Monday, September 5, 2011
I hate you, white pasta
I've been on an anti-inflammatory diet since my surgery in May and will have to be on it for the rest of my life. But, last night, I decided to "live a little" and have some good old fashioned white-noodled spaghetti. Never again. I was miserable all night long, tossing and turning. My abdomen was so painful and gaseous. It was the kind of pain where you can't identify what part of your "guts" is hurting you because it just hurts all over. The only cause I can link it to is the white pasta. I guess the anti-inflammatory diet is working and now I can tell when I throw a "wrench" in the system. So, from now on, nothing but whole grains, fresh veggies, beans, and lean grass-fed proteins. In fact, I'm taking my little arse right over to the farmers' market first thing in the morning. Lesson learned.
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I've done the same thing before- wanted to have something that was a no no on my diet and caved in, only to be incredibly miserable later. I guess it's a good sign your body is used to the anti-inflammatory diet because it will make you stay on it! Have fun at the farmer's market. I love those!
ReplyDeleteCould you share some anti-inflammatory recipes? I'm supposed to be on it but I'm not sure where or how to start.
ReplyDeleteMy go-to for daily meals is either some kind of fish or a chicken breast rubbed with evoo and sprinkled with salt and pepper. Grill it up, serve with some kind of green veg steamed with evoo, salt, and pepper. And add a whole grain on the side, like brown rice, quinoa, couscous, etc. A book that I got that has been very helpful is the "Complete Idiot's Guide to the Anti-Inflammation Diet." There are some recipes in there, but the real value of the book is the thorough explanation of what is allowed and not allowed on the diet.
ReplyDeleteLast night I did a pizza with a whole wheat crust (I used the Freschetta pre-made one). I rubbed the crust with a few tablespoons of a red wine vinaigrette that I made (1/4 cup evoo, 2 tblsoons red wine vinegar, couple of teaspoons of italian seasoning, pinch of salt and pepper), topped that with 2 cloves of minced garlic and a few shakes of crushed red pepper, 2/3 cup reduced fat mozzarella, diced grilled chicken, sliced mushrooms, sliced black olives, diced green bell peppers, sliced tomatoes, and chopped basil. When it was done, I shredded a little bit of parmesan on top. It was yummy.
Great, thanks for the info! I will check out that book. And google what evoo is. :)
ReplyDeleteOh haha!! Extra virgin olive oil! I feel like a dummy now. :)
ReplyDelete:) I stole that abbreviation from Rachel Ray.
ReplyDelete