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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Food Diary 1-13-15

I am focusing on one goal a month. This month my goal is keeping my eating window at 8 hours. I start eating a noon and end at 8. I started doing this more than a year ago but was not 100% consistent so I am working on it. You can read more about the benefits of Intermittent Fasting and find out why I think it is awesome. When I took my course through the School of Natural Healing I learned about how the body digests and assimilates food and  I was taught that eating nothing, or just fruit until noon is optimal. That was years ago and now scientists are catching on to it. Interesting how that happens.

I started this blog in 2010 by journaling what I was eating. I have decided to continue on with that for a while. It will help me to keep honest in walking the walk that I teach and maybe it will give you some ideas on how to get more whole foods into your diet too!

  • Noon: my daily protein shake after exercising It has 1 cup water, 1/2 cup mixed berries, 1 T. flax, 1 T. hemp seed, 1/2 teaspoon Moringa powder, 1 scoop Amazing Grass greens, and 1 scoop Sun Warrior blend protein powder. I blend it in my Magic Bullet.
  • Today’s raw veggies were cucumbers and carrots. I made hummus to dip them in. The recipe was 1 undrained can of chickpeas, 1/4 cup tahini, 2 Tablespoons olive oil, the juice from 1 lemon, 1 teaspoon salt and a small garlic clove. I tossed it all in the food processor. It is a bit runny because of not draining the chickpeas which means it mixes well and dips well. I think I’ll make it thicker next time.
  • Dinner was Veggie Pot Pie with whole grain bisquit topping. Yum. I also cooked up some frozen peas and broccoli with some onion and a bit of butter.

That’s it for today. Actually, maybe I should log what exercise I am doing too. Today was an off day for exercise. I take Wednesday and Sunday off but I did work on my planking goal and did 30 seconds. I also did the Tabata method of High Intensity Interval Training with my Hula Hoop ! 🙂 Fun.

Dutch Oven Disaster

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Saturday was a fun day of cooking. My husband and the boys were experimenting with cooking bread in the Dutch ovens and I was making refried beans, baked tortilla chips, water sautéed onions and peppers and also putting away our load of food from Bountiful Baskets.

I have found when I get our basket that if I do my chopping of vegetables the first day that cooking the rest of the week goes so much faster. I can just get out the bags of washed and cut produce to use however I need.

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The bread that my husband made was a recipe that my Grandmother made growing up. She said she had to make bread every other day as a kid for her family who lived on a farm. This was my husband’s first attempt at making bread PLUS his first time cooking it outside in a Dutch Oven. It was a heroic effort though it yielded results not in keeping with his glorious visions of homemade bread for lunch:)

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The bread turned out black on the outside but perfect on the inside!  He learned not to put the oven directly in the hot coals. Next time he will pull coals out of the fire to put on the top and bottom of the oven thus controlling the temps a bit better.

I am proud of his efforts and I know he will only get better from here. 🙂 Way to go bud!

 

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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Daily Water Intake

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For my ailments and most sicknesses I know of  and even just to prolong good health, it is imperative to get enough water. I drink distilled water when I am needing healing, about a gallon a day.
I like flavors in my water to keep it interesting and more inviting. The packaged flavors in the stores are full of chemicals though so I steer clear of them. I have found what works for me is noncaffeinated herbal teas.
I don’t like drinking hot drinks so I have a method that works great. I heat water in a tea pot and put the tea bags in my containers(beware!Mason jars will bust if they are not warmed up first!). When the water is boiling or the tea pot whistles, I fill half of my container with the tea bag. After about ten minutes I then pour cold water into the container to fill it the rest of the way and take out the tea bags.
Sometimes I will add stevia for some sweetness but its great just the way it is too.
Flavored water without chemicals:)

WWW.inthegardenofeatin.com

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