Operation: eat less crap

I’ve been feeling cruddy of late. Digestively speaking. I’m thinking it might be related to the sheer quantity of McDonald’s I’ve been ingesting recently. I decided I need to eat better. Real foods. Not necessarily paleo (because although I have drunk of the CrossFit kool-aid, I’m not willing to give up pasta unless I am actually diagnosed with gluten intolerance. And even then it’s iffy), but more the Michael Pollan theory of eating: eat real food, not too much, mostly vegetables.

This sent me into a happy journey into some of my favorite food blogs to find some good recipes containing more whole foods and less crap. Which leads me to lunch for the week: a southwestern salad with black beans, jicama, spaghetti squash, and a homemade zesty buttermilk dressing. This is from my favorite food blog, Eat Live Run. Andrew flat-out rejected this as dinner, do I decided to try something I saw on pinterest and make this salad into main jar meals for lunch. You work your way up in layers so that by the time you eat your meal, the wet ingredients haven’t turned your delicate greens into a nauseating pile of sogginess. … excuse me, I just gagged a bit thinking about that…

In order from the bottom up:

  • zesty buttermilk dressing made with buttermilk, mayo, lime juice, salt, cayenne, cumin, and garlic powder. Unaccountably delightful.
  • cooked cubed chicken
  • roasted spaghetti squash
  • black beans (drained and rinsed)
  • red pepper
  • jicama
  • shredded cabbage
  • cilantro


I’ll report back tomorrow…


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