I'm anxious to get my stick blender in today so that I can make some dump dressing and mayonnaise that I can use as my fat on vegetables and such. Right now I'm struggling to get enough fat in my meals because I don't have the means to make my own ghee (clarified butter) yet either (my nutbags to strain the milk fat out of the butter will be here tomorrow, I think). I'm using coconut milk and olive oil where I can, but don't really care for the taste of either of them plain, so I'm using them sparingly. I've added a few nuts (pistachios, almonds, or walnuts) to round out my meals if I feel I haven't added enough fat elsewhere. Nuts are supposed to be eaten in moderation, but are ok here and there, but I want to avoid using them as a crutch.
Breakfast this morning was a small hamburger patty fried in a little of the fatty solid of coconut milk, a two-egg omelet (frittata?) with a bit more coconut milk, fresh mushroom, and broccoli. Extra broccoli on the side, a few almonds, and half of a fresh pear completed the meal, washed down by a cup of tea with a splash of coconut milk (which I don't care for, but wasn't really spit-it-out gross, so I'll suck it up).
|The photo isn't pinterest-worthy, |
but the meal was tummy-worthy!
© Marie Anne St. Jean
I made country style pork ribs with roasted red potatoes yesterday for dinner, both with drizzled olive oil and chopped garlic, and there's enough left for at least one more meal, maybe two, accompanied by another vegetable, so the rest of today's fare will be a little easier to put together. I'm going to try to do as much prep ahead of time as I can, especially cooking meat that will last for a few meals. I can throw white or sweet potatoes in the oven at the same time, and that will help too.
So ... R1D1 is in the can, and I'm ready for day two food-wise, and will hit the treadmill for my first session shortly to take care of the fitness end of things.
~ Marie Anne