Keeping it light ..

I started my day with two glasses of water on an empty stomach then had my cup of coffee!

I had for breakfast 30g of brown Arabic bread with 2 tbsp of labneh light, 1/4 tsp of olive oil, cucumbers and cherry tomatoes!

I started my lunch with a salad made of a small can of tuna in water mixed with cabbage and two tbsp of corn with a light mayonnaise dressing and coriander! Then i had three tbsp of cooked quinoa with diced yellow peppers, lemon juice and 1 tsp of olive oil.

While you may be able to eat any vegetable with abandon, corn cannot be eaten in the same way since it is one of the highest starch vegetables!

For those who haven’t heard about Quinoa, here are some interesting facts:

It is a gluten-free delicious grain that started being cultivated around 5000 years ago in the South of America where the Incas referred to the grain as Chisaya Mama meaning mother of all grains since it is a complete source of protein, rich in fiber, iron, magnesium, phosphorus, potassium, copper and zinc.

It is the fastest cooking grain and requires less time than rice to be cooked!

Whether you’re looking for a good source of proteins after your workout or simply trying to eat something that’s healthy and consistent i recommend Quinoa!

As an afternoon snack i had two kiwi fruits that are rich in vitamins, flavanoids, minerals, fiber and contain a very high amount of vitamin C!

I had for dinner  a salad made of diced tomatoes, chopped basil leaves, onions,20 g of feta cheese,one tablespoon of extra virgin olive oil and balsamic vinegar

Dietitian Nicole Maftoum

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