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I always have breakfast, say, scrambled egg whites, a vegetable smoothie, or whole-grain cereal with low-fat milk. For lunch and dinner, I eat a lot of fish and vegetables. And throughout the day, I try to stay hydrated.
When I was in fact a child, six and seven and eight years old, I was utterly baffled by the enthusiasm with which my cousin Brenda, a year and a half younger, accepted her mother's definition of her as someone who needed to go to bed at six-thirty and finish every bite of three vegetables, one of them yellow, with every meal.
I wasn't eating the right kinds of calories. I didn't know about healthy carbs such as brown rice and lentils. Now I eat small meals throughout the day: oatmeal with cinnamon to start, fruit and yogurt as a snack, and vegetables or with chicken or tuna, and a healthy carb, like a yam, for lunch.
A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.
I follow my own advice: eat less, move more, eat lots of fruits, vegetables, and grains, and don't eat too much junk food. It leaves plenty of flexibility for eating an occasional junk food.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
We don't need a melting pot in this country, folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables - the lettuce, the cucumbers, the onions, the green peppers - to maintain their identity. You appreciate differences.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
I feel an important part of beauty is not only what you do on the outside but also what you put into the inside. Good fresh food with many vegetables along with love and caring for others. I spend way more time serving others than I do on my beauty routine daily.
I do follow a version of the Dukan diet, but I don't follow it to the extreme so a lot of fish and vegetables. If I want chocolate I'll let myself have a bit of chocolate in moderation.
Vegetables, which are the lowest in the scale of living things, are fed by roots, which, implanted in the native soil, select by the action of a peculiar mechanism, different subjects, which serve to increase and to nourish them.
Jean Anthelme Brillat-Savarin
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
Waitresses, soldiers, rickshaw drivers, old ladies selling vegetables - my father would schmooze anybody. He was Clintonesque before the word existed. And, of course, it paid dividends. Ill-tempered guards at the most notorious border crossings waved him through with cheery smiles. Haughty maitre d's fawned over him.
If we went back to the basics of vegetables, legumes, grains - the things closer to the Earth - it's a lot better for the Earth and for other people. We can feed more people, we can feed the starving people.
I have a huge breakfast every morning because I never know if I'll have time for lunch, especially during Fashion Week. It keeps my mood positive all day. And my parents taught me to have tons of fruit and vegetables, which I think helps my skin.
Casseroles don't have to be about canned ingredients and vegetables you normally wouldn't even think of eating alone, much less stuck in between layers of sauce and breadcrumbs. They can vary from everyone's favorite all-time casserole, macaroni and cheese, to the ultimate English casserole, Shepherd's Pie.
The sweet quality is set opposite to the bitter, and is a gracious, amiable, blessed and pleasant quality, a refreshing of the life, an allaying of the fierceness. It maketh all pleasant and friendly in every creature; it maketh the vegetables of the earth fragrant and of good taste, affording fair, yellow, white and ruddy colours.
I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.
I grow my own vegetables and herbs. I like being able to tell people that the lunch I'm serving started out as a seed in my yard.
Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn't a vegetable without a little ham hock.
I live alone, with cats, books, pictures, fresh vegetables to cook, the garden, the hens to feed.
For me, healthy eating and exercising is something I work on constantly. I'm not the most disciplined dieter. I try to eat a lot of fruit and vegetables but sometimes late at night I tend to have fast-food meals - and that's where I get myself into trouble! So I'm not in the best shape I could be, but I'm still healthy and comfy.
When once I got to America I fell in love with hippie culture, and I've always wanted to live in the country and grow organic vegetables.
I had all kinds of allergy problems with certain meats, and with fruits and vegetables with pesticides. So I turned to bear, caribou, venison, hippopotamus, buffalo, elk and moose. Taste-wise, buffalo and elk are tied for first. Not gamy, and loaded with protein. And very expensive, I might add.
For me, food is all about balance. If you eat plenty of fruits, vegetables, and an appropriate amount of poultry, fish, and red meat that are sourced from good places, you're doing well. It's important to make sure that the meat you're consuming is hormone-free.
I learned so much more prepping vegetables than I ever did in cooking school.
Martin Luther King, Jr.
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I am indebted to my father for living, but to my teacher for living well.
Alexander the Great
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