I had my regular weigh-in/check-up today and lost 3lbs in the past 2 weeks; it’s not huge, but I’m excited to be getting back in the game! Mom had the day off and went with me to my appointment, and I’m so glad she did – I went over lab work with my doctor and was able to ask questions about family traits like insulin resistance and reflux with Mom asking her own questions. We’re wondering if a bunch of these quirks are related, so we’re going to do some research and diet tweakage. My doctor recommended Mom try a gluten-free diet and see how it impacts her reflux. Have any of you radically switched your diet based on various symptoms or overall ickines? Gone gluten-free or dairy-free? Were you diagnosed with a disease that made you alter your diet or did you just try it on your own?
So what does one do upon leaving her bariatric physician? Eat a ginormous Greek salad with chicken from Zoë’s Kitchen!
And to round out The Best Meal in the Entire World, we split two cupcakes from Cupcake on Lincoln St. – Creamsicle and Cinnamon Swirl. I might’ve shed tears over my half of the cinnamon; that cupcake was damned amazing.
We sat out on the back patio at Cupcake for the first time – isn’t it cute?
I friggin’ love that place in an unhealthy way. I’m so glad it’s far from my beaten path.
For dinner tonight, I busted open something I haven’t used in awhile – Cavender’s Greek seasoning.
I bought this stuff after having some particularly amazing “Greek zucchini” from a restaurant I’m now wracking my brain to remember…I don’t know if this is the stuff they used on their zucchini, but it’s pretty dang tasty. I haven’t yet broken free from the confines of experience by trying it out on something other than zucchini, but now that I’ve “re-discovered” it, I can’t wait to try it on chicken.
Lately I’ve been on a roast beef + horseradish + mustard kick…no clue where cravings like this come from. Tonight for dinner, I did a bastardized version of a lettuce wrap by taking a slice of roast beef, slapping these on it…
…and wadding it up on a piece of bibb lettuce.
Add to that the Greek zucchini with parmesan and some simple steamed cabbage, and you’ve got one random-ass meal.
Do you have any all-purpose seasonings that you’d consider your “secret weapon?” Any you could (or do) put on everything?