I’ve really been making an effort lately to cut the crap out of my diet. Some days I win and some days I fail miserably. But the important thing is that I try. I’ve found that I’m much more successful when I think ahead and prepare. This blog by one of my favorite healthy living bloggers is what inspired me.
Yesterday I made the snack balls, brown rice patties, baked “boiled” eggs and clean fudgesicles. I also pre-cut a bunch of fruit to store in tupperware for the week.
Today I’ve been in the kitchen again working on a few more things. I found this device at Publix a few days ago, which happens to be something I also saw on Ashley’s blog:
It was so easy to make my own Balsamic Vinaigrette that I actually threw away all my other salad dressings …
I had a hard time letting go of the Green Goddess, that shit is delish after all but after I checked the ingredients lists it was an easy choice.
Yellow 5, Blue 1? … No thanks.
The verdict on the Brown Rice Patties from last night is a big thumbs up. A lot of work, but worth it. For dinner I had them on a gluten-free bun hamburger style.
Today for lunch I re-purposed them as croutons on my big salad.
This next bit is going to surprise some people.
I threw away my ketchup today.
But not until I made sure that I could make a cleaner tasty version of it on my own. So I got in the kitchen and started experimenting.
The winning combo ended up being 16 oz tomato paste, 1 cup water, 4 tablespoons apple cider vinegar, 4 tablespoons agave nectar, a pinch of allspice, cinnamon, salt, and cayenne and about a tablespoon each of garlic powder and onion powder.
I used a funnel to fill up a squeezable plastic bottle for the fridge and froze the rest in ice cube trays for later use.
All this preparation has definitely been time consuming, and not totally necessary … but I happen to love this stuff so no skin off my back. A couple hours in the kitchen is a trade off for easy quick meals the rest of the week.