Sunday afternoon musings

[pellucid]

Thing one: some of you eat paleo, yes? Here's my thing. I was a gluten-free vegetarian, but I've been having so many more GI-related problems in the past few months, and I've now cut dairy and legumes, which seems to be helping. Except that there go my two primary sources of protein. So I've been sucking it up and making myself eat small quantities

Comments

[de23]

I'll second the rec for The Clothes Make the Girl. Here are a couple soup recipes of hers that are really good, I eat them for breakfast a lot. (and lunch, and etc

[pellucid]

Thank you! It's the cooking a bunch and doing leftovers that I'm trying to do, but I haven't figured that out yet in a world without all my bean staples. And part of this (a big part, really) is that when my food gets out of whack, my brain gets out of whack about food, and I get really anxious when I try to handle things like shopping for and making new recipes. Buying and fixing meat, just in itself, is something I find ridiculously stressful. So I'm trying to take it all one step at a time, trying to find a few recipes to start with that don't feel impossible, and we'll see

[de23]

Haven't been back to work yet (still have 1 inch of ice on the roads), but here are some other "simple" ideas. Chicken - I buy boneless skinless breasts or thighs (organic thighs when they have them - I can afford them, unlike organic breasts). Take a glass baking pan and melt a little coconut oil in the bottom. Plop the chicken in the pan. Sprinkle with whatever seasoning you want. Salt & pepper is the basic, but you can add different blends or even some italian seasoning with some tomato paste. Flip and repeat. Cover and bake at 400 for 30-50 min, depending on the size of the chicken pieces. Tuck in the fridge and eat on it thru the week. You can do the same thing with fish, just rinse and dry before you put it in the pan

[de23]

F

[de23]

sorry about that other reply!

I finally got my cookbook back (we just all got back to normal work on Friday). Here's that recipe - it's enought to fill a 5-qt crock pot so you might want to halve it.

Persian Mixed Vegetables
3 sweet potatoes, peeled & chopped
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
1 large eggplant, diced
4 tomatoes, chopped (or I used 2 cans, because winter)
1 cup chicken stock
1 tsp turmeric
pinch of saffron (I omitted)
1/2 tsp coriander
1 Tbsp tomato paste
salt & pepper just before serving

Put sweet potatoes in the bottom of the crock pot, then put everything else on top (I stirred a little). It says cook 4 hours on low but I had to go a lot longer to get everything tender - 6-7 hours with the last couple on high.