Looking over the magazines on the newsstands, it seems most publications have an article by a so-called authority on “how to lose weight.” Just watching people walking or pushing loaded buggies in the grocery store, it is easier to understand why so many are overweight. And, then there all the restaurants advertising “All you can eat.”
During the various illnesses in our family, is has been imperative that we carefully watch what we eat. When a dear friend offered to bring us a dinner, she asked what we could or could not eat. We told her NO sugar and NO salt. She nonchalantly went to the grocery with an idea of what she would bring us. Then she checked the labels only to find that about everything had lots of salt. Sugar-less items seemed a little less difficult to find. Her generosity cost her most of the morning reading labels to be helpful to us. It turned out to be a lovely dinner. However, I expect it will be long time until she tackles another gift dinner.
With our restrictions in mind, I, too, read the labels which unfortunately make shopping take at least two hours. To cut down on the tedious job, I try to make that two-hour trip include what we will eat for two weeks. It also means that planning ahead on what the menus will be and what I can make “from scratch” can eliminate or at least cut way down on the restricted items.
This means making soups using fresh vegetable, lots of fresh fruit salads and sugar-less desserts. Shamefully, I admit I wasn’t a prepare-from-scratch person. It was easier to use frozen or canned items. Space on the counter ran out if I left fresh items on them.
Fortunately, one of our daughters is a basket person. So she began arranging my items in baskets. It is much easier to see what is available quickly and what needs to be used up before it is spoils.
Some of my family thinks I am off my rocker, making soup for lunch while cleaning up after breakfast. The reason is that I have two meals taken care of at the same time. Some people call it “multitasking.” I think “timesaving” is better terminology.
What really keeps me tuned into using more fresh vegetables and fruits is seeing them in their baskets and knowing they will taste so good used in a meal. Of course, some of them have to be refrigerated, but I try to use them up quickly and stash them where they are seen every time the door is opened.
Having fresh produce within hand’s reach compels healthier cooking. Attractive baskets help do it for me.
T&D Correspondent Bettylou R. Terry can be reached by phone at 803-793-3381. Discuss this and other stories online at TheTandD.com.