Thursday, February 23, 2012
Friday, February 17, 2012
We've had a lot going on the last few weeks and it's been interesting to see which things in the diet have fallen to the wayside and which things I've been able to keep up in the air.
I think the big difference is that we're eating much less interesting food. I haven't been menu planning really. I just buy a ton of produce and make sure we have some meat or fish option. I try to have seed crackers with dip (white bean hummus or guacamole) and grain free muffins on hand if possible. Reintroducing yogurt has been a big help for the Monkey. She's really not liking a lot of our food lately. Other than the fruit, of course. She would live on fruit if I let her.
Anyway, the picture above is a shot of my packed food for Disneyland. Since it's an all-day sort of affair, I wanted to have plenty of snacks to keep myself away from all of the vendors there. I did chicken salad lettuce wraps with avocado, boiled eggs, carrot coconut muffins, apples with peanut butter, nuts, celery, clementines, and dried apricots. We've been going more regularly lately and it's been good practice for me to come up with portable foods because...
We ended up going on a last minute trip with the whole family to Austin. I made a ton of muffins to take and packaged a bunch of apple chips and nut snacks and raisins in ziplocs. I also made some seed crackers with guacamole for our lunch on the plane. That's about all I had time for but it worked out surprisingly well.
Once we got there though, the diet kind of went out the window - and my body definitely felt the difference. I had already forgotten that my stomach used to hurt after I ate and that I'd get really uncomfortable at night if I didn't lie down flat for a while to let things 'settle'. I was also super tired but that was probably more related to staying up super late playing games. Which was awesome. The whole trip was awesome. I did miss my juicer though.
Since we've been home, we've been a lot better. But we did have my bday weekend to celebrate and that was not all gaps-legal for sure. It's actually been hard mentally to get back on the bandwagon after breaking the 'never' clause on sugar and white flour. But other than the few lapses, we are eating well again and I'm feeling good and continuing to lose weight. Though I do need more sleep. And on that note - goodnight.
Wednesday, February 8, 2012
This is the first time in my life I have ever liked brussels sprouts! This recipe was a huge breakthru for me. The croissant with chicken, havarti and carmelized onions was also delicious. But the slaw was so good - I could not believe it was made out of brussels sprouts. I am really excited to finally relinquish the slot of 'vegetable I never want to eat again' to the well deserving fava bean because brussels sprouts are back on the menu. This recipe is paraphrased from Paleo Comfort Foods: Homestyle Cooking in a Gluten Free Kitchen.
1/2 lb bacon, cut into small pieces
1/4 cup dijon mustard
2 TB apple cider vinegar
3 TB fresh lemon juice
1/4 cup olive oil
1/4 tsp pepper
1 1/2 lbs Brussels sprouts, trimmed
2 green onions, cut on the bias
Toast the nuts. Attempt to not burn the first batch like I always do. They suggest 325' for 5-10 minutes. Cook bacon until crispy. Whisk mustard, vinegar and lemon juice in a small bowl. Whisk in the oil. Add the pepper.
Slice the Brussels sprouts with 1/8-1/4" blade in food processor or thinly with a knife. Saute in 2 TB bacon grease until soft and slightly brown. Remove from heat and pour dressing mixture over sprouts. Mix in pecans, bacon, and chopped green onions.
May also try adding green apples, dried cranberries, or walnuts instead of the pecans. May also omit the bacon and use an alternate oil to saute.
These are the Gingerbread Houses that the Monkey and I made this year. It seems strange to be posting about Christmas in February - especially since we're not eating a lot of these foods anymore - but I do want to catch up on my posts so that I'll remember what we did for future reference. And her little house was so cute. I liked my cinnamon stick and star anise palm tree too.
Next time, I'll skip the candy all together tho. I bought the gross kind so I wouldn't want to eat it but it ended up being more expensive than I would have liked for 'throw away' candy. I'd like to try to stick with home dried fruit, coconut, and spice embellishments next year and see how they turn out.
Ummm, steak. I wasn't particularly excited about spending all day in the kitchen on Christmas. Especially after our Thanksgiving breakthru. So we decided to have steak for our meal. It's a real treat for us these days since we're being more consistent with buying grass-fed meats. We kept the sides simple with kale salad, yams, and V's family's rolls. And Martinelli's. Delicious.
This is another really random thing I made over Christmas. My Grandma used to make these hotdogs that were split down the middle and stuffed with mashed potatoes and covered in cheese. I always thought it was really fancy growing up. I had some hot dogs and was thinking of her so I made some. Nitrate-free, of course ;)
Or muffins, as the case may be... This is a recipe I got from someone way back when I was doing treats everyday for my office's lobby. Wow, that's been a long time. Anyway, I made it randomly over the Christmas break. It has a ton of sugar in it so they're not something I would normally make but they are yummy and I have gotten a ton of compliments on this recipe over the years. So here it is - for posterity:
3 1/3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 cups sugar
1 cup oil
2/3 cup water
2 cups canned pumpkin
Mix all and pour into 2 loaf pans or 6-7 mini loaf pans or 24 muffins. Bake at 350' for 1 hour (for loaves - guess on the others). Cool before cutting.
Wednesday, February 1, 2012
This comes from Paleo Comfort Foods: Homestyle Cooking in a Gluten Free Kitchen. I really like the cookbook so far. And we loved this dish. We made some substitutions for our ingredients on hand but I'll provide the original recipe ingredients below - with the instructions paraphrased.
4 slices bacon
1/2 cup celery, diced
1/2 cup green onion, chopped
1/2 cup red pepper, diced
1/2 cup mushrooms, sliced
2 tsp Cajun seasoning
2 cloves garlice, minced
1 lb shrimp, peeled and deveined
2 TB almond flour
2 TB sherry
1 cup chicken stock
1 TB fresh lemon juice
Cook bacon until crispy. Remove. Pour off grease, leaving 1 TB in the pan. Saute celery, green onion, red pepper, and mushrooms in grease until soft. Add Cajun seasoning. Meanwhile, coat shrimp with almond flour. Add to pan with garlic and saute until just pink. Add sherry, stock, and lemon juice. Simmer for 5-8 minutes to reduce. Serve over Paleo Grits.
4 cups cauliflower
1 cup almond meal
3 cups chicken stock
salt and pepper to taste
'Rice' cauliflower by shredding in a food processor or with a grater. Mix cauliflower, almond meal, and chicken stock over medium heat in large sauce pan. Cover and simmer 20 minutes - stirring every 5 minutes - until the liquid is absorbed. Season with salt and pepper.