Summer Salad Battle!

Well, I’m trying the wheat free gig after reading the Wheat Belly Cookbook and giving up certain foods is not as difficult as you may think. It is a matter of making a commitment to your health and discovering numerous websites to rely on for ideas and recipes.

In my quest for summer salads, brown rice and corn are not on the list of foods to consume. But, I am taking steps to change. After reading up on these as well as quinoa, by limiting serving portions I can limit the “non-wheat carbohydrates” by counting the carbohydrate grams. So, I am using these with loads of vegetables and home made dressings.

Dr. Davis of the #WheatBellyCookbook states:  Beyond limiting portion size, there are two ways to better manage your carbohydrate sensitivity to ensure that metabolic distortions, such as high blood sugar, glycation, and small LDL particles, are not triggered….By using smaller portions….checking blood sugars.

Still researching. In the meantime, here are two summer salads until I figure out an ingredient to substitute.  Suggestions are welcome!

Thai Green Curry Orzo Salad

Ingredients

2 oz package of gluten free orzo pastaThai green curry orzo salad

3 cups julienned spinach, wilted

2 cups steamed broccoli, bite sized pieces

1 cup chopped green onions

Other green ingredients can be Chinese pea pods, basil, zucchini

Dressing

Juice of 2 limes

Hot chili sesame oil,  I recommend only 1 teaspoon

2 minced garlic cloves

2 tablespoons rice wine vinegar

1/2 tablespoon ginger juice, I have The Ginger People  juice on hand at all times

2 tablespoons basil paste*

Cook pasta according to directions, set aside to cool. Do not drain in cold water! If anything toss in a neutral oil such as canola. Steam or cook the vegetables. Mix dressing ingredients well. Toss and serve!

*Basil Paste – my summer harvest goes through my Cuisinart with enough olive oil to form a paste. I do add garlic, but in small portions. I store in small mason jars with an olive oil float on the top or in frozen cubes.

Greek Brown Rice Salad

Ingredients

2 cups cooked brown rice

3 cups julienned spinach, wiltedGreek summer rice salad

1 yellow bell pepper, sliced very thin

1 small red onion, sliced very thin

1 cup golden raisins

Dressing:

1 tablespoon minced fresh garlic

Juice from one large or two small fresh lemons

½ cup quality olive oil

Grated lemon rind from the lemon, about 1-2 tablespoons (you decide)

Fresh ground pepper

Add vegetables to the cooked rice in a large bowl. Mix dressing ingredients and toss salad. Enjoy!

Bon Appétit!

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