Must confess the meat is still hard for me, although I know other vegetarians move back quite easily. I hate sounding weak sister so I’m determined to advance. I’ve been eating some meat, though. I have no sympathy for my emotional reactions, so here’s some stuff I’ve fixed.
I’m eating some full-fat dairy, nuts, and I’m making gluten free breads and snacks without sugar/honey/syrup but with stevia and occasionally a tiny bit xylitol.
Made Practical Paleo [Diane Sanfilippo] Citrus & Herb Roasted Chicken. I used some good-quality Kroger Simple Truth whole chickens. Hubby removed giblets and put stuff inside but I did the rub and everything else. It was delicious and we ate on it for a week. I fixed it with basic vegetables and Paleo bread the first day, same version with different veggies the next day, then made Chicken Soup with broth and fresh carrots/onions/herbs and frozen peas the next, then Chicken Salad with mayo/grapes/toasted sliced almonds, then sandwiches, then easy casserole with gluten free roux, package of frozen veggies and several kinds of cheese.
Also made Against All Grain [Danielle Walker] Rosemary Breadsticks, which I didn’t like because of the garlic salt so I remade them completing omitting that item. That made them a little bland but we liked them a lot. Excellent for someone like me to use with meaty stuff.
I made some pork chops using good-quality center cut loin chops. I coated with King Arthur GF Flour and salt/pepper, then seared for a few minutes. I put the chops on a meat rack in a large baking sheet and poured hot water in bottom then loosely covered with aluminum foil and baked for about an hour on oven, about 375 as I recall. I confess I didn’t eat any but my husband raved over them.
A couple of weeks ago I posted a pic of Paleo Cooking from Elana’s Pantry [Elana Amsterdam] Paleo Chocolate Chip Cookies which were good but I didn’t use many chips because of sugar so I remade using Lily’s Dark Chocolate Chips With Stevia. The recipe calls for 1/4 c honey so I experimented with a toss of liquid stevia and erythritol, which is a sugar alcohol. I’m cautious with sugar alcohols and avoid most of them like sorbitol but I can handle very low doses of erythritol. It’s no excuse to eat a bunch of cookies, portion control still counts. Sissy loved them, the recipe is almost perfect for me but a tinge bitter so I’m still experimenting with the sweeteners.
Also made Against All Grain Banana Bread. I didn’t add chocolate chips or raisins but I did add a few chopped nuts. It was very good, and banana bread is a big comfort food for me.
Eating out: at Bella Notte I ordered roasted chicken half with balsamic glaze and crushed potatoes off the GF menu but I couldn’t eat them. To my surprise the potatoes had bacon chunks [not crispy] in them. Hubby ate them and I ate his Rice Pasta with Kalamata Olives, which was good but it raised my blood sugar more than I wanted. Not a good experience. I had a Simple Cheeseburger at the new BRU in Lexington, ordered it well done with extra cheese on GF bun. It was very good but I like the GF buns at Red Robin better. At the hugely popular Texas Roadhouse in Ashland [no GF menu] I ordered Chicken Caesar Salad Entrée with baked potato and it was also very good. Chicken was in small strips and wasn’t rubbery like a lot of restaurant chicken. At Panera, which has excellent GF menu, I had Tomato Soup w/o croutons, small Greek Salad and apple. Very tasty and they are super nice about GF, which Red Robin is also.
Meanwhile my go-to dishes remain canned tuna in olive oil mixed with avocado and lots of standard egg dishes w/o any gluten.
Think this week I will concentrate on cauliflower as substitute for white potatoes and rice, and try some chicken breast recipes. Also think it’s time to try some fish recipes.
This is my version of some kind of paleo. At this stage of the game.
Read Full Post »