Friday, March 15, 2013

Grilled Lamb Chops

Every once in a while I feel like I need to fine-tune our eating habits.  Since I make so much of our food, I always feel like we eat quite healthy...but there's always room for improvement.  Gerry periodically  turns to a fast to relieve some digestive issues.  I have been wanting to try a gluten free diet for a while now and we have found a different approach to testing food intolerances.  We have given up corn, dairy, eggs, gluten, peanuts, soy and sugar/artificial sweeteners.  Even though this list of what we have given up sounds quite lengthy, we both feel that we are eating well and have not had any cravings.  We will continue on this plan for three weeks and then gradually add back one food component to see if there is any intolerance.

Each day starts with a protein shake made with a vegan rice protein powder, coconut milk and some frozen organic berries.  I add some fiber with either chia seeds or ground flax seeds.  We later move on to a cup of regular coffee (no sugar or cream) and this holds us until lunch.

Our lunch today was the Salmon and Blueberry Salad that I made recently minus the feta cheese.  I did add some toasted, slivered almonds for a little crunch.  An apple was the perfect finish.

Our dinner was grilled lamb chops with garlic and rosemary, white beans scented with rosemary and a kale salad, all of which was yummy.



Grilled Lamb Chops
Makes 2 servings

4 organic lamb rib chops
Olive oil
2 cloves garlic, minced
1/2 tablespoon fresh rosemary, chopped

Preheat grill to medium high heat.  Drizzle lamb chops with olive oil, season with salt and pepper, and press some garlic and chopped rosemary to each side of the ribs.  Grill about 5 to 6 minutes per side for medium.  Allow to rest for a few minutes before serving.


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