I knew it would have to come out sooner or later. . . Last September, I decided to join a weight loss program. I subscribed to their online service because I couldn't do meetings; a friend of mine attended one meeting and reported to me, horrified - "we had to play games, Lisa. GAMES!!" Well, I lost 23 pounds, basically by eating whole foods and whole grains. The program calls it "core." Yea, me!
But then I started baking. I have a strict rule to at least try everything I bake, because how could I serve it to someone if I hadn't tried it myself? Unfortunately, this started kind of a downward spiral. I would say that at least half of the things I bake are delicious (I'm not bragging, here. Butter + eggs + sugar + fruit and/or chocolate usually equals good), and require at least a full serving. Which makes me want to try what other people bake, makes me want to order dessert every time we go out, etc. So after having gained 5 pounds - okay, fine, 6 - and having 4 months left until I want to reach my goal (birthday in September), I really have to get back on track. For me, this means making something that looks pretty and is fun to eat. And it should also include some olive oil. It usually also includes a lot of hummus and whole wheat pasta, which we can tackle on another day.
Stay tuned for tomorrow's flourless chocolate cake . . .
Lunch recipe follows in the extended post
Composed Healthy Plate
1/2 can tuna, drained - it is impossible for me to eat tuna packed in water after having tried Genova tuna in olive oil. I just drain it really well. I always counted it as core, and still lost weight. You can't give up everything! You just can't!
a few nice olives, here I used Cerignola green olives, almost-ripe and not too salty. An almost buttery taste
1/2 ripe avocado, cut into chunks and sprinkled with lemon juice and kosher salt
a few cornichons (small pickles) my favorite are from Trader Joe's - a great core snack for saltaholics like me
2 TBSP capers, rinsed
1 small zucchini, peeled about every inch or so, leaving most of the peel, cut into sticks
1 hard-cooked egg (must have a few in the fridge at all times when dieting)
Vinaigrette
1/2 TBSP good, fruity extra virgin olive oil
2 TBSP vinegar - cider, white, or champagne
1 tsp mustard - Dijon preferably, but yellow will work just as well
4 tarragon leaves, minced
make the vinaigrette by whisking all of the ingredients together and drizzle over tuna
Serve with dry, whole-wheat toast points or whole-wheat pita (not core).
Eat and feel good about yourself!
