Monday, October 31, 2011

the whole30, day twenty-four

Today is Day 24 on the Whole30 for me, but it's also Halloween for many more. We struggled a bit with our desire to continue an enjoyable tradition and the knowledge that it's really a pretty nasty thing to do to children. I am ashamed to say that tradition won out over common decency. Hopefully, by next year, I will have figured out a way to enjoy the fun without all the sugar and gook.

We have family visiting on most Halloween evenings, and this one was no exception. I made beef stew yesterday and slowly reheated it with a whole cauliflower in the middle of the pot. Fortunately, we all like cauliflower. I also roasted a chicken for good measure, but made nothing to serve with it. Gee, a freshly roasted chicken leg is good on its own. It just needs a napkin. We also had curried bean soup as a vegetarian option. I suppose it goes without saying that the bean soup was for others. Oddly, it seemed about as bad to serve bean soup as to pass out the candy bars.

The day has been long, and I am seriously ready for bed. I promise to do better next Halloween.

Sunday, October 30, 2011

the whole30, day twenty-three

Meals around here are getting interesting and odd at the same time. GK has decided enough is enough with animal protein, specifically meat, and is insisting on beans and bread and such. Since he's been through quite a lot lately, I am looking for ways to accommodate him without making him, or me for that matter, sick. Such fun this is. Really, except for grimacing when making bean soup or oatmeal for him, it's likely to be workable, at least for awhile. I'm hoping it will pass.

This morning for breakfast, I made a veggie scramble for him with summer squash, red onions, mushrooms, and pastured eggs. This would have been a fine breakfast for me, too, but I am trying not to eat so many eggs. Well, that and I also had these beautiful little sandwich steaks from Wellness Meats thawed and ready to cook. Steak and eggs (one egg) just sounded better. This one was easy. It took about 15 minutes to do both dishes, and they were pretty darned good. Mine was, anyway, and he ate his with no complaints, so I'm assuming.

While I'm on the subject of beef, one of my favorite subjects, I must say more about those sandwich steaks. These are not your fancy steak dinner steaks. They are fairly small, I'd estimate about 2 ounces each, and thin. Each is about the size of the palm of a hand and shaped the same. They are grass-fed, tender, and inexpensive. They cook very, very quickly, but with a hot pan you can still manage medium rare if you like. Even as they approach well-done, not my ideal certainly, they maintain their tenderness. One would be a nice meat addition to a breakfast or lunch plate. They're good wrapped in a lettuce leaf, butter lettuce is my favorite, with the condiments of your choice. They're good, too, just to pick up unceremoniously and eat out of hand for a quick snack. I usually cook the entire pound package, use what I need at the time, and keep the others in the refrigerator for later.

We usually have something fun simmering away on Halloween and have a few people here to help us with trick-or-treaters---we LOVE to count them. My Halloween meal plan initially was lamb stew or lamb shanks. That has given way to a hearty beef stew and an equally hearty, though vegetarian, bean soup. We can both eat comfortably, and our guests will have a choice. I worry a bit about the negatives connected with legumes, but right now I'm worrying a bit more about his emotional well-being and need to exercise a little control over his diet. I may make some fresh almond flour biscuits, though I might feel awfully deprived as they are not Whole30 compliant. Maybe I'll skip the biscuits this time.

Speaking again of the Whole30, one week from today is day 30 for me. That seems almost unbelievable.

Saturday, October 29, 2011

the whole30, day twenty-two

Three weeks down and beginning week four as of today. It's hard to believe. I'm thrilled to report that for the last day or two, I have not noticed any stomach pain at all. That is seriously exciting, as it has been a very, very long time since I could say that. I'm beginning to wonder if I would ever want to add back any of the foods and drinks I've eliminated to do the Whole30. Why?

Okay, maybe I'll try something like almond-flour biscuits and wine on a special occasion. Maybe. I am very glad that Whole9 includes suggestions for transitioning after the Whole30 in their Success Guide. I did the first two weeks without purchasing it, reading their directions, manifestos, and many, many pages of comments and questions. When I knew I was sticking with the challenge (I have kind of a poor track record with such things,) I decided to order the Success Guide. That was also just about the time that Version 5.0 was introduced, so I had added incentive. They're right; one can totally do this reading the information they provide free on their website. It takes time, of course, but the info is there at no cost. They are also right that the Success Guide has everything you could likely ask for in an easily accessible format. The shopping pages are very nice to print and carry with you.

pic borrowed from Ginger Lemon Girl

I must also admit to another temptation after I finish the Whole30, though I would hope these do not pose a problem. Ginger Lemon Girl recently wrote a delightful review of Caveman Cookies. I hadn't even thought of trying them, but now I'm thinking I must. The nice part is that they have very few ingredients, are chewy, and are not overly sweet, according to her description. I think I'll wait until I'm finished to order them, though. With only a little over a week to go, I'm not setting myself up with any hint of a temptation. Carrie has lots of other temptations; click here to check them out.

Before I get too carried away in the temptations department, I'd better start dinner. My plan was to roast a local organically raised chicken from Mary's today, but I feel a bit of laziness coming on. At times like this, I'm really glad we keep salmon and halibut filets individually packaged in the freezer. They thaw in about 5 minutes and are seasoned and cooked in less than 10.