If you missed the preface post to this one, you can read it here: Double Whammy.
So, you’re all caught up on WHY I’m returning to a gluten-free/Paleo/Primal lifestyle.
Here’s how we’re getting started.
Thankfully, I’ve kept quality meats at the top of my grocery priority list, even at my laziest. We have grass-fed, organic beef, free-range chicken, and a bit of wild caught fish in the freezer along with a few cuts of pork and loads of uncured breakfast meat like bacon and chicken sausage.
I had plans to roast a chicken to go with the fettuccine alfredo I was craving like mad, so I had a thawed chicken in the fridge when I learned that my switch to gluten-free had to be immediate. Scrounging around the cupboards, I found rice, organic crushed tomatoes, and canned coconut milk. CREAMY CURRY TIME (recipe will be at the end of the post)!
We already use olive oil, butter, lard, or coconut oil to cook everything, so that’s not going to be a hard switch. I made our grocery list after dinner, keeping in mind what we have discovered works for our family and what doesn’t, and hit the road.
I happily took my time perusing the shelves for what I wanted. As I was leaving, this happened…
Going from what I brought home and what we already have, this is the plan for the next few days (all of it is gluten free and as much as possible is organic).
- (Alongside my coffee with coconut hazelnut creamer) Breakfasts will consist of:
Gluten free steel cut oats once or twice a week
Eggs with veggies (either broccoli or kale) and bacon/sausage most mornings
Hard boiled eggs on lazy mornings (read: mornings I don’t have to cook Captain’s post-workout breakfast)
On weekends I’ll make Paleo pancakes or waffles
Leftovers from dinner
Tuna/chicken salad with kraut and cucumbers
Hard boiled eggs with salad or black olives
Kettle Brand potato chips (Kettle Brand, NOT Lay’s Kettle; non-GMO is important!)
Spaghetti with meaty marinara and salad (from my garden!)
Beef with roasted red potatoes and beets
Roast chicken with lentil soup
Greek yogurt with pecans and Enjoy Life chocolate chips
Almond shortbread cookies
Silk Dark Chocolate Almond Milk
It’s important to note that during the first few days of a dietary change, your body will rebel. HARD. I feel like I am starving today, so I’m allowing myself to eat as much as my body thinks it needs, even if it’s trying to trick me. I’m also drinking copious amounts of water to help flush as much gunk out of my system as possible.
Today, I had:
- Water with my cranberry and spirulina supplements.
- Coffee with coconut creamer and 2 hard boiled eggs.
|Lunch: leftover roasted chicken breast, half an avocado, and a handful of black olives.|
- Kettle chips.
- About 8 oz. kombucha
- Greek yogurt with pecans and chocolate chips.
- The leavings of the kids’ mango.
- Water, water, water.
- GF spaghetti with meaty marinara and salad greens from our garden with a touch of dressing.
- Chocolate almond milk.
- And more water.
Yes, I had lots of treats today and not many veggies. No, I’m not worried about it. Like I said above, my body is rebelling against the changes I’m making and I’m doing what I can to cope with alternatives. I’m hoping all this water will not only flush out some of those SAD toxins, but help me deal with the allergies that are making me want to claw my eyes out right now, too.
Now, on to the SUPER easy curry recipe!!
Sautee diced onion in coconut oil in a large pan. Add diced zucchini. Season generously with curry seasoning, paprika, garlic, and salt. Add cans of coconut milk/cream and 12 oz. crushed tomatoes. Simmer until it begins to thicken, then add half of the roasted chicken (I do exactly half, mixing white and dark meat), torn into bite sized pieces. Let it simmer a few more minutes, taste to decide if it needs more curry or tomato, then serve on top of steamed rice or riced cauliflower! If you can, steam your rice in half water and half chicken broth for a flavor AND nutrient bonus. The best thing about this recipe is you can add whatever veggies you want to customize it to your family’s tastes. I LOVE sweet potatoes and cauliflower in my curry, but the Pirate Crew does NOT. We also like this recipe without the tomatoes, and we add large chunks of bell peppers to the onions. It is great the night of, but I love it even more reheated a day or two later!
Don’t forget to clean the other half of the chicken and keep the meat for leftovers or tomorrow’s dinner and SAVE THAT CARCASS, drippings, and giblets to make some chicken broth!
|Dump all of those chicken remains (skin and everything!) into a crockpot, dice up an onion (carrots and celery tops are great, too) to toss in, cover with water, and let simmer on low for at least 12 hours. This stuff is gut health GOLD!|
If you try the curry, please let me know what you think!