Monday, March 8, 2010

What a weekend!

Why was the weekend so great? We did absolutely nothing -- except for work -- but I stayed totally on the Belly Fat Cure eating plan, and didn't once crave anything. Nothing. I felt normal and in control Friday night through this morning.

I'm not analyzing why. I am just so thankful.

The following recipe I made Saturday for lunch,using leftovers in the fridge. It was so delicious, extremely filling, and I plan on treating myself to it again and again this week. I used my new favorite no-wheat bread, Ener-G rice bread, but use whatever bread fits your eating plan. I'm thinking a pita would be extra special.

2 slices bread
2 Tblsp. avocado
1 Tblsp. red wine vinegar
2 shakes cumin
1 shake cayenne pepper
1 tsp. freshly squeezed lemon juice
6 pitted kalamata olives, sliced in half
2 slices turkey
2 thin slices red onion
6 baby spinach leaves
1 slice tomato
  • Toast bread or put pita in 300-degree oven to warm up.
  • Mash avocado and mix in vinegar, cumin, cayenne and lemon juice. Fold in kalamata olives.
  • Spread mixture on one piece of toasted bread or into pita.
  • Top with turkey, red onion, spinach leaves and tomato.

1 comment:

  1. Except for the olives, that sounds delicious! My office mate can't do wheat bread either. She gets the most delicious rice tortillas at whole foods.