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[quote=Anonymous][quote=Anonymous]I don't think the smoothies are as good for you as you all think - the blender is breaking down the fibrous foods, rather than your body, which defeats the point of eating the fiber.

Not sure it would meet your goals, but I have a salad every day for lunch, but keep it varied for interest.  There are so many different kinds of greens and micro greens you can add, plus fresh herbs to really makenyour salads tasty.  Then I vary the protein - sometimes it's black beams and sweet potato, sometimes it's grilled chicken, sometimes it's chic peas and butter nut squash, etc.

Dinner is veggies and protein again, could be brussel sprouts with hot honey, green beans with a sprinkle of toasted almonds, asparagus with a drizzle of hollandaise- keep your veggies interesting, beans or chicken or pork chops and a non-processed carb (quinoa, barley, farro, sweet potato, lentils).  For a super quick dinner, full of processed food when I have zero time, Trader Joe's Hearts of Palm pasta with some Costco Meatballs, and Raos sauce.  Done in less than 5 minutes - we all have nights like this, even when there aren't kids at home

In my late 50s, and I skip the pasta, the white rice, and the bread about 95% of the time[/quote]

What a bunch of malarkey.  How is a blender going to destroy fiber at a molecular level?  That makes absolutely nonsense.  That's like saying chewing your food will also ruin fiber content because you're macerating and chopping it.  Blending is going to have very little impact on the molecular cotent of food.

Besides, leafy vegetables aren't high in fiber anyway.  Salads actually don't have that much fiber at all unless you're adding things like beans.  You need to consume very specific types of foods that contain soluble fiber. Just because it is a plant doesn't mean it has lots of fiber. A cup of chopped lettuce only has 1 gram of fiber, which is almost nothing.

I hear this blending myth all the time. It makes absolutely zero sense. No way in hell a blender is going to significantly break apart the molecules that are the fibrous material in foods at the molecular level. [/quote]

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