And So To Food

butcher

Until I began to develop food intolerances and gastric problems, I really enjoyed a wide range of different foods and cuisines. Now I have to be extremely careful what I eat. After feeling sorry for myself and berating the fact that I could not safely eat what I wanted without paying a price, sometimes high, I began my search for  a range of ingredients that I could enjoy and would fit into my eating plan hence Paleo.

Going round a supermarket is quiet a doodle now because most of the isles are full of processed foods, grains or refined sugar goods, so I give all these a miss. It’s the fresh organic vegetables and fruit that hit the spot as well as all the usual household needs. So job done in a flash.

As I enjoy shopping,  going to different shops or supermarkets is no big deal now that I have the time.  It is mainly a saunter around our small shopping center, popping into a shop and maybe just buying one or two items then on to the next. Since going Paleo I have formed an intense ‘friendship’ with the local butchers. The meat comes from a named farm in the next county so does not travel very far, good for the carbon footprint. Although it is not organic, the animals the meat comes from are grass-fed for most of year and only fed indoors in the bad weather, so I think for me a good alternative. Not an eyelid is battered when I ask for random cuts of meat or having the chicken breasts  or the belly pork minced and all packed in pound weights so easy to freeze.

I mainly use the little greengrocer for fruit and vegetables (except when I want organic then its a supermarket trip). Although it is not organic it is fresh because of the fast turnover, and seasonal. I like to pick and choose and only try to buy the exact amount I need.

Now down to the important bits, what I have eaten and how do I feel.

Day One

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Today I decided to keep it simple with my now standard breakfast of beef patties with avocado, cucumber and blueberries. I was surprised to not feel at all hungry until lunch so no need for a snack. I know lunch looks very similar to breakfast, but just look at the colour combination. The tinned tuna provides the protein and oily fish part, the avocado the good fat and the carrots and radishes loads of vitamins and fibre. What more do you need in a meal. I decided to make an easy slow cooker meal so most of prep was done in morning. this tasty beef stew was easy and served with a side of sliced green beans and ‘mushy’ cauliflower was nice and filling. Again I did not feel the need to snack in the afternoon but in the evening along came the picking stage. For such a time I had a selection of fruit and some carrot sticks to munch on. So all in all day one was OK.

Day Two

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I had the pork and blueberry patties. Considering the fact that I was never a fan of breakfast, I am really beginning to look forward to it. Lunch was again a salady based combo of tinned salmon, cucumber, avocado, spring onions and grated carrot. It takes time to eat this type of meal so the satiated signal is quiet strong. For the evening I had leftover beef stew, this time with sprouts and lemony leeks, just to ring the changes. An apple and a pear filled my need for a snack in the evening.

RECIPE

Easy Slow Cooker Beef Stew

Original idea from a  recipe by Kelly Smith at thenourishinghome.com .

20140907_180901_resized - Copy     Serves  6

Prep 15 Min      Cook 8 Hr        Total 8 Hr 15 Min

Ingredients

  • 1 1/2 lbs beef chuck steak cut into 2-inch cubes
  • 1 tsp apple-cider vinegar
  • 1 1/3 cup beef broth homemade
  • 2 cloves garlic crushed
  • 1 bay leaf
  • 1/4 tsp dried rosemary
  • 1 medium onion cut into 1-inch chunks
  • 1 1/2 lbs sweet potatoes cut in bite size pieces
  • 5 medium carrots cut into 2-inch pieces

Directions 

  1. Cut beef chuck into 2-inch chunks (do not trim off fat for best flavor).
  2. Place the beef chunks in a 6-quart slow cooker and generously season with about a half-teaspoon of sea salt.
  3. Next, add apple cider vinegar and beef broth and stir gently.
  4. Add garlic, bay leaf and rosemary.
  5. Top with chopped onion, sweet potatoes and carrots in that order.
  6. Do not stir.
  7. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat about 7-8 hours).
  8. Serve with green beans and cauliflower.

That was my first two days of really adhering to the Autoimmune Protocol and I must say I did not feel deprived. So onwards and upwards so they say.

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