Wednesday, May 18, 2011
Just joking! I did make a deal with myself to watch what I eat, but the goal was so I would not be embarrassed to put on my swimsuit this summer. I did pretty good for about a week, and then life interfered. My children’s busy schedules have kept me on the go, and when on the go, I am much more likely to eat unhealthy.
We have had an unusual cold snap come through the deep south, so I was forced to put on my blue jeans this morning. I’ll tell you, there is NOTHING like donning an unforgiving pair of jeans to let you know your healthy eating has flown out the window.
“Hmm…how bad has it been,” I asked myself taking a deep breath and zipping up my jeans. Let me see, on Monday night we had a Championship baseball game, so we had a champion pizza. I, of course, ate pizza the next day for lunch. I was raised on the motto “waste not want not.” On Tuesday, I was at the park late with my kids and some friends, so we had Mexican for dinner. There is no healthy alternative at the Mexican restaurant that I am interested in eating. When I sit down at Mexico Lindo it is for chips, cheese dip, and a margarita.
The last two days are just a little reminder of how far I have strayed! With Memorial Day right around the corner, I am forcing myself to get back on swimsuit slim down alert. In honor of my quest not to cringe when I put on my two piece, I am going to start today by having a lovely salad for lunch.
This is one of the best salads I have ever put in my mouth, so I thought I would share it with all of you just in case there is someone else out there trying to slim down in time to suit up.
Balsamic Marinated Strawberry Salad
1 quart fresh strawberries
1 pint blueberries
¼ cup Olive Oil
3 teaspoons Vincotto
¼ cup Monari Federzoni balsamic vinegar
The juice of half a lemon
¼ cup toasted walnuts
1 5 oz bag of mixed greens
Crumbled goat cheese
Wash the strawberries and let dry completely. Once dried, hull the strawberries and slice very thinly. In a separate bowl, mix the olive oil, balsamic, lemon juice, vincotto, a pinch of salt and a big portion of fresh ground pepper. Wisk together until emulsified, then add to your sliced strawberries and other fruit. Let the flavors mingle for 30 minutes minimum, 4 hours max. Use a slotted spoon to lightly drain berries and toss them with greens and walnuts, top with goat cheese and enjoy!
I would love to hear some of your slim down recipes.
Have a great day!
Julie Johnstone, The Marchioness of Mayhem