Since my younger daughter already had to be at school at 6:40 a.m. this morning, the kids had cheesy scrambled eggs with buttered toast for breakfast and left-over chili for school lunch. I cut up an orange and half a grapefruit for them to take to school, too. Water completed their lunch box.
My husband had for breakfast what he calls the "chocolate-banana-flax-flax." It's a smoothie made from two scoops of chocolate protein powder, one banana, two tablespoons of ground flax seeds, one tablespoon of flax oil, and one cup of purified water. It carried him through to lunch at one of his favorite Chinese restaurants.
After driving the girls to school and walking the dogs, I took a shower, had an orange, went to the chiropractor to have my lower back and my osteoarthritic toes adjusted and acupunctured, and went to lunch with my husband at one of his favorite Chinese restaurants. I had a cup of hot and sour soup, an egg roll and beef lo mein, which carried me through the afternoon that I spent on our dear daughters' piano teacher's couch, listening to all the upcoming recital and competition songs. We didn't get home until 5:30 p.m. Luckily, I had found four pork chops in the freezer this morning and started defrosting them.
So for dinner I sautéed pork chops and accompanied them with mashed steamed yams. By the way, I will never bake or boil sweet potatoes or yams in their skin any more. For the last year I have always peeled the yams before cooking, sliced them thinly and steamed for 10 minutes until tender. By steaming, they retain most of their nutritional value and you don't have to hold a hot potato in your hands and scoop out the insides after they're done. No more mess! Check out one of my favorite Web-sites for more information on healthy steaming of sweet potatoes and yams: The World's Healthiest Foods.
So that's it for today. Not really exciting, but it's been a busy day and I tried to do my best feeding my family. I know there's room for improvement. Tune in tomorrow–please!
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