So far, this week, I have done ALL the things. Pretty sure. Prednisone really is a wonder drug. If only it didn't have tons of side effects. ;-D
Mainly, I've been cooking. And cooking some more. That's the hard thing with a Paleo or Whole 30 or AIP plan. No -- and I do mean NO processed food. No mixes, no boxes, no fast food, no sandwiches, no cans. No sweets. So nothing is easy. Luckily, I don't work outside the home, so I have the time to do it. The advice is to batch cook and freeze. Today I made turkey and pork meatballs, beef bone broth, and cut up a pineapple and a honeydew melon. And I cooked bacon and eggs this morning and a chicken breast for lunch.
I'll probably start talking more about cooking or recipes, because that's where m life is right now. I've previously made chicken bone broth on the stovetop, by slow simmering about 8 hours... and boy, did that turn out yummy! I've tried making chicken broth before, but I guess didn't realize how long it needs to cook to develop that really rich, deep flavor. Today I made the beef bone broth. On the stovetop, that's supposed to take at least 24 hours. Instead, I borrowed an Instant Pot (a programmable pressure cooker)from my friend. The instructions I've seen said to cook it for 2 hours, and I thought, how can it make a tasty, rich broth in 2 hours when it's supposed to take at least 24? But b'gosh, it did. Pretty amazing. I think my friend isn't happy with it (not really her thing, or too complicated?), so she might sell it to me. Hopefully cheap. I think it might be worth it, even though it takes a lot of room. It's supposed to cook things really quick and yet makes them tender, I think. Will look into it more.
In the meantime, here's a recipe for a salad that I thought was really tasty.Kale and Carrot Salad
Serves: 6 Ingredients
1 head of curly kale, washed and thinly sliced
1 tsp EVOO
1.5 c carrots, julienned
½ avocado, chopped
¼ c red onion, thinly sliced
¼ c pitted Kalamata olives, chopped (optional)
3-5 tbsp. Carrot-Ginger Dressing Instructions
1. Wash and dry kale leaves. Roll and thinly slice leaves. Add to bowl and drizzle with EVOO. Massage oil into kale for 3-5 minutes.
2. Add julienned carrots, diced avocado, and sliced red onion.
3. Add a few tablespoons of the Carrot-Ginger Dressing. Toss to coat.
4. Serve salad with extra dressing for drizzling. Carrot-Ginger Dressing (AIP, Paleo)
Serves: 1 cupIngredients
2 carrots, peeled and chopped
¼ c EVOO
2 tbsp. coconut aminos
2 tbsp. apple cider vinegar
2 tbsp. filtered water
1 tbsp. toasted sesame oil (omit if following elimination-phase AIP as this is a Stage 1 reintroduction)
1 tbsp. fresh ginger, minced
1 tsp honey
pinch of sea salt
Place all ingredients in a blender and process until smooth. Chill until ready to serve.
Store in the refrigerator in a glass jar for up to a week.
Recipe courtesy of EatHealThrive