Nutrition Notebook #6

I haven't posted much since I started my Nutrition Makeover that started last November 09. But I'm faithfully plugging along... I'm still:

• 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'm happy to say that I am doing just fine. Initially people say, "no bread? no pasta? no meat? no cheese?? what can you eat?" with a "bleah" look on their face.

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.