I had a really rough week. Unfortunately I had a really bad reaction to a meal I ate at my parents house last Sunday and I suffered with symptoms all week. I’m starting to feel better today thank goodness. Since the parasite infection my food sensitivities have really increased. Soy has recently become really bad for me and it was in the meat marinade without me knowing (it was an accident). I’m working hard to repair my gut and immune system so that these reactions aren’t so intense (and hopefully diminish) but in the meantime I have to continue to be extra diligent with what I eat.
Many people don’t realize that reactions to food sensitives/intolerances aren’t all in your gut, you may notice skin flare ups like eczema/rash/breakouts, brain fog, fatigue, anxiety. Pay close attention to how you feel after you eat. Sometimes the reactions are pretty instant, I tend to get a belly ache and fatigue almost immediately, and then some reactions show up over a few days- like my bloating, skin flare ups and brain fog. Tune in to what your body is telling you!
Ok so meal prep this week is focused on hitting my macros and good for my digestive system. I feel best when I eat a ton of vegetables so I really made sure to fill up on those.
Breakfast would have been my apple sage chicken breakfast sausages because I love those but I ran out of cranberries and forgot to buy more and when I went shopping the apples were blah. They are just not in season. Apples are one of my favourite fruits but out of season I don’t find them as good and they cost a fortune. I try to eat seasonally and locally as much as I can!
Instead of those I made a huge breakfast skillet using all veggies from my farm delivery – onion, cauliflower, cabbage, swiss chard, garlic, ground chicken, sweet potato and cilantro. That will give me a solid high volume, high fibre meal that will keep me full until lunchtime -35p/30c/10f
I also grilled up chicken breasts that I had marinated in lemon, garlic, evoo and oregano – I love this combo. I’ll have that with salads mostly.
At the same time I grill a flank steak that I marinated in a mole (mole in Spanish with an accent on the e! How do you type that? lol) type marinade. I made this one up today and I’ll taste before sharing – should be good though, I love mole! We’ll have that with grilled plantain and cilantro for me, salsa and a rice and a tasty Lundberg bean mix for him (which I also cooked today). The plantains great on the BBQ actually, just try not to run it quite as much as I did – got distracted by a puppy! oops.
I had a lot of kale to eat from the farm delivery so I made a kale salad by chopping it all up in the food processor and massaging it with a lemon, garlic and evoo dressing. This was a bit messy and labour intensive but oh well. I made a small batch of kale pesto too that I’ll use this week. I just basically pureed the kale, added garlic sea salt and evoo and that was it. I realize I don’t follow recipes much, just wing it. I think this is why I hardly ever post full recipes, I rarely do the exact same thing each time I make something and often don’t write it down either.
I made a bone broth with the chicken carcasses from last week. I’ll use that for soups and sipping. So good for your gut health and added protein.
Other than all that I made a carob fudge – um yummy. This oh she glows fudge is so good and I just tweaked it a bit for me. Make it, you’ll love it. Oh also, reverse diet (or enjoy off season) so you can eat all the food. Ha!
For a treat I mixed blueberries with key lime juice and rind and a touch of honey and fresh grated ginger. That will sit overnight and be so yummy with a dollop of coconut whipped topping or cream. Oooooh yeah, sounds good. I’ll post when I have it!
Lastly by request I made a batch of my lemon blueberry & coconut GF protein muffins. My hubby loves these and has declared they rival the “real ones” at Starbucks. HAHA!
Yesterday I made my delicious empanadas again which I will write up and post – so good! I also made shrimp and veggie skewers and a yummy yuca flat bread (both of which I forgot to photograph). It was a good foodie (belly safe/paleo) weekend hahah.
Other than the empanadas and the muffins, I tried to avoid the oven this weekend -too hot! Mostly everything was stove top and BBQ which is typical form me in the summer. Today’s prep was bit more time consuming/labour intensive/clean up than I like because of all the random but I’ll remember this and focus on BBQ next week! Yay summer.
In general when I meal prep I like to work to have several protein sources premade so I have options for meals easily when I’m busy. Carbs and fats are usually easy to find (especially when one follows a flexible dieting approach) but having a good protein source sometimes needs a bit of planning. Each meal I am for 30 grams so that would be 100g of chicken breast for example. I try to include fish and red meat 3x a week and I also try and include a variety like elk, venison as well as beef. I’m not a big fan of pork just because we ate so much growing up that I’m sick of it. I love chicken and like turkey and eggs are out because I’m intolerant. I want to include more organ meats but I’m working up to it, not appealing to me but I’ll try!
That’s it for this week!
btw, this is how we write over here. Penelope on my lap very single time ;P