Well, I have lost 11 pounds so far. It’s been about 7 weeks since I began eating less carbs and no wheat. I have had to cut back on calories and am exercising more to keep the weight coming off. I definitely plateaued! Bummer. However, I’m still thrilled about the weight I’ve lost so far and I’m not giving up. In fact, I can’t imagine going back to a wheat-filled diet.
As you can imagine, I’ve been eating a lot of salads. I love salad. I’ve always liked them as side dishes though, finding that they don’t quite satisfy me as a main dish. What I discovered is that I need to add plenty of protein to the salads to fill me up. For lunch, I take a dinner plate and fill it with spinach or other greens. To this I like to add a hard cooked egg or some chicken or tuna. Sometimes I just tear up several pieces of natural deli-sliced meat. Then I add some cheese and dressing and I’m set! I usually make a balsamic vinaigrette or the lemon dressing I will share with you today.
Lovely Lemon Dressing
(This is not a low-FODMAP recipe)
6 Tbsp. extra virgin olive oil
3 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. ground black pepper
In a container with a tight-fitting lid, combine the olive oil, lemon juice, garlic, Dijon, salt and pepper. Shake well.
*Since this dressing has raw garlic, please use it within a day or two to reduce the risk of bacteria!
