06/03/15- Paula's Healthy Living Exercise /Eating Journal: Sunday

by Paula (Clean Eating Expert) 4. June 2015 05:43

Keeping leftovers ‘safe’ to eat requires knowledge of safe handling food leftover rules:

                            2 hours- 2 inches-4 days (Nutrition Action Letter: Nov 2011)

2 hours: Time from oven to refrigerator.  Refrigerate or freeze leftovers within 2 hours of cooking.  Otherwise, throw them away.

2 inches: If the leftovers you are chilling are at a depth of more than 2 inches, it will take longer to cool and that fact has to be taken into account with their food-safety-zone.

4 days:  Held in the fridge, otherwise you need to freeze it.  Exceptions to this rule are, A) stuffing and gravy (2 days), and food served outdoors or in a picnic environment.  It held in a chilled surface, they may be kept, but if served and they remain outside in the heat and flies, pitch them after they were enjoyed for safety.

http://www.cincinnati.md/oh/cincinnati/con-article/654867/cooked%20food%20safety/barbeque_may_contain_hidden_dangers.htm

Getting sick from eating improperly stored foods can cause serious health problems, and at the very least, ruin your evening. 

Be safe, be cautious, take care.

 

Sunday 05/03/12- Exercise Diary:

 

power yoga DVD- 60 minutes

 

Sunday 05/03/12- Food Diary:

 

Breakfast-

Organic steel cut oats (150 cal)

1 small banana (90 cal)

1 cup egg whites, 2 asparagus spears, onion (140 cal)

A.M. Snack

1 cup 0% Greek yogurt (90 cal)

1/2 cup non fat cottage cheese ( 55 cal)

3/4 cup mixed berries (40 cal)

Lunch-Restaurant

low-salt turkey burger (thin wheat bun) (187 cal


Salad bar (265 cal)


P.M. Snack-

apple, 2 tbls organic almond butter (210 cal)

1 whole wheat, low-carb tortilla (100 cal)

Dinner-

Curry chicken with tomato, brown rice (350 cal)

1 sliced yellow tomato (26 cal)

Dessert-

homemade popcorn (90 cal)

TOTAL CALORIES:1793

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Paula's Healthy Living

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