March 1

So, today I ate plantain chips.  They were delicious!

And I had apple slices dipped in fresh peanut butter–really fresh peanut butter, ground by me right in the store.

And I drank some blueberry kombucha.  Whole sips of it.  Consecutive sips.

I also made some salad dressing in an attempt to find a no-sugar alternative to the Dole citrus dressing that comes in the Sunflower Crunch ready-made salad pack.  My mistake was in using a white onion instead of a vidalia onion, but hey, the recipe has potential.

I have potential, too.  I KNOW I can make better choices in the foods I eat, and I started today by NOT eating sugar or wheat.

Now I’m heading downstairs to cook the pork tenderloin recipe in this month’s Prevention magazine…and to discover what the heck balsamic vinegar is!


Note:  Balsamic vinegar, simmered for ten minutes before basting the meat, makes an excellent sauce for pork tenderloin!  Cook for 30 minutes in a 425 oven, add some parsley as a garnish, and wow!  Easy and delicious.  We’ll be making this again.