SLAP!!!!!!!!!!!!!!!!!!!!!
Back to reality here. Instead of what I wanted, I had this:
Now, don't get me wrong. It was great. But it was no Coke. Or Oreo. Or anything laced with sugary icing and dripping with butter.....
The main event in this particular diet is legumes. So, the challenge is finding ways to make the 3+ servings of beans that I have to incorporate into my diet on a daily basis. I will start with the bean salad that we made for lunch today, and actually took to our church picnic this morning. Surprisingly enough, people ate and enjoyed it!
Black Bean and Bell Pepper Calico Salad
(recipe featured on InnCuisine.com, adapted from Williams-Sonoma Vegetarian)
1 can (15 ounces) black beans, rinsed thoroughly and drained
1 can (15 ounces) corn, rinsed thoroughly and drained
1 red bell pepper, seeded, deribbed and chopped
1 orange bell pepper, seeded, deribbed and chopped
1 green bell pepper, seeed, deribbed and chopped
1 medium red onion, peeled and chopped
2-3 cloves fresh garlic, peeled and minced
3 tablespoons fresh, flat-leaf (Italian) parsley, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
salt and freshly ground black pepper to taste
In a large bowl, combine black beans, corn, bell peppers, garlic and parsley, tossing to combine. Add olive oil and red wine vinegar, plus salt and pepper to taste. Toss again, combining well. Transfer salad to a glass serving dish that allows its gorgeous colors to take center stage. Enjoy at breakfast, brunch, lunch or dinner. Also, serve at happy hour or snack time alongside fresh tortilla chips or toasted pita chips.
Serves 6-8.
It was good. And versatile. Today I had it with breakfast mixed into scrambled eggs, and for lunch and dinner served along side lime marinated chicken breasts. Tomorrow, I am planning to mix the remaining salad into a can of tuna for lunch.
Water count for today: 9 glasses! Success!!!
No comments:
Post a Comment