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September 2012

Batch-Cooking-Sept-24-2012

It’s week 3 of my 30 day elimination diet. Even though it’s now fall, I  stuck with a salad with roasted chicken for lunch because it’s easy to control the ingredients, plus I get my fill of figs and Italian prune plums which I love.

The roast was quick to make, as were the roasted vegetables. The shepherd’s pie though… I got stuck with 2 cauliflower heads that were infested with aphids (yuck!). After much googling, soaking, and rinsing, I finally managed to have a relatively protein-free cauliflower mash to go on top of my shepherd’s pie. What finally worked was breaking up the cauliflower, soaking it in warm water with a lot of salt, and then vigorously rinsing/inspecting each piece. Needless to say, that took a painfully long time.

The shepherd’s pie, by the way, is for breakfast. I was looking for breakfast casserole ideas, and that was one of the only ones I could come up with that was elimination diet friendly. So, on the menu this week:

  • Breakfast: Shepherd’s pie
  • Lunch: Salad with store-bought grilled chicken, figs, avocado, Italian prune plums, cucumber, olive oil
  • Dinner: Boneless leg of lamb roast with roasted vegetables
  • Snacks: Guacamole (less a few ingredients) with endives, olives, coconut butter

Now I have food for most of the week – such is the joy of batch cooking :)

Rainbow-Root-Vegetables

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What's-In-Your-Cart-Sept-23-12

Do you ever peek into other people’s shopping carts, or gawk at their purchases at the check-out? Do you then try to figure out what kind of diet, if any, they’re on? Followed perhaps by a quick glance at the shopper to evaluate the success of that diet?

Somehow I doubt I’m the only one… In which case, you might find my weekly shopping loot interesting.

Even more nosy? ;) Here are the details:

Keep reading…

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Salad-with-Sardines,-Plums,-Avocados,-Olives,-Capers

“But if you don’t eat bread, what the heck do you eat??”

This should answer that question and then some. Check out the images below of everything that I ate this past week to see the extent of my suffering on this paleo/primal “diet”.

This was my second week of a 30 day elimination diet. It’s still going great – no cravings except wanting some sort of a treat on the weekend, so I made two ingredient blueberry banana “ice cream”. Still feeling well nourished, and still sipping on bone broth, although not every day. I liked the Apple Spice Turkey Breakfast so much that I had it again this week. I’ve managed to plan all my meals so that I don’t have t go out to eat – but I have frequented the grocery store a little more.

Keep reading…

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primalisms
Photo by (Photo by [ jRa7 ])

1) Plastic-Wrapped Peeled Bananas At Billa Supermarket Chain Prompts Outrage

2)  Preemies’ Brains Reap Long-Term Benefits from Kangaroo Mother Care

3) Arsenic in your food [rice]

“Our resulting analysis of 3,633 study participants found that on average, people who reported eating one rice food item had total urinary arsenic levels 44 percent greater than those who had not, and people who reported consuming two or more rice products had levels 70 percent higher than those who had no rice.”

4) French Study Finds Tumours in Rats Fed GM Corn

5) Birth Is No Reason to Go to Hospital, Review Suggests

Keep reading…

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Photo by stevendepolo

Whenever I eat out, I’m pleasantly surprised by how mainstream gluten-free has become. I’ll be the first to say that gluten free doesn’t equal healthy, and I know that a lot of restaurants still have work to do in terms of cross-contamination and not making gluten-related mistakes, but a) it’s a start and b) it gives me hope for paleo catching on.

Many restaurants now offer entire gluten-free menus. A large number list gluten-free options. And at the ones that don’t, the majority of servers now know what gluten is and can suggest gluten-free dishes. If they don’t know, they at least aren’t flabbergasted by the question, and can find out from someone in the kitchen.

I’ve seen the words “gluten free” on menus many times now. But I still catch myself being  amazed at how many people must be avoiding gluten for restaurants to bother adjusting their menus. I know it’s good business and marketing and such, but if gluten avoidance was not common, they would not have bothered. And I don’t remember ever seeing anything about gluten on menus a few years back.  Gluten-free has gone from being obscure to very mainstream relatively quickly.

Keep reading…

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