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.


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:



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)


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)


Curry chicken with tomato, brown rice (350 cal)

1 sliced yellow tomato (26 cal)


homemade popcorn (90 cal)


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Paula's Healthy Living

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