I only indulged in so much variety because my crisper happens to be full at the moment from other recipes. Waste not, want not!
Tuesday, November 8, 2016
Monday, September 19, 2016
I've been pretty healthy since I've paid more attention to lifestyle, but I recently had a perfect storm of stress and environmental toxins which led to a lengthy illness. My baby entered her freshman year of college, our room got fumigated for bugs and I caught a whiff of my husband's cigar. Then my daughter came back to see her friends, who brought germs from their own freshman dorms to share with us all. Long story short, there were a couple of weeks there which passed in a haze of upper respiratory distress. I sipped organic boxed soups or ate frozen meals but had no appetite. I was just existing. As my health began to return, I was heartened by a little craving. I wanted kale. I wanted toasted seeds. I wanted onions and garlic and organic raisins. I wanted grass-fed butter and the sunshiny squeeze of fresh lemon on top. Good craving -- I was healed.
Thursday, August 11, 2016
Tuesday, August 9, 2016
I've made Dr. Wahls' liver recipe many, many times, and often I'm the only one eating it, which is fine with me. As such, I've found I love it cold from the 'fridge as well as I do hot out of the pan -- for breakfast, lunch or dinner. This was the last little bit of the liver which overlapped with my next foray into the Protocol: Algerian Vegetarian. The flavors of this dish are lovely and deep, and I was surprised I liked the mixture of these two strongly flavored dishes together, but I did. You may not, so if you make these, consider serving them one at a time, maybe with some Quinoa and Red Peppers, also from The Wahls' Protocol. I will say that whatever I've made from the book, I've loved.
Thursday, August 4, 2016
I've just returned from a quick three day trip during which I consumed no green vegetables! Since I normally lead with leafy greens, this was different, to say the least. Finding myself on an airplane at lunchtime without a chance to have eaten because of long security lines at the Atlanta airport, I made do with a Bloody Mary. Hey, I was hungry and needed the calories. At my destination, I didn't get a car of my own, since I really wanted to spend all my time with extended family members, so I had some good food here and there, but since salads involved cheese wherever I was, I opted for other veggies. For the flight back home I arrived in plenty of time to choose lunch at the Richmond, VA airport, but had no luck. All the food I could find was prepackaged with plenty of cheese and other unsavories. I did find a bag of chips with a short ingredient list that contained kale and no dairy. I bought it and a large bottle of water. The chips were truly awful so I stopped after about 10 of them and opted instead for another Bloody Mary on the plane. Arriving home at dinnertime I was too tired to go shopping, so I perused my larder. Craving greens, I only found a few remnants of spinach and arugula, but, I also found some asparagus and broccoli, and lots of garlic, along with some spicy marinara sauce. I defrosted an excellent Copper River salmon fillet and whipped up a quick pasta dish with my gleaned veggies. I know -- gluten. My husband wanted more than fish and veggies, and I was too tired to make two different meals, so I threw it all in there. Trust me -- this pasta dish is a huge step up from most of what I'd been eating the past three days. After a rest, I shopped for the food I need on a regular basis and am back on the health wagon again.
Veering off course happens sometimes, especially when our priorities temporarily change. My wonderful trip to meet up with dear extended family members was for an excellent occasion -- my grandmother's 100th Birthday Party! This trip was not about me, it was about her, and about family. I was glad to fold into the happy melee for a little while.
Back home again now, I've got my eye on a bunch of rainbow chard!
Friday, July 15, 2016
Today I stepped outside to find three micro-mini cherry tomatoes on my potted plant and, for some reason, a tomato pie a neighbor made years ago came to mind. The pie was not a pizza, and it wasn't savory. It wasn't overly sweet either, which is why I liked it so much. It was really more of a delicate tart, a celebration of the tomato as the fruit that it actually is. Inspired by this memory, I endeavored a taste test. Ezekiel Toast topped with grassfed butter, thinly sliced fresh tomatoes and a light drizzle of organic local honey brought the essence of the long ago pie to the palate. I will be experimenting more with this combination of flavors.
Friday, June 17, 2016
When I was a little girl, my mom usually served healthy, well-planned meals. When my dad was out of town, however, sometimes she'd serve a frozen "tv dinner" as she called it, which was really an awful, factory made, collection of dishes, frozen into a portioned foil tray to be cooked in the oven for 45 minutes or so. If we were lucky, the cherry cobbler hadn't jumped the foil wall into the well of creamed corn. Even so, I loved tv dinners for their novelty, but also because they were served on trays that we could use in front of the tv. Back in the 70's there wasn't necessarily anything worth watching on any of the 3 channels available to us, but that didn't stop my enjoyment of this anomalous occurrence. Memories . . .
Last night I quickly created a healthier, more delicious tv dinner. I seared some organic chicken in coconut oil and grassfed butter, and finished it with capers and a squeeze of lemon. The crisp outer edge was divine. In another pan, cavolo nero was quickly turned crunchy in the oil-butter combo cooked at high heat and seasoned with fragrant cumin powder. This may be my new favorite way of preparing kale! The trayful of healthy, delicious food was complemented by a lovely sauvignon blanc and a lightweight movie I was sure nobody else would have wanted to see. Perfection! (My daughter and friends had a ride home with another parent so the glass of wine was fine)
Sunday, May 15, 2016
Last night we enjoyed hosting dear friends who will soon be moving overseas. Grassfed flank steak with chimichurri was on the menu and enjoyed by all. This piquant, garlicky, oniony greenery excites the flavors of whatever it touches. This morning, it was the sunrise to my organic boiled eggs. Chimichurri's not just for dinner anymore.
Saturday, March 26, 2016
Thursday, March 17, 2016
Sunday, February 21, 2016
We went out to dinner with friends last night and I ordered a delicious steak, along with other wonderful food, but I'm normally accustomed to a veggie-forward plateful, with minimal animal protein. I missed the veggies.
Despite my best efforts to lean into the Wahls' Protocol, I find that red meat is still contrary to my personal chemistry. I know I'm receiving needed nutrients, but there's a price to be paid in terms of quality of life for a few days. I find my pace to be more plodding, my mental acuity dulled. There is the feeling of more strength and stability, but I feel set apart from the world so to speak -- maybe a bit too grounded if that makes any sense. Meat lowers my mood as well. While I know I need it, after the nutrients are extracted I want it out of my system as quickly as possible. That's probably why I craved this cleansing plateful this morning. Fish doesn't bring me down the way meat does, nor does organic liver, for whatever reason. Has anyone else noticed how the energies of food affect us? I'd be interested to hear.
Saturday, January 23, 2016
I start with a large piece of parchment folded in half, oiled on the inside surface. This time I layered chunks of lemon, grass-fed butter, toasted fennel seeds and coriander seeds, sliced onions, fennel and red pepper. Then I closed the parchment with tiny sharp folds all around the open edge. 15 minutes at the 425 temp my husband was using for his baked potato worked out just fine. You don't have to use such a high heat, just compensate by cooking a little longer. If you are worried about burning the fish, you can remove it from the oven and let it sit a little while since it will continue to steam. This was a luxurious, delicious meal which I rounded out with sauteed mushrooms and Italian parsley plus a gorgeous salad of baby kale, purple cabbage, carrots and radishes. I had so much food it took me half an hour to finish it all, then I felt I'd fed my cells instead of my belly.
Note: I receive no compensation from mentioning Vital Choice. I have just found it to be an amazing company which provides sustainably sourced, wild-caught seafood. The customer service is top-notch. Vital Choice was recommended by my doctors. Give it a google if you are so inclined.
Tuesday, January 19, 2016
This is the only dairy product I eat. It doesn't bother my system like milk, cheese or yogurt would, and the high omega-3 content makes it a wonderful healthy fat that's superior to the bacon fat used in a lot of Wahls recipes (I use that too, but much less than I did at first). From the occasional bulletproof coffee to a silky veggie saute, it's a staple, and one of the only things that all of us eat. I'm grateful to Walmart for expanding their offerings, and to Kerrygold for expanding their supply without reducing the quality of their product.
I receive no compensation for mentioning these companies. I just like to point out when folks are doing something right.
Thursday, January 14, 2016
My husband is not a fan of broccoli rabe and I adore all things bitter, all the better if they are green. Therefore, breakfast seemed the perfect time for me to indulge, with him off at work. The idea was to saute the greens in coconut oil and grass-fed butter, along with anything fun I could find in my larder, then top it all off with a couple of fried organic eggs. I started with about 4 cups of greens plus mushrooms, tomatoes, garlic and thinly sliced turmeric. After the initial saute of most of the veggies, I created a well in the center of the pan and dropped the eggs right in. Too late, I realized I'd forgotten the garlic and turmeric, which I'd reserved to avoid burning. With the eggs frying, the time for stirring was over. But I did it anyway to get it all cooked and off the heat. Hence my accidental scramble! I ate this whole darn panful. It's amazing what good food can do. I feel like a new woman.