- eating 1 pound of cooked vegetables at dinner each night
- eating a giant salad for lunch almost every day
- eating locally & seasonally
- not eating meat or dairy
- not eating gluten (bread, pasta, flour tortillas, most baked goods)
- only having 1 cup of coffee a day
- getting my protein from nuts, beans, eggs
I don't blame 'em. Initially it was a bit daunting. Very occasionally it is inconvenient, especially if someone invites me over to eat and I feel like Your Worst Nightmare when I give my reply to the "is there anything you don't eat?" question. And traveling requires some dandy planning ahead. But I'm not suffering at all. I get plenty to eat, I sleep in a warm bed every night, I have a roof over my head... certainly no right to complain here!
And I feel happy that I'm eating the most nutritiously I ever have in my life. I am not a horrible stickler -- I still have my Swedish Fish for treats, I let myself enjoy my gluten-free birthday cake over several days, and when I have Mexican food at a restaurant, I don't skimp on the cheese.
But for the most part, I stay within the guidelines easily. My nutritionist and I are on a two-month sabbatical, and I'll be going back for blood work and a check up in late April. I'll keep you posted on the latest cholesterol count. I'm stoked to report that my skin looks better, I don't have allergies anymore (I'm not exaggerating -- after 3 years of daily Singulair, I'm taking nothing), no more acid reflux, and I've lost 8 pounds. I have plenty of energy.
Meanwhile, this is my favorite new recipe -- I just baked a batch tonight, featured in the photo. They are fluffy with a nice crust on the outside, great texture overall, soft center. Sort of like a perfect meringue:
ALMOND MACAROONS (thank you Martha Stewart)
Preheat oven to 350 degrees. Makes 8.
1/3 c sugar
1 large egg white
1 c unsweetened shredded coconut
1/4 c chopped almonds
1/2 tsp pure vanilla extract
pinch of coarse salt
Line a baking sheet with a nonstick baking mat, parchment or wax paper.
Whisk together sugar & egg white in a large bowl. Stir in remaining ingredients.
Form dough into eight 2-tb mounds, and drop each onto sheet, 2 inches apart.
Bake macaroons until golden brown on bottoms and edges - about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week.