|Blurry pic of last week's baon: shrimp stir-fried in garlic and olive oil, steamed veggies|
(broccoli, carrot, young corn and sweet peas) over brown rice. (Ganda ng quality ng camphone no? bleeh)
The truth is that I've been preparing healthy baon for since, oh, 2004 or so when I was on the South Beach diet. And since then, although I've eased out of the super-strict no-carb lifestyle, I've more or less made healthy meals for myself daily. It's just that my lunch baon is the one meal that I can fully control -- I don't have to hurry to leave the house, I don't have to make sure hubs and the kids like it, and I don't have to pick out the least fattening item at a restaurant or on a family buffet -- so this is just how I've tried to eat something good at least once a day.
Also I don't eat that crappy, in the sense of fastfood, chips and soda, which I very seldom eat. No, my weakness is real food! Saucy pastas, a simple meal like tuyo over steaming rice and garlic vinegar -- those are my treats!
Here I posted about how I was following the Pareto Principle or the 80/20 rule for eating healthy. Jillian Michaels breaks it down as eating well 80% of the time and letting yourself eat whatever you like for the remaining 20%. So if you eat four meals a day each week including snacks (that's 28 meals), you can eat whatever for five to six of those meals. But honestly, I'm probably doing 60/40 right now -- and even less when I'm PMSing. I know I should work better at this, but sometimes, when I'm stressed, the last thing I want to do is restrict what I want to eat.
|Quick salad for merienda using the stuff in my vegetable drawer: yellow sweet potato (camote!), celery and celery leaves,|
a handful of coriander and spring onions. Topped with my coconut milk dressing and I'm good!
Anyway, whatevs. I'll continue posting stuff on Instagram. Recipe exchange? :)