At the beginning of week 3, this way of eating really started to feel easy and we’ve been considering going beyond the 30 days. We’re settled in our routine for making sure meals are prepared and we’re still enjoying coming up with new food combinations. I think I could eat eggs and sweet potatoes at every meal though and still not get tired of them. I had to start rationing our eggs because we ran out at the end of the week (6 dozen eggs in 14 days!).
I’m starting to notice which foods I’m not digesting well. Sadly for me it looks like just about all squash is out (which is supposed to be easy to digest). I still have some roasted pumpkin in my freezer from the fall that I’ve been saving for my favorite soup; hopefully pumpkin will be an exception! Bananas are also out for both of us.
Here’s what we’ve been eating…
Meals
Day 15
Breakfast: fried eggs, braised kale and shallots
Lunch: leftover kale and shallots, 1/2 of a roasted butternut squash
Dinner: chicken leg/thigh, carrots, celery, bone broth, onions, broccoli, chestnuts
Day 16
Breakfast: scrambled eggs with thyme and onions, coffee
Lunch: double serving of salad (red leaf lettuce, tomato, mushroom, chicken breast) with dressing (homemade mayo, EVOO, crushed garlic), mug of chicken bone broth
Dinner: flounder, fermented carrots, fermented cauliflower, applesauce
Day 17
Breakfast: sirloin steak, fried eggs, sweet potato “chips,” green chai tea
Lunch: roasted spagetti squash, roasted beets, salad (red leaf lettuce, mushrooms, fermented carrots, chicken?), dressing (homemade mayo, EVOO, crushed garlic)
Dinner: two bowls soup (chicken bone broth, carrots, celery, white sweet potatoes)
Day 18
Breakfast: leftover sirloin steak, fried eggs, sweet potato hash
Lunch: chicken liver, heirloom greenhouse tomatoes
Dinner: chicken liver, mushrooms, kale and shallots braised in chicken bone broth
Day 19
Breakfast: kale, onions, eggs*, sweet potato chips
Lunch: chicken liver pate (chicken liver, sun-dried tomatoes, cumin, garlic, paprika, cayenne, sage), avocado, 1/2 of a roasted butternut squash
Dinner: meatloaf (Nourishing Traditions recipe: used ground beef, ground heart, coconut flour instead of breadcrumbs, omitted cream), sauerkraut, fermented carrots
*I have no idea if there is a name for this cooking method but eggs are delicious like this! Basically I braised the kale and onions, made sure they were evenly distributed in the pan and then cracked eggs directly on top throughout the pan. I covered it and turned the heat very low. The steam from the bone broth cooked the eggs very gently.
Day 20
Breakfast: avocado, bone broth, 1/2 of a grapefruit
Lunch: leftover meatloaf and sauerkraut
Dinner: scallops over beet greens (red onion, garlic, sausage, bone broth, beet greens, crushed red pepper, apple cider vinegar), leftover roasted butternut squash
Day 21
Breakfast: crumbled chorizo, onions, garlic, bone broth, kale, eggs, 2 cups coffee (really tired today since baby is teething!)
Lunch: meatloaf, fermented radishes, roasted beets
Dinner: hamburger (ground beef, red leaf lettuce, red onion, yellow heirloom tomato), sauerkraut, carrots sautéed with ghee and ginger, guacamole (avocado, red onion, heirloom tomato, lime juice, USS)
Peter’s lunches
Day 15: can of sardines, avocado, salad from Pret (walnuts, avocado, tomatoes and chicken)
Day 16: chicken soup (chicken breast, carrots, celery, chicken bone broth), roasted beets, sardines
Day 17: sirloin steak, salad (red leaf lettuce, tomato, mushroom), dressing (homemade mayo, EVOO, crushed garlic)
Day 18: leftover sirloin steak, egg drop soup, orange
Days 19, 20 and 21: same as my lunch above
Baby’s Reactions
After another bout of diarrhea, we found the culprit… paper! (You may recall, last time I wasn’t sure if the problem was almonds, carrots or paper.) We have got to make sure this little guy doesn’t get ahold of any more paper scraps. As he’s crawling around he is so good at finding every speck on the floor.
We haven’t given him any more fruit and he is doing well with meat and vegetables. I have been doing some reading on peanut allergies, and discovered one possible reason why I haven’t been able to pin down whether or not he’s sensitive to other nuts: peanut contamination from peanuts being processed in the same facilities as nuts. By the way, peanuts aren’t even nuts!
Again, your meals look so yummy! Showed the Princess, who is taking Culinary Arts, your meals. That started a wonderful conversation about food presentation.
My friends daughter has a severe allergy to all nuts (peanuts & tree nuts) and to coconuts (including coconut oil). Just something to think about when trying to figure out allergies. She had no idea that coconuts would affect her too.
BTW, please tell Peter, ‘Thank You’, in advance for info about his Bento lunches.
I love that you noticed I’m *trying* to make the food look nice. It only takes a few more seconds of effort but it makes it feel a bit more special. Have you ever heard the saying that you first eat with your eyes?
The nut allergies are very interesting. I also just wrote a post about grains and leaky gut, which I mentioned that one of the symptoms of leaky gut is “apparent” food allergies. If the gut is functioning properly the proteins from nuts that cause allergic reactions should never make it into the blood stream in the first place!
Your meals are so inspiring. I get hungry quite quickly in the mornings so cannot face making anything; always just have PB+J on toast, granola, or instant oatmeal with fruit. But after seeing all your pictures of fried eggs and endless avocado I have been drooling for some of it! Finally felt up to making my own omelet and potatoes this morning and feel even more in tune with my food than usual. Thanks!
So glad you feel good! Avocado has been a life-saver for me this month. They are as satisfying as any treat I could have but contain lots of healthy fat so I feel full much longer. If you find yourself not wanting to take so much time in the morning, you could pre-chop veggies and herbs the night before and use leftover meat. That way it just takes a few minutes to cook them up with some eggs.
Your food looks wonderful! I thought it was funny that you went through 6 dozen eggs in two weeks, we go through that many if not more in one week
I have been thinking about how many eggs we are eventually going to need since it’s just the two of us eating them now. Do the kids eat as many as you and Tim?