I have reached a stage in my new eating... ahem... "lifestyle"(because that's what they're calling it these days. You know, the kind of diet you can never escape. The kind where you admit you can't eat like a twenty year-old anymore? Yeah, that one.) It's the stage in which I hate people who can eat sugar and feel okay about it.
And bread. And alcohol. Yeesh!
Two weekends ago, I ate a piece of cheesecake. I would *like* to say that I unabashedly ate that piece of cheesecake. But as I spooned a biteful onto my eager tongue, attempting to savor every calorie and every gram of carbohydrate, I could not help but imagine where those calories and carbohydrates would deposit themselves. It was going to be a complete and utter abandonment for about ten glorious minutes, but it turned into an episode of guilt and shame. Don't get me wrong. It was delicious, and I enjoyed every bite, but I still couldn't shake the thought; "you know you'll have to make up for this, right?"
Such is my life as of the last five months. Well, almost six.
So necessity IS the mother of invention. For two reasons: 1.) If I can't enjoy my sweets, then I'll find a way to enjoy my regular food, dang it. 2.) I had no spinach, no arugula, no salad greens to speak of in the fridge, save for the celery greens. Hmmm... I've thrown those into soups before, and it tastes great. What if I do a salad of celery leaves? YES! The only thing I could do to improve this recipe is to grate a little orange zest over the whole thing. I think that would have really taken it over the top.
Without further ado, enjoy...
BAKED FISH, RED QUINOA WITH CILANTRO, & CELERY LEAF SALAD WITH TERIYAKI VINAIGRETTE
Choose a white salt-water fish and bake with olive oil and minced garlic and ginger. (Bake at 350 degrees until flaky)
Celery Leaf Salad with Teriyaki Vinaigrette:
carrot matchsticks, thinly sliced
Shallots, thinly sliced
Red pepper, minced
2 teaspoons teriyaki sauce
4 teaspoons rice vinegar
1 teaspoon minced ginger
Whisk together and toss salad ingredients. Salt and pepper salad to taste.
Red Quinoa With Cilantro:
Prepare 1/2 cup couscous according to package directions. Let cool. Add any remainder of vinaigrette and toss with 2-3 tablespoons minced cilantro. Top with a poached egg.
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