Trying to get my health back. Medifast will save me Paleo will sustain me after I get some weight off.

Posts tagged ‘mushrooms’

21 DSD Day 5, still hanging on!

I haven’t really noticed anything different, no major mood swings, no carb flu, no break outs.  I do tend to not be as hungry as I was.  What I did notice is when I finally do get hungry I am HANGRY, ( hungry and angry) and a little, okay a lot mean.  I tend to get caught up in what I’m doing and since I don’t get little hunger pains, when I am hungry it’s really late.  

I have my bullet proof coffee every morning one hour after I take my thyroid medication.  Which has been 16 ounces of hot coffee 2 TBS unsalted Kerry Gold butter, 2 TBS Raw cream and either cinnamon or cacao powder.  Today just plain, no added spices.   I will usually have some breakfast around 10:00 to 11:00 which I have been on a smoothie kick lately.  I have pictures and will list ingredients.  Then I get errands and chores done.  The last week almost two, that has included taking care of a sick husband and some really fun dogs I have been dog sitting.  I have been letting my time management skills go to the dogs!  I have been having a lot of fun playing and loving on these three sweet pups and time has just swooshed by.  I’m going to miss my daily visits with them!  Then after playing with the bff’s gang, I have to show my own rotten children extra love, because they can smell that I have been cheating on them.  I notice wow, it sure seems late.  And that’s when it hits.  It’s 8:00 p.m. and I need to eat before I start gnawing on my own leg.  I muster up the umph to cook myself some dinner.  Let me tell you my inner brat is screaming, just go to Chipotle and get food!  I even heard the call of McDonald’s and I can’t eat McDonald’s without getting very, very sick.  But the lazy brat in me doesn’t seem to care.  I usually shut that little bad girl up by nibbling on a 1 ounce piece of grass fed cheese while I throw dinner together.  Because believe it or not, throwing together some real food and cooking it is a lot faster than, getting in your car, driving to what ever bad for you and expensive drive through you can get to is.  

I will admit, I don’t know if I will be posting every day or every other day like I said I was going to try to.  Life is full of surprises and sometimes we all just get busy.  I am making myself take pictures of most if not all of my meals.  That is what helps keep me accountable and reminds me of what is good and not so good.  Okay, here comes the pictures of food I ate for day 5.

Image2 eggs fried in bacon grease and my now favorite smoothie Coco Monkey Smoothie.  The recipe is in the 21 DSD book.

here’s how it looks going together.

ImageAvocado and frozen green tipped banana.

ImageAlmond milk, cacao, Almond flour and cinnamon.

ImageGrass fed ground beef stir fry.  Fast easy and leaves a lot of left overs.

1 cup snow peas

1 pound grass fed ground beef

1 cup sliced mushrooms

3 cups Tri-colored coleslaw mix

1/4 cup finely diced white onion

granulated garlic

black pepper

sea salt

Red Boat Fish sauce

Coconut Aminos

brown beef until almost done, just a little pink left, then add the rest of the ingredients.  Cook until ground beef is done, no longer pink.  Continue to cook until vegetables are crisp tender or however you prefer them.  Drain off excess water from vegetables and add Coconut Aminos and Fish Sauce.

Imageeasy peasy fast quick and in a hurry stir fry.

ImageDinner was left overs and a epic steamed Artichoke served with garlic butter for dipping.

 

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Fast quick and in a hurry stir fry.

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If you ever find yourself short on time, like I do and have a few things on hand, like Cabbage,celery, carrots, mushrooms,water chestnuts and bamboo shoots.  Or you can really cut down on time and make a great speed cheat so to speak.  Pick up a bag or carton of shredded coleslaw mix at your local, Whole Foods Market, Trader Joe’s or what ever is closest to you. I have gotten the shredded tri color coleslaw mix from Albertsons before as well and it was fresh and worked well in my dish.  A pound of grass fed ground beef, chicken breast, ground turkey breast or what ever meat your little heart desires.  For seasoning I use Coconut Aminos, garlic and onion.  I found a great little chopped garlic, shallots and celery mixture at Trader Joe’s I try and keep on hand for short cuts.  And I also found one made by Birdseye in the freezer section The Marsala blend.  I do try to keep it to the clean 15 and stay away from the dirty dozen with these items.  But enough about that lets get cooking!

 

I break up and start to brown my 1 pound of grass fed beef, while it is still pink I add the Birdseye mushroom, onion and garlic mixture as well as a few big hand fulls of the cabbage mix.  Mix it all together very well and put the lid on the pan and let it simmer on low to medium low until the beef browns and the veggies get tender crisp.  Open and drain the water off the water chestnuts and bamboo shoots add about 1/2 can of each to the stir fry and add a few Tablespoons of coconut aminos.  Mix all together well and let simmer for a few minutes to get bamboo shoots and water chestnut hot.  Right before serving add fresh cracked black pepper and any other hot or spicy seasoning you’d like.  Enjoy your quick fast and in a hurry stir fry and let me know if you tried it, how it was and if you made any additions to it please.  I love feed back!

 

 

 

 

Paleo Chicken pot pie soup, OMG!!!! Love at first bite

chicken pot pie soup

I had seen a recipe for a very tasty sounding soup, the problem was it was a SAD recipe. I decided right then to make it Paleo/Primal and the kitchen chemistry began. What I ended up making is something I will make over and over again! I am very happy with my results and hope you enjoy it as much as my DH, poor next door neighbor and I did. This is a dairy,grain, tuber and night shade free recipe. I will call it Chicken pot pie soup.
Ingredients
1 small head of cauliflower
1 large parsnip
1/2 pound of fresh green beans
3 carrots
1 stalk of celery
1/3 of a small red onion
2 Portabello mushrooms
1 can of full fat coconut milk
1 TBS chopped fresh thyme
1/8 tsp garlic granules
1 pound cooked chicken chopped
4 cups chicken bone broth
fresh ground black pepper and sea salt to taste
Rice your cauliflower in the food processor and cook until tender. Puree cooked cauliflower with a little of the coconut milk set aside.
Dice all of your vegetables into small pieces and put into a large soup pot. Add your chicken broth, chopped thyme and bring to a boil, continue to simmer on lower heat until all vegetables are tender. Add diced cooked chicken and heat thoroughly. Add pureed cauliflower, coconut milk and garlic stir very well. Simmer for 15 to 20 minutes to reduce and thicken sauce, add salt and pepper to taste.

To make it seem more pot pie like, you could put it in a oven proof bowl and add more pureed cauliflower on top and bake until it browns a little. Please let me know if you make this and how it turns out for you.  Comments are welcome and encouraged!

Imagericed cauliflower

Imagecarrots and parsnips diced

Imagegreen beans

Imagediced veggies

Imagefinished chicken pot pie soup

Aside

Paleo creamy mushroom beef soup, dairy free

I went to the store today because I got inspired on one of the face book pages I visit.  I went to go get mushrooms to make a soup. I walked into the produce section and I saw the most amazing sight, local cauliflower. This head of cauliflower was no ordinary head of cauliflower, no sir. It had to weigh almost ten pounds and that is no fish story! I made a new soup and three other dishes using one head of cauliflower .  It’s cold and dreary here in BIG “D” so I had soup on the brain and I am quite pleased with how it turned out. Creamy just like it had dairy, but there is no cow juice in it ;). I had to leave out onions because DH doesn’t like them, they really would have put this soup over the top!

The recipe is as follows;

1 head of cauliflower

4 cups of bone broth of your choice

2 tsp. garlic

1/8 tsp Thyme

1/2 to 1 cup coconut milk or nut milk of choice

Himalayan pink sea salt and fresh ground pepper to taste

1 pound ground grass fed beef or ground Bison

3 Portabella mushrooms

Rinse cauliflower well, remove leaves and large stems, cut into small pieces, put broth into dutch oven or soup pot and add cauliflower, cook until very tender and falling apart. Brown meat , when done remove meat from pan and add mushrooms, saute mushrooms in meat drippings.   Blend cooked cauliflower and bone broth until creamy ( I use a stick/immersion blender) , add garlic,thyme,sea salt and pepper. Slowly add coconut or milk of choice to cauliflower mixture over low heat until desired consistency is reached, add cooked ground beef and mushrooms and simmer for 10 minutes. Let sit for about 15 minutes and enjoy a nice hot steamy, creamy bowl of warming soup. I did not use the whole head of this cauliflower in my soup, it weighed close to 8 pounds.ImageImage

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