Cooking in the RV has taken me longer to transition into than I ever imagined. I have a stove top and an oven. Until recently I did not have use of a microwave. The small space has been complicated by the fact I work 30 hours a week at a demanding job and go to graduate school. Somewhere in there I try to fit in socializing. Then there is the complication that I am trying to eliminate all dairy and gluten from my diet. This past semester I have been so overwhelmed by it all that I stop at any one of numerous fast food joints and pick up something that's not healthy.
Just before the holidays I tried the Master Cleanse, AKA Lemonade Diet. Evidently I was pretty toxic because I had some serious detox symptoms. After having done it I felt better and my skin was clearer than it has been in a while. While doing this fast/detox I committed to finding healthy recipes that would be feasible in the trailer , while in school and consistent with my new diet. I have found several other blogs of parents who are doing a low-carb diet or gluetin free/casein free (GFCF).
One of my challenges has been that I often get bored with salads. I need to learn other fruits and vegetables to mix in a salad and play with a variety of dressings.
This is going to be one of the first new salads I try:
Mediterranean Vegetable and Walnut Salad
Serves 6
* 1/2 cup chopped walnuts
* 1/2 cup Vinaigrette dressing
* 1 Tbsp minced, pitted ripe olives
* 1 can chickpeas
* 1 red bell pepper, seeded and thinly sliced
* 1 large carrot, peeled and cut into match sticks
* 1 small red onion, thinly sliced
* 4 cups spinach
* 4 cups arugula leaves
1. Heat walnuts in a dry skillet over medium heat 1-2 minutes until walnuts are slightly toasted. Set aside and reserve.
2. In a small bowl combine chick peas, bell pepper, carrots and onion.
3. Toss with 3 Tbsp vinaigrette. Set aside.
4. In a large bowl toss spinach and arugula with remaining vinaigrette.
5. Divide equally on 6 plates. Top with vegetable mix and sprinkle with walnuts.
Happy New Year!