Phase 1: Day 2

Today's Dinner ~ Clockwise from top:
Phase 1 Friendly Rice Salad,
Grilled Salmon, Sauted Spinach with Garlic and Pine Nuts

 Today was a good day. 

Okay, it started off slow, taking my medicine a bit late, because I didn't feel so hot, and the idea of taking antibiotics and fish oil supplements that would upset my stomach was not appealing, but of course I did.

Breakfast ~ So, I took my breakfast with me to the kids' swim practice.  I had blueberries and walnuts (the nuts fill me up) and mineral water with just a splash of unsweetened pomegranate juice.  Yummy!

Lunch~ When we got home, I had the second 1/2 of the sole filets with cabbage I made last night, and some of the broccoli I steamed up for my daughter's lunch.  Delish!

Our Afternoon~ We all were in need of a quiet afternoon, so naps, reading, and perfecting rice salad were all in order.  

Dinner~  We had an early dinner tonight at 4.  The kids had to be to the pool by 5 for warm-ups before their swim meet.  Both kids placed for ribbons tonight ~  Yeay Team!

Phase 1 Friendly Rice Salad

Salad Ingredients:  

1   Packet of Trader Joe's Frozen Brown Rice            

2   Carrots, Chopped

2   Persian Cucumber, Chopped

2   Celery Stalks, Chopped

1   Sprig Parsley, Chopped

20 Chives, Chopped (I didn't count them; I'm totally guessing!)

1   Handful Walnut Pieces

Afterthought: 1 Granny Smith Apple, Chopped

Dressing:  (again with the guessing)

1/4 C. EVOO,               1/2 C.  Apple Cider Vinegar

1 T.  Herbs Provence,    Sea Salt to taste 

Rice Salad takes a bit of dressing;  the rice soaks it up.  I would add 1/2 of this, let it sit, and then add more to your liking.

                                                           

                                                                              First, I steamed the rice
                                                                            for 3 minutes in the microwave,
                                                                       (See why I LOVE this stuff!)
                                                                        & chopped the ingredients.

 

Then, I mixed them together.
Added the dressing,
and decided it needed...

 

... a granny smith apple,
so I chopped it and tossed it in &
added a bit more dressing.

Voila, My New & Improved Phase 1 Rice Salad!

Sauteed Spinach with Garlic and Pine Nuts

This Recipe was super easy, and so good, I should have made a double batch!

1 Bag Baby Spinach

2-3 Cloves Garlic, Whole (I buy the pre-peeled.)

1 Handful Pignoli (Pine Nuts)

2 T. Olive Oil

Sea Salt to Taste

Sautee pan or dutch oven with lid (I use iron, as it heats nicely).

Heat the Olive Oil over medium to low heat.

Gently sautee the garlic and pine nuts until just golden.

Add the spinach and sea salt.

Turn off heat and put on lid to wilt spinach for a minute or so.

Keep an eye and check on it, stirring as needed.

  Grilled Salmon~  

This is so simple.  I use salmon steaks with the skin still on.  Place a bit of Olive Oil in the Salmon and Preheated Grill Pan (keep on low to medium low heat).  Place the salmon on the grill pan.  Add a few twists of sea salt to the top of the salmon.  Cover the salmon with lids from your pots to form an "oven effect."  When the salmon turns from translucent to opaque, it's done.  You will not need to flip it, and the skin will stick to the pan just enough to let you remove the salmon from the skin by placing a metal spatula between the skin and the salmon.

What did the family eat?  

My kids LOVE salmon, and the hubby likes white fish & most like spinach.  So, on fish nights I often serve both salmon and a white fish (like cod), spinach and a second veggie (those who don't love spinach like green beans), and I steamed up a second packet of basmati rice with olive oil and lemon pepper.  I also served lemon wedges for spritzing, and mixed berries I made earlier this week.  Dessert for the kids was stellar:  Strawberry licorice sticks that we took along with our water bottles to the pool.

Celebration:  

Today was my first day without leg pains!  This is huge considering I spent 4 1/2 hours at a swim meet!

Cheers! With a Twist of Lyme, 

Yvie

First Attempts...

I didn't jump right in.  When I was feeling sick, but the blood work wasn't yet confirmed I used some of the principles of the Lyme diet to settle my symptoms and side effects, and it seemed to be working.  

Dinner Menu:  Mahi-Mahi with lemon and sea salt, rice salad (recipe below), and fresh watermelon.  

Lemon and tomato are a no-no in phase one, a homemade dressing would have been better, other fish are preferred, and watermelon comes later in the diet, too, but by sampling with what I had on hand, and taking small steps, I felt better and knew I could make the shift.  YOU CAN TOO!!!

This Rice Salad:

1     Trader Joe's Frozen Rice Medley Packet  

2     persian cucumbers, diced

2-3  celery stalks with leaves, chopped

1     cup cherry tomatoes, sliced

1     handful chopped walnuts

2-3  T. Classic Greek Dressing from Stonewall Kitchen

My approach to salad is to add whatever I have on hand.  Olives and feta would be yummy additions, as well.  (Although not phase 1 items, but more of that later!)

Cheers with a twist of Lyme, 

Yvie