Monday, March 4, 2013

Back on the road to wellness

I haven't posted much of anything in while and it's been far too long. My hiatus also reflects my temporary abandonment of my gluten-free, vegetarian (almost vegan) diet in favor of being more of a "flexitarian" as my neighbor has called me. Well apparently "flexitarianism" hasn't been good for my health. Last week I had a little flare up of endometriosis resulting in a ruptured ovarian cyst. While I've had them before, before going on an anti-inflammatory, endometriosis diet four years ago, this was the first one I'd noticeably had in about 4 years. I feel fairly confident that this has to do with venturing off the healthy path in favor of being more pragmatic. Well now it's caught up and it was enough of a wake up call to go back to eating the way I know I should. So today I got started and back on my road to wellness and stocked up on all kinds of good things at Trader Joe's: kale, coconut oil, gluten-free pasta, coconut milk, dairy-free cheese, avocados, tomatoes, decaf green tea, organic fair trade Bolivian coffee (for the bulletproof coffee I've heard so much about with grass-fed butter and coconut oil), dry roasted, unsalted pistachios, and several other things.

I've just finished making my mid-day meal, which is a vegetarian pasta sauce over gluten-free pasta. For the sauce: heat up some coconut oil and sauté chopped garlic and onion. Add baby orange bell peppers, spinach, chopped fresh mushrooms, 1 large can of organic diced tomatoes, one peeled and chopped blood orange, a handful of walnuts, a handful of sun dried tomatoes (not the ones in oil, just dried in a bag) and sea salt. Simmer until ready to serve over GF pasta.


The finished dish - the cheese is a soy-free, dairy free
mozzarella alternative. 




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