with some oatmeal cookies from Kashi brand. They have no trans fat, no high-fructose corn syrup, and taste really good (you DO need some milk or tea or something to wash it down because it is a tad dry). So I stocked up on those because they are better for you than regular bakery cookies, and I can get my cookie fix without loading up on the trans fat.....lol.

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            • #7
              Butterbean, since you are a chef, can you give suggestions on baking?

              I loooooooooove chocolate chip cookies. They are my one big indulgence. I love chocolate chip oatmeal cookies, to me they are just as good as regular chocolate chip. I've been experimenting with the cookie recipe on the Quaker Oatmeal box to try and make it healthier. I took the recipe listed and I substituted Take Control for the margarine and subsituted Splenda for the granulated sugar (kept the brown sugar the same as the recipe calls for). I also used whole wheat pastry flour instead of white flour. They came out alright, I mean they tasted good, but the texture was really different. They came out kind of, I don't know, airy is the only way I can describe it. They had a really light texture to them.

              Any suggestions on how to make a healthier oatmeal chocolate chip cookie with a better texture?

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              • #8
                I already drank 3 glasses of water this morning. Planning a low carb lunch.

                The chocolate chip cookie dilemma is interesting. I'm trying to figure a good low carb version. I have almond flour, oat flour, and some good low carb chocolate. I too am going to use Splenda for the white sugar, and Brown sugar Splenda baking mix (50% brown sugar and 50% Splenda) for the sugar.

                What is Take Control? I'm trying to find some coconut oil locally cuz it's so expensive to have it shipped.
                ...it is what it is...

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                • #9
                  ndnMSW:

                  What an awesome idea for a running thread!

                  Let's see...I ate some raisins...covered with chocolate though. I read some motivating articles in Runner's World magazine (hard copy and on-line too).

                  hmmmm...it's the thought that counts?

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                  • #10
                    Ah geez! Here I was gonna get cashew chicken for lunch today, but now I guess I'll get something healthy after reading how good you all are doing. Thanks guys (grumble, grumble)

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                    • #11
                      Splenda

                      Originally posted by ndnMSW
                      Butterbean, since you are a chef, can you give suggestions on baking?

                      I loooooooooove chocolate chip cookies. They are my one big indulgence. I love chocolate chip oatmeal cookies, to me they are just as good as regular chocolate chip. I've been experimenting with the cookie recipe on the Quaker Oatmeal box to try and make it healthier. I took the recipe listed and I substituted Take Control for the margarine and subsituted Splenda for the granulated sugar (kept the brown sugar the same as the recipe calls for). I also used whole wheat pastry flour instead of white flour. They came out alright, I mean they tasted good, but the texture was really different. They came out kind of, I don't know, airy is the only way I can describe it. They had a really light texture to them.

                      Any suggestions on how to make a healthier oatmeal chocolate chip cookie with a better texture?

                      I have a couple of adaptations that I will dig out for you. I haven't made the healthy versions for a while. My ex boyfriend was a full blown diabetic and I'd bake them for him.

                      Have you ever baked with splenda? Also, white flour is the killer. I'll look in my file for my healthier cookie recipies. I'll try to post those this afternoon.

                      Comment


                      • #12
                        Originally posted by Ol'Girl
                        ndnMSW:

                        What an awesome idea for a running thread!

                        Let's see...I ate some raisins...covered with chocolate though. I read some motivating articles in Runner's World magazine (hard copy and on-line too).

                        hmmmm...it's the thought that counts?
                        LOL I was thinking the same thing before my morning run. I thought if I spent a little time reading a training article and maybe do pilates I'd burn about 100 calories and call it a day. The type A in me got me out on the road though.

                        Comment


                        • #13
                          Originally posted by wyo_rose
                          I already drank 3 glasses of water this morning. Planning a low carb lunch.

                          The chocolate chip cookie dilemma is interesting. I'm trying to figure a good low carb version. I have almond flour, oat flour, and some good low carb chocolate. I too am going to use Splenda for the white sugar, and Brown sugar Splenda baking mix (50% brown sugar and 50% Splenda) for the sugar.

                          What is Take Control? I'm trying to find some coconut oil locally cuz it's so expensive to have it shipped.
                          I find that if I sift my oat flour I get a better consistency in my dough. I have to be careful though b/c the second sift throws off my measurements. Maybe blend with a whole grain flour for the benefits of the nutrients. Avoid the white flour at all costs.

                          Comment


                          • #14
                            careful with synthetics

                            Originally posted by butter bean
                            I find that if I sift my oat flour I get a better consistency in my dough. I have to be careful though b/c the second sift throws off my measurements. Maybe blend with a whole grain flour for the benefits of the nutrients. Avoid the white flour at all costs.
                            Sucralose is a sythentic sweetener and is hard on the stomach. Splenda claims that it's made from sugar, but it's still synthetic.

                            Everything in moderation. Mission impossible.

                            Comment


                            • #15
                              Wow......nice to see such a response to this thread!

                              Butterbean, I've never baked with Splenda until this last batch of cookies. I used the Splenda designed for baking, it measures like sugar. I wonder if that was what made the cookies so airy. I know the synthetic stuff isn't all it's cracked up to be, so that's why I stuck with regular brown sugar for the rest of the recipe.....yes, you're exactly right.....everything in moderation.

                              Wyo Rose, Take Control is a butter-type spread that has plant sterols (these help lower cholesterol) and claims to have no trans fat and you can use it for cooking or baking. However upon reading the label, it does have some partially hydrogenated oil. It probably has less than .5 grams of trans fat per serving, which is why according to the FDA it can make that claim (good reason to read labels vigilantly). Since then, I've switched to a spread called Smart Balance, which has no partially hydrogenated oil at all, and the consistency is more like butter (not so soft). My husband likes it better, and he's the true taste-tester in the family. Maybe that would work better in the cookie recipe too.

                              I can try to post a link to a Prevention magazine article that tells what exactly trans fat does to your system. It made me go through my fridge and toss everything high in trans fat. Would anyone be interested in that? Or any other articles that might be interesting or motivating?

                              I find that talking about health/diabetes prevention/wellness/etc., really helps motivate me to take control of my own health. I'm hoping it has the same effect on others.

                              BTW silvermouse, at our local HyVee deli, they just came out with a new dish called Beijing Chicken.....it uses grilled chicken, has celery and red and yellow peppers and some sweet type of sauce, and it's lower in fat and calories then their other dishes (like cashew chicken). We've been eating that when we get in the mood for Chinese and it's really good. Now if I could just get them to serve brown rice as well as steamed white rice........lol.

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