I don't like vinegar and oil on salads. Vinegar is OK, sort of, but it needs oil to cut it and all kinds of oil hate me. So my dressing of choice is avocado, French mustard, and fresh squeezed grapefruit juice, whisked together and poured over greens. Still needs some kind of starch to absorb it, still has a strong sense of 'because it's good for me.' Not something I make as comfort food, in short. But last night I threw in a handful of sliced strawberries (the ones I keep sweetened in a bowl to put on the morning's cereal.) OMG. Changes everything. I shall have strawberry avocado salad for dinner as long as the fresh strawberries last.
Yesterday I also made my stock stir fry-- broccoli, celery, mushrooms, chard stems, marinated tofu, vast quantities of ginger and garlic, all mixed at the end with cooked white rice. This keeps the quantities of rice down and binds the thing together. Then froze three containers of it so that I didn't eat it all at a sitting, which I seemed likely to do. Had the last bowl from the pot for dinner tonight, along with the strawberry avocado salad, with toasted walnuts and a bowl of fat-free Greek yoghurt (all of the body, none of the calories: a true find.) Food of the gods, I tell you.
Didn't even need the wine that the allergy season forbids me having. Now /that/'s a good dinner.
