It’s been a little over a week since I’ve finished a 30 day grain, sugar, dairy, legume – free diet, just to get my mind back into the healthy-eating mindset. So where do I go from here?
Last Thursday I caught a stomach bug- ew- and on Friday and Saturday, the only thing I could keep down was white rice and white bread. Well, Sunday and Monday I paid the price. I felt super gassy and bloated, and hungry. I never really planned to add grain or gluten back into my diet, but after this weekend, my decision is final!
Dairy is a different story. I love full-fat cheese and butter. I’ve not noticed any problem in my body since adding it back into my diet and I’ve come this far with dairy as my friend, so I plan to use it in moderation.
All that to say, this vegetarian “sushi” I created for lunch yesterday was so perfect! All the green made me smile and of course I’m happy to have that cheese back in my life. The avocado and cream cheese take the protein roll and the cucumber and carrots are not only for looks. My body thanks me every time I eat colorful meals!
Vegetarian Cucumber Roll
- 1 long english cucumber
- 1/2 an avocado, sliced thin
- 1/2 large carrot, julienned or cut into small strips
- 2 oz full-fat cream cheese, cut thinly into aprrox. 8 pieces
Rinse the english cucumber and pat dry, then, using a potato peeler, carefully run the blade down the english cucumber- length wise. Using the previous peel as a guide, continue to slowly peel down the cucumber until you have 8-10 slices.
Place a single cucumber slice on a paper towel and press dry, then assemble avocado, carrot strips, and cream cheese at one end of the cucumber, then, roll the cucumber from the filling side up until completely rolled. They should stay together well, if not, secure with a tooth pick! Continue until you have used all ingredients, drying each cucumber strip on a paper towel as you go.
Kaitie Holley, housewife