The lunch of raw vegetables, quinoa and my dressing was so wonderful and so filling that I couldn’t even finish it all! I’d be happy to eat in restaurants if I felt confident that I could enjoy my experience and leave satisfied, rather than frustrated with the experience. But I will tell you that without that quinoa, it would have been just another frustrating restaurant experience that left me hungry shortly after and set me up for an evening of grazing.
I’m even thinking about making my own cards to give out at restaurants. Now that’s progress!
Roasted Red Pepper Dressing/Sauce. Vegan. Oil-free. Nut-free.
Makes 3.5 cups
1 large roasted red pepper from a jar
1 15 ounce can no salt navy or cannellini beans, rinsed and drained
¾ cup water
¼ cup balsamic vinegar
2 Tbsp chopped shallot, or 1 tsp onion powder
1 Tbsp Dijon mustard
1 large date
Fresh black pepper
Place all ingredients into a high powered blender and blend until very smooth.
Use on salads and rice or potato bowls with steamed vegetables.
I really don’t want to create hysteria here, but I need to share something with you all. I have been trying for the past four years to be a perfect Nutritarian and really struggling. What I struggled with was not eating the Nutritarian food–I loved that and I’m a pretty decent cook. But somehow, no matter how much healthy Nutritarian food I ate, I found it increasingly more difficult to bypass the crap around me. The cookies on the lunch table at work, the restaurant food with the salt and oil it in, the ice cream cake at the relative’s birthday party–I would “indulge” in even these foods that I KNOW are poison.
I had horrible feelings that there was something wrong with me, and I gained weight over time. Then Chef AJ suggested that I read The McDougall Plan for Maximum Weight Loss. Now don’t get hysterical and start to attack me, I am just sharing my truth.
I always thought The McDougall Plan was basically the same as Eat to Live, but I was SO wrong. I didn’t understand McDougall’s perspective or the importance of starch in my diet. I was afraid of starches, because Fuhrman tells you to severely limit them if you want to lose weight. Well, in one week on MMWL I have had no problem passing by any and all trigger foods. I’m not saying it’s for you. You may be doing perfectly well on E2L, and that’s wonderful. But if you are struggling, and struggling badly, on E2L, you may want to find out what finally worked for Chef AJ.
Here’s a clue: it was a combination of both Doctor’s advice. It’s a calorie density approach with a strong element of help for people with compulsive overeating disorder and food sensitivities/addictions.
And I can’t recommend this book enough. No matter what WFPB eating style you ascribe to, I believe that it is essential that you understand the principles presented in this book.