On Being Less Squishy

So, it turns out there are consequences to eating a diet composed primarily of pies, cheesecakes and trifle washed down with eggnog from Thanksgiving to New Years as my squishy middle will attest (I gained 6 pounds). Clearly it is time to return to a healthy diet and stop pretending that having Nutella for breakfast is a good idea.

I made a big batch of this salad this week and have been eating it for lunch almost every day. It is my favorite salad because it stays crunchy for a long time (I can't handle wilty food . . . is wilty a word?). It has been difficult to dial down the sweets though it does feel good to not have a continual sugar headache. I've started back up at the gym after almost three weeks of holidays and sickness. Running hurts and so does getting up at 5:15 to go to the gym when it is -15 outside. Why do we live here?

Here's how you make this salad. Boil up some quinoa (the same way you boil rice - 2 parts water one part quinoa) and then spread it out on a cookie sheet to cool. I was making this salad for me and two other families so I made up a whole box. While that is cooling start chopping up vegis - celery, red, green and orange peppers, seedless cucumbers, jalapeños, bean sprouts . . . whatever you like. Throw them in a huge bowl with some corn and rinsed black beans. Add your quinoa and an entire bunch of chopped cilantro. Make a vinaigrette of red wine vinegar (2T), fresh lime juice (1/2 c.), olive oil (1/3 c.), cumin (2 t.) and salt and pepper to taste. I wanted this salad to have a little more heft, so I also cooked up some chicken breast with a little garlic and chopped that up as well. Mix together and chill. Yum!