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31 Days - March 13 and 14: Watch Your Salt and Pack a Lunch!

Monday, March 14, 2011

I never got around to yesterdays tip, so today I'll do 2.

Yesterday, Spark advised:

Monitor your
sodium intake.
Less than 2,300 mg each
day is ideal--that's about
1 teaspoon of salt. Look
for salt-free and
reduced-sodium
versions of canned and
frozen foods.

Well, I know I've talked about this ad nauseum, and still don't really have a solution other than to stay away from processed foods whenever possible, because there is just so darn much sodium in it. I checked Sparkrecipes out and there is a sodium free taco seasoning recipe, which I've used and is okay, and plan to do the same with a few other recipes. In the meantime, I do always choose low or no sodium products at the market, and I try to cook with the absolute minimum of salt, but honestly, even with all that, this is the toughest of goals for me to meet regularly..

Today's tip from Spark is to:
Be a brown
bagger. Packing
your lunch ensures that
you are eating better
and saving money. Try
lean proteins, whole
grain bread, fruit,
vegetables with dip, and
broth-based soups for a
filling meal.

I do this regularly, and honestly I wouldn't have it any other way, despite the work that it represents. It is so easy to eat a 300ish calorie lunch that fills you up and satisfies you when you bring it from home. I try to put together some part of the lunch the night before, usually making the sandwiches for all 3 of us, then just put everything together in the morning..


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Member Comments About This Blog Post
  • MUSICMOMOF2
    I agree so much with both of these tips. I have a hard time with sodium too, but everyday, I try! As for the brown bagging it, I already eat at home, but when I was working full-time (8 long years ago) I always took my lunch. Have a great day!
    3518 days ago
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