Monday, December 14, 2009
Quick E2L Salad
After spending the morning cleaning I needed something to eat fast. I threw this salad together from what I had on hand.
This salad contains no fat in the dressing because the “Eat to Live” (E2L) plan recommends that you eliminate oil from the diet to the extent possible. I added the canned diced tomato to the salad to make it moist since I wasn’t including dressing. One of the benefits of using canned tomatoes is that they are higher in lycopene since they are heating during processing. I topped the salad with raw sunflower seeds for crunch and a little healthy fat.
When I put the ingredients into the cookbook program I was little surprised by how low the calories were on this salad. Obviously I need to go get something else to eat as this is not enough calories or nutrition for lunch. This is the salad I had to start off lunch.
Quick E2L Salad
½ head leaf lettuce (about 4 cups)
1 cup marinated mushrooms (without fat)
½ cup canned diced tomato
1 tablespoon pickled red onion (red onion pickled in white vinegar)
½ tablespoon raw sunflower seeds
Combine and eat cold.
Amount Per Serving
Calories - 116.19
Calories From Fat (24%) - 27.36
Total Fat - 3.28g
Saturated Fat - 0.32g
Cholesterol - 0mg
Sodium - 855.29mg
Potassium - 815.91mg
Total Carbohydrates - 19.02g
Fiber - 8.68g
Sugar - 6.32g
Protein - 6.92g
I think it is going to take me a little while to get used to salad without a little fat in the dressing. This wasn’t bad, but it was definitely different from what I would normally eat.
This salad contained a decent amount of nutrition considering how few calories it had. It contained approximately 900IU of vitamin A, 85mg of vitamin C, 100mg of calcium, 30IU of vitamin D (from the mushrooms), 165mcg of folate, 180mg of phosphorus, 43mg of magnesium, and 7mcg of selenium.
I am off to find a little something else to eat to get my mid day nutrition up to where it should be.