Do you count calories and keep track of your diet?
Please, avoid yes! I am already in a state of depression as summer is coming and taking off fluffy jackets will force me and others to see the reality. Every summer I buy new clothes and promise myself that next summer I will lose weight and wear all my old dresses comfortably and look better. I think purging old clothes in spring must be the idea of a person dealing with the same situation. No old clothes, no evidence, no depression, just feeling good and eat!! How I wish! dreams know no bounds…
But yes, we are living in the real world and dealing with real issues. And having a fit and healthy body is everybody’s priority now a days. Eating good and healthy are the talking points these days. There is another term “Organic” really popular in the present time. There are so many diets to follow, equipment, exercises and top of all free advices of what to eat and what not. All this chaos baffled you so much that you crave for more sugar to fight with the confusion.
For me its like a new year resolution only started later in spring, motivated all summer, pushing myself in fall, eating and living in denial in winter. I totally blame the festive season and fluffy jackets for it. 😉
I don’t believe in diets, may be because more I deprive myself, I’m going to crave it more. I like to eat everything I like, but in moderation. Apparently, I like to cook at home and it helps me in control of ingredients I am using in food.
It is a well known fact that the best way to start your day is by eating fruit. It will kick start your metabolism, boost the energy and naturally cleanse the whole system. This melon salad with a minty dressing is a recipe for such days when you wanted something quick, healthy and very chic.
- Water Melon
- Few Mint Leaves
- 3 tbsp. Lemon Juice
- 1 tbsp. Honey
- 3-4 Mint Leaves, finely chopped
- 1 tsp. Meyer Lemon infused Olive Oil
- ½ tsp. Fig Balsamic Vinegar
- Black Salt & Pepper
- Cut melon and cantaloupe in half and scoop balls with the help of a melon baller.
- Cover and refrigerate balls at least for 30 mins.
- Mix lemon juice, honey and mint leaves.
- Add olive oil, balsamic vinegar, salt and pepper.
- Mix it well.
- Pour the vinaigrette over melon balls just before serving.
- Toss it and serve chilled garnished with mint sprigs.