The Happy Baby has a suuuuuuuper sensitive stomach.
Several months ago, a few friends suggested that I go dairy and gluten free to see if it might help with his tummy troubles.
I was a bit bummed at first – I’d go to the grocery store and then leave upset because it felt like there was nothing I could eat! But after some time, I figured out a new normal of eating and the Happy Baby (and myself, for that matter) is better for it.
One of the things I have grown to love is The Salad.
I’ve gotten so good at making salads that my in-laws, whenever they are hosting a family gathering, call on me to bring the greens.
It doesn’t take rocket science to make a good salad, just a little bit of time and patience for all that chopping. The recipe in this post is the one I make myself almost every night for dinner. It keeps me on track with the gluten and dairy free lifestyle and gives me that warm I-just-ate-something-healthy feeling when I put down my fork.
Baby carrots, chopped
Cucumber, peeled and chopped
Green pepper, chopped
Marzetti Simply Dressed Balsamic Salad Dressing (I find this dressing in the refrigerated produce section of our grocery store)
I cannot even begin to tell you how much I love those dried apple chips (also found in the produce section of our grocery store). I am a big cruncher, so these delicious snacks are the perfect addition to satisfy my need to munch. I always buy like 10 bags at a time so that I am never without.
Note – I also like to add slivered almonds or walnuts but I didn’t have any on hand at the moment. Nuts are a bit more expensive than apple chips!
For protein, I usually throw some rotisserie chicken on top. Fast, easy, and yummy.
Now, if only I had the self-control to not reward myself with something sweet before bed after making such a healthy dinner choice.
Ah! C’est la vie.
How do you like your salads?
Happy Salad Rock-ing!