Baking Bits: My New Favorite Recipe!!!

Okay, so I know I just “finished” my series on Getting Healthy, but since this is a LIFESTYLE change and not a diet you’re going to see a LOT about Getting Healthy!! Such as…when I find a GREAT recipe that I must share!

First, let me say that this journey has taken a few twists and turns along the way so I’m still learning and re-vamping our eating habits. I would love to eat Paleo completely. I could totally do it! Except for the fact of this thing I have called Crohn’s!!!! You see, as I started doing more research on the Paleo eating plan I found that one of the main staples is seeds and nuts. And well…when you have a very inflamed bowel (my doctor likened it to being able to put your finger through a wet kleenex), seeds and nuts are NOT a good idea!! Plus, I am on a “low-fiber” diet to allow my colon and intestines to calm down from the flair up. And not to complicate things any more, but my system does not tolerate Pork or Beef well, so that leaves me with chicken, fish and turkey. And the family doesn’t like fish! UGH!!!! Needless to say, this process has been a little more stressful than I anticipated! But, we’re going to trudge through and move forward.

That also means I’ve had to be creative in my meals and snacks. I’m not doing very good with it yet, but I am formulating my plan and getting it together!!! I hope to have a well-balanced Crohn’s friendly-Paleo style eating plan by Monday. But, today I wanted to share with you one of my new favorite salads. I found it on Pinterest (where else do you find recipes these days, right?!) first, but the original recipe is from Paula Dean – so you know it’s gotta be yummy!!!! And, yes…it’s actually healthy too! And as Mister Bull would say…”Suh-weet!”

Photo Credit

Ingredients:

1 pound of cucumbers (approx 2), peeled and thinly sliced

1 pint of cherry tomatoes, halved

1/2 Vidalia onion, very thinly sliced

2 TBSP chopped, fresh parsley leaves

1 TBSP Apple Cider Vinegar

1 TBSP Olive Oil

Salt and freshly ground black pepper to taste

Directions:

In a large serving bowl, toss together all ingredients. Let the salad stand for 10 minutes before serving. Can be served room temperature or straight from the fridge! NOTE: I usually double the ‘dressing’ part just because I like the vinegar taste and when I put the original amounts in there it just didn’t seem like enough to flavor all the veggies.

Now, I have made this 3 times in less than 2 weeks!! It is that good!! And oh so simple! I love how easy it is and that I can just go and grab me a small bowl when I need a mid-afternoon snack too!! I made it the first time on Memorial Day and my mother, aunt and The Hubster were raving over it!! The 4 of us ate the entire salad that night! So, I of course had to make it for our small group gathering last week. (BTW – SUPER easy to double or triple this recipe!!) There was not much left that night, so I finished it off on Friday at lunch! And I can’t believe it’s taken me 5 days to make more!! I made it this afternoon and enjoyed a small bowl – just to make sure it tasted the same, of course. It did.

This is not a substitute for spinach salads, but for now it will do. I can’t wait for the day when I can re-introduce spinach and “roughage” back into my diet!!!! But, like I said…for now I will make do with this one.

What’s your FAVORITE health-food? What’s one dish you simply can’t live without?

Leave a link to your favorite Getting Healthy recipe/post!!

Blessings,

Annette

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