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Musing Aloud

Pam's thoughts on writing and life

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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 (Paleo, AIP)
Serves: 6

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

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 cup
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

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(Deleted comment)
You have to reach a point of desperation I think for it to work without the cravings consuming your thoughts! ;=D

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