The easiest way to start is to pick the fav vegetables and have them precut and washed so they are ready to go. I also bought those Ziploc microwave steamer bags and pre-measured a weeks worth of 8 oz vegetable bags. That way they are ready to pop in.
Of course, salad gives you a lot of volume, since it doesnt weigh much, but I get sick of salads. I prefer just thick cup veggies with salad dressing over them for lunch.
For supper, bok choy, asparagus, zucchini are the fastest fat burners. I eat one of those (sometimes the full 8 oz) everyday. I love them, so it helps, but it may not turn your crank. Just find what you love from the list.
Since Im used to using butter on things, I bought the Becel spray which has 0 calories and is on the list. I put that and some pepper, garlic or Mrs. Dash on my hot veggies, and Im in heaven. I get what Im used to, but a healthier alternative.
I found most of the brands at Loblaws - as well as some good containers (a 3-space divided plastic shallow plate with lid for lunches) and a 2 litre jug great for work.
A few things like the Vlasic pickles are at IGA (which Loblaws doesnt have.) Just take a good evening by yourself to go through the shelves and youll see where everything is.
I love tomatoes and peppers, and was using them a lot in the tandoori or curry chicken dishes I was making. There are no restriction for those, but the doctor recommended balancing the food moderately rather than overloading on any one type of food. It goes against what Im doing with my bok choy, asparagus or zucchini, but those foods seem to promote loss than tomatoes and peppers.
Who knows...
For tomatoes though, I use the Aylmer ACCENTS Original (with garlic and herbs) diced or stewed tomatoes for recipes. Yum!
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