First, I just wanted to thank you for all of your feedback yesterday
. Planning a new kitchen layout takes a lot of mental legwork and it’s so refreshing to hear outside pointers and opinions. That being said, we got out the measuring tape again last night because we just don’t think we have it perfect yet. We are confident that all of the planning and researching will pay off and are so grateful you are here to tag along and help us through this exciting upcoming renovation.
While we are on the kitchen topic, I thought I’d give you a little glimpse into the extent of my cooking skills. When it comes to putting a meal together: my motto is quick and easy! Unfortunately, my health issues that I am currently fighting through, are dependent on eating very clean. Absolutely no sugar and nothing that turns into sugar like most carbs, flour, and high glycemic fruits and vegetables. I have been in this situation once before, back in 2008, when my body started shutting down due to a yeast overgrowth in my intestines. It took about 4 months to get better. It’s a rough battle but I know how to overcome it now. This time around, it’s not nearly as bad–so I am hoping for a quicker recovery. Eating a strictly healthy, clean diet can be time-consuming. Time–I don’t have a lot of. I usually eat a bowl of cereal for breakfast, grab some crackers or heat up a Kashi meal for lunch and then Chris cooks dinner, and then a tasty snack while watching some reality tv at night. Well, my diet restrictions nix all of my usuals. A few days into my new diet at the beginning of last week, I felt ornery and hungry and super tired. All I wanted was cake and I don’t even like cake.
Now, I have a routine down. The diet is getting easier. I am feeling so much better and my hope has been restored. With Chris’s help and a little prep work at the beginning of the week, I have my lunches for the day that I can put together in less than 3 minutes. My style.
1. A spring mix of salad. One of these big tubs lasts me the week. The dark, leafy greens are packed with nutrients.
2. Chris cooked up a whole package of boneless, skinless chicken breasts. He cubed each one and stored them in a bowl in the fridge so they are ready to be tossed in a salad.
3. Sunflower seeds. With crackers, cereal, chips and croutons (that’s a lot of “c’s”) off the table I really crave something crunchy. Sprinkling these seeds on my salad adds a ton of flavor and texture.
4. Hard-boiled eggs. We are now those people that buy to big 2 1/2 dozen carton of eggs at the store. Hard-boiling half and putting them in a separate container makes my life so easy. Sometimes I peel one and have it for my afternoon snack, and sometimes I slice it up and toss it with my salad for lunch. Good thing we have an egg slicer or I probably wouldn’t do the latter—when I say “quick,” I mean it.
5. Salad Dressing. I can’t have normal salad dressing. Too many ingredients that I can’t have. Chris mixed up this homemade salad dressing that contains olive oil, balsamic vinegar, mustard, and salt and pepper. It’s delish.
6. Salt and Pepper. Redmond Real Salt sea salt is what I was told to strictly use. The flavor is fantastic so I don’t complain–until the time of day when I have to drink a glass of water with this salt mixed in–not that pleasant. Apparently this salt has more minerals (something my body is really lacking right now) and is better for you than any of kind. You should try it. We really love it…on food. :) Sprinkling my salad with salt and pepper kicks it up a notch.
That’s lunch! With everything already prepared, it takes minutes to throw together. For dinner, Chris has come up with some deliciously, creative, Julia-friendly meals. So far, the braised brussel sprouts have been my favorite. And even if you don’t have a health issue, I am convinced you would feel better eating cleaner. Also, you WILL lose weight. Like, 4ish+ pounds a week. Just saying.