Started my day with a strawberry-banana smoothie with greek yogurt, honey, almond milk and kale. I'm starting to get used to the kale and it isn't as bitter as I once thought. the only thing I can't get used to is how chunky the kale stays. Spinach blends up nice and smooth but kale just ends up chunky. Still I'll keep eating it!
My soup has been great for lunches and the veggies and hummus have been great snacks. I'm doing well resisting my sugar cravings and have found that the more days without it the less I crave it. Still, thank goodness for dates and frozen mango for a blast of natural sugar when I need it!
Today was the first day I've missed caffeine in a week. Headed into work I was thinking about a nice cup of coffee when I got to my desk. I resisted the urge and filled up on water. I actually drank SO much water today! It sounds silly but I discovered that drinking water out of a straw makes me drink more of it faster so I reach the daily quota. I'm not gonna fight it if it works!
The weekend is quickly approaching and I'm starting to get nervous. This is usually when I fall off the bandwagon. I have a couple of get togethers with friends and I'm worried about the food options. Tomorrow night I'm headed out to a pub around the corner. I've already checked out the menu and I don't think I'm going to get away with no sugar AND no gluten. I can either go with a salad and dressing (I supposed I could skip the dressing if the toppings are good) or have a sandwich with wheat bread. What do I do in that situation? When you're out with friends at a restaurant that doesn't comply with your diet how do you react? Suggestions?
Saturday I'm headed out to a housewarming. Rather than have my host worry about providing me food I can eat I offered to bring my own. I decided on pasta salad with gluten free pasta! This is really easy to make and everyone can enjoy it!
This is also a recipe for my sister. She's in school finishing up her BFA and has a really busy schedule. I suggested she make a batch of pasta salad or bean salad that she can keep in the fridge for a week and easily take for lunches or eat as a late dinner - no reheating required!
This recipe is really versatile so don't be afraid to try different, less or more vegetables like cucumber instead of zucchini or green peppers, green onions and olives.
Ingredients
1 package of your favourite pasta
2 zucchini's chopped
2 cups chopped grape tomatoes
1/2 cup chopped red onion
1 cup chopped feta (or a little extra if you're feeling cheesy!)
1 small yellow pepper chopped
1 small orange pepper chopped
Dressing
1/2 cup veggie stock
1/4 cup white wine and cider vinegar*
2 tbsp olive oil
1 tbsp fresh lemon juice
2 cloves chopped garlic (or to taste)
1/2 tsp oregano
1/2 tsp basil
Directions
Cook you pasta according to the package.
In the meantime, chop all your vegetables and put in a large bowl.
In a small bowl mix up your dressing.
Once the pasta is cooked, drain and rinse with cold water. Mix with the vegetables and feta and pour your dressing over top and mix well. Refrigerate for an hour a serve!
This is one of those great left over dishes and tastes better the longer all the ingredients sit together.
*you can use red wine vinegar, balsamic vinegar or plain white vinegar, what ever you have
No comments:
Post a Comment