Sick and tired of feeling sick and tired...
Seems like just yesterday l received the test results breaking the news my days of wheat and dairy were no more....Rotten luck. Alas it was almost 3 years and since l have felt like my old self throughout. Simply ditching the allergens - l could sleep again throughout the night, no need to take afternoon naps as the wheat just knocked me out like a bad case of jet lag only 15 minutes post lunch...which consisted of some form of sandwich. l could fight a cold off almost immediately and rarely got sick, hazy eyes were a thing of the past, no more moth sores, and my hypoglycemia was more manageable.
And then came my relapse over the Christmas period. Homemade Mince pies, sausage rolls, fruit pies, Yorkshire puddings, ice cream....you name it, l just couldn't resist, and to be fare figured l could get away with it scott free. Sadly not. Feels like l have been walking in a hazy daze since Dec break, feeling sleepy around 1pm every day (obviously my stress hormones had been compromised by filling my body with the enemy... therefore making my cortisol levels rise and dip at the wrong times - this would make me sleepy and alert at the wrong times) and not quite able to shake it.
Time to wake up and smell the coffee l say. Eat right and make it easy. So for this week lm thinking Indian and Vietnamese. Fits in with my dietary restrictions, and with a well stocked spice pantry and lots of fresh veggies - its a no brainer.
Vietnamese Salad - options are endless, you could add some cooked rice noodles, and with some added peanuts, shredded chicken for protein....it should pack a nice energy punch, or simply keep as a salad for a quickie lunch. Travels great with the dressing separate in a wee container. Just pop it on greens/veggies and shake up the salad with lid on...Bobs your uncle!
Trick is making the dressing for the week and maybe filling a container with shredded Napa cabbage or Lettuce to save time. That and a zippy mandolin for ribbons of carrot and cucumber (watch your fingers), and sprinkle a handful of both fresh Mint/Cilantro, peanuts when ready to assemble.
Dressing recipe for the week - just a drizzle will do you.
- 4 garlic cloves minced
- 2 Tb minced ginger
- 1 jalapeño minced
- 1 red chili minced
- 3 Tb sugar
- 2 Tb Nam Pla/Fish sauce
- 1/4 cup Lime juice
All into a mason jar with fitted lid/empty jam jar, and shake it up. Pop into the fridge and Pinballs!
Carpe Diem....Sooners rather than laters!