Archives for posts with tag: cooking

 

I am definitely beginning to see the light at the end of the tunnel, and it’s slightly terrifying and also exciting.

Out of the five of us who started this Whole30 challenge only 3 of us are really still in the same game, and 3 out of 3 we are deciding to keep sticking with this plan. Maybe not so strictly worrying about every single ingredient in there so that eating out can actually happen without anxiety, but I think my grocery list will most likely reflect this grain-free, sugar-free, soy-free diet. That’s not to say that gluten-free oatmeal or quinoa for breakfast won’t happen in the colder months, or a bar of 70% dark chocolate (without soy lichen) may not make it into my shopping cart on occasion, and raw dairy will hopefully be coming back (assuming it still agrees with me), but I am definitely going to be a much more conscious and aware shopper and eater.

I’m getting a head of myself here… I just can’t stop thinking about how life may or may not change after the next 4 days…

Over the last 5 days, however, there has been a bunch of snacking, some pretty basic yet delicious meals, and some great hanging out with the people I love.

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Ayrshire Bratwurst with fried eggs, greens, and grainy mustard. (If you also didn’t notice, I’m ready “Organic Manifesto” for work right now and it is AMAZING!!! I will definitely be blogging about that soon!)

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Ayrshire bratwirst, kimchi, scrambled eggs with beet greens, and grainy mustard.

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Tuna steak medallion marinated in s&p, ginger, garlic, toasted sesame seeds, crushed red pepper, coconut aminos, and rice vinegar cooked in coconut oil accompanied by shiitake mushrooms and baby bok choy cooked with s&p, garlic, and ginger in coconut oil with a big serving of kimchi.

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Halibut cooked in s&p and coconut oil with a squirt of lemon, kimchi, and the previous night’s baby bok choy and shiitake mushrooms transformed into soup with homemade beef stock.

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Coming back to my Weston Price breakfast roots with 3 fried eggs and a big mug of beef stock. 🙂

Today has been difficult. I was working so I didn’t really get a chance to eat a solid breakfast or lunch, although I did get to munch on some leftovers from yesterday.

It’s mostly been hard because I started getting headaches last night after posting about Day 2. I also woke up at 3 am drenched in sweat. I had been having hot flashes (keep in mind I’m 26, so we’re not talking menopausal… I hope.) the day and night before but hadn’t realized that they might actually be related to the Whole30. But today I’m certain of it. I’ve been having these temperature spikes all day whether its stress induced or just hits me. My hips have also been feeling much tighter and sore than usual.

After experiencing all of these withdrawal symptoms, I started googling and found out about something called the Carb Flu. These flu-like symptoms hit you while your body is transitioning to a strict paleo diet. It can be achey body (check), headaches (check), moodiness (check), shakiness and fatigue (check and double check). I’ve always been very conscious of what I put in my body, so I didn’t think that this transition would be as tough as it has become, but I’m certain that I will get through it and feel better soon. A lot of the posts I’ve seen say that the Carb Flu may last up to two weeks, but once you get through it you feel amazing, so that’s what I’m planning on.

To combat the sugar and carb with drawl I made a sweet potato with coconut butter, ghee, cinnamon, nutmeg, coconut flakes, and a touch of sea salt for minerals, along with a GT Original Kombucha, so I’m hoping that these few naturally occurring sugars and starches with help my body chill the eff out!! (There’s that moodiness…)

Baked sweet potato with coconut butter, ghee, cinnamon, nutmeg, coconut flakes and a touch of sea salt.

Baked sweet potato with coconut butter, ghee, cinnamon, nutmeg, coconut flakes and a touch of sea salt.

I also made chicken liver and onions, both just flavored with salt, pepper, garlic, and ghee for a little extra nutrient dense snack.

Chicken livers and onions sautéed in salt, pepper, garlic, and ghee.

Chicken livers and onions sautéed in salt, pepper, garlic, and ghee.

For dinner I went to a friend’s house. I was sad that I couldn’t partake in their creamy dressed shrimp salad, so they helped me make my own Whole30 kosher salad on the side. Their dressing had homemade mayo (but the mustard had white wine in it) and yoghurt, so that was a no-go. My little salad was so perfect for dinner, though, and I barely missed the glass of white wine along with dinner or chocolate chip cookie dough ice cream for dessert.

Shrimp salad with grapefruit, avocado, cherry tomatoes, salted cucumbers, red onion, cilantro, Bragg's Apple Cider Vinegar, olive oil, and fresh ground pepper.

Shrimp salad with grapefruit, avocado, cherry tomatoes, salted cucumbers, red onion, cilantro, Bragg’s Apple Cider Vinegar, olive oil, and fresh ground pepper.

Now to permit myself a good night sleep and hopefully no waking up sweaty!! Good Night, blog land!

Day 1 went really well!

I woke up, had three fried eggs (from our new baby pullets) and crimini mushrooms sautéed in Ghee with rosemary.

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For lunch I more-so snacked. I know that on the Whole30 you’re more supposed to eat three main meals, but with my job, I rarely get the opportunity to sit down to lunch and usually just snack through the lunch hour or whenever I get a chance. I’m going to let this one rule slide simply because my body needs to be used to that since that’s just the way it is. I snacked on baby carrots, raw cashews, and hard boiled eggs.

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Last night we went to see OAR play at Merriweather so I packed a bunch of snacks to get me through the evening, but I found I had already eaten them by the time we got to the lawn to watch the show. I ate seaweed snacks, blueberries, more cashews, and more baby carrots, but by the time we were inside I was STARVING!! I was luckily able to order two burger patties with absolutely nothing on them. The people at the stand were a little confused, but I was so thankful. I didn’t even have time to take a picture of my beef patties for the blog. They were ingested pronto, and I felt so much better.

Side Note: There was a girl at the concert who drank so much she was throwing up and because totally non-responsive and the EMTs took her away on a stretcher. While I hope she is okay, I have never felt better giving up alcohol for the next 30 days 🙂

So, what did I learn from Day 1? Eat more!! Even tho raw veggies and other things are safe, I still need to make sure that I am ingesting sufficient fats to feel satiated.  Bone broth/stock, eggs, meat, they are all super crucial and I need to start eating more of those when I’m hungry.

As September creeps closer and closer, the first day of school has come for many students, and that means mom has lunch on the brain!

I remember when I was young and I was the kid with the healthy lunch. Sometimes I felt uncool because no one would trade with me, except for my cousin Katie. The only item she would ever trade for, though, was my mom’s tuna fish sandwich! Weird right? But actually, it makes perfect sense! It was a sandwich packed with good fats, protein, veggies, minerals, vitamins, and omega-3’s! Everything a little growing body needs!

There are also lots of other easy to make snacks to go along with sandwiches. Celery is a great base for snacks. You can fill the stalks with cream cheese or raw almond butter with raisins.  Dips and hummus with baby carrots and other raw veggies are great! Letting kids have interactive lunch items may even inspire them to create more of their own recipes at home! (And who doesn’t love a helping hand in the kitchen?) Hard boiled or deviled eggs are also a great source of healthy fats and omega-3’s. You can also use raw cultured butter and  lacto-fermented apple butter on sprouted bread for a sweet sandwich filled with probiotics! Fresh fruit is great for a little something sweet your little one to finish off their meal (If you slice up apples, make sure to squeeze lemon juice over them to prevent oxidization!)

Whatever you do, though, don’t forget to put your own mommy spin on your kids’ lunches and let your creative side show! You may as well make making lunch fun, right? My mom used to cut my sandwiches into hearts and stars once in a while for holidays or special occasions, and I always felt extra loved when I got a “I love you!” note in there, too.

My mom (somewhat embarrassingly) made my lunch for me almost every day through my senior year of high school, (I was not a morning person, and therefore did not make my own lunch.) but kids are never too old to need good nutrition throughout the day. I know I owe my mom a great debt for keeping me fueled through school and all my extra curricular activities. I’m sure I performed much better in life having a healthy lunch in my tummy. You are what you eat, so make sure your kids are healthy, pure, and nutritionally satisfied!

Good Luck, Moms!

Mom’s Tuna Fish Sandwich:

Sprouted Whole Grain Bread

1 Can White Albacore Tuna Fish (low mercury)

2 Tbsp  Mayonnaise

(Go for the real deal, or buy safflower based Mayo. Stay away from canola and soy oil based! They are most likely GMO!)

2 Tbsp Chopped Organic Celery

1 Tbsp Diced Organic Red Onion

1 Tbsp Fresh Chopped Organic Parsley

Sea Salt, Pepper, and Herbamare to taste!

Note: Now that I’m a big girl, I also like to add a bit of Dijon Mustard to the mix with some lettuce or cucumbers on top, and if you’re making it at home, it’s awesome to do an open face tuna melt with raw milk cheese in the toaster oven! Yum!

Living a life dedicated to eating a traditional, wholesome diet is a lifestyle. Cooking real food, and doing the research about what not to put in your food or eat while your out can be a full time job. Adopting this lifestyle can be challenging since it’s not readily portrayed in the media, unless it is a “How’d [insert female celebrity here] loose that weight?” I actually find the media prefers to make fun of us life-stylers since it’s easy… and we’re kind of humorous… But my point is that it is very difficult to find a community, especially as a teen or twenty-something.

I’m 25. Ever since I was in 7th grade and being 12 years old, I have dabbled in the lifestyle (thanks, mom!), and finally made the decision to give in and drink the kombucha when I turned 25. Much of that decision was based on the looming possibility of having offspring in the next few years and the gratefulness of finding a diet that really works. Making that decision was especially easy at the time since I was in Dallas at the convention and hanging out with two very cool girls my age.

The cool thing about these girls, a pair of cousins, was they were “normal” and into food– my kind of food. To have those two there to identify with my current period of life and also support my love of raw milk and all food things awesome was something I had never experienced. People my age always thought it was either weird or gross to drink raw milk. These girls were asking me where they could get it!

It can be challenging cooking for people who don’t understand that the soup they are eating is piece of edible art. The broth alone took 3 days to make, and the beef is grass fed/pasture raised, and the vegetables are organic and there is a science to how you cook them. in what order you cook them, and then you season and the whole process boils down to about 4 days of preparation and they don’t even say, “Yum.” Granted that’s a really awful house guest, but it’s happened.

My version of "cooking for one."

It’s super hard not having people around you who “get it.” Often times I find it’s easier to be bad and eat something someone else made/bought/came out of the freezer. Then I don’t have to think about cooking at all, and sometimes thats better just because it can be depressing cooking for one. (One is the loneliest number…)

Cooking for one is the worst, just because things like making bone broth, roasting a chicken, and all that good stuff can feed a family, and I’m not talking about a family of one. That’s why my freezer is packed.

I treasure those days with my Weston A. Price girlfriends. Coming home was hard. I know there is a support system here for me, but sometimes it’s difficult when a majority of the support system is older and in another stage in life. There’s not much here for younger people a.k.a. singles. I wish I could have a big party of Weston A. Price singles where everyone brings something. Something delicious, fatty, and amazing.

To feel supported and loved in your endeavor of traditional food is crucial. It’s easy to feel discouraged when the people you love most treat you like a wackadoo and roll their eyes when you try to share information that is just so fascinating!

I still keep in touch with the girls, and I look forward to hearing from them and get a huge smile every time something pops into my virtual or physical mail box. My reassurance is that my Weston A. Price friends will continue to multiply. I will get older and more people will get it. I will enter that age of motherhood when the lightbulb seems to go off.