So the end of 30 days without all those things has come and gone. By the time it was day 30 I had in fact stopped counting and just ritualistically gone about my day. It is truer than true that old saying about a month to make or break a habit. And I broke so many. How do I feel? Amazing still. How do I look? Less boated, more energized, not puffy eyed in the morning, skin clear, sun shining birds chirping yadda yadda yadda the whole 9 ( pun intended). The major point I would like to make is that all these whole 30 survivors have the same end story to tell. And we all can't be wrong. There is something in our processed foods that is seriously wrong for us to put into our bodies. Sugar does not need to be added to every single solitary item of edibles. We can aim for a much healthier life. Period.
My husband the carbavore has been changed too. He actually told me with his own mouthparts and no gun to his head, that he would like to do whole 30 a few times a year and also to eat mostly paleo from here on out. I was in awe. But that shows me he really felt the changes too. He and I started this challenge with our own personal goals and hurdles mapped out and I think that is the best approach. Personal strides in a group of people trying the same approach. My team of friends and strangers were amazing because we were all on the same mental road cheering one another on and giving tips and feedback freely without risk of judgement. All encouraging and not even an ounce of all knowing behavior. Celebrating all the scale and non scale victories and trouble shooting the mysteries. Some ahead on the calendar and some later made for a great balance of timeline prediction in human form not just the actual whole 30 timeline on paper. Every personal story celebrated.
The journey is real. The sugar dragon is real. The weight I lost is secondary to how I feel. All the same things you are reading from blogger to blogger that has taken this challenge. It's all real. Real food is the best thing for any person. That should never even be a question but just a simple fact. If you want to simplify your habits, try it. If you want to stalk my food pics, that's cool too.
Reintroduction Captain's log: My body wants nothing to do with grains. My joint pain that went completely away at week two? It came on back with a vengeance. So I do know what to avoid and my suspicions were spot on. I have had soy, cheese, and legumes with no problems at all. I will enjoy these in light moderation as I have in the past. Grains however can kiss my much smaller ass.
Wine and I are seeing eachother again as well. Distance did make the heart grow fonder. Though we wont be going steady again any time soon, we both know my love is unconditional.
Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts
Wednesday, February 25, 2015
Tuesday, October 14, 2014
Indiscriminate Omnivore
That's me. It has been this way a very long time and I am A-O-K with it. I am a food pusher and a huge fan of the "just one bite' method of food conversion of a nay sayer. I love to cook because I love to eat. And because my ways of communicating with new people or helping in a crisis always involve providing sustenance in the form of comfort delights. My kitchen is often a wreck. My pantry is busting at the seams with items most would never buy. But we have strange and unusual go-to recipes around here that call for buckwheat flour or nori or water chestnuts. I am a recipe hoarder which I will attempt once again to rectify by sharing another gem with you. But first let me tell you I am only a bit sorry but still sorry none the less for being one of those people. Those Bacon pushers. I am completely unapologetic about my long time love of cures pork rendered down into the absolute candy bar of meats. But, I do have to be more aware of those who do not share this romance. For example my quickness to assume that everyone is on board led me to thoughtlessly bring a jar of my amazing bacon pickles for the authors of a vegan cookbook at their signing last night. I think I just forget that bacon is meat. I dunno, my point is that was dumb and though I salvaged my stupid by instead giving them the jellies and jams I had also brought which are totally vegan goodness, I shook my head all night and this morning and honestly as I type this confession.
I am forgetty and human and not perfect. So I sometimes forget that a few friends I have are vegetarian. Because though you are all lovely and special, you are the cool and sane ones who don't wear your food title like a banner daily. I however, in my pig butchery diagram t-shirt still offer you bacon inventions. And you forgive me and tell me it looks delicious but no thanks, reminding me oh so smiley that you are anti-meat. Thank you for that btw.
I am basically saying I will eat anything. And I appreciate all kinds of dietary restrictions be it because of health or religion or just moral compass. I will still probably eat your food too and buy your cookbooks to better my food knowledge. I value all your culinary awesomeness. Keep making me a better, more diverse cook so that I can eventually have the common sense to offer you hummus........without baconing it.
Much love to my cooks of all kinds. Now here is a recipe that has eggs and stuff in it. Sorry vegans. Love you, mean it.
Shannon's Pumpkin Pie recipe! Minus the secret family ingredient but I swear on Halloween it will be fantastic.
First decision is the Pumpkin itself. I have used canned and it was just fine. But if you do not want just fine and you want praise form relatives and anyone doubting your culinary prowess, use real pumpkin. Trust me. It's worth the effort.
I use Cinderella pumpkin as a favorite and Sugar pumpkins as a backup if I can't get my hands on the first. Cut up the pumpkin into large chunks, remove seeds (Cinderella seeds are awesome for roasting) and roast for 30-40 minutes at 325 or until the flesh is soft. I say fork tender is an excellent test for doneness.
Let the roasted chunks cool till you can handle them safely and the scoop all that squishy goodness out of the skin and puree with a blender or food processor till smooth. You can freeze extra puree for future pies and a large Cinderella can yield mass quantities.
Now you are ready.
Ingredients:
( the above spice combination can also be found in roughly 3 teaspoons of pumpkin pie spice if you want to cheat)
Method:
1. Preheat oven to 425
2. Mix sugars, salt and spices plus the very important lemon zest in a large bowl.Beat the eggs and add to the bowl.Mix in pumpkin puree then the evaporated milk. Whisk together until completely incorporated.
3. Pour into UNBAKED pie shells and bake these at 425 for 15 minutes. Then reduce the temperature to 350 and bake for an additional 45-50 minutes. The pies are done when a butter knife inserted near the center comes out clean.
4. Cool for 2 hours if you can wait that long. Served best with whipped cream.
Enjoy!
I am forgetty and human and not perfect. So I sometimes forget that a few friends I have are vegetarian. Because though you are all lovely and special, you are the cool and sane ones who don't wear your food title like a banner daily. I however, in my pig butchery diagram t-shirt still offer you bacon inventions. And you forgive me and tell me it looks delicious but no thanks, reminding me oh so smiley that you are anti-meat. Thank you for that btw.
I am basically saying I will eat anything. And I appreciate all kinds of dietary restrictions be it because of health or religion or just moral compass. I will still probably eat your food too and buy your cookbooks to better my food knowledge. I value all your culinary awesomeness. Keep making me a better, more diverse cook so that I can eventually have the common sense to offer you hummus........without baconing it.
Much love to my cooks of all kinds. Now here is a recipe that has eggs and stuff in it. Sorry vegans. Love you, mean it.
Shannon's Pumpkin Pie recipe! Minus the secret family ingredient but I swear on Halloween it will be fantastic.
First decision is the Pumpkin itself. I have used canned and it was just fine. But if you do not want just fine and you want praise form relatives and anyone doubting your culinary prowess, use real pumpkin. Trust me. It's worth the effort.
I use Cinderella pumpkin as a favorite and Sugar pumpkins as a backup if I can't get my hands on the first. Cut up the pumpkin into large chunks, remove seeds (Cinderella seeds are awesome for roasting) and roast for 30-40 minutes at 325 or until the flesh is soft. I say fork tender is an excellent test for doneness.
Let the roasted chunks cool till you can handle them safely and the scoop all that squishy goodness out of the skin and puree with a blender or food processor till smooth. You can freeze extra puree for future pies and a large Cinderella can yield mass quantities.
Now you are ready.
Ingredients:
- 2 cups of pumpkin puree
- 1 12 oz can of evaporated milk
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon of salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
- 1 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of cardamon
( the above spice combination can also be found in roughly 3 teaspoons of pumpkin pie spice if you want to cheat)
- 1/2 teaspoon of lemon zest
- 2 good pie crusts
Method:
1. Preheat oven to 425
2. Mix sugars, salt and spices plus the very important lemon zest in a large bowl.Beat the eggs and add to the bowl.Mix in pumpkin puree then the evaporated milk. Whisk together until completely incorporated.
3. Pour into UNBAKED pie shells and bake these at 425 for 15 minutes. Then reduce the temperature to 350 and bake for an additional 45-50 minutes. The pies are done when a butter knife inserted near the center comes out clean.
4. Cool for 2 hours if you can wait that long. Served best with whipped cream.
Enjoy!
Saturday, June 12, 2010
Bacon and my baby boy
As I sat with my snoring 2 day old boy in the crook of my elbow and a huge pile of bacon on the plate before me, I felt as though I were in heaven. I really don't know how much better life gets than that. I have been on a liquid diet for the last 48 hrs (after of course having starved for 12 before surgery) and it is an amazing thing really, the palate sends fireworks to the brain at the first taste of honeydew melon. I closed my eyes and sighed while my synapses freaked out. Smiling from ear to ear as the nurse told me I may graduate to the "real food" menu, I now enjoy every morsel of food I am ordering. Kelly had biscuits and gravy with a side of bacon this morning. The scent alone of bacon makes my pupils dilate and beast instinct come out. I literally phoned room service that minute and ordered myself a side of bacon even though I had already placed a very sensible cream of wheat and fruit order moments before. I had room for pig. :) The most amazing 4 slices of delicious I have ever devoured.
Ok, so, the actual delivery day has come and gone. The big birth of the bouncing baby boy!!! The 10 lb boy. He is doing fantastic!! So alert already. I am in awe of the things he is trying to do at two days old. If he hears Kelly talking and can't see him, he attempts to crane his neck and arch his back till Dad is in view. He got himself tangled in his swaddling and fussed and grumbled and kicked all the way out of it looking pleased as all heck with his accomplishment. He lifts his head when laid on his tummy and definitely prefers to be on his back or propped up to see people. He is amused by his toes being touched and seems ticklish. The expressions are hilarious and he has the most amazing secret weapon, ( though we are still trying to figure out where it comes from because none of our family has one) a dimple.
The c-section. What to say about the c-section. First I would like to congratulate myself on being stupid enough and brave enough at the same time, to watch a part of the surgery in the reflection of the very very shiny metal light fixture. I felt nothing, so I am thinking that it just didn't seem like me that I was watching. ( plus I was already laid down so if I fainted, there I was already) Very interesting stuff really. The best thing was that I can say with 100% pride that I wasn't scared. The procedure was something I had watched a million times and friends and family being the awesome kind folks they are, shared stories good and bad. These stories made it seem human and real and normal. The cutting and pushing and moving and pressure and removal of Aidan was smooth and organized and went just how I had expected and hoped. The epidural was the only terrifying factor because they would not allow Kelly to hold my hand. And I have a serious needle phobia so a giant one stabbing into my spine sounded wretched. After the spine stabbing, my left foot went numb. That for me was comforting because it meant the horrors of a failed epidural would not be for us. The tent they put up blocked the gore and Kelly was allowed to join my side. They look on the portion of his face I could see above his mask was one of fear and hope. He is the love of my life and my whole world. Seeing him scared for me like that made me feel so brave and strong. Because I could look him in the eyes and tell him I was not scared. I felt amazing.
When Aidan cried all was excellent. And when Kelly was allowed to bring him over to my side as the stitched me back together, my life was forever different. And when he got to go with the nurses to clean baby up and bond with his boy, I closed my eyes through tears and just thanked every superior being I could name for my good fortune and healthy babe.
Best day of all my days has been followed my a couple more just like it. And I could ramble on and on and on. But I need my pain drugs and we have visitors soon. This kid has a fan club. I will post more tomorrow about his funny moments thus far.
A big huge thank you to all of our friends and family. We know damn well that we have an incredible support group. I personally had a much better adventure through the pregnancy and birth because of all of you and the comforts, wisdom and personal sharing of epic failures. I cannot wait to hear the gems in store for me about parenting and child rearing.
Aidan Michael
born 6.10.10 at 8:58am
10 lbs even
21 inches long
Ok, so, the actual delivery day has come and gone. The big birth of the bouncing baby boy!!! The 10 lb boy. He is doing fantastic!! So alert already. I am in awe of the things he is trying to do at two days old. If he hears Kelly talking and can't see him, he attempts to crane his neck and arch his back till Dad is in view. He got himself tangled in his swaddling and fussed and grumbled and kicked all the way out of it looking pleased as all heck with his accomplishment. He lifts his head when laid on his tummy and definitely prefers to be on his back or propped up to see people. He is amused by his toes being touched and seems ticklish. The expressions are hilarious and he has the most amazing secret weapon, ( though we are still trying to figure out where it comes from because none of our family has one) a dimple.
The c-section. What to say about the c-section. First I would like to congratulate myself on being stupid enough and brave enough at the same time, to watch a part of the surgery in the reflection of the very very shiny metal light fixture. I felt nothing, so I am thinking that it just didn't seem like me that I was watching. ( plus I was already laid down so if I fainted, there I was already) Very interesting stuff really. The best thing was that I can say with 100% pride that I wasn't scared. The procedure was something I had watched a million times and friends and family being the awesome kind folks they are, shared stories good and bad. These stories made it seem human and real and normal. The cutting and pushing and moving and pressure and removal of Aidan was smooth and organized and went just how I had expected and hoped. The epidural was the only terrifying factor because they would not allow Kelly to hold my hand. And I have a serious needle phobia so a giant one stabbing into my spine sounded wretched. After the spine stabbing, my left foot went numb. That for me was comforting because it meant the horrors of a failed epidural would not be for us. The tent they put up blocked the gore and Kelly was allowed to join my side. They look on the portion of his face I could see above his mask was one of fear and hope. He is the love of my life and my whole world. Seeing him scared for me like that made me feel so brave and strong. Because I could look him in the eyes and tell him I was not scared. I felt amazing.
When Aidan cried all was excellent. And when Kelly was allowed to bring him over to my side as the stitched me back together, my life was forever different. And when he got to go with the nurses to clean baby up and bond with his boy, I closed my eyes through tears and just thanked every superior being I could name for my good fortune and healthy babe.
Best day of all my days has been followed my a couple more just like it. And I could ramble on and on and on. But I need my pain drugs and we have visitors soon. This kid has a fan club. I will post more tomorrow about his funny moments thus far.
A big huge thank you to all of our friends and family. We know damn well that we have an incredible support group. I personally had a much better adventure through the pregnancy and birth because of all of you and the comforts, wisdom and personal sharing of epic failures. I cannot wait to hear the gems in store for me about parenting and child rearing.
Aidan Michael
born 6.10.10 at 8:58am
10 lbs even
21 inches long
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