I won the dough-pizza stone battle tonight (unlike last night). It looks like an actual pizza. 😂 Homemade sourdough crust, lemon tahini sauce, mushrooms, feta. And again I will go to bed #grateful for the access, means, and opportunity to cook good healthy meals for myself (even if I’d rather someone else did it for me sometimes). 1/2 a year post-treatment. Next milestone: one year. Hard to believe. Sleep well, friends.
Category Archives: In My Kitchen
This is the first proper snack plate I’ve had since I got really sick in September. 26 weeks post-treatment this week. I made hummus with my lemon tahini sauce from the other day and sourdough flat breads for dipping. Tahini is packed full of vitamins A & E, calcium, magnesium, and iron. Chickpeas are a good source of magnesium, folic acid, manganese, protein, and fiber and can help lower cholesterol and improve blood sugar levels. Oh, also…delicious. Grateful for my snack plate; everything I’ve learned about food and nutrition lately; and the ability to make my own food.
I did great meal planning this week. And everything actually went as planned. This morning, I made a sourdough pizza dough and let it rise while we were at work all day, so tonight we could make personal pizzas. I made mine first, and I had a small disagreement 👊 with the dough and the pizza stone (resulting in one minor burn), so I ended up with random, wierd-shaped pieces of flat bread instead of a pizza. But it still tasted good. I used my lemon tahini sauce from the other night in lieu of traditional pizza sauce. And my toppings were sauteed mushrooms and greens, kalamata olives, and feta. All things I know I can eat. After learning from my pizza stone/dough debacle, Trent’s came out much more pizza like. And of course, his is actual pizza with tomato sauce and real pizza type cheese, so…🤷🏼♀️.
Last night I made lentils with a little bit of onion & garlic plus carrots, celery, mushrooms, and… broccoli! Had it for lunch today. So far, so good. Come on, broccoli, let’s be friends. 🤞🤞🤞
Alright, week. I’m coming for you. I am prepped (at least for breakfasts). And I am going to bed #grateful for sunshine and the dogs who love it too (see: sunbathing #aDogCalledOakley); new ways to eat oat bran for breakfast (see: fresh, local duck eggs from Bethel Trails Farm and fresh, local mushrooms from DarkSpore Mushroom Company); and obviously meal prep (all the oat bran with all the oat milk and berries and what not).
Oat Bran is such an amazing source of fiber. But the texture is not my favorite. Overnight oat bran works out better texture-wise for me for whatever reason. Today, though, I tried a new way to do oat bran, and this helped with the texture and taste!
I made the oat bran on the stove as usual but with some Penzey’s Mural of Flavor seasoning. While it was cooking, I sauteed a little onion and garlic in some EVOO. Then I added some fresh mushrooms I picked up yesterday from Dark Spore. I dumped these on top of the oat bran, mixed it up, and put it in a bowl while I cooked two duck eggs in that same pan. I sprinkled some feta cheese on the oat bran, and then when the eggs were ready (over light), I topped the oat bran with them. It came out really good. I got in a great dose of healthy fiber, and protein (plus other important vitamins and nutrients) from the eggs. I’ll definitely make this one again. It’s so filling I couldn’t even eat the whole bowl.
Reminder: how it bran is so good for you.
21 weeks post-treatment, and I tried a new food last night. That’s Italian pork sausage in the bowl with couscous, peas, mushrooms, and a mushroom sauce made with just a tiny bit of cream cheese. I almost swapped coconut milk for the cream cheese in the recipe, but it was only one ounce, so I decided to give it a go. It was delicious. So far today is going pretty well. I can feel my large intestine doing a little extra work, but it’s not bad. We’ll see how the rest of the day goes. But yay for new foods (pork sausage)!
Fermenting more things. I love the carrots I fermented last time. Such a great snack or as a small side to a sandwich. Doing those again and then blueberries and turnips. Bring on the probiotics! 🙂
For all the veggies, it’s basically 1 tbsp non-iodized salt, 1 tsp dill weed, 2 garlic cloves smashed. Spring water on top to cover. I added some cayenne peppers I grew this summer and never got to use…mostly for color. I added them whole, no cutting or smashing because obviously I don’t want too spicy. But I had tons of peppers left from my summer garden that never got turned into the hot sauce I planned because I got sick. I feel like if I can throw a dried one in there for color, it makes me feel better. 😂
Blueberries are 2 c. berries plus 2 tbsp organic sugar and 1/4 tsp non-iodized salt.
Small victories: I successfully ate something made by someone other than me. On Thursday, I ate some chicken and rice made by a local restaurant. Kept my serving plain Jane while ogling other people’s who had all kinds of sauces and toppings. And yesterday morning I had a small serving of some plain scrambled eggs (I asked to be sure she didn’t use anything but a small amount of butter). Nothing adventurous, but it was my first food not prepared by me since I got salmonella from takeout (which then got me c-diff).
Then I came home last night and made this navy bean pasta dinner. It was good. And look at all the fiber in this pasta! I sauteed collards and mushrooms and kalamata olives and used an Italian herb infused olive oil. Topped with feta cheese. Things are still going well. Getting far more nutrients and feeling a little stronger and healthier every day. 19 weeks post-treatment.
Sign me up for more ground turkey, Bethel Trails Farm! Because this turkey burger I made is so good, I don’t even miss beef. I asked Trent if this side looks like fries. He said, “Yes. That’s what I thought they were.” Wrong! Turnips! Turnip “fries.” 🙂 I do miss my Hampton Acres jalapeno ketchup, but that’s real cheese, so yay for progress!
Tonight I am #grateful for progress; for food presents (turnips from a friend’s garden); and the privilege that allows me to have access to good, fresh, local food and the knowledge about how to use it to help me as I continue healing. Also FLAVOR and the ability to taste and enjoy it.