Sunday, October 10, 2010
I'm on my way back from the dark depths of gluten intoxication, having not eaten much for a solid week...but greatly looking forward to some solid and substantive nourishment. Slowly but surely, I'm reintroducing some protein back into the old diet and soon I hope to be eating some fresh veggies and salad, my main staple.
The sun is shining again this week (literally) after a deluge of rain that lasted for days giving the fauna and flora a greatly deserved and needed dose of moisture. It seemed that the darkened sky was reflecting my state of being and health, but honestly, I didn't mind the thunder and downpours...what I did mind was the debilitating brain fog, stomach pains and nausea. I'll be happy when all three decide to move, on like the passing of a storm.
The week before I dared sip a virgin Bloody Mary, I had ventured to my hometown of San Francisco for the weekend with my mom to hit the Farmer's Market and visit some dear friends. I was delighted to discover Mariposa's new kiosk in the market packed with delicious gluten-free sweets, cookies, and breads - Yeah! I bought some yummy Russian tea-type cookies and two loaves of their brown rice loafed bread that I had been using to make some bruschetta.
Flavorful Bruschetta -
- Just toast the sliced pieces of bread, drizzle with olive oil, toss on some baby Roma tomatoes, add fresh Basil, and drizzle some Balsamic vinegar...then it's mangia mangia time!
This other pretty salad is a fall staple for me - and I love throwing on some fresh walnuts, cranberries, pumpkin seeds and eating up this season's fantastic tomatoes - how lucky we are to taste such little morels of nature just bursting with flavor and zest.
If you are looking for a quick and nutritious lunch or addition to your dinner entree, whip up this fall salad and enjoy:
Fall Salad: Serves 2
- Red Butter lettuce, half head washed and separated
- Fresh-roasted Chicken - cut into pieces and use as desired
- Ripe avocado - I just use half for myself (serve amount desired)
- Feta Cheese - Sprinkle 1/2 cup over lettuce
- Baby Tomatoes - Halve, distribute over salad - I'm in love with the orange ones!
- Nuts - I like to sprinkle 1/2 cup of walnuts, pumpkin seeds or sunflower seeds on the salad for extra crunch and nutrition
- Dried Cranberries - Use 1/4 cup - sprinkle over lettuce
- 2 Tbsp. Olive oil - Drizzle over salad
- 4 Tbsp. Fig Balsamic - Drizzle over salad (I use this stuff on everything!)
- Salt and pepper to taste
- This is also a perfect time to slice a few pieces of your Mariposa bread, toast and drizzle with olive oil
Enjoy and keep an umbrella handy - it is fall, you know.