Still sticking with the anti-inflammatory April as I define it. No sugar, no refined carbs. Bit of organic whole wheat flour, plenty of veggies, eggs, and whatnot.
It is going well. My owie toe is getting mobility back. I have no idea if it would have gotten better at this rate without the diet, but I had been working on it for 2 months before this and only made a little progress. I COULD drop a log on the same toe on the other foot and start eating crap to see how long it takes that to get better, but I'm not going to.
LOTS of potatoes this week because that is what I have and they are getting soft so have to eat it up. Also, carrots and onions. I'm eating nearly an onion a day and lots of soups. Soups are easy and tasty...NOT NEWS on that. Mostly boiling the diced onion directly in the water rather than frying it, as noted before, because I do not want every thing I own to stink of fried onion.
I'll have garlic for next week if I run out of onions.
It is easier to keep salt intake low when one cooks for one's self.
And, as with previous food experiments, it is making more creative. You can do lots of things with a potato.
As I run out of potatoes and the quinoa is getting low, I've started adding in a bit of whole wheat flour doing countertop dough, because I do not have a fridge. I add dried yeast bought YEARS ago, that dry stuff cheap by the pound, to some whole wheat organic flour. Then add water (no salt, keeping sodium low) and leave it at least over night.
When it came time to bake the first try at the dough, I greased up the tiny skillet (from thrift, obviously) formerly probably in a cookie kit gift thingy, and put the dough on it and stuck it inside the wood stove. That worked great! I spun it around after a while, because one side was toward the coals, then flipped it when the top was pretty brown. It was good! Bland because no salt so I will probably try putting herbs or spices in it eventually. Or fermenting it longer. I have vital wheat gluten to boost the protein etc and have used that a time or two.
Eggs...buttloads of eggs are being consumed. 4 today. The hens are laying so free range pastured eggs are available to me. And delicious. Boiled, fried, scrambled. Not poached or soft boiled because that is GROSS. Also did some muffins at work in the toaster oven with a bit of that flour in some eggs with some olive oil and service berries stored in vinegar all winter. Service berries have also gone in some gelatin, unflavored organic beef gelatin.
I'm out of lentils, garbanzos and peruana beans. Down to split green peas and working on learning to cook those. They are fine. Will probably do a pea and quinoa pilaf next week when the taters have run out.
Yes, I could buy more potatoes or whatever but I want to do a clear out on my stored food before the farmers markets start up in May.
Eggs with the anti-inflammatory spice mix has been most breakfasts. A few I just put in a lot of cocoa powder. Also good! 2T of either of those with 2 eggs beaten in makes more or less a pancake whether fried or microwaved in a bowl.
As for new recipes...other than the woodstove firebox baked bread, nothing new and there only the location of the baking was new.
If I come up with a good way to make green peas, I will share.
That is all pretty boring! But, it's going well.
So...the minor sugar intake. Yesterday a long time friend and colleague defended her PhD Dissertation via zoom and in person, I was in person. She had made cookies and zucchini or something bread. I went with 2 reasonably sized cookies. I meant to take one, but maybe muscle memory defeated me??
Anyway, less than 40 carbs/sugars and under 40 sods based on the recipe she seems to have used. Very good.
I've run out of some teas (like that rooibos from Paris...sigh) which motivated me to use up the nettle and other herbal tea supply, or start on it. The nettles are a diuretic so the first day drinking that I got extra steps in running to the turlet. But my cankles looked great!
Even with a bit of sugar yesterday, I am not having cravings today which is good.
I've also managed 2 lunches out without blowing it. Going to a restaurant that specializes in locally sourced ingredients and has healthy salad and soup options, then skipping the bread (salty even if local and organic flour is used and I have the salt issue...thanks old age!)
Not bad over all.
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