Today I’m sharing a zesty Greek Salad….doesn’t this look refreshing?
It is! But first an update on my low carb experiment. I find myself still amazed at this new way of eating. Again not much different from my clean eating, just being aware of everything that has a carb in it, and cutting out the grains and fruit for now. Some of the low carb eating plans out there allow 1/2 to 1 cup of berries a day. I needed something sweet, so after suffering for 2 days I began allowing myself about 1/3 cup a day. I was excited to see that they had the Cascadian Farms organic mixed berries (blackberries, raspberries, blueberries) back at Costco for only $9.99 for a huge bag of frozen berries. Yay!! So they were waiting for me in my freezer. I am so glad I picked them up. I eat them frozen, savoring each one. Funny thing is…after cutting out the sugar, they are SO sweet!! It totally satisfies my sweet tooth.
I’m down another pound from the other day which is exciting! I feel GREAT!! No wonder this is pretty much how they recommend diabetics to eat. I’ve found that I have no ups/downs after meal time with feeling sluggish, and have a constant level of energy all day. Last night curiousity got the best of me, and I wrote down everything I’d eaten for the day. Since I felt I’d eaten quite a bit, I wanted to check my calorie and carb count. I was at about 1,400 calories for the day, and 15 grams of carbs eaten. I was happy to see I wasn’t too high or too low for my calories. And since we’re trying to get in 3-5 walks a week, we’ve already gotten in 2 walks since Tuesday. Both after dinner…one as a family, and last night just as a COUPLE alone! Nice….
The misconceptions I’ve had about low carb eating have been turned upside down! Now that I see what I’ve eaten for the past 6 days, it’s definitely not all about how much protein you can eat, and Atkins recommends 4 – 6 oz at each meal. I’ve had a very well-balanced diet of veggies, protein and fat. It’s definitely not low-fat, but slowly in my research I’ve learned how vital healthy fats are for our body. Not only that, but they keep you full and satisfied longer especially when eaten with protein. It’s a win-win!
I also see how carb dependant I was, even though I was eating whole grains and fruit (I just linked to a very interesting post a few months ago…strange my habits were already starting to change!). I always knew I had a strong desire for sweets, so even when I cut out white sugar…I made up for it with the over-abundance of fruit I ate. Yes fruit is good for us, but it’s obvious to me now that I should be focused more on vegetables and consider fruit a dessert or treat….not an addition to every meal. That’s the part that has been HARD for me…grab and go snacks. If you have any low carb snack ideas please let me know by sharing in the comment section below. I always tend to gravitate toward fruit, and now I’m having to retrain my whole way of thinking. It’s crazy!!
It’s amazing how many salads I’ve been eating. This week alone I’ve had steak salad, taco salad, fried egg and veggie salad, and chicken salad. These have been SO filling and SO good! When eating last night’s taco salad, hubby couldn’t stop raving about how good it was, and all we left out that we normally have were the tortilla chips. Didn’t miss them. I’ll share our taco salad in the future. I can see how this way of eating is fairly easy long term. Of course you up your carbs as you get closer to your weight loss goal, and then you have to play around to see where they level off for weight maintenance. It’s a balance, and will be individual for everyone.
But I find that I don’t really miss the bread and pasta at all. So those can be occasional foods. I will use my carbs (as I increase them) on my thin & crispy whole wheat pizza crusts, fruit, roasted sweet potatoes (LOVE my sweet potatoes) and regular potatoes, a small portion of dark chocolate or small serving of ice cream. Those are the foods I occasionally miss, but it’s funny when you cut out the sugar completely (even natural sugars), the cravings for them subside. I truly do feel like the final piece of the puzzle has fallen into place for me.
Now back to the Greek Salad I promised you. It’s easy to throw together! I’ve always loved Kalamata olives, discovered feta a couple years ago and now that I LOVE tomatoes…this salad is just a perfect combination of greek flavors. Though it’s somewhat similar in flavor to my quinoa tabouleh, I got the idea for this salad after 2 of my good friends introduced me to gyros at the mall when we were celebrating my oldest daughter’s birthday this past March (how is she 12 already?). I’d heard of them, but I’d never tried one and I definitely didn’t know how to pronounce them (yeer oh). Since I try to avoid white flour, I just ate the filling out of it…and the salad idea was born.
- Organic spring mix
- Feta cheese
- Tomato, diced
- Kalamata olives, sliced
- Vidalia onion, diced small
- Tzatziki Sauce
- Pull out desired amount of spring mix.
- Top with feta, diced tomatoes, sliced olives.
- Dress with homemade tzatziki sauce
This recipe linked to Hearth and Soul Hop, Tuesdays at the Table, Delectable Tuesday, Totally Tasty Tuesdays, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Works for Me Wednesday, What’s on Your Plate, Real Food Wednesday, Simple Lives Thursday, Pennywise Platter Thursday, Friday Potluck, Fresh Food Friday, Fight Back Friday, Friday Favorites, Finer Things Friday, Food Trip Friday, Fun with Food Friday, Monday Mania, Mangia Monday, Just Another Meatless Monday, Homemaker Monday, Melt in Your Mouth Monday, & Meatless Mondays.
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