I truly wish I could report that I have found some answers to my health issues, but I can’t. I have found a doctor who specializes in treating allergies along with food intolerance issues therefore I will be scheduling an appointment with him. My blood work showed not a single reaction to any of the twenty most common food allergies. Food choices are still an issue but as long as I am at home, it’s easier to make good choices. In fact I am having quite a bit of trouble finding safe foods to eat when away from home. I tried to eat out this past Monday thinking I made an informed decision and ended up with having some of the same results as in the past.
I have mostly been eating things like rice cakes with natural peanut butter for breakfast with a piece of fruit. I’ve stepped up the number of salads in my diet and egg dishes made without any dairy. White corn tortilla chips with salsa or plain make a good safe snack. Instead of pasta I’ve replaced it with rice, choosing the flavorful Jasmine variety over white. I think I drink about 2 gallons of water a day or at least it feels like it. Beans are finding a regular place on my dinner table and into various other meals and snacks.
Tonight my daughter and grandson came for dinner and we were going to have burgers. She picked up some of those pre-made gourmet types of burgers but I stuck with my turkey burgers since I am not sure what all go into those burgers. I made hummus and a really tasty salad. I found the recipe in this month’s issue of Martha Stewart’s Whole Living Magazine. It’s on the front cover and every bit as good as it looks. Here is my modified version of Zucchini “Pasta” salad.
Photo credit: Whole Living July 20011
Zucchini and Tomato Toss
1 medium size zucchini
1 medium size yellow squash
1 pint grape tomatoes
3 Tbsp fresh basil leaves, rolled and sliced into strips
1/4 cup olive oil
1-2 cloves of garlic
In a bowl toss the tomatoes, garlic, pinch or two of salt, basil leaves, and most of the oil. Let sit about 20 minutes. Wash and thinly slice the zucchini and squash into 1/8 inch match sticks. Add to salad and toss, adding more oil or salt if needed.
The original recipe calls for raw walnuts but I don’t do well with raw nuts so I left those out. And I didn’t feel like cutting the zucchini into long strips but wanted that crunch I could get from the match stick cuts. We all loved the salad. What a great summer treat.