Okay, time for a check in. This 10 days has gone by fairly easily! I feel like it’s become more second nature, and so it’s not as much of a struggle. Both my honey and I feel fantastic…like, I actually have thoughts first thing in the morning,(which have always been a sore point for me) while jogging or working out, or even just having a cup of coffee, like “It’s an incredible day to be alive!” Not sure yet which foods are the culprits but it’s obvious that it’s because of the diet.
The one thing that’s kind of a bummer is that it’s boring. I could totally see having this as the base of your diet, but the strict nature of this specific time period that I’m asking myself to not cheat at all, ever, is unrealistic and not maintainable. I can do it for the 60 days (I hope!) but I do find myself trying to avoid going out to dinner, or meeting friends for a drink, or doing anything with anyone that I’m not in charge of what I’ll be able to eat. And that’s a super bummer.
But, ya know, I feel good. 😀 I’ll be happy though when I get to the part where I can ease up a little.
Anyways, here are some of the things I’ve been eating:
More coming with recipes. These are just for inspiration. I find I eat a lot of big breakfasts and a lot of salads with a protein on top…sometimes taco meat, sometimes canned mackerel, sometimes tuna fish salad, sometimes grilled chicken, and so on.The trick is always having fresh and seasonal stuff around. I’ll keep posting recipes for the more complicated.
I’m really enjoying the big breakfasts, which I’ve never gotten into the habit of over the years. I used to not eat at all until lunch, unless it was like a hang over day when breakfast was at noon or 1 (back in the day) or just once or twice a week for a real breakfast. But I’m having a love affair with breakfast lately. Who knew. Maybe it has something to do with homemade bacon!
Anyway breakfast WAS late today (hahaha) and so I went with a small quickie lunch of heirloom tomatoes and avocado, which I could eat constantly, really, I think. Of course, you can still find perfect heirlooms this time of year, so I’m looking at it as taking it while I can get it.
I’ve really been craving tacos lately. So, I decided to have a taco salad for dinner. It fulfilled all of my desires, and then some. It actually tasted really close to a taco bowl from like Chipotle or something! Recipe below.
- 1 lb. ground chicken
- 1 medium yellow onion, chopped
- 1 tbls. cooking fat
- 1 avocado, chopped
- 1 heirloom tomato, chopped
- 2 cups spicy salad greens
- 1 portion taco mix (recipe below)
- 1/4 cup water
- salt and pepper to taste
- Heat cooking fat (I used beef tallow) in a skillet over medium heat. Once it’s melted, add onions, and cook until soft, about 5 minutes.
- Add ground chicken and cook until browned.
- Add taco mix and water and stir well; cook down until the liquid is almost all gone. Remove from heat.
- Throw salad greens, tomato and avocado into a bowl, and top with taco meat. Toss well and serve.
Taco Mix: (makes 1 serving)
- 2 teaspoons Ancho Chili Powder
- 1-1/2 teaspoon Ground Cumin
- 1/2 teaspoon Paprika
- 1/2 teaspoon Crushed Red Pepper
- 1/2 teaspoon Salt
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon White Pepper
Oh! At the end of the day I roasted up a bunch of veggies that were getting older, now I’ll have roasted veggies ready to heat ‘n’ eat. So pretty, too!
Things are progressing smoothly. I’ve also been feeling really good, with a lot of energy, despite this cold that I’ve definitely been fighting from the season change. Another work day! But this time I had time to cook up a little breakfast (above) before I left home and just re-heated once I got to work. Also, that pear was delicious.
Lunch was leftover chicken tikka masala. I also brought in some salad greens and a whole tomato that I chopped up into the greens at lunchtime, and topped it with a little olive oil and some vinegar. Yum.
All that was left was dinner. I had a steak prepped from my meat share, a 60 day aged Dominico steak. So, that was a no brainer. I also still have a bunch of potatoes so I decided to whip up a sort of potato nik. Super easy. Also something different and really yummy. And then I steamed some chard to make it all come together.
For the potatoes:
- About 2 pounds baking potatoes, peeled
- 1 medium onion, peeled
- 2 eggs
- Salt and freshly ground black pepper to taste
- 2 tablespoons almond flour
- Cooking fats (I used beef tallow)
- Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and almond flour.
- Put a good chunk of cooking fat in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When fat is melted and shimmering, put all the batter in pan, and smooth the top. Cook, adjusting heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.
- To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more fat to pan if necessary, and slide pancake back in, cooked side up. Cook 15 minutes or so longer, until nicely browned.
Another morning at home, another glorious breakfast! I pick up my CSA share from the farm down the street on Saturdays, so I popped by there for some fresh greens on which to place my eggs (also picked up), more purple potatoes and a specialty pork terrine from my meat share. Yum! I did the eggs over easy this time so the yolks soaked all over the steamed chard. Served with my homemade hot sauce that I finished yesterday. Delicious.
Then we were out for most of the day, and we actually ran into a challenge! Being out without food much longer than anticipated in an area of town not known for it’s healthy food options. Fortunately, this being NYC, there were abundant fruit stands, so we ended up just buying a bunch of fruit and eating that. It was totally yummy and felt much better than we would have had we gotten the empanadas advertised over the fruit stands shoulder.
But! By the time we got home we were still pretty hungry, so I abandoned any fancy cooking ideas and grilled up some pork chops and made a salad. We still had a tangerine and some blackberries from our fruit outing, so those went in the salad along with some spinach, walnuts and pumpkin seeds. Dressed with a pomegranate concentrate/olive oil/red wine vinegar combo. I sometimes like the one flip method of pork chop cooking but tonight I alternated sides every minute, which I always find makes for a lovely light brown evenly cooked chop. Flowers harvested at CSA pick up as well. Thanks Added Value Farm! Day 6, complete.