I have spent the last week continuing on this journey of developing a healthier lifestyle. On Friday I did my longest bike ride ever and lived to tell the tale. We traveled down to the beach bike trail and along the trail to Toronto’s Historic Distillery District. After enjoying a hot chocolate at Balzac’s Coffee Roasters and a chocolate truffle at Soma Chocolatemaker we headed back. I know what you are thinking; how does chocolate fit into this healthy lifestyle? I am a firm believer that dark chocolate can be a healthy treat if enjoyed in moderation. Believe me having only one chocolate truffle from this artisanal chocolatemaker is extreme moderation. They have the most amazing chocolate in town.
In addition to this 22km ride, I have kept up my walking and my Zumba workouts. I am so pleased with how good I am feeling and how much energy I have. I am also thrilled that I can get into clothes that have not fit for the past few years.
It is amazing what a positive impact this change has had on me. In spite of a bumpy start with a bike accident a few weeks ago, I am feeling great. I feel more alert and less stressed. I spend less time watching life on TV and more time living it. I am just happy to be alive.
I have kept to a healthy diet filled with salads, vegetables, protein and light dinners. This has inspired me to find new and interesting salad recipes like this Prosciutto and Melon Pasta Salad. You can substitute the farfalle with gluten-free pasta if you prefer.
8 oz. uncooked farfalle pasta
1 ½ tbsp. lime juice
1 ½ tbsp. white wine vinegar
¼ tsp. Dijon mustard
¼ tsp. salt
¼ tsp. black pepper
1 glove garlic, finely chopped
2 ½ tbsp. extra-virgin olive oil
1 cup baby arugula
¼ cup diced cantaloupe
¼ cup shallots, thinly sliced
2 oz. thinly sliced prosciutto, cut into 2 inch strips
1 oz. shaved Parmigiana-Reggiano cheese
Cook pasta according to the package directions, omitting salt and fat. Drain; cool to room temperature.
Combine juice, vinegar, mustard, salt, pepper, olive oil and garlic in a bowl, mix until well blended.
Combine cooked pasta, arugula, cantaloupe, shallots and prosciutto in a large bowl. Drizzle dressing over salad, toss, top with cheese shavings and serve.
Recipe modified from Cooking Light 12