251/365
Salad in a jar for lunch this week!
Lately, I haven't been sticking as closely to the Gundry diet as I had planned earlier this year. Well... to make a long story short, I had some tests done and found out late last week that I have corn, dairy, and gluten sensitivities. I met with a dietician, and she told me to cut those from my diet for the next 6 weeks. We will then try to add each back in one at a time to determine if I can eat them again. The dietician was super helpful from multiple standpoints...the biggest one being that she herself has been corn, dairy, and gluten free for the last 9 years. So, at least she knew exactly what things to eat, etc. She gave me a bunch of recipes as well as a list of substitutions for things like bread, crackers, etc. and where to find them. One idea was this salad in a jar for lunches.
You basically make a HUGE salad and then fill 5 quart-sized jars. The heavier solids go on the bottom, and the lettuce is on the top. You leave off any dressing until you're ready to eat it. My jars have the following:
-Cucumbers
-Yellow peppers
-Quinoa tabbouleh (a recipe from the dietician)
-Tomatoes
-Broccoli slaw
-Shredded cabbage
-Roasted pumpkin seeds
-Two different types of lettuce
I made my standard balsamic salad dressing (which is fine for what I need to be eating). And, I'm happy to have a healthy, diet-friendly grab-and-go lunch for the week!
251/365
Salad in a jar for lunch this week!
Lately, I haven't been sticking as closely to the Gundry diet as I had planned earlier this year. Well... to make a long story short, I had some tests done and found out late last week that I have corn, dairy, and gluten sensitivities. I met with a dietician, and she told me to cut those from my diet for the next 6 weeks. We will then try to add each back in one at a time to determine if I can eat them again. The dietician was super helpful from multiple standpoints...the biggest one being that she herself has been corn, dairy, and gluten free for the last 9 years. So, at least she knew exactly what things to eat, etc. She gave me a bunch of recipes as well as a list of substitutions for things like bread, crackers, etc. and where to find them. One idea was this salad in a jar for lunches.
You basically make a HUGE salad and then fill 5 quart-sized jars. The heavier solids go on the bottom, and the lettuce is on the top. You leave off any dressing until you're ready to eat it. My jars have the following:
-Cucumbers
-Yellow peppers
-Quinoa tabbouleh (a recipe from the dietician)
-Tomatoes
-Broccoli slaw
-Shredded cabbage
-Roasted pumpkin seeds
-Two different types of lettuce
I made my standard balsamic salad dressing (which is fine for what I need to be eating). And, I'm happy to have a healthy, diet-friendly grab-and-go lunch for the week!