Okay! Another super easy day,
filled with yummy food.
One part of this regime that I
thought might be difficult was finding ways to replace Pierre’s bread. I, like
my dad, am not much of a bread-guy, so this particular part isn’t a struggle on
my end. Pierre, however, loves eggs on toast for breakfast (or a whey protein
powder and fruit smoothie, which is also out, whey being dairy), and soup and a
sandwich at lunch.
Kitchen toys to the rescue! Last
week I spent a few hours pre-prepping and freezing some goodies that we’ll
spread out over the coming weeks. One of those was a giant Ziploc bag full of
spiralized yellow squash from the garden and zucchini from the grocery. (Thank
you, Paderno!) We love slightly caramelized summer squash either sliced or
spaghetti-ed, browned in a dab of coconut oil and/or ghee.
I also peeled a five-pound bag
of russet potatoes and ran them through the Kitchenaid processor/grater,
flattened layers between parchment paper on cookie sheets and froze them.
(Reminders to self and anyone who wants to do this: zizz some sweet
onion in with it for more flavor, and it’s a good idea to score
these into a grid so they break easily into squares or rectangles before
freezing. My broken pieces look more like modern art.) The squash or hash browns do make
a lovely and tasty bed for eggs. This morning we had squash and eggs, sun-tea and
strawberry booch for me, and black coffee and ginger booch for Pierre.
Lunch was a bit more
challenging, as, unlike me, Pierre prefers clean fingers to messy ones. I’d
planned romaine wraps – the largest leaves cleaned and ready to hold his usual
canned sockeye salmon, balsamic vinegar, tomato, and homemade mayonnaise (SO
easy and containing no sugar, which Hellman’s, sadly, has.) Part of the appeal of
bread, I think, is that it absorbs all of the goop, and romaine obviously doesn’t.
Pierre ate it, but wasn’t crazy about the juice that continually oozed out
around the leaf. We’ll be exploring new wrapping techniques, and if anyone has
non-grain ideas for sandwich wraps, I’d be happy to hear them.
My lunch was a yummy tuna,
mayo, tomato, and purple cabbage cortido romaine wrap, which dripped a
beautiful (and delicious) pool of lavender juice onto my plate. I sipped that
up for dessert!
Late afternoon we had a few
almonds and Pierre enjoyed one of his favourite snacks: a crisp red delicious
apple, undoubtedly grown in my native Washington State.
And dinner… oh my! This recipe
(again from RealPlans) is a keeper – two out of two so far.
I’m not usually a big fan of
salmon (sockeye, the vegetarian salmon, fresh or canned being the only exception and, even
then, rarely. This recipe might change that!) The preparation sounded interesting, so I picked up a couple of
big wild Pacific sockeye fillets at Costco last week, froze them, and made one
tonight. It was quick and easy, and had barely any fishy taste. Made a mix of a
mustard powder and spicy deli mustard and spread it on the non-skin side, then
pressed on a layer of finely ground almonds. Baked it for 15 minutes sprinkled on a wee bit of salt and pepper, and wowed
us both! While the fish was baking, I cut a colander full of Swiss chard from the
garden, cleaned and chopped it, steamed it in a little water and stirred in a
couple of teaspoons of bacon fat for flavour and to improve nutritent absorption.
How great is it, by the way,
that we no longer need to be afraid of fat? Of course, bacon fat is saturated,
and won’t be our oil of choice most of the time – coconut, avocado, and olive
oil being tops. Nutritionist have learned, though, that even saturated fat is
better for us than the hydrogenated oils which are in nearly all disgustingly
delicious and addictive processed foods. Grrr!
Goodbye Oreos. Farewell
Cheez-its. Our unhealthy relationship is in the past.
Best news of the day: neither
Pierre nor I are craving a nighttime snack. And THAT is a wonderful thing!
Happy dreams, everyone. And
thanks for reading. :)
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