It’s not really much of a milestone but for some reason I want to make it one 🙂 Woohoo, almost one week done? Yeehaw, almost 1/4 of the way? Yea… I don’t know either.
This morning’s breakfast was homemade kombucha (still). I’ve started taking D3/K3, a serious multivitamin, and trying to be good about taking my Cod Liver Oil supplements. I’m taking my daily probiotic supplement as well. I’m still just rarely hungry in the mornings. By lunch time I’m normally starting to feel like I want to eat, but I wouldn’t really say I’m hungry either. I think that’s pretty typical for me on a low-carb diet. My body is burning mostly fat for fuel which is more slow and steady so it’s not looking for the carb bomb.
Lunch was leftover panang chicken curry and a salad of radishes, grape tomatoes, and cucumber. when I microwaved my curry I managed to boil it and made a big mess of the microwave (I cleaned it up). I was multitasking and finished most of my curry before realizing I hadn’t taken a photo. I only had time to finish about half of my salad before I needed to be in a meeting.
Twice so far I have taken a whole chicken and put it in the crock pot to cook on low for 8 hours, over night while I’m sleeping. In the morning I pull out all of the cooked chicken meat and put it in the fridge. I leave the rest of the carcass, bones, skin, and vegetables in the crock pot for another 8 hours or so on low while I’m at work. When I get home from work I strain the liquid (stock) out and put it in the fridge too. This routine has worked well to ensure I have at least 2 quarts of bone broth and a big bag of precooked shredded chicken at all times. It’s a great jumping off point for a lot of different things and ensures I really can’t come home and make excuses for not sticking to the program. I’ve used the cooked chicken on my salads or made chicken salad with it, but I wanted to use some for dinner. Geoff suggested reheating it with Mexican flavors and since I’m still craving that taco bowl from a couple of days ago I wasn’t going to argue.
I sautéed chopped peppers and a shallot (because we were out of onions) with some chipotle powder, cumin, and coriander. Once they were softened I added about a 1/2 cup of left over fresh salsa that was nearing expiring, a bunch of shredded chicken (probably about 2 cups), and 1 cup of chicken stock. I let the whole thing simmer to warm through and until most of the liquid had been reduced. I ate it over salad greens with creamy lime dressing and topped with a chopped avocado and sliced black olives. I ate earlier than Geoff so I added another 1 cup of chicken stock to the pan and turned off the heat until he got home. When I reheated it for him the extra liquid reduced again and kept it from being overly dry.
That’s a reheating trick I’ve learned over time. The biggest issue with reheating is losing moisture twice, so if I add extra liquid before reheating (or while holding) then the dish will not be dry.
I have to say I feel like we are doing really good at using the food I bought a week and a half ago. We’ve only tossed three things. Two were half-pints of raspberries and blueberries that didn’t get looked at until Geoff got desperate enough to start rooting around for something sweet. They were a week old at that point so it’s not surprising. The third was a mango that didn’t hold up for some reason. I have prioritized using the more perishable stuff and leaving the hardier things. We still have a spaghetti squash, an acorn squash, and a bag of mini peppers (half of which went in to this chicken taco bowl). I did buy more avocados, kale, salad greens, raspberries, Bubbies pickles, shrimp, and a whole chicken early this week. I found some compliant chicken sausages and roast beef for Geoff as well. The fridge is looking a little sparse again so I have an AmazonFresh order coming tomorrow.
AmazonFresh came this morning and now that it’s unpacked it still looks like we have no food 🙂 I may be making another grocery run this weekend.
Breakfast, as usual, was a half a bottle of homemade kombucha, Vitamin D3/K3, and Cod Liver Oil capsules. I had elderberry and elderflower flavored kombucha and it might be one of my favorites. I like the really bright tart fruit flavor the dried elderberries impart. It’s amazing how much flavor comes out of a tablespoon or less of the dried berries. When cut with sparkling water it’s a brilliant but rich red color like a lovely Sangiovese (mmm wine, spell check wanted to change Sangiovese to angiosperm… haha).
I worked from home on Friday and had been meaning to hard boil some eggs since I overcooked the last batch and fed most of them to the animals. The boiling part went fine, but I used some of my duck eggs and those things are PITA to peel. They are just *terrible*. So the eggs are fine and edible, they just look like I peeled them with the garbage disposal. I ate my tester egg with some spicy mayo (homemade mayo with some Frank’s Hot Sauce) and man was it super tasty. Arty photo is courtesy of the low winter sun streaming through the kitchen window.
I did learn that a checked egg will still hard boil just fine. That is very useful information.
A “checked” egg is one where the egg shell itself has been cracked in some way, but the membrane under the shell has not been damaged. The egg’s contents are contained, but they are less protected from bacteria and such. Normally I crack them when I find them and just give them to the dog or cats*. This winter we had several good freezes so some of the eggs were freezing and developing hairline shell cracks before I could collect them. Knowing that I can hard boil them successfully means I can just boil them right away to arrest any bacterial development and preserve them for later eating. And oddly, the checked egg peeled with the least difficulty. That kind of makes sense because there would have been better water penetration under the shell.
* Some folks are worried about egg white containing the protein avidin which inhibits dog or cat’s ability to absorb vitamin B in the form of biotin. This is a rare and infrequent treat for my animals and I don’t feed it to them in back to back meals. As such, I’m not overly concerned about it. Everything in balance.
For an afternoon snack or late lunch, depending on how you want to look at it, I had some JUMBO prawns with more spicy mayo and a handful of almonds.
I was SO hoping dinner was going to turn out well, but I’ll be honest this was a bit of a miss. I should have taken a picture of what the other plate looked like because it was a complete wreck. I tried to make a tuna patty/fish cake. These three were the best of the bunch (and this is Geoff’s plate). I need to work on this recipe a bit more. The ingredients were canned tuna, diced red and yellow peppers, chives, minced preserved lemon, eggs, and coconut flour. I pan fried them in ghee. The flavor was good, but the texture wasn’t so great and they fell apart in the pan.
The salad was just dressed with lemon oil with a pinch of salt for me and a grind of pepper for Geoff, which worked better than I expected.
The tarter sauce though! That turned out awesome, if I do say so myself. I mixed about 1/3 cup of homemade mayo with 1 TBSP fresh chopped dill, 1 minced Bubbies dill pickle, and about a TBSP of fresh grated horseradish root. After mixing it all up I thought it was too thick still so I mixed in 2 tsp of pickle juice to loosen it up. The horseradish gave the sauce a great zing.
After dinner Geoff and I shared a half-pint of blueberries while watching TV.
We had plans to go to a Wedding Expo in Seattle so I spent the morning churning on homework. I ended up skipping breakfast (again) as a result. The Expo was going to cause us $84 dollars in tickets and parking so decided to abort that and go do some furniture shopping for the new house. While out and about we grabbed some lunch which was a bit challenging. We had a tuna tartare and seared tuna appetizer. I asked about soy or sesame in the dish after having it described and I’m pretty sure it had some of both. The seared tuna sat on a sauce that definitely also had sugar in it. I just avoided the sauce as best I could. The tartare had avocado but I’m pretty sure it was mixed with sesame oil. Good thing I don’t have an allergy! I made the best attempt I could while still spending a nice day out with Geoff. For lunch I seared fish with crab on top and green beans. I know they were both cooked I butter, but I’m not going to stress it. The lunch was good and I have no regrets.
I have been craving raw tuna and despite getting some at lunch I wanted more for dinner. Since we were in the area of a great Asian market I convinced Geoff we should swing through. I LOVE the Asian market. It’s so wonderful to see all those animal parts and fresh seafood. We picked up raw tuna, raw sockeye salmon, caul fat, chicken feet, short ribs, thai basil, plantains, and a geoduck! Neither of us had tried geoduck before so it was an adventure.
The geoduck sashimi was uninspiring. It has a crisp “green” taste to it to me. I don’t know that it seemed particularly seafood-y. Geoff cooked some up in ghee and then it had more of a clam texture, but was still mostly just tasting of the ghee. So over all I don’t hate it, but I can’t say I’d pay $29.99 a pound for it (or even the $19.99 a pound we paid because it was on sale).
The sushi dinner was downright decadent and delicious. Geoff declared that he likes the coconut aminos better than actual soy sauce. He’s not the salty fan I am. I found the coconut aminos a bit sweet, but when I load it (soy or coconut aminos) up with wasabi it doesn’t matter that much to me.