So, with it hitting 3 digit numbers outside, how do you cope? What do you make? What do you eat?

I've tried hard to avoid products containing HFCS. http://www.edhardysall.com/ed-hardy/bags-purses.html Now with my efforts to avoid sugar because of family history of diabetes I find that there are a ton of products out there loaded with either HFCS or sugar. http://www.salejeansmart.com/ Try going through the bread aisle and finding more than one or two products that do NOT contain HFCS! I've also noticed recently though that more and more products display "Contains no high-fructose corn syrup" on their labels. I really don't know which is better, if either. There is no nutritional value in either so my goal is to avoid as much of both as possible. http://www.shoptraveljackets.com/

We've had extremely hot weather for two weeks now and I'm definitely affected by it. My appetite is all out of whack, and eating less has certainly not led to any weight loss. It's too hot to cook and almost too hot to think. I take cold showers all day long and have no energy to go anywhere. Fave dish: plain yoghurt with fresh fruit.

I don't know what kind of numbers to expect once the weather cools and I stop feeling so bloated. Ugh.

grilling tofu (seasoned) is pretty darned yummy too. we have been eating a ton of watermelon and pineapple. very tasty!

quote:

Originally posted by Sandy:
Now I want to make my healthier cole slaw; )

Sandy-I make 2 different kinds of cole slaw. The first one I use a small amount of mayonnaise (I use the mayo made w/olive oil), rice vinegar, salt, pepper, a very small amount of sugar and some celery seeds for one type of slaw dressing. It is very light-even w/the mayo because I use a very small amount. You could also use yogurt or even fat-free sour cream.

The other kind-and this one is my favorite-I used low-sodium soy sauce, rice vinegar, a bit of sugar, garlic, sometimes ginger if I have it, a touch of sesame oil. I have added unsalted peanuts on occasion. This one is great served with chicken or fish.

KD's blue book, Getting Thin and Loving Food, is full of great summer salads. Tonight DS and I had Ginger-Lime Cucumber Salad with grilled chicken. However, my little food critic pronounced that the salad had "too much cilantro." Don't know whether to be proud or annoyed.

We've been grilling a good amount too. Saturday we did grilled portobello mushroom burgers and grilled zucchini along with corn on the cob.
More and more I am finding that vegan meals are no so much out of reach.

I love salads too during the summer. I also love CG's idea of cole slaw and other creative veggie ideas. Now I want to make my healthier cole slaw; )

I find myself longing for salads and yet being too lethargic to prep them. We spent all day at the beach and the fridge is almost as empty as my head. Solution? Pizza. Sheesh.

I'm hitting a weird anti-lettuce based salad stretch right now, so I'm eating lots of raw veggies, cole slaw, and pasta salads with grilled proteins. And lots of sandwiches, like tuna, chicken salad, etc.

This time of year really makes me with I could stand to chew and swallow those bean-type legumes. I still can't find any that I can stand.

I also do a lot of salads and grilling. I have been eating a lot of grilled salmon salads this summer.

There have also been a couple of nights when I've eaten cereal for dinner.

Dawn

I totally love my salads in the summer time. I alternate my protein - garbanzo beans, grilled salmon, or egg. I like to add purple cabbage, onions, tomatoes, cukes, carrots and some avocado too.

We grill tons in the summer to not use the stove.

Other warm weather standbys:
crab cakes with a side of slaw
pasta salad
gazpacho
tomato, basil and mozzarella salads

I've been grilling a lot--of course it means I'm out in the heat (though I put the grill in the shade so it's not so bad) but it keeps the house cool. I had grilled Italian chicken with pasta salad this week. I also love to make a cold cucumber and tomato salad with balsamic vinaigrette as a change-up from a regular salad. And corn on the cob of course!