Tuesday, November 20, 2012

Detox Updates, Eats, Thanksgiving Planning

Hey GFGs!  We are T-minus two days until the big day.  Being dialed in to all the blogs/tweets/posts in the paleosphere is fun and super informative, but I have to say I am reaaaaally starting to tire of the Thanksgiving recipe roundups, advice columns, turkey talk, and the same recipe for mashed cauliflower over and over again.  I am getting sick of Thanksgiving and it's not even here yet!

So I am going to spare you another recipe roundup.  God knows if you need a recipe there are seriously thousands and thousands of paleofied treasures to be had.

Instead, I'll give you a little update.  The coming week will be the true test of my detox powers.  Will I survive?  Nobody knows.....  haha actually, I'm not too concerned.  I am preparing well by making two GFG approved Thanksgiving sides so I know if nothing else, I'll have some yummy veggie side dishes to snack on.

I am still kind of just plugging along.  Because phase 1 of my plan isn't about eliminating potential irritants/inflammatory/allergenic foods, I don't really feel any different, nor did I expect to.  It is really more about just purging myself of all the sweeteners in my diet and trying to sever the ties I have with them.  Like I said last week, I think it's been a great lesson for me in learning to elevate meals from just food I stuff down my throat, to something that's wholesome, enjoyable, well-rounded, nutritious, and satisfying enough that I don't feel like I need a GFG treat afterwards.  I am also finding that over the last week my blood sugars have been lower and not as up and down, which is nice.  I'll keep watching to see if there is some discernible trend to this.

So what am I eating?  A lot of hard-boiled eggs for one.  I finally made the perfect hard-boiled eggs last night, complete with easy to peel-off shells.  It has taken me years and years to figure this out, I wish I were lying.  I put 6 eggs into cold water with 2 teaspoons of vinegar on the stovetop, brought to a boil, and then removed from the heat and let sit for exactly 9 minutes.  I then rinsed them in very cold water and peeled them, while submersed in cold water.  The shells came off super easily.  Yay! The whites were hard-cooked (which is essential as I am allergic to undercooked egg whites) and the yolks were not quite cooked through, but not runny either.

Another staple that I am finding I just couldn't live without is frozen shrimp and frozen seafood.  Trader Joe's has a blend of different frozen seafood, squid, little scallops, shrimp, that are terrific with some sauteed diced tomato and garlic, shown below with a side of lemony organic spinach (also frozen).

Another great staple to have on hand is The Clothes Make The Girl's Whole30 compliant Paleo Chocolate Chili.  Good lord this was good!  I was not expecting it to be as delicious or as easy as it turned out.  I would advise you to make a double batch and freeze half to thaw as needed.  It is so good.  I served mine on top of steamed (again, organic/frozen) cauliflower for a complete balanced meal.  Lastly, one night last week when I was beyond tired I simply threw together some diced cucumber, sliced grape tomatoes, boiled eggs, avocado, and green onion with some salt and pepper.  Salad doesn't always need lettuce people!  As you can see, detoxing/whole30 doesn't have to mean bland boring chicken and broccoli every night.  Explore your organic grocer's freezer section and stock up on seafood and veggies.  You'll be just minutes away from a healthy, satisfying, and fun meal every night of the week.  And unless you are doing an autoimmune protocol Whole30 there is no reason to hold back on spices.  I am shocked at the rate I go through cumin, chili powder, garlic powder, cinnamon, oregano, and seasoned salt.

So what am I making for Thanksgiving anyways?  After lengthy deliberation and tonnnns of recipe hunting I have settled on these three dishes:
-Roasted Brussel Sprouts with a mustard, bacon, and red wine vinegar dressing
-Massaged Lemony Kale Salad with Avocado and Pine Nuts
-Pumpkin Pie Bars with a Pecan and Walnut based crust and a custardy pumpkin filling.  Easier than pie and a little less conventional.  Sadly, this dish is not one I'll be indulging in.  No worries though, more kale for me!  

I'll post the recipes later this week.  I'd love to hear what you are cooking for the holiday.  Share your GFG/Paleo recipes with us!  

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