Yes, I’m still here. Still cooking. Still living with CFS and multiple food sensitivities.
I just haven’t been working so hard at modifying recipes or creating new recipes.
I’ve settled into a collection of recipes that I make fairly frequently. (Some folks might say I’m in a rut, but I’m just relieved that cooking and eating isn’t quite so time consuming as it was when I first gave up gluten, dairy, and corn.) Most of the recipes I make now came to me from other cooks or cookbooks (so are copyrighted) and didn’t need much modification to make them gluten-free, dairy-free, and corn-free.
Still, I’ve had some requests (mostly from friends seeing pics of the food on Facebook) to share the recipes, so I will make an attempt to put some of the recipes up here or to point to their original sources for reference.
Another change in my cooking/eating came after last April when I attended a workshop on Ayurvedic Cooking at Health Through Ayurveda. This course led me to incorporate several recipes and principles into my regular routine. More on all that in a future post.
So here’s a list of what I eat most frequently these days. As I add recipes (or locate them online) I’ll include links, but for now here’s my “food routine.” Let me know in the comments if you are particularly interested in hearing more about a specific item.
Breakfast rotates between:
- Savory Hot Farina (Uppma)
- Oatmeal with Raisins, Walnuts, and Cinnamon
- Quinoa with Raisins, Walnuts, and Honey
Lunch is almost always a “cooked salad.” I was eating so many greens (because I love them) but sometimes having trouble digesting them. I’d heard of pre-wilting the greens in the microwave, but the Ayurvedic Cooking workshop actually suggested that I cook them. It really helps. So I chop up everything I want in my salad: tomatoes, carrots, avocado, mushrooms, bok choy (for crunch), chicken, onion (not always all of these). Toss it in a frying pan with some oil and some herbs. While the veggies are cooking (stirring occasionally), I measure out a big salad bowl full of greens. Once the veggies are cooked, I toss the greens in the fry pan and pop on a lid. Cook for a few minutes, stirring occasionally, until the greens are thoroughly wilted. Turn off the heat. Drizzle on some vinegar or a basic vinaigrette. Let sit for a few minutes to cool down. Pour into a salad bowl and enjoy! Same great veggies, just easier to digest.
My most frequent dinner meals are:
Roasted Chicken (from the Seward Coop) with Potatoes (or Sweet Potatoes) and Kale/Chard or Green Beans or Beets
The following dishes have also made multiple appearances:
- Adzuki Bean & Yam Hash
- Carrot /Butternut Squash Curried Soup
- Chicken and/or Veggie Korma
- Saag Aloo and Dal
- GFDF Pizza (I use the crust recipe from GlutenFreeGoddess )
- Burgers with GFDF Buns ( I make buns from the Allergy-Free Cook‘s recipe )
- Naked Fish Tacos (Spiced Black Beans; Blackened Fish; Rice)
- Thai Food (Evil Jungle Prince with Chicken; Eggplant & Bok Choy)
- Peanut Sesame Noodles
- Doro Wat/Mesir Wat/Spiced Green Beans
So, a routine, but a routine with lots of variety.
Speaking of food . . . I need to go eat some dinner (tonight: leftover Green Curry with Tofu, Green Beans, and Chard).
Next post: Indian Porridges (Kichari and Savory Hot Farina)
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