What I've Been Eating Lately

Even with my new hair cut, I'm still pretty out of sorts thanks to the on-going back issues. I'm still in physical therapy and next week I meet with my neurosurgeon - the guy who performed my back surgery just over a year ago. My hope is that he'll run some tests, find out what's wrong and find some non-surgical way to magically fix me right up. In the meantime, I'm doing everything I can to help the healing process along.

I am doing my physical therapy exercises every day, even if it means I have to use the conference room at work to lay down on the floor and do my stretches. And I'm trying to eat mainly anti-inflammatory foods, and low-carb, low-fat meals. I generally eat healthy but this no sugar, no processed starch thing is challenging. Thank God I can cook!

So here's a snapshot of what I've been eating:

Breakfast: Hard-boiled egg, 2 slices of Canadian bacon, 3 small tomatoes

Snack: 2 celery sticks with hummus

Lunch: Grilled chicken, roasted asparagus, cauliflower puree

Snack: 2 celery sticks with almond butter

Dinner: Grilled steak, tomato and cucumber salad (pictured above)

Of course I've fallen off course a couple of times, but that's the key to sanity. I highly recommend that everyone have one cheat meal a week. Last Sunday I had a slice of my sister's plum tart, and I did indulge in some wine at the Chateau last Saturday. How could I not? The sommelier brought out a bottle of a 2005 Peay Vineyards Pomarium Pinot Noir, and it was fabulous. And totally worth it!

Overall, it's been surprisingly easy, probably because I feel so much lighter and that, in and of itself, is a big motivator. I've been doing this for about 2 weeks, and have already shed 5 lbs. I wish I could say it's helping my back pain, but I'm still hopeful.

Healthy Taco Salad

I've been consuming way too much bready and carby things lately, so I'm sticking to mostly meat and veg for the next couple of weeks. I find that I feel lighter and just better overall when I eat little or no bread, but I'm realistic. Bread is and will always be an integral part of my life, but I can cut back here and there.

The key is finding non-carby foods that elicit the same mouthwatering cravings that bready food does. One of my favorites is my low-carb (as in bread, not vegetables) Taco Salad. It's simple to make and absolutely delicious and it's a healthy meal I can get excited about. Saying no to bread is easy when you know this is waiting for you at home! Recipe after the pic :).

The sun setting on my delicious taco salad

Healthy Taco Salad

1 lb. ground lean turkey

1 red bell pepper

1 medium yellow onion

1.5 packets of taco seasoning

2/3 cup water

1 15oz. can of pinto beans

Salad greens (I prefer romaine as it stands up nicely to the hot meat/bean mixture)

1 avocado

Low-fat jalapeno cheese, or jalapeno flavored Veggie Slices

2 cups grape tomatoes

Cook turkey, onion and bell peppers in a large saute pan until the meat is mostly cooked and onions are translucent. Add in the 1 and 1/2 packets of taco seasoning, plus 2/3 cups of water and 1 can of pinto beans. Stir to incorporate all the seasoning, and let simmer, uncovered for 15 minutes.

For family style: Make the salad with greens, sliced avocado, cheese and tomatoes and put onto a platter. Top with the hot taco mixture. There's no need for dressing as the spices and juices from the taco mixture will dress the salad quite nicely. Serve immediately.

For single style: Make the salad with greens, sliced avocado, cheese and tomatoes and put into a large Ziploc bag. Put the taco mixture into a Tupperware. Create individual taco salads using a portion of the greens, and a portion of the taco mixture (heat taco mixture first). This recipe makes enough for me to make 4 meal-sized salads for the week.