I promise to make this short.
When I turned 53 I quit smoking. At 58 I got COPD.
When I hit 60 this year, I was warned I would be in serious trouble if I did not do something about my weight, by the time I was 70.
This post is a benchmark for turning my health around. With my diabetes in control, I put myself on a strict diet. I mean a 1000 calorie a day diet.
The only thing that I knew would work and I could stick to, was a diet of protein shakes, fruits, grains and lean protein.
No alcohol, no sugars and no cheating.
Today is my first full week. I have lost 7 pounds, I am sleeping better, so I am more alert and I have more energy. One could call that wishful thinking and tell me it's all water but it's incentive that I am on the right path.
I thought I would share with you a grain salad that keeps in the fridge all week and it's oober healthy (and filling) so I can graze on it when plain fruits just won't do. I plan on making a different variation every week.
I started by cooking 1 cup millet and quinoa. That made 8 cups cooked. I used two cups for this recipe.
I served it with a grilled rockfish and right before serving, I added chopped cucumber, almonds, red peppers, green grapes and feta cheese.
A tablespoon of Marzetti's lemon vinaigrette and dinner was served. It was so refreshing, even The Nudge enjoyed it.
Let's get cooking.......
Quinoa & Millet Salad
makes 8 cups
* 1 cup millet
* 1 cup quinoa
* 4 cups water/vegetable broth combination
* salt & pepper
Additions:
Green grapes, quartered
Minced red pepper
Honey roasted almonds
1" slice feta cheese, crumbled (not the already crumbled)
Lemon Vinaigrette
Baby lettuce mix
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