About a weight and really yummy Quinoa Salad

I haven’t mentioned anything about weighing myself recently, I have been avoiding subject matter. Nothing to beat myself up about but also nothing to celebrate. I have been standing still or moving up and down about 1K past few months.

Lots going on and haven’t been focusing properly. I still eating mostly good stuff, healthy nutritional meals, but then over weekends I bake a cake and treat myself with not one piece but maybe 3 or 4. Oh dear!

So beginning of this week I reset my plan and try to make progress again. My friend introduced me fantastic APP “Happy Scale” – very simple, but can be quite motivational. Only thing you need to do is record your weight daily , enter your goal and how much you are committing to lose every week and it gives you reports and analyses your weight loss. It divides your weight loss journey to milestones so if you have lots to loose it feels bit more manageable.

It also gives your weight trends and predicts, when will you get to the next goal. You can run weekly, monthly or yearly reports.

If I take a look my monthly reports I have been loosing some weight every month. I’m pleased with this. The small loss is a win and better than a gain.  

My next goal is achieve my second milestone before end of the June. It should be achievable and get me back to the track.

I know that the weight is not everything. I don’t weigh myself everyday, (sometimes I just can’t face it), but I’m bit of a nerd and love tables, numbers, reports, comparison, so with right mind set it works for me. It’s easy to lose the focus and seeing actual numbers, help me get motivated again.

Here is one my favorite salads I have tried recently. It goes nicely as a side dish for grilled meat 

I had no time for grilling so had it as a light supper.

Quinoa Salad

You will need:

cooked Quinoa (cook according to instruction on the packet)

finely chopped red onion

chopped red pepper

coarsely grated carrot

handful of dried cranberries

generous amount of curry powder

freshly squeezed lime juice

toasted flaked  almonds

bunch of chopped coriander

You don’t really need exact quantities here, just add everything according to your taste.

The combination of those ingredients tasted just lovely!

 

 

 

 

 

33 days Paleo done – what next? Salad with gravlax.

So my challenge is over. I was healthy for all 33 days. And you know, I enjoyed it. I haven’t felt so great a very long time – full of energy and  happy. My knees don’t hurt most of the time, but my elbow does ๐Ÿ™ seems I got the tennis player elbow now ๐Ÿ™

I don’t feel bloated, I don’t crave for chocolate and sweets. I don’t feel like falling asleep middle of the day at the office. So everything is better, but I know that it’s so easy to go back to your old ways. Some reason we forget so quickly about benefits of being healthy.

Easter

On Easter Friday we had grand dinner with leg of lamb and roast potatoes and my homemade cheesecake, but I don’t have any pictures as we were busy eating and enjoying ourselves.
Easter3

Now on I will try to continue Paleo way and occasionally treat myself with homemade cake and glass of wine. I will have some grains when testing new recipes, but generally I will try to stay off the bread, pasta and rice.

Easter2

I made this salad one evening, when I didn’t’ t have to cook for the rest of the family. Unfortunately my children are not very keen of big plates of salad and fish. My husband will eat a bit as he knows it is good for him, but I love it!

You need to make gravlax 2-3 days before you plan to eat it. And yes, this version includes some sugar, but it’s lovely and it’s my treat – I could eat this with one go – no problem.

For Gravlax:

  • Chop one big punch of dill finely and mix half of it with 4 tbsp. of sea salt and 4 tbsp. of sugar.
  • Take a half of the 1 kg salmon fillet and put skinside-down on the container (lined with big piece of  cling film and leave the cling film drop over the edges), which base is covered with another half of the chopped dill.
  • Take half of the salt-sugar mixture and rub into the salmon, sprinkle with freshly grinded pepper, little mustard seeds and allspice.
  • Do same with another half of the salmon and then fold it top of the another piece of salmon (leave skin-side out)
  • Wrap the cling film tightly around it and place to the fridge for next 3 days.
  • When ready slice salmon very finely and enjoy!
  • Don’t forget to lick your fingers ๐Ÿ™‚

Gravalax

 For Salad:

1 tomato, quartered

1/2 celery stalk, chopped

thorn iceberg leaves

big red or black grapes, halved

1 slice of lemon, finely chopped

3 walnuts, chopped

homemade mayonnaise

dill

sea salt

black pepper