This Post is entitled- What I didn’t eat. Augh, I ate everything I said I wouldn’t over the weekend.
On Saturday I was shooting a wedding all day. We (my assistant and I) were invited to sit down for dinner and honestly, the buffet was full of healthy choices. I made my mistake when I inquired if there were any gluten free dessert choices. The restaurant brought me a big slice of GF chocolate cake. I’m pretty sure it was made of butter, sugar and chocolate. I ate it all. oops!
Then on Sunday it was back to folk fest. I had two onigiri that day, plus some of that sweet and salty kettle corn popcorn and way too many ciders, plus some french fries! The ciders of course made me hungry so I got some delicious corn tortilla beef tacos (with mango salsa) from Sunterra. Mostly healthy but I was really trying to avoid the corn tortillas.
No worries, I’ll just be conscious of my diet this week, now that all the partying is done. - Today I started with plain yogurt and granola, ate an avocado and edamame for lunch and I’m about to grill some chicken and corn on the cob for dinner.
My 5D is off to the shop as it is not working (thank goodness it worked until I got the wedding images off it!). So, I will give you this lovely photo of fresh veggies to convince you that I was not tempted and did not fail on my mission. Ha!
Saturday and Sunday activities-
Saturday- none, unless you count standing all day shooting a wedding activity.
Sunday- mostly raising my glass with a tiny bit of bike riding thrown in.
So, today was another busy day. I started with a very late (breakfast)! nearly 10:30! I was so busy in the morning with an important meeting. No worries. I ate a good healthy breakfast as soon as I got home. My homemade gluten free granola is super good for you. I added extra flax seeds and goji berries and fresh blueberries to make it an even healthier winner! Since I had such a late lunch, I really only needed to eat an avocado and some turkey jerky for my lunch. Don’t judge me please! And tonight I had my mom over for her birthday dinner! We served grilled salmon with fruit salsa and grilled asparagus. I couldn’t get any fresh mangoes or papayas so I made up my own fruit salsa with what I could buy that was fresh. I fed them all mini croissants as well as chocolate brownies for dessert. Gluten filled croissants and brownies. haha. none for me! Whatever it takes right. Oh I had some lovely bubbles with dinner. That’s my dessert. Happy Birthday MOM! I love you!
Grilled Salmon and Fruit Salsa with Asparagus
Fresh Pacific sockeye salmon fillets
salt and pepper to taste
1. Heat grill on high, clean grill well and oil lightly before grilling.
2. Brush salmon with olive oil, season with salt and pepper and grill for 3-5 minutes per side. Remove when salmon is cooked through but still bright red.
3. Brush asparagus with olive oil, season with salt and pepper, grill until lightly charred, turning frequently.
Fruit Salsa recipe:
4 apricots, washed, pitted and chopped fine
1/2 pineapple, core and skin removed and chopped fine
1/4 red bell pepper, seeds removed and chopped fine
1 lime, juice of
small handful of dill, minced fine
2 green onions, washed and chopped, whites and light green
1. combine everything in a bowl, stir and serve over salmon.
1 hour hip hop dancing
I have posted a variation of this recipe before. A few tweaks and it is really perfect now.
5 cups uncontaminated gluten free oats
1 cup blanched slivered almonds
1 cup chopped walnuts
1 cup chopped pecans
1 cup sesame seeds
1 cup rice bran
2 cups unsulphered shredded coconut
1 cup unsalted sunflower seeds
1 cup coconut oil
3/4 cup honey
1 tsp. salt
1 cup raisins
1 cup dried blueberries
1. Preheat oven to 325 degrees F
2. In a large bowl, stir the oats, walnuts, almonds, sesame seeds, rice bran, coconut, and sunflower seeds and salt. Melt your coconut oil/ and honey and blend. Pour over the oats mixture, stir to coat evenly. Spread the granola mixture out evenly on a couple of cookie sheets.
3. Bake for 20 minutes, remove from oven and stir in the dried fruit. Let it stand until cool, stir it to break up any large clusters. Stores in airtight containers for 2 weeks.