You might be wondering, “so is this a food blog now, or what?” Uhh…yes and no. This blog will always be a reflection of my current fixations, and right now, that happens to be food. Seriously, all my Internet time (which has decreased significantly by the way, because, you know, I’m actually cooking now), has been dedicated to researching nutrition, healing remedies, diets, etc. To be honest it’s been a bit overwhelming, as there is a lot of information out there, so as I navigate the choppy nutrition waters, I want to share with you what I’m currently eating. I’m nearing the point where I’m about to drop anchor (aka – settle on a specific diet for awhile), so please stay tuned. And also stay tuned for more sewing madness, as I’ve managed to do a bit of that as well.
What I will divulge now, is that at the gentle suggestion of my acupuncturist, I have given up all grains (eek!), dairy and sugar, with the exception of honey. I also decided to give up alcohol, caffeine and soy, and PS, soy seems to be hidden in everything. In all honesty, this morning I had a cup of jo, so, I haven’t been perfect and I’m not about to tout myself as such. It’s been about a month since I’ve been taking this pretty seriously and so far, even with my minor slip-ups, it has changed my life, and oh, I’ve lost weight. Woot! Oh God, I have so much more to say about this! Ack! I’m kind of a wild maniac about food right now, but instead of writing one 5,000 word post, I must pace myself. This is a blog about baby steps you know. So without further ado, here is my most favorite breakfast as of late:
Soft Poached Eggs, Sauteed Veggies and Sauerkraut
Say what? Yes. And it.is.awesome. I’m talking, awesome. And not to mention fairly cheap, filling, super nutritious and healing.
- 2 organic eggs
- organic apple cider vinegar
- 2 Tbls. coconut oil
- Tons of chopped and diced veggies: garlic, onion, carrots, mushrooms, kale, spinach, swiss chard, you name it, get creative. I tend to go nuts and chop up lots of veggies, and then keep them sectioned in a loaf pan so I don’t have to prep the veggies everyday.
- a heap of lacto-fermented sauerkraut (I use Bubbies brand, but we’ll begin to make our own soon)
- dried kelp flakes or Seven Veg Sea Mix (optional, though sea vegetables are so rad and so important)
- sea salt and black pepper and/or other herbs and spices
To drink: 1 cup bone (beef or chicken) broth. I’ve been making this for months now. It is a wonderfully healing food, full of vitamins and minerals, is cheap and crazy flavorful. I’ll be sure to share a how-to in the future, until then, here’s why broth is so beneficial.
Directions: Heat coconut oil in a large pan. While that heats up, measure out a cup of bone broth and heat on low in a small saucepan. Once the oil has heated, add vegetables and sautee, making sure to first add the harder, firmer veggies, ending with the more delicate veggies (like spinach, if using). Part way through cooking, sprinkle a pinch of sea salt over veggies, add pepper and/or herbs and spices. Don’t be afraid – be creative and just have fun! Transfer veggies to your plate. Using the same pan, fill with water and a splash of apple cider vinegar. Once near boiling, carefully crack eggs into pan, and turn down heat to low. Once the whites of the eggs are cooked through (a minute or two), use a slotted spoon to transfer to plate, on top of veggies. Sprinkle with sea vegetables. Add a bit of sauerkraut to the side. Transfer now hot bone broth to a mug, and add a pinch of sea salt to draw out the minerals. Mangia!
Do you follow a special diet? What works for you and why do you follow it? Health benefits? Food allergies or intolerances? Illness? Weight gain, loss or management? Do tell.
Bambino Step: Saturated fats are good for you. Truth. To add more good fat into your diet, try substituting coconut oil in lieu of polyunsaturated oils, such as canola, safflower, corn or soy. Coconut oil should be cold-PRESSED, unrefined, whole, and preferably organic.