Lyn from Escape From Obesity recently wrote two blog entries that caught my attention. First, she posted a nice looking recipe for an adaptation on a caprese salad; basically, strawberries were used in place of tomatoes. I have never even tasted the original form of this type of dish so I tried the variation this afternoon and I have to say that it was delicious! The blending of the different flavours really made this meal for me.
The other bit of food knowledge that Lyn peaked my interest with was when she talked about how she has finally incorporated grapefruit into her diet. Since the issues that she sited were virtually identical to the reasons I have always given when saying that I hate this sour fruit, I thought it may be time to give it another try while carefully following the advice laid out in her post.
Honestly, it was pretty good. I can’t claim that I am going to make grapefruit a daily or weekly staple, but at least now I know that I can have some if I experience a craving – and after what I had yesterday, there very well may be the occasional craving in my future. What it came down to was picking the right variety (pink or red, rather than white) and adding a little honey to amp up the sweetness factor. All in all, I thought it was a nice change from the other fruits I usually consume.
Another blogger, Heather from Heather’s House, emailed me a recipe for Monterey Jack Fish Cakes following my recent experiment with creating my own tuna cakes. Again, I just had to try them and I was not disappointed! They were so yummy and I can not get over the fact that I seem to be past my aversion to all fish. Plus, my husband is extra happy that I am cooking up such scrumptious meals for him.
I am so pleased that I am becoming a bit more accustomed with the different foods that are out there, the many ways in which to prepare them, and the variety of opportunities to simply try something new. Finally being open-minded about fare that I used to turn my nose up has given my taste buds a lot to be thankful for!
FOOD & BEVERAGES:
- 9 glasses of water
- 1 pear
- 2 homemade sole cakes with cheese dip
- 1 Mandarin orange
- 1/2 almond and coconut nutrition bar
- 1 glass of a strawberry breakfast drink
- 1 glass of peach juice
- 2 shortcake biscuits
- 1 mug coconut steamed skim milk
- 2 cups strawberry caprese salad with basil, part skim mozzarella cheese, and a balsamic vinegar, olive oil, seasoning, and pepper dressing
- 30 minutes of the C25K program (Day 2 of Week 1)
- 2 hours and 20 minutes of walking completed in 2 outings (2 hour and 5 minutes long and 15 minutes long)