Small Slice

Big Slice is back in action after our little family vacation.  Woo-hoo!  Yosemite was a smashing success, and while I ate fairly small, my choices were limited by the food offered.  Meaning, I ate a lot of starches, and not a whole lot of veggies. We also didn't get to do as much hiking as I would have liked.  Not because the kids were tired, hoo-boy.  No.  It was because the kids were too busy climbing rocks.  Big ole rocks.

I'm tackling Mount Laundry, and then it is off to the grocery store to stock up on healthy foods for the week ahead.  Since all of our eating left much to be desired this weekend, I'm going to initiate Operation Veggie around here.

The best thing about summer is the abundance of fresh produce.  Living in California, we've always got access to good produce, but the fruits and veggies of summer are just better. 

I've also decided to forego dairy and all refined sugars and flours for the month of June.  I realize that means no ice cream, and believe me, I'm already whimpering about it.  But I've been feeling bloated and cranky, and I know that I haven't been making smart choices with my portions of dairy and starches in particular.  I also know that I can easily eat well without those items at this time of the year.  So!  Dairy and sugar and flour-free month ahoy!

Breakfasts - either plain oatmeal with a splash of almond milk and cinnamon, or a veggie and egg omelette with decaf coffee.

Lunches - soup and salad.

Dinners - here goes nothing...

Tuesday: Grilled chicken breast and zucchini, peppers and onions over steamed brown rice.

Wednesday: Baked sweet potatoes topped with vegetarian chili served with sliced cucumbers and baby carrots.

Thursday: Some sort of fish (have yet to grocery shop) with tabouli salad and watermelon

Friday: Okonomiyaki (made with soy flour and no cheese for me) and sliced apples

Saturday: Bell peppers, stuffed with orzo, ground turkey, tomatoes, onion and garlic and fruit

Sunday: Tacos - for me, minus the cheese and shells - I'll use cabbage leaves.  Refried beans and spanish rice, sliced avocados.