At the beginning of week 3, this way of eating really started to feel easy and we’ve been considering going beyond the 30 days. We’re settled in our routine for making sure meals are prepared and we’re still enjoying coming up with new food combinations. I think I could eat eggs and sweet potatoes at every meal though and still not get tired of them. I had to start rationing our eggs because we ran out at the end of the week (6 dozen eggs in 14 days!).
I’m starting to notice which foods I’m not digesting well. Sadly for me it looks like just about all squash is out (which is supposed to be easy to digest). I still have some roasted pumpkin in my freezer from the fall that I’ve been saving for my favorite soup; hopefully pumpkin will be an exception! Bananas are also out for both of us.
Here’s what we’ve been eating…
Breakfast: fried eggs, braised kale and shallots
Lunch: leftover kale and shallots, 1/2 of a roasted butternut squash
Dinner: chicken leg/thigh, carrots, celery, bone broth, onions, broccoli, chestnuts
Breakfast: scrambled eggs with thyme and onions, coffee
Lunch: double serving of salad (red leaf lettuce, tomato, mushroom, chicken breast) with dressing (homemade mayo, EVOO, crushed garlic), mug of chicken bone broth
Dinner: flounder, fermented carrots, fermented cauliflower, applesauce
Breakfast: sirloin steak, fried eggs, sweet potato “chips,” green chai tea
Lunch: roasted spagetti squash, roasted beets, salad (red leaf lettuce, mushrooms, fermented carrots, chicken?), dressing (homemade mayo, EVOO, crushed garlic)
Dinner: two bowls soup (chicken bone broth, carrots, celery, white sweet potatoes)
Breakfast: leftover sirloin steak, fried eggs, sweet potato hash
Lunch: chicken liver, heirloom greenhouse tomatoes
Dinner: chicken liver, mushrooms, kale and shallots braised in chicken bone broth
Breakfast: kale, onions, eggs*, sweet potato chips
Lunch: chicken liver pate (chicken liver, sun-dried tomatoes, cumin, garlic, paprika, cayenne, sage), avocado, 1/2 of a roasted butternut squash
Dinner: meatloaf (Nourishing Traditions recipe: used ground beef, ground heart, coconut flour instead of breadcrumbs, omitted cream), sauerkraut, fermented carrots
*I have no idea if there is a name for this cooking method but eggs are delicious like this! Basically I braised the kale and onions, made sure they were evenly distributed in the pan and then cracked eggs directly on top throughout the pan. I covered it and turned the heat very low. The steam from the bone broth cooked the eggs very gently.
Breakfast: avocado, bone broth, 1/2 of a grapefruit
Lunch: leftover meatloaf and sauerkraut
Dinner: scallops over beet greens (red onion, garlic, sausage, bone broth, beet greens, crushed red pepper, apple cider vinegar), leftover roasted butternut squash
Breakfast: crumbled chorizo, onions, garlic, bone broth, kale, eggs, 2 cups coffee (really tired today since baby is teething!)
Lunch: meatloaf, fermented radishes, roasted beets
Dinner: hamburger (ground beef, red leaf lettuce, red onion, yellow heirloom tomato), sauerkraut, carrots sautéed with ghee and ginger, guacamole (avocado, red onion, heirloom tomato, lime juice, USS)
Day 15: can of sardines, avocado, salad from Pret (walnuts, avocado, tomatoes and chicken)
Day 16: chicken soup (chicken breast, carrots, celery, chicken bone broth), roasted beets, sardines
Day 17: sirloin steak, salad (red leaf lettuce, tomato, mushroom), dressing (homemade mayo, EVOO, crushed garlic)
Day 18: leftover sirloin steak, egg drop soup, orange
Days 19, 20 and 21: same as my lunch above
After another bout of diarrhea, we found the culprit… paper! (You may recall, last time I wasn’t sure if the problem was almonds, carrots or paper.) We have got to make sure this little guy doesn’t get ahold of any more paper scraps. As he’s crawling around he is so good at finding every speck on the floor.
We haven’t given him any more fruit and he is doing well with meat and vegetables. I have been doing some reading on peanut allergies, and discovered one possible reason why I haven’t been able to pin down whether or not he’s sensitive to other nuts: peanut contamination from peanuts being processed in the same facilities as nuts. By the way, peanuts aren’t even nuts!