I am fine-tuning my diet, and I have a couple questions. How in the world do you guys get your quarter cup of olive oil a day? Do you drink it and if so how do you do it? Next question I have a gluten sensitivity, I don’t get many grains other than rolled oats that are gluten-freeAnd I also eat millet zucchini bread, it only has zucchini carrots Cabbage baking powder and sea salt, no oil, all organic millet flour no yeast no sugar, do you think that’s acceptable? it’s baked by a local bakery, they say don’t eat anything white well this bread is kind of white. it has zero sugar 15 carbs and 1 g of dietary fiber per Slice. I usually only have a slice or two a day if even that, so I could cut it out completely or only maybe once or twice a week, any suggestions? I appreciate your patience with all my questions I am fine-tuning my diet and I’m very serious about this, I really appreciate all your help with my questions.
my last question I promise!! - Living with Fatty...
my last question I promise!!
Personally I treat it like cough medicine and take it by the tablespoon when I don't feel that we have used enough in meals. RE the bread, the only question is the salt. We look for whole wheat and seed breads and choose ones with the least salt. We usually have one slice a day. I have oatmeal with blueberries for breakfast and we use quite a bit of egg whites in various ways.
no need to promise, most people have questions they never ask so you are actually a treasure of great worth
We eat porridge for breakfast and put olive oil in after it has cooked through, just before eating, it blends in very well.
Also I make milk kefir and add olive oil to the creamy mixture along with porridge oats, banana and seeds, including chia or I change about the fruit. Makes a great dessert or breakfast.
Also make my own yogurt and add a little olive oil to this.
Also lightly drizzle over most foods, cold foods no problem, cooked foods it is added at the end of cooking as a dressing or stirred through depending on the dish.
Also can be added to any sauces you might make up, if you produce them slightly thicker than usual you can use the oil to make the right consistency, not too much otherwise it can split or taste not too good. Beat the oil in if needed.
You can dip your zucchini bread in the oil too.
I think the bread you buy locally is not a problem, most of what I refer to as white carbohydrates are refined carbohydrates so we avoid bread made with traditional flour, occasionally eat wholemeal bread, avoid pasta, any cakes, biscuits, literally anything made with flour. I substitut rice with quinoa and buckwheat, occasionally eat couscous.
Greek salad - extra virgin olive oil over the top. When you finish your salad spoon the remaining olive oil. It will be mixed with juices from the salad..... lovely.
I mix up a sauce with organic extra virgin olive oil, hot sauce, organic apple cider vinegar, reduced sodium soy sauce, fresh ginger, fresh garlic, turmeric, and black pepper. I use it on the broccoli and tofu I eat every day. Also, a quarter cup olive oil is really not a vast amount. I use half that amount in the above mentioned sauce, and half in a smoothie I have for breakfast every day.
I put olive oil in my smoothies with lots of spinach, a little fruit, vegetarian protein powder, almond milk and coconut water - sometimes some non-fat Greek yogurt. You will never notice it, it is very filling and you get lots of healthy stuff all in one drink!
Hi I would like to know if I'm allowed in eat sweet potatoes. I was just diagnosed 2 weeks ago with fatty liver and I'm not clear on what I can eat. So far I have only been eating rolled oats with a cup of coffee for breakfast , and fish and vegetables for dinner followed by fruit in the evening. Can anyone help please?
Question about Sugar
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