Tuesday, October 2, 2012

Creamy Avocado and Sausage Spaghetti

Dinner tonight was delicious. So much so, I have to post it right away. There are several recipes out there similar to this one, like here and there. When I'm looking for inspiration, I usually google a few ingredients (e.g. sausage, avocado) together with the word "paleo". Once I have the gist of how to make whatever it is, away we go.



Ingredients


  • 1/2 large spaghetti squash
  • 3-4 large sausages* (mine come from Bluefield)
  • 2 avocados
  • 1 sweet bell pepper, thinly sliced
  • Juice of 1-2 limes (I used the juice of about 5 cute little key limes)
  • 2 T guacamole spices**
  • 1/4 C almond milk (coconut milk would probably be better here, but sometimes I'm too lazy for cans)
Instructions

  • Cook the spaghetti squash in the oven or the microwave if time is limited
  • Slice up the sausage and throw it in a large pan on medium heat and cook until mostly done
  • Add sliced pepper
  • Put avocado, lime juice, milk, and guac spices in a small food processor and mix until mostly smooth
  • Add sauce to the sausage mix
  • Shred out half of the spaghetti strands and add to the pan
  • Mix well and serve
*Sausages are definitely not low histamine. But I like them. And they're convenient. So I cook 'em up every now and again when I feel my skin can take it.
**Here's a confession... I use this stuff from Epicure and it's tasty: http://www.epicureselections.com/en/products/food/seasoning-for-dips/1070/guacamole-dip-mix/

It may not look great, but it was delicious I can promise you.

Getting more use out of my noodle bowls than I ever have, ironically enough.

Tuesday, September 25, 2012

What I'm using on my skin these days

My eczema is food-related, no question. I have found, however, that the right moisturizer can help relieve the symptoms of histamine intolerance. I've tried lots of difference products, from aloe body butter to coconut oil. There are lots of options that can be helpful, but in my trials the very best (no contest) is emu oil. 

I've been getting pure emu oil from my neighbourhood waxing specialist at WAX!T. She also does great brows, but that's beside the point. 

Emu oil boasts a number of benefits such as being anti-inflammatory, providing natural pain relief, and offering a natural sources of omegas 3, 6, and 9. For me, it moisturizes more deeply than anything else I've tried. And although the real answer is food, emu oil seems to allow me to push my food limits a wee bit.


Sunday, September 9, 2012

Chicken Salad and Banana Almond Muffins

It's that time of year again - CrossFit PEI is holding a 30 Day Nutrition Challenge. In an effort to connect with the gang, we held a session on Paleo nutrition yesterday morning. And how could we talk about food and not try some? In my view - we couldn't. So yesterday morning I tackled the following two recipes.

From top left corner: Banana Almond Muffins, Chicken Salad, and lettuce leaves for wraps.
CHICKEN SALAD
Note: These are very approximate. Also, this made a large batch. Would recommend halving ingredients for a more reasonable amount.

Ingredients
  • 2 small BBQ chickens or 4-5 breasts
  • 1/3 C sesame seeds
  • A sprinkle of raisins 
  • 1/2 large apple, shredded
  • Celery 2-3 stalks diced
  • 3/4 C mayo (I used Hellman's Olive Oil mayo, but if you're really good you could make your own)
  • 1 T mustard
  • Salt and pepper to taste 
Pre-sauce
 Instructions
  • Dice chicken and celery.
  • Shred the apple.
  • Throw all ingredients except mayo and mustard in a large bowl, mix gently.
  • Mix mayo and mustard in a small bowl, then add to the rest of the ingredients, mixing well.
  • Shake salt and/or pepper to taste (note - I forgot this part in yesterday's salad)
  • Serve in lettuce leaves, cabbage leaves, or just with a spoon.


The muffin recipe I adapted from possibly my very favourite blogger, PaleOMG. This broad is HILARIOUS. Shout out to Jaymee Chung for the great find.

BANANA ALMOND MUFFINS

Ingredients
  • 1 C almond butter
  • 1 C almond meal/almond flour
  • 1 large banana, mashed*
  • 3 eggs, whisked
  • 2 T pure maple syrup
  • 1/3 cup Unsweetended Shredded Coconut
  • 1/3 cup Coconut Oil, melted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • pinch of cinnamon
*We (i.e. Molly) don't always eat our bananas in time. When they start to get tired, I peel, saran wrap 'em, and toss them in the freezer. Frozen bananas are perfect for using in recipes. Just thaw them out in the microwave.

Instructions
  • Preheat your oven to 350 degrees.
  • Mix all ingredients together in a bowl in a logical order, starting with your eggs. 
  • Place ingredients into a well greased muffin tin (I used a mini muffin tin and had enough left for one large muffin. Both delicious.). Or you can use muffin tin liners.
  • Bake for 15-20 minutes. 
  • Let cool a bit, remove from tin and enjoy.



Sunday, September 2, 2012

Paleo nibbles

In my experience, lack of groceries or clean laundry is the mother of all invention. That's when the magic (or maybe just the weird) happens. I like to think of this phenomenon as a sign you're on your way to mastering paleo - you needn't be super prepared all the time, you simply have only real food at your disposal at any time.

Take for instance these yummy little hors d'oeuvres we had the other week. Like a little open faced sandwich even.


Ingredients
  • Cucumber, sliced
  • Good quality sliced meat (I used sliced turkey I believe), ripped or sliced into appropriately sized pieces
  • Avocado, sliced
  • Mayo

Directions
  • Prep the cukes, avocado, and meat.
  • Dab some mayo on the cucumber slices.
  • Top with meat and avocado.
  • Serve. 

Molly's portion. The trouble with disassemble-able food is it makes it easier for her to be selective in which parts she eats.
In related news, we've embarked on a "30 Day Nutrition Challenge" at CrossFit PEI. On Saturday, we're having a bit of a why/how to session. This is one of the samples I'll probably take along with me.

Final note: Both the mayo, and especially the meat in this recipe are histamine offenders. I tend to reserve this type of snack/meal for when my skin's been extra good to ensure I won't be overloading on histamine too much.

Friday, August 31, 2012

Crunchy, milky goodness


I love cereal. Always have. Pre-paleo I would have a bowl of cereal pretty much every morning - Shredded Wheat, Weetabix, and the like. It seems a lot of folks struggle with breakfast after the switch. First of all, there's no requirement to eat "breakfast" food at "breakfast" time. Leftover dinner (provided a histamine intolerance hasn't left you paranoid of leftover meat), yesterday's lunch, or freshly made meals of any kind can do nicely in the morning.

These days, my breakfast generally looks like this:

Actually, this is Molly. We both chow down on eggs with kale cooked in coconut oil in the morning. Sometimes with shredded veggies (mostly sweet potato), sometimes with avocado.

These days, the temptation for anything gluten/grains is virtually non-existant. However, I will admit to still wanting a wee bit of cereal from time to time... that crunchy, milky goodness. This is what led me to trying Steve's Club "Paleo Krunch". Delicious, and contributes to a good cause, but certainly not cheap.

Well, it turns out making grain-free granola-like cereal is extremely easy. Molly and I made our first batch the other day and it's more than adequate to replace the costly online yumminess we've come to enjoy. Using Caveman Crunch for inspiration, I pulled together the following...

Ingredients:

  • 3/4 C Raw Sunflower Seeds
  • 3/4 C Walnut pieces
  • 1 C Almond Meal
  • 1 C Shredded Unsweetened Coconut
  • 2 C Almonds chopped or slivered
  • 1/2 C coconut oil
  • 1/2 C Honey
  • 1 t Vanilla
  • 2 T Unsweetened Carob (or Cocoa) Powder
  • Cinnamon to taste, the more the stronger the taste will be



Directions:

  • Preheat oven to 325 Degrees
  • In a large mixing bowl, combine all the dry ingredients and mix
  • In a separate bowl, combine wet ingredients
  • Microwave wet ingredients on high for 30-60 seconds to help it mix better
  • Pour wet ingredients over dry and mix well, coating everything
  • Place mixture on a foil lined baking sheet and spread thin and evenly
  • Bake in the oven for 25 minutes 
  • Remove from the oven, stir around to ensure nothing burns and put back in the oven for 5 minutes or so
  • Remove and let cool (it's better cold gets crunchiness as it cools)
  • Serve in a bowl with some almond milk or coconut milk


Wednesday, July 25, 2012

Drinking low histamine

I'm not a big drinker, especially since having Molly-Pop, but I'm also the first to acknowledge how great it is to enjoy a cold one on a hot day. Post-paleo, any beer I used to drink became (usually red) wine. With the added histamine element, beer and wine are, at best, a poor choice (as my wine-filled Canada Day Weekend week-and-a-half eczema recovery would suggest).

The other weekend I made myself a few "NorCal Margaritas." My understanding is these are a Robb Wolf creation, though I'm not certain the origin. They're pretty simple:



  • 2 Shots Tequila
  • The Juice and Pulp of One Lime
  • Club Soda to Taste
  • Served over ice
Full disclosure - I found this image here: http://evolvedcampfire.wordpress.com/2012/03/15/norcal-margarita/


Here's the kicker: y'know how - even if you only have a couple drinks - you can tell the morning after that you were drinking the night before? Even if you're not hungover, you can just feel it. Well, after three margaritas, I had not one trace of morning-after-ick. In fact, I felt pretty clean. Now, (provided I can resist reliving the ill-advised, way-too-potent-self-drink-mixing of my youth) I'd say I have a new drink of choice.

Cheers to having fun and feeling good (the next day)!

PS - These drinks are so popular, there's even a new site dedicated to 'em.

Sunday, May 27, 2012

Egg and Pepperoni Casserole


Molly and I had a brunch play date this morning,  brunch over lunch due in large part to the need to squeeze a nap in before gymnastics (our world revolves around sleep - by which I mean getting enough of it, and at the right times). Usually when we have folks over for breakfast I'll do the simple waffles from the Food Lover's Primal Palate, fruit, bacon, sausages, etc. Today, that felt like more effort than I was up for. With the fridge stocked in eggs, we googled "egg casserole paleo" and discovered some tips on how to make such a dish. This recipe is loosely based on this Paleo Pepper & Onion Egg Breakfast Casserole.


Ingredients:

  • 8 inches or so of pepperoni, sliced (mine was from Bluefield Meat Shop*)
  • 1-2 diced shallots
  • 1 small bunch of broccoli
  • 1 medium red pepper
  • 8-10 asparagus spears
  • 12-18 good quality eggs
  • 1 large handful of shredded mozzarella cheese (optional - I know it's not strictly paleo, but it seems to agree reasonably well with me and really helps tie the casserole together.)
  • 1-2 T coconut oil for cooking the meat and veggies

*Bluefield gave me a FREE beef heart the other day! I love it there.

Instructions:

  1. Preheat oven to 350•
  2. In a pan, heat coconut oil for a minute or so and throw in shallots.
  3. Next, add sliced pepperoni and cook that up for a bit
  4. Add veggies to the mixture, let cook on low-medium covered for about 10-15 minutes, or until mostly (but not entirely) "done"
  5. Dump meat and veggie mixture into 9×13 glass baking dish
  6. Crack eggs into medium mixing bowl and use electric mixer to whisk so they are light and fluffy 
  7. Pour well-whisked eggs over meat and veggie mixture. 
  8. Cook in preheated 350• oven for roughly 20 minutes, remove to sprinkle cheese over top
  9. Return to oven for another 20 minutes
  10. Let cool for a few minutes, slice and serve (I had it with sliced avocado and salsa, which I can't seem to get myself off of these days)


It can be a bit puffy when first out of the oven, but calms down pretty quickly.
 


Saturday, May 26, 2012

Foods of New York

My friend Amber and I recently took a fantastic mini-break to New York City. Her first such visit, my second time. First of all, let me just express how much I love New York. In the interest of full disclosure, my expectations of the States are generally low (sorry for any offence). Much to my delight, however, NY far, far exceeded my expectations in almost every way - just as it did the first time. The people are friendly, the service is excellent, it feels safe, it's easy to venture by foot, and last but not least: the food.

Travelling paleo-style really isn't that hard, depending on where you find yourself. If there are meat and/or vegetables of some kind, you're in the clear. Hold the bun on a juicy burger and away you go. The low histamine element is a fair bit harder to manage. This in mind, I packed myself a bottle of Histame and let nature take its course. Keep in mind here that pretty much every possible dish on any possible menu has some kind of histamine-filled or inducing ingredient. I'll show you below the aftermath of a relatively careless histamine-filled long weekend (with Histame thrown in for the especially potent meals).

Note: unlimited drinks were also part of this excursion :-)

First meal in NY - so far, so good. Yummy mushroom and goat cheese omlet, served with grilled asparaus and sweet potato hash browns (44 & X Restaurant). 

Amber had the short ribs over mashed potato with something green in it that I don't recall...
Amber is a foodie. She loves good food, enjoys cooking and can eat with the best of them (one of many reasons I love this girl). Food was one of the things we were looking forward to on the trip (unlike traveling with my husband, Tim, who could eat Subway* for every meal). With this in mind, one of our pre-booked activities was a Food Tour of Greenwich Village. I think if Tim (celiac) were to participate in this tour he might actually die. Here was roughly the line-up: cheese pizza, bread with olive oil, gourmet mac and cheese, rice balls, bacon-wrapped date, artichoke, deviled egg, cookies, cheese, and cannoli. And let it be known I ate everything. And it was all delicious!


*We wouldn't actually do Subway these days for obvious reasons, including the fact Tim has a highly sensitive case of celiac disease. But you get the idea - grab something from a corner store and call it dinner.

Cheese pizza from this joint. I hadn't had pizza in well over a year, but I'll say it: this was worth it.

Thanks to some poor guy getting his times mixed up, Amber and I split an extra slice. Pictured here is our great tour guide, Sephra. 

Macaroni and cheese is not a dish I frequent, but they know how to make it at  this place, which I've forgotten the name of...
We enjoyed this little taster dish with a cold, refreshing cocktail.

These warm, melt-in-your-mouth cookies came from Milk & Cookies.

As you can see from the selections above, I basically put any and all food restrictions out the window. That's right - there was gluten, histamine, sugar, all of it. And no regrets here. Lucky for me, the impact of going off the rails like this is relatively minimal. Sure, I was tuckered out at times, but being a tourist can be exhausting. The real food impact began near the end of the trip, into the full week after our return (so far). We arrived home a week ago tomorrow, and my eczema is the worst it's been in probably a few months (which still isn't THAT bad, considering it's been pretty clear for quite a while).

A bit hard to see, and really not all that bad. We returned on Sunday and I took these photos the following Thursday, four days later.

The inside of my elbow. These days, symptoms are typically confined to my hand, however, post-NY I have this patch on my right arm and recently developed smaller patch on my left.

Interestingly, I'm now having to re-adjust to an even lower histamine diet to recover from the weekend overload. Since transitioning to a low histamine diet, I've gradually reintroduced a few foods such as avocados, tomatoes and some condiments (I love condiments - this category has been a real sacrifice!). With the skin already compromised, I have to get myself off these "extras." This is proving pretty tough - no bread, no problem. No avocado with salsa, problem.

You might think I'd be frustrated with the downturn of my skin and the work it will take to clean it back up, but here's the key: I know what causes it and how to fix it - and that makes all the difference. This small sacrifice in the name of an awesome girls weekend in NY is absolutely worth it - no regrets.

On a related note, I have to mention this incredible cobb salad I had at Sarabeth's, the "Central Park South Cobb Salad" (lobster, crab, shrimp, egg, bacon, avocado, etc). Amber will laugh at me, as I raved about it to every single Sarabeth's employee I could find. I doubled up on the Histame for this particular meal. Again: absolutely worth it.

So upon reflection, this experience (from a food perspective) has ultimately helped me renew my commitment to my regular regimen. Time to start planning for next year's trip...

Sunday, May 6, 2012

Sausage Curry Spaghetti

From time to time, when my skin has been good and I have a hankering, I'll cave and allow myself a histaime-filled meal. On one hand, it's delicious. On the other hand, it definitely induces various symptoms and ultimately saddens me at the deliciousness I can no longer enjoy with reckless abandon. This experimental meal was most certainly worth it. The amounts are guesstimates here, as I really didn't measure anything. I'd say there's a fair bit of flex here.

Ingredients


Prepping veggies first is always a good idea. I often launch into cooking too quickly, when taking the proper pre-prep time would ultimately make things run more smoothly.
Oh sausage, how I miss thee. I believe this was my first post-histamine intolerance, no Histame, sausage experience.  

Instructions

  1. Prep and bake your spaghetti squash (I admit I usually just poke a few holes and nuke mine for 5-7 minutes per side. I baking proper, you'll want to stick it in the oven first thing.)
  2. Slice and fry up your sausage (I think I used a wee bit of coconut oil to get it started)
  3. As the sausage nears the end, add coconut milk, curry powder and cinnamon
  4. Through in your sliced peppers and apple (or any veggies really)
  5. Stir well, let simmer a short while
  6. When your squash is ready, add about half of the spaghetti (or more if you like, I'd probably go with more next time) to your mixture
  7. Serve up and enjoy! Makes about four good sized servings.

Note: The sauce is a bit runny. You could stand to use some kind of thickener to make it just a bit better.




Okay, so it doesn't look awesome, but it sure tasted it. I blame this in part to poor iPad photo results.

If you're curious, it turns out a meal like this confirms my histamine intolerance. After consuming histamine-containing or generating foods, I typically have an immediate reaction, including some itchiness. The main reaction though, will usually follow 12-24 hours later. Below is a picture from the day after eating this sausage dish. As long as I otherwise keep the histamine dialed back and am proactive with the emu oil (fantastic stuff!), I recover pretty quickly.

Prior to this, my skin was mostly clear. This photo was taken the day after eating this sausage dish.

Tuesday, March 27, 2012

The glory of shredded meat

This is not the first time I've voiced my enjoyment of shredded food. In this vein, I have a great, versatile, recipe to pass along that I found on Fast Paleo. I've now tried this recipe with chicken, pork and beef. All delicious. All simple. This is one of those what I would call, base recipes, in that your options are endless. You start with some hot sauce, into which you throw whatever other spices/flavours you like. And because I didn't necessarily have all of the listed ingredients, I adapted from the start.

Warning: Shredding meat is not easy. I think this morning's push jerks were easier on the shoulders than hovering over a hot slow cooker with two forks ripping meat apart. The chicken breasts were easier than the been-in-the-freezer-too-long steaks. But it is definitely worth it.

Been slow on the food pics lately, but I do have this pic  of tonight's oxtail. I wasn't fussy, but Molly-Pop devoured it - three helpings!


Below is (very) approximately what I did with it. With a recipe this simple, measuring really isn't necessary.

Ingredients

  • 5 frozen boneless/skinless chicken breasts
  • 1 tsp garlic powder 
  • 1 T dehydrated onion bits
  • 1/2 t cayenne pepper
  • 1/2 t black pepper
  • 1/2 t dried thyme
  • 1/4 t salt
  • 1 C Frank's Red Hot Sauce

Instructions

  1. Place frozen chicken breasts into the slow cooker. 
  2. Mix together all remaining ingredients in a bowl. 
  3. Pour sauce over frozen chicken breasts and turn to low. 
  4. Cook for about 5 hours. 
  5. Using two forks or tongs, shred chicken. 

Friday, March 16, 2012

Why I dig the CrossFit Games

'Tis the eve of my hitting CrossFit Games Open workout 12.4 and I find myself reflecting on why I'm diggin' the CFG. Here's why:
  1. Renewed commitment to training - until recently, my CrossFit life was waning. With a busy day job, a busy toddler, and competing extra-curriculars, my training was starting to suffer. Much like my cold-turkey switch to paleo, I finally had enough suckage and made the change to early morning WODs. I managed to get a good week and a half of consistent 6 a.m. training under my belt before the open began. Whew. The games has been just the ticket to boost this renewal. 
  2. Witnessing the awesome - I love seeing folks achieve great things at the gym and the open is ripe with these achievements. Whether it's that first double-under, PR'ing a lift or getting through all 150 wall ball shots (Lord help me), I love celebrating the big wins of my friends and sweat buddies at CF PEI. Which leads me to...
  3. Boost to gym morale - CrossFit is already a close-knit community, but the games take the community spirit to a new level. I love that people stick around longer to cheer on (yell at) others, that we agonize together over what could be the workout (until it's revealed, which leads to agonizing over what is the workout!), and that although we're all competing for our own score, it feels like a team effort.

CrossFit Games Open 2011 (Amber, Sarah, Mary Lynn)
And so, while I'm no Annie Thorisdottir, I will continue to rock the CFG as best I can despite the 150 (God willing) wall ball shots that await me tomorrow morning. On that note, I better hit the sack.

PS - I now sleep with an eye mask. I'm also diggin' that. Good sleep.

Saturday, February 11, 2012

Skin Update: Healed!

I am delighted to report I seem to have kicked the eczema. Finally, I'm at the point where my skin is generally symptom-free. That is, unless I eat something substantial from the high histmaine list, in which case I may have a variety of symptoms (mostly short-term hive-like rash and/or general itchiness). And this breakthrough has come none too fast, as I admit to growing tired of the low histamine diet. On the very-much-up-side: I now know (for certain!) what causes my skin to react, and I am extremely thankful for that.


July 23, 2011: rash making its way up my right arm and patchy, red, puffy, itchy spots on my face.

Taken today, virtually clear of eczema.
So here's where we stand now. I'm eating the occasional avocado, worrying less about cinnamon and other spices, even having the odd serving of (incredibly fantastic tasting) tomato meat sauce. And I'm living to tell the tale. I seem to be more sensitive perhaps, as I'm definitely seeing the connection between food and scratching. However, because my histamine "bucket" is no longer overflowing, I recover quickly. Sadly, (with the exception of popping the occasional Histame - a topic for another post), I will likely never eat seafood again. The rest, for the most part, I can see working slowly back into my diet.

I am one lucky girl.

Saturday, February 4, 2012

Favourites

I recently received an email from a close friend whose father-in-law has been instructed by his doctor to "not eat carbs" due to high blood sugar. My friend is looking for some recipe ideas to pass along to the in-laws in support of this change.

Admittedly, my first thought when I hear of this sort of scenario is "How wonderful for him/her - a strong case to go paleo! (Or at least gluten-free.)" But it also reminds me of how I've been meaning to write a post about my favourite food/nutrition sites. So here they are...

General Paleo

  1. Cave Girl Eats - This broad is hilarious. A good mix of all things paleo living, including some great tips on natural alternatives to chemical laden personal care products.
  2. Balanced Bites - Great info found here. Diane from Balanced Bites and Liz from Cave Girl Eats do a weekly podcast, which can be interesting listening while you wash your dishes. 
  3. Paleo Parents - These guys have a fantastic story and they're soon releasing their own paleo recipe book for kids. Very cool. If you can convert your family to paleo with three little boys, I'm pretty sure you can do anything.
  4. Everyday Paleo - Another great paleo family, with dynamite recipes.


Recipe Sites
  1. Elana's Pantry - Elana has lots of fantastic recipes, primarily in the baked goods category.
  2. FastPaleo - Large repository of paleo recipes, user populated.
  3. Chowstalker - Another site full of recipes.
  4. Dessertstalker - When you're in the mood for a little food porn.
I'm sure there are others that I'm forgetting, but this is a start. What are your favourite paleo resources?

Thursday, January 19, 2012

30 Day Challenge - Day 18

This post is something of a confession. At the start of the month, the girls at the gym launched a 30 day paleo challenge. We've not been strict with rules, rather, it's largely dependent on each of us to determine how clean/strict/paleo we want to strive for. Having see a few of the girls at the gym last Saturday - there's definitely lots of progress being made.

I started the month guns blazing. I've done 30 days extreme low histamine paleo, I can do this blindfolded. I'm going to go the strictest of paleo and ruthless on sugar (e.g. not so much as an apple). Or so I thought. 

I don't know what's going on in my body, but I've run off the rails. I'm eating too much. (Actually, I'm being dramatic. But when you've been very disciplined for almost a year, it feels dramatic.) To be fair, my going "off the rails" entails the likes of Elana's coconut bars, almond butter by the spoonful, and the worst so far just tonight - dark chocolate. Depending on your perspective, that's really not so bad. (Hey, it could be skittles sandwiches.)

Actually, if I didn't know better (and trust me, I do), I'd suspect I were pregnant. Sadly, only food babies in this oven. 

As with any personal health-related issues, I've cooked up a couple of theories as to why I'm running into trouble...

1) I'm finally starting to become tired of, and ultimately dissatisfied with, the low histamine restrictions of my diet.

2) My last stretch of extra strict eating was only two months ago. I wasn't really ready to launch into another just yet.

3) I shouldn't have tried to go quite so strict, but allowed myself a daily apple or two. Then perhaps I wouldn't be in this overeating predicament.

So here's the revised plan. As of tomorrow, I'm giving myself a daily apple allotment. No other sugars, but an apple or two each day to satisfy whatever this is. I'm also going to make a point to mix up my meal options - which started tonight with a delicious zucchini carbonara recipe from Mark Sisson's Quick & Easy Meals (but then remember? I followed it with dark chocolate). 

So here goes, wish me luck. Oh, and don't tell the girls at the gym.


Delighted to finally use the mandolin function on my lettuce spinner. Will do that again.

I added chicken :-)