Breakfast: Greek Yogurt
Lunch: Leftover Homemade Pizza X 2
Pre Work-Out Snack: Breaded Mushrooms
Work-Out: Barre Fitness Class
Dinner: Noodles with Sauteed Mushrooms and Spinach
Although I haven’t completely fallen off the dairy wagon, I definitely have one foot on the ground. It’s really tough being a dairy-free foodie, especially if you don’t have the time or the talent to cook like Tal Ronnen. And while there were only a few times this year where I REALLY missed Greek yogurt and fancy cheeses, times have changed. I miss it all: goat, bleu, feta. You name it, I want it.
A mostly dairy-free 2011 has prepared me for a new relationship with dairy, one of which I’ve never had before, one of moderation. And for that, I am thankful.