Since we’re friends and we have a bit of a relationship going, I feel like I should confess something.
It’s because…are you ready? I’m on a diet-thingy.
This winter has been a long one.
I ate burgers, like, a few times a week, I had milkshakes, cupcakes and tuna melts. I do what I want!
I figured I needed to take a break, and get healthy or whatever. I bought a program from Tracy Anderson called Metamorphosis. And wouldn’t you know, I’ve dropped a few pounds, I work out now…and do this embarrassing dance cardio (in the privacy of my own home), and feel loads better. It’s miraculous what moving your body and not eating butter everyday can do.
The downside is that I haven’t been able to eat anything fun. though I have taken the liberty to cheat. I deserve it, right? I’m an adult, I pay my taxes (oh. do. I. pay. my. taxes.) and my parking tickets!
I had an awesome dinner at Son of a Gun; another time at In-n-Out. Both times totally worth it. If I’m gonna cheat, I’m gonna cheat…
In my attempt to put my new, healthy foot forward, I made something that doesn’t taste diet-like at all.
Just a few simple ingredients on a plate topped with a heavy tablespoon of mustard vinagrette.
I ate this all by myself for lunch, though I can’t wait until picnics and bbqs start so I can bring this on a big plate for a crowd to enjoy.
In other news: since I can’t have bacon, I kinda want to smell like it.
Bacon cologne…yay or nay? Is this just me being weird and missing bacon?
Avocado and Grapefruit Salad
Recipe by Ina Garten
1 tablespoon Dijon mustard
1 1/2 teaspoons kosher salt
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits
Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinagrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center as well as in between each slice of avocado. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.