3277 Brightly colored lunch

Yesterday I ate one of the prettiest, most colorful and healthy lunches I've had in a long time, and three months ago you wouldn't have been able to get me to even consider it. If you read this blog, you know that for a Thursday Thirteen, I listed my 13 food triggers I was going to avoid, so I could lose some of my "blogging weight." After getting broadband about three years ago, I'd put on 20 pounds, flirting with 150, a new friend I definitely didn't want to get to know better because it had bounced me to the low end of the "overweight" BMI category. After 77 days, I was at 134 and feeling great. Eventually I'll get back to my "normal" 130, but there's no hurry, and with the holidays upon us, it will probably be nearer the end of January.

But what do you eat to replace all those bad-for-you favorites? I tried a number of new things and kept at it until my taste buds adjusted. Prepared food and bags of snacks no longer fill my grocery cart. Black beans and bell peppers were two things I never ate. Now I open a can of fiber rich, high protein beans (someday I may learn to cook dried beans, but I suspect life is too short), rinse them (to get rid of the salt and goo) and put them in the frig mixed with brown rice for my lunch salads. I keep the peppers, high in Vit. A, in 3 colors always around to throw at something that needs a little color.

Yesterday's lunch was a colorful masterpiece. First I grilled some chopped onion in a little olive oil; then I added some dark collard greens, the leaves rolled and sliced into pretty, thin circles; I put the lid on just a few minutes to steam a bit, then added some chopped red bell pepper and about 1/3 cup of frozen yellow corn; earlier in the week I had prepared a mix of brown rice and black beans, dividing it into 4 containers, so I added a container of that--probably 4 oz. of the beans and 2.5 oz of the rice. Oh my. Tender crisp and almost too pretty to eat! I should have taken a photo.

Collard greens are mild tasting, and really easy to fix sauted. I think one of the reason I had a negative impression of this wonderful cruciferous vegetable related to broccoli and cauliflower is that I'd only had the overcooked drowned in bacon grease or steamed-to-death dishes. One cup of collard greens (and I probably only had 1/2 cup or less) has 880% of the Vit. K requirement, 119% of Vit. A, almost 60% of Vit. C and lots of the trace minerals and vitamins you're probably buying in your multivitamin pill. It's high in fiber and calcium.

If you're taking a blood thinner for some reason, you should avoid foods high in Vit. K. When my dad, who never met a green leaf vegetable he liked, was taking coumadin for congestive heart failure, he would just beam when reading the list of green leafy things he shouldn't eat. Even without green veggies, he lived to 89.