About quitting sugar....
I am happy to report that quitting sugar has been a breeze since getting over the initial cravings (at about the 10 day mark). The most valuable change was building extra protein serves into my breakfast and lunch - tricky to maintain seasonally unless you add a lot more meat to your diet. I don't eat a lot of meat, but each week I've made a batch of a slow cooked cut like osso bucco or lamb neck, or roasted a chicken and then nibbled on the leftovers through the week. Eggs have been a staple, and I also plan to pick up a bulk lot of avocados in the next few weeks and freeze it in mashed cubes. Bone broth is something else I couldn't have done without, and I've loved snacking on home made cream cheese and Pat's organic fermented cabbage and caraway. The bottom line is, it feels so good I'll probably keep it going. I will be adding back fruit, dates and honey, but I'll probably stay off most other sweet delights except for VERY special occasions. Wine is definitely making a come back though - June 1st can't come soon enough!
Chop onion, carrots and garlic and saute until soft. You can also add zucchini, capsicum and chopped broccoli stalks (peel or slice the edges off first and just use the tender inner part). Add tomato passata, herbs and a cup of water then bring to the boil. Add a cup of lentils and simmer gently for 30 - 40 minutes until lentils are soft. Add water as needed if it begins to dry out. Serve with spaghetti or your choice of pasta. This recipe sounds yummy.
Chicken Drumstricks, Rice & Greens
Mix soy sauce, crushed garlic and honey and pour over chicken drum sticks . Marinate in the fridge for a while then pop in the oven for 45 minutes to bake, turning occasionally. Serve with steamed rice, sautéed greens (kale or silverbeet) and broccoli.
I’ve been inspired by Sarah Wilson’s deconstructed Hamburger in the I Quit Sugar Book. Combine minced beef, onion and parsley to make patties, heat ghee and cook on both sides for 5 – 10 minutes, sprinkle cheese on top and melt a little, then serve atop a grated salad of cabbage, cucumber and carrot, sliced avocado and beetroot (steam or bake). Sautee onion with apple cider and fresh thyme. Pop in a little dish, alongside other condiments like yoghurt, mustard, sauerkraut and pickled veggies.
Peel potatoes and onions and slice them thinly, cutting big pieces in half. Cook in ghee or oil for 15 minutes until potatoes are soft. Set aside to cool. Beat 6 eggs, season, then tip in the cooled potatoes and onions. Let the mixture sit a while then pour it gently into an oiled pan and flatten with a spatula and cook until almost done, then slide it off onto a plate and flip back into the pan upside down (you could pop it under a grill instead, if this is too daunting!). Here’s a simple recipe with lots of extras like veggies and bacon that’s a bit like a frittata, or try this more traditional spanish tortilla with only eggs, potato and onion. Serve with a salad of zucchini ribbons, feta, mint and lemon juice.
Fish fingers and Potato Kohlrabi Mash
Source sustainable fish fillets or offcuts and mix in a food processor with egg. Transfer to a bowl and stir herbs, salt and pepper through. Shape the mixture into small logs or rectangles. Roll or coat in grated pecorino and place fillets on a baking tray for 20 – 30 minutes, turning halfway through. Peel and dice Kohlrabi and steam for 30 minutes, then add chunks of potato and steam for a further 15 or 20 until potato and kohlrabi are soft. Mash and serve with fish fingers. This recipe offers an option with apple cider vinegar and cream.
Feeling a bit pumpkin-ed out? We’ve had pumpkin in the box for a few weeks running, which suits me just fine, but the smallest member of my family is firmly in the ‘no pumpkin’ camp. I just don’t think I can subject her to another pumpkin risotto, soup or curry. Instead I plan to bake a whole pumpkin, scoop out the flesh and freeze it in ice cube trays. When pumpkin season is over I’ll be able to add pumpkin cubes to casseroles, soups, bread, muffins and muesli bars. I might even see if these pumpkin pikelets can cure my little one of her anti-pumpkin tendencies!