What’s for lunch?
You remember “Robert” don’t you? He’s the guy that said my newspaper column readers needed to know what to eat. So last week, in response to “Robert,” I wrote about breakfast. This week we are moving right along to lunch.
First, please know that I advocate avoiding processed commercially manufactured foods including industrial seed oils (otherwise known as vegetable oils) and no sugar. I have written about this many times, coming at it from every direction I can think of.
Sometimes I explain why in much greater detail that anyone wants to hear. I’m not going to do that here. Here I am only suggesting food and meals that meet my standards. You are welcome!
I am also presuming that most people eat their big meal at night. So my lunch ideas will be much lighter. If that isn’t you, just shift these ideas to dinner in your house and you are good to go.
Finally, last week I inserted a lot of internet links to recipes. But I’m not sure how much my readers are inclined to wander around on the internet. So I won’t be doing that here. If you want me to provide links in the future, just email or call me.
So what’s for lunch?
Lunch can be what you had for breakfast.
There is nothing special about eggs and bacon that makes it only fitting for breakfast. These are both excellent sources of protein and essential nutrients.
- Hard boil some eggs and put them in the refrigerator. From those eggs you can make egg salad. My personal recipe would be mashed eggs, mayo, a little mustard and maybe some chopped olives. Season it anyway that makes you happy.
- If you want this to be a “sandwich” you can roll the salad up in a lettuce leaf. Or you could scrape up the salad (a dip of a sort) with pork rinds or, better yet, chopped vegetables. Or you could just eat it with a fork.
- And if you are in a real hurry then just eat three boiled eggs.
There are lots of other meat associated salad options.
- Tuna salad, salmon salad, chicken salad are all good options available in a can. But any one could be made with meat you cooked yesterday yourself. Might as well use a hard boiled egg while you are at it and chop absolutely any vegetables in as well.
- Important to use enough fat in this salad. Eggs have good fat and tend to stand well on their own. But canned meats (particularly) tend to be dry unless they include fats you shouldn’t be eating. Soybean or any other seed oils should be avoided. Consider adding some olive or avocado oil if the meat is dry.
- And if you are in a hurry eat some meat leftover from dinner along with some cheese.
Soup is always good but out of your kitchen, not a can.
- Every cookbook (and of course the internet) has recipes Soups can include any meat and vegetables. Cream, butter, and cheese are fine ingredients. If you are overweight, pre-diabetic, or diabetic, suggest you avoid potatoes. If the recipe you choose lists potatoes as an ingredient, just leave them out.
- Need I mention that crackers and bread should not be included? If you choose to include crackers or bread anyway, then leave off the cream, butter, and cheese.
- Vegetable salads topped with meat, eggs, cheese are great. And, in case you haven’t figured it out, a vegetable salad can be made in quantity and refrigerated for future use. As to salad dressings, it is most important to avoid any dressing which includes seed oils and sugar. That may mean using red wine vinegar and olive oil.
Out to lunch?
- If you happen to be frequenting your favorite restaurant at noon, a hamburger patty or grilled (not fried) chicken with cheese, tomatoes, etal and perhaps a salad is great as long as the bun and french fries are excluded. Your personal health situation might have made the potatoes okay were they were not fried in commercially processed industrial seed oil. Because they always are.
And if you have forgotten why the processed commercially manufactured food and sugar isn’t a good idea, you might buy my book, It’s All about the Food. Beyond the Amazon option, you can find the book at Mount Ida Pharmacy, Bob’s Food City, Marilyn’s Old Country Store, and the Chamber of Commerce visitors center in Mount Ida, AR.
Pat Smith is the author of “It’s All About the Food,” a book that guides nutritious food choices as the way to avoid illness and maintain a healthy weight. Pat is a resident of Montgomery County, AR, president of Ouachita Village, Inc. board of directors (Montgomery County Food Pantry), and president of the Mount Ida Area Chamber of Commerce board of directors. Her email address is email@example.com; phone number is 870-490-1836; visit her website at allaboutthefood.org