Since then I have reduced my weight by 106 pounds and the scale is still going down.
I am constantly trying to figure out the perfect meal to fit into my 1 to 1 1/2 cup capacity sleeved stomach.
Recently Sarah Wynde wrote a blogpost titled: The Unified Theory of Salads. This is her theory in a nutshell:
"And, at last, my theory of salads. The perfect meal salad (based on greens) should include one protein, at least two textures, and at least three distinct flavors. But not necessarily six ingredients, since some foods, like goat cheese, can be both a flavor and a texture. And more has potential too, of course. Our Key West salad had double sweet — both mango and strawberries — which just made it doubly delicious."I've been pondering that and realized I could do that without the base of greens (too much volume in my stomach) and at the same time follow rules set out by Dr. Josh Axe designed to overcome sugar cravings. (Although my cravings are more carbohydrate than straight out sugar - the biggest craving being potato chips.)
Basically he says try and increase the following in your daily diet: fiber, protein, healthy fats and sour - sour being yogurt, kefir, sauerkraut, apple cider vinegar, lemon (yogurt and kefir having the added benefit of probiotics).
So what precisely could I combine for this? I think my version of Waldorf salad fits. I like to use chopped apples, chopped celery, walnuts and cubed cheese. If I made the dressing yogurt, I'd be all set.
For Dr Axe's rules - Protein: nuts and cheese. Fiber: Nuts, apples and celery. Healthy fats: nuts, cheese and yogurt. Sour: yogurt.
For Sarah's salad theory - Protein: nuts and cheese. Textures: apples, celery, nuts and cheese all have different textures. Flavors: all five ingredients have different flavors.
So there's one version of a meal that meets everything. I'm going to go in search of others.