whole30 afterthoughts

They said it would change my life; who knew they meant it?

I finished my first Whole30 on November 6 of this year. I experienced no cravings, though that may be a result of making relatively few changes in my diet, and really only mild bathroom scale withdrawal, though if you've read my posts, it may sound more than mild.

Because of the minor changes this program required of me, I didn't expect miracles. I mean some people are giving up sugar and dairy as they start the Whole30. Neither has been a big part of my life. In fact I have not had a taste of cheese, cream, butter or any other dairy product for well over a year. So I wasn't looking for magic; I was looking for improvement. I'm still not 100% sure of what I got, but I am completely sure it has changed my life.

Since November 6, I've been using my scale almost regularly. I think it's fun. I don't think it's meaningful. I've also had wine on a few occasions, though I absolutely refuse to drink so-so wine anymore. I'm also not sure yet what to think of the wine thing. It is not likely to become regular again. I have not added a single other food back into my diet. I've given myself permission to do that. I've reviewed the suggestions for how to do so in the Success Guide. I just haven't felt any desire to do so.

I am writing this two days after Thanksgiving, and I must add that our family Thanksgiving dinner is huge. It's also my favorite meal to help prepare. I tried to give myself permission to sample any dishes that are not off my plate for life due to allergies and such. I made the stuffing completely gluten-free, though not grain-free. I just didn't want to eat it. I didn't want the mashed potatoes. I was not remotely tempted by bread. Even pies and whipped cream did not appeal to me. I did wish for a moment that I'd been able to make a "Paleo-fied" almond flour tart or pie as I'd planned. (Had to pass on that because my oven is being temperamental at the moment.) It felt a bit odd. For dessert, by choice, I ate some beautiful hearts of celery that Kristen had included in our traditional relish tray.

I no longer ever even consider eating out, unless by unavoidable necessity, but it doesn't feel like I'm giving up a thing. Seriously, it's no sacrifice at all. I never, I mean absolutely never, buy anything prepared whether frozen, canned, or fresh. Yes, it takes a little time, but really very little. I work full-time and do all the cooking here, and I do not live in the kitchen. Some of you know me better than others, but either way, the simple fact that I blog about my relationship with food is a pretty clear indication that we're tight, food and I. I've been somewhat of a foodie since birth. I still am. But what has changed for me in the most seemingly subtle way is that even more than before, I now think of only fresh, natural,  unprocessed products of field and farm as food.

Thanks again, Whole9, I'm seriously impressed.

time to prep for the holidays

Thanksgiving has always been one of my favorite holidays. There's one reason, only one reason, of course: the food. Short, sweet, simple. For many years now, I have insisted, I mean seriously insisted, on hosting our family's Thanksgiving dinner. It is a combination of seriously traditional and somewhat innovative with the innovative usually coming from my siblings and children.

Our family is fun and diverse. We are also not without our distinct and sometimes unwavering positions about what holiday food should be. We have family members who are vegetarians, family members who fondly remember brown-and-serve rolls and don't think it's Thanksgiving without them, family members who love stuffing from a box or cranberry sauce from a can,  family members who like to make sauce from real cranberries and pies from real pumpkins, carnivores, omnivores, sugar-holics, health nuts, you name it. And I love it all, the cooking and trying to please part at least. I am embarrassed to say that I get excited about making food for people I love that cannot conceivably do their health any favors, but it's true. To the variety of tastes and dietary restrictions, this year I have added the complication of Paleo consciousness. What should be one pleasant meal, shared with gracious thankfulness has become what could turn out to be a political and dietary minefield.

For years our meals have had two or three of many foods that traditionally focus on meat. There's turkey gravy and vegetarian mushroom gravy. There's stuffing (dressing really) with meat, which usually has homwmade croutons, and without, which usually has Mrs. Cubbison's Corn Bread Stuffing from a box. We have a roast turkey, two sometimes, and a vegetarian wanna-be turkey. I love to roast turkeys, no smoking or deep frying or other nonsense for me. I do like turkey, but as far as I'm concerned, the primary reason for cooking a turkey is to have a basis for making gravy. If I could, I might just live on gravy. Luckily for me, or not depending on one's perspective, I'm really good at making gravy. I started making gravy as an adolescent, maybe even earlier, and have worked for years to perfect it. I make phenomenal gravy, sorry about the lack of modesty here, but I really do. It's smooth and silky and rich and flavorful. It's just not really healthy, and that's a serious issue, holidays or no.

I have a couple of issues going with trying to work on healthier gravy, not the least of which is that I really like the gravy I have been making, just the way it is. I like it, but actually, I can no longer eat it the way I've made it for years, not even a taste. Traditionally, I've used milk, cream, wheat flour, and a dash or two of soy sauce and Worchestire for color, in addition to turkey stock and pan drippings from the just-roasted turkey. Last year I substituted sweet rice flour for the wheat flour and made it without milk (sigh.) Sweet rice flour is wonderful for straight across substitutions in gravy and sauces. It is, however, a grain, a highly processed grain at that. This year, no grains will be on my plate at least, and I selfishly would like to eat some of the things I look forward to on Thanksgiving. I'm working on a couple of possibilities, one a simple reduction and the other using coconut flour. Lots of gravy expected around our house in the next week or two. We will see which wins this year.

Either way, this year the turkey gravy as well as the vegetarian mushroom gravy will be made at least a day ahead. I have realized how easy it is to do many dishes ahead and have them ready in the freezer or refrigerator for reheating on Thanksgiving Day. And forget about trying to perfectly time potatoes for mashing while you're juggling a hot turkey and too many guests hanging out in the kitchen.  I'll go into detail in a day or two about mashed potatoes (and mashed cauliflower) prepared ahead and perfectly, painlessly reheated in a crock pot.

breakfast for dinner

Truth be known, I'm not really a great breakfast food fan. I enjoy well-cooked eggs, preferably poached and soft, an unusual omelet, perfectly cooked crispy hash browns, even home style potatoes sauteed with onions and peppers, but I can't really get excited about them. And cereals are something else again; they will never excite or attract me short of an alien invasion or alternate universe sort of experience. Still, GK is a breakfast nut. I mean REALLY a breakfast nut. So I do breakfasts. I do breakfasts pretty well.

Weekend mornings and some weekdays, as well, I make serious breakfasts. Once a week at least, I make a large pot of organic oatmeal with raisins for him. He eats it for days while I'm at work. But, other than the joy of making food someone else enjoys, it doesn't do much for me. I've tried gluten-free oats and they taste great. They just don't get along too well with my body.

But I digress. Today, I was inspired by Carrie Forbes, gingerlemongirl.com, she seems to love breakfasts. So tonight we had breakfast for dinner.

Even with inspiration, I'm still not a cereal fan, so our "breakfast" was the eggs and potatoes variety. I started with organically grown potatoes from http://www.abundantharvestorganics.com/index.html, our local produce coop. After peeling and dicing them, I browned them in olive oil in a cast iron pan, adding red onion and green pepper, all from abundant harvest organics.

When it comes to eggs, we always go with organically raised eggs. It's going into your body. Don't count pennies here.

My eggs tonight were over easy, his were more playful. He can eat dairy, and I love to cook with it occasionally at least, so his was an omelet with mushrooms, shallots, and havarti cheese. It looked pretty good if I do say so myself.

 So what's the difference in breakfast and breakfast for dinner, not much. Well, maybe the choice of beverage.