Step 2: Learn to accommodate.
The past week has been full of learning how to cook again really. Because even though I cooked mostly from scratch and 70-80% all healthy choices, I still always relied things like real dairy butter, Ezekiel bread, or beans and lentils to round out those amazing recipes I created. I can’t use any of those items anymore.
And what’s worse, the holiday season is upon us. With my son having just turned 20, the holidays for me aren’t about Christmas presents and surprises anymore. The holidays are about spending time with family and enjoying traditional recipes we’ve prepared my whole life.
My absolute favorite dish of the whole holiday season is southern dressing. With pumpkin pie smothered in whipped cream coming in a close second. And third would have to be the appetizers: bacon wrapped smokies, sausage balls, pigs in a blanket…. oh gosh, let’s change the subject!
To combat the fact that I won’t get to partake in the traditional greatness, I’m determined to create some new delicious recipes of my own this season. I’ve been researching gluten free, grain free cornbread and gravy recipes. I can have traditional homemade cranberry orange salad, deviled eggs with homemade mayo, and roasted turkey. I’m also going to try some pumpkin bites with coconut milk whipped cream for dessert.
I’ll be updating everyone as I give these recipes a trial run before the festivities begin so stay tuned!
In the meanwhile, here’s a sampling of some of the dishes and food prep I’m doing to make sure I can stay on top of my nutrition needs daily.
This pic above is round two at the store shopping for the organic, all natural, grass fed items I need. I live in a small rural area with a Kroger and a super Wal Mart. Neither of these stores has a great selection of the types of food I need. But what’s great is they each have some different items. So I spent about $100 at each store to do some initial shopping.
I’m also incorporating my zero waste lifestyle as much as I can with this new adventure. There’s not much I can do about product packaging here. But, we do have recycling centers here. And since all my produce is 100% organic now, I can reuse everything. Radish greens are going in a salad. Parsley stems and kale stalks were used in homemade chicken soup (pictured below). Cilantro stems will make salsa and dried Mexican seasoning.
I’ve got to find a way to make breakfast unique every day. Eggs, bacon or sausage, and vegetables can get a little boring honestly. Don’t think me too weird but I’ve got a feeling that some days, I’ll be eating leftover soups for breakfast.
Now, I’m a ranch dressing girl. But I made homemade balsamic vinaigrette and made myself eat it several days this week. I can deal with it. I won’t be happy about it. At least I’m not yet anyway. But I’ll do it. I’m choosing to think about what I’m doing for my health with each bite of this type of salad I choose to eat.
I thought I’d have a heart attack when a bag of organic lemons was $7. But I stopped to think about how far that one bag of lemons would go and got over it. The zest I’m making seasoning blends with. The end pieces I’ll use to make mulled spices for potpourri or acidulated water for apple slices to keep them from turning brown.
Ok so here’s my one slip up. I was counting on my feeble brain to remember what items I could have on auto immune paleo and put white beans in this homemade chili. So the next day when I realized what I’d done, I gave the chili to my sister and her family to enjoy. But I do plan on making it again sans the beans and will enjoy every bowl! The topping is homemade avocado cream without any dairy. I’ll share the recipe soon.
The first night I had this chicken and salad I was hungry probably two hours afterwards and had to have nuts and an apple for a snack. So the next time I had this for dinner I added one boiled egg and a small sweet potato with coconut oil and pecans. This was the perfect amount of food to satisfy and super delicious.
This chicken soup has to be my favorite dish so far this week. I can’t wait to share this recipe with you in the coming weeks. So warm and hearty it ate like soup with potatoes or pasta but there was none to be found anywhere in the bowl.
If you’re going through the same struggles with your eating choices because of dietary restrictions that seem impossible, leave a note below and we’ll see what we can come up with for you, too!