Food Journal January 25th Day 3 of a Detox Diet

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Today I had my daily smoothie at 11:30. I was going to stop doing intermittent fasting but I was not hungry until 11:30 and I did not want to force myself to eat. I’d have to see some major evidence that eating when you’re not hungry is good for you before I would do it. I already have issues with food, why would I want to start another one. Half an hour after my smoothie my 13 year old boy made baked sweet potato fries, so I had some of those. He did a good job seasoning them with olive oil, salt and Italian seasoning. Next time I suggested he cook them at 450 degrees for 20+ minutes to get them a little more crisp but the way he did it was fine too.

I ate again at 7pm. I meant to eat earlier but it just did not happen. I spend time canning the tomatoes that we had run through the food mill and froze last summer when we were being over run with fresh food from the garden.  I’ve got another 5 gallon bucket to do still….

canning tomatoes

For dinner my 12 year old boy and I cooked tilapia for those in the family who want animal protein and a salad with lots of greens, cucumbers, mushrooms, avocado slices and a few olives. We also heated up the rest of the Lentil Soup from yesterdays dinner. Yummy food. The avocados and olives are great sources of fats. I doubled up on veggies to make up for not eating the fish. Veggies have the right amount of protein our bodies need if we eat enough of them!

salad januarylentil soup january 2016

When we were through eating, there were leftover mushrooms so I sauteed them with some onions, salt and olive oil. I don’t love mushrooms raw but I adore them when they are cooked. Mmmm. I didn’t take a picture of them before they were gone, ha ha!

So, all in all a pretty good eating day. I have been 3 days without any form of sugar other than what is in berries and apples. I am also staying away from the other 6 foods that most people are intolerant to. They are eggs, soy, gluten, dairy, corn and peanuts. I’m doing this for 21 days and then slowly I’ll add those things back in to see if I am intolerant to any of them. Day 3… done.

P.S. I have felt terrible for 2 days. I know it is detox symptoms so that is encouraging. Detox symptoms can range from fevers to cold symptoms to the flu. Mine is a headache, stuffiness and being tired. I drank a bunch of water today that will help flush out the stuff my body is trying to get rid of that is making me sick. So anyway, I did not exercise today because I don’t feel good.

 

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Crisp Bean Burritos

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These burritos are my 8 year old sons specialty these days. He gets excited if you say you are hungry because it means he can go cook a burrito for you. They are quick and filling and cheap which is nice in a house full of growing boys.

In this picture you will notice our morning oatmeal coming to a boil next to his pan. That’s because he wanted burritos for breakfast instead! He’s a funny boy but he’s turning into a great cook.

The beans we use are most often the ones I have soaked, sprouted and slow cooked so the nutrition is phenomenal. I like to mash them in a hot pan and add some of my home mixed taco seasoning and garlic powder. I add water if it’s too dry and keep smashing until they are the consistency I want. I also like to sautee onions in them sometimes. I have a recipe for them in my Whole Foods Binder along with a tutorial on how to sprout the beans.

He uses corn tortillas because he is sensitive to wheat. We get awesome tortillas from Bountiful Baskets. (Not to mention fresh tasty fruits and vegetables.)

Here is his process:
1. Spread homemade refried beans on a corn tortilla.
2. Roll up the tortilla.
3. Fry in a small amount of coconut oil until crisp.
4. Dip in salsa and enjoy!

Talk about simple. It’s awesomely simple. And cheap. And filling. These are things I highly value these days.

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Garden Progress

BEANS:
They are growing fast! They will be so yummy!

 THE GARDEN:
This view shows more green in the beds than has been there previously. My next big project will be figuring something out for the walkways. If I let the prarie grass grow in, it will eventually grow up through my beds and I DON’T want to deal with that.

 ONIONS:
The onions are getting tall. The high winds blow them over here but they are still thriving.  The stems would be like green onions to use, but I want the bulbs to get big so I am letting all of the stems gather sunlight to feed the bulbs instead of eating them.

 We are eating peas!!!  The first variety of peas to produce have been the Sugar Snaps. I planted a Lincoln variety on the same day as these, but they are slower to produce. I really like these Sugar Snaps because I can eat the entire pod. It seems less wasteful  than opening up the pod, eating the peas, then throwing away the pod. I wonder if I could juice the pod?

 POTATOES:
I bought heirloom seeds and potatoes this year so I can save all of the seeds and plant them next year. I ordered these pretty early in the season, so I was worried about how well they would do. They are doing great! I planted Pontiac Reds and Yukon Gold. I have had great luck with both of these in the past.
I learned from an old farmer to not water potatoes after you plant them until the plant shows up on top of the soil. I always do that and I always have good results. If you water them too much early on they will rot.

 SQUASH:
When I finally got my tires leveled and ready to plant it was getting late for planting so I hurried and got them in. Well, I didn’t keep track very well of what was going where, so right now I don’t know which kind of squash these are! I love surprises though, so as long as they are healthy I am happy!

 WEEDS:
I really want to know what kind of weeds these are. They grow with prolific abandon around here. I know that some greens that we call weeds because they are growing where we don’t want them, are actually more nutritious than what we are having a hard time growing. I would love to know if I should be cultivating this type of weed instead of killing it.
I have a contact who will be coming to my yard soon to identify wild edibles, so I will let you know!

CORN:
This picture of the quick growing corn tells a picture about how busy I am with trying to get my binder system ready for its debut, blogging, Farmers Market, website design and email correspondence.
I have kept the garden watered and fertilized, and once in a while I take the time to get the worst weed problems under control but they have taken over for the most part. There is a haven of spare time in my kind-of near future when I will once again reign in my garden. For now I will grant the weeds a few more days sabatical in my beautiful garden.

Kids 'Eat Any Time' LIst

I like to have my ingredients handy when I make dinner. Sometimes a kid will eat something, not tell me, then when I make dinner I am missing a key ingredient! Argh! 

I am a big fan of lists, so of course I have a list that solves this problem. At the top of this list is a header that reads, “Eat Any Time”. That is just what it is. If a kid, or whoever, is hungry between meals then they can have something from the list. I do not snack, but I let the kids choose that for themselves. I love giving the kids choices that aren’t huge but make them feel like they have some control over themselves.

First I make sure that breakfast, lunch, and dinner are packed full of fruit, vegetables, grains, nuts and seeds. Then I don’t have to feel bad about what they might have between meals. Everything on my list is not high end nutrition but moderation in all things is one of my motto’s.

So, here it is.

Eat Any Time 
Lettuce
Potatoes (I keep baked ones in the fridge, individually wrapped in tin foil)
Carrots
Celery
Frozen Burritos
Canned Chili
Oatmeal 
Leftovers
1/4 cup nuts a day
Bread (My 14 year old son bakes this)
Bananas
1/4 cup raisins a day 
1 smoothie a day
Garden veggies
Apples
Canned Beans
Frozen Peas

Smoothie Ingredients available any time:
Strawberries
Frozen Mixed Fruit
Tablespoon flax
Almond milk (kid has to make it)
Tablespoon a day of honey
Apples
Protein Powder
Greens
Vanilla
Cinnamon

Sometimes I will have a tray of veggies on the counter with hummus to dip them in. Usually that is the first thing they go for when they get hungry. I like to have mushrooms, celery, green beans, snow peas, carrots, sliced peppers, broccoli, cauliflower, green onions, radishes, avocados, olives, cucumbers, tomatoes, etc. 
Happy Healthy,
Elisa

7 layer dip

This is a family favorite. I have healthified it over the years and I am proud to chalk this one down as a healthy hit!  It is fast, easy, and yummy.

7 Layer Dip

2 large cans non-fat re-fried beans
16 oz. jar low sodium salsa
10 oz. bag spinach
quinoa cooked in broth or other low sodium, low fat flavoring
10 chopped roma tomatoes
3 chopped bell peppers
6 chopped green onions
3-4 cubed avocados

Chop the spinach very fine and stir into the re-fried beans.
Layer everything into 2 9×13 pans.
Eat on tortillas, with chips, or dip sliced green peppers.
I eat mine with a fork and no chips or tortillas but whatever floats your boat!