Well, it’s certainly officially 2016 now and boy, has it been a super long time since I invested some time in my writing. I’ve really missed it and all of you so much!
So I’ll just start back sharing with you guys, nice and easy! As with every year, I decided this will be the year that I take back the control over my eating habits. Thinking about the food before I reach for it. Cutting out the excess sugar that I’ve grown addicted to and eliminating a few other trigger foods that needed to be addressed. I still enjoy one cheat thing per week instead of an entire cheat day and, excitedly, I’ve already seen a difference from the changes and commitment I made. One of the things I’ve really grown to love is pickled vegetables. They are a great alternative to a big calorie packed snack and super simple to make. Depending on how many batches of this you make you can have enough to last you for a week.
Here’s the lowdown on what you’ll need and how to put it together:
What you need –
- 1/2 Cauliflower, partially steamed and cut into small pieces
- 1 Anaheim Pepper, seeded and chopped
- 1/2 Red Onion, sliced and separated
- 1 Garlic Clove, sliced thin
- 1 small Cucumber, sliced thin or minced
- 1 cup Red Wine Vinegar
- 1 cup Distilled White Vinegar
- 2 tbsp Organic Cane Sugar (optional)
- 1 tsp whole Coriander Seeds
How to put it together –
Layer veggies in 64 oz glass mason jar. In a small saucepan combine red wine vinegar, distilled white vinegar, sugar and coriander seeds. Whisking often, bring mixture to a boil for 1 minute. Pour liquid mixture over jar of vegetables and seal and let cool. Refrigerate and enjoy as a side, salad garnish or quick snack when your sugar cravings hit!