Log: Day 21
Hope you’re all having a good weekend. Here it is, a lovely spring Sunday, and we’re headed to the theatre and then out to dinner. A special treat – we’re going to Elway’s for dinner. The good news about this is that I can stick to the parameters of my diet without much problem. As it happens, steak is on my dinner menu today – a good steak and a large salad will do the trick. If they have a vegetable that is prepared without butter, I can add that, too – usually grilled asparagus. Anyway, I’ll let you know how that goes.
You’ve probably noticed that the diet is seriously salad heavy – having salad for both lunch and dinner on most days. As I’ve told you before, I do love my greens. The diet offers a salad “recipe” (who doesn’t know how to make salad?). I think the point is the amount of greens. I don’t usually add the spinach; not that I mind spinach, it just depends on what’s available. What I discovered in the early going of this diet is that it doesn’t really help to use this recipe. The lettuce doesn’t stay fresh for very long and you can’t actually store it with the tomato already in it. Here it is:
Salad 4 cups = 1 serving
1 head romaine lettuce, cleaned and chopped
1 bunch fresh spinach leaves, cleaned and chopped
2 bunches scallions, chopped
4 stalks celery, chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 tomato, chopped
1 bunch parsley, chopped
Combine all ingredients, store in fridge.