Now my flare up is starting to come back under control I have started to re-introduce my normal primal foods back into my diet. Given that I’m still off the dairy (one of the worst offenders) I’m probably leaning towards Paleo but it’s much of a muchness. I have also been reading “The Gut Makeover” which talks about building up good bacteria in your belly and much of that is down to veg. With that in mind, I’ve been trying some new things. The hardest thing I’m finding is breakfasts – no cereal, grains or dairy makes conventional breakfasts quite tricky. In Robb Wolf’s Paleo book he suggests some different options and that’s what I’ve gone with this week.
First up was this:
This unlikely breakfast is Sausage & Greens. It’s Black Farmer Chipolatas (3) fried in olive oil with shredded greens. I cooked them well, but the suggestion was until just wilted. This is then topped with some crumbled walnuts for a bit of extra protein.
It’s actually delicious! I was sceptical I must admit but I loved it. It took quite a lot of eating but kept me full until lunchtime. I’m definitely having it again.
The next one was a variation on the theme (meat/veg/nuts) and is bacon with plum tomatoes and crumbled walnuts. It sounds like a weird combination, I know, but again it’s bloody gorgeous. I mean, it has bacon which never fails to be delicious. So it’s on to a winner right from the start… The tomatoes & walnuts just add to the lushness.
The third new breakfast was a smoothie. I didn’t feel very hungry one morning this week so I thought I’d try a smoothie. I’m not really a fan of “green” smoothies. The look rank and smell even worst. So I cobbled this one together out of things I had in the fridge. So we had frozen blueberries, a small banana, soya milk and some cocoa flax. It was delicious and very, very filling. The downside was that is was a whopping 30g carbs. Which is a LOT for your first meal of the day on a lower carb diet plan! So it’d be a treat breakfast (really?! not likely is it), not an everyday brekkie.
My fourth & final new recipe is another invention. I quite often do a roast chicken on a Sunday and then use the leftover meat for meals on Monday & Tuesday (with the bones being turned into stock of course!). I’d planned to use the leg meat in a stir-fry but wanted to do something with the breast. In my dairy days that would involve a creamy sauce but that wasn’t an option. So, inline with my “bumping up the veg”, I raided the fridge and came up with this hotpot. It had carrot, parsnip and courgette diced and sauteed in butter. I then added the cubed, cooked chicken and some stock. I let that simmer until it had reduced then transferred to an oven dish. This was topped with sweet potato slices. Mark also had cheese grated on the top of his. This was baked in the oven until the sweet potato went crispy. It was delicious! The only thing was, the sauce was a bit runny (as you can see in the pic). I’m not sure how I can thicken the sauce without flour or granules (both of which have gluten) so if anyone has any ideas I’d appreciate it. Anyway this is a new favourite and I’m going to make it again this week.