Archive | November, 2011

Beginning of the Detox

29 Nov

Now that the foodiest of foodie holidays is behind me, I have begun my detox.

Some kind of food or additive is not agreeing with my body and a detox is a sure-fire way to detect exactly what it is.

I wouldn’t normally be to worried about following a dietary restrictive diet, but being that I am traveling from Baltimore, back to Denver, to Florida, and then back again to Denver….there will have to be some extra planing involved.

Here’s what I’m aiming to do. Meaning, Weeks 1-3 may get shortened a few days due to all the travel.

Weeks 1-3

  • Eliminate soy, dairy, gluten, caffeine, artificial sugars
  • Limit added sugars and alcohol

Weeks 4-5

  • Reintroduce dairy

Weeks 6-7

  • Reintroduce soy in moderation (I want to see how different kinds and different amounts of soy affect me)

Weeks 8-9

  • Reintroduce gluten

Week 10

  • Reintroduce caffeine in moderation

After reading a lot about FODMAPS, I am curiously to eliminate that from the mix. But I’m not sure what I would do without mushrooms and chickpeas!

I really want to permanently quit but be able to drink a very occasional cup of coffee. It is one of my favorite drinks but this way it is consumed the way it is meant to. As a treat

I’ve been weaning  out the caffeine but now I have officially given it up for two months at the least.

Previously, I had been having the occasional chai a few times a week but other than that no caffeine to speak of.

I left it in Denver, but I will do a post about Teechino which will make this transition a no caffeine a smooth and easy one.

So far the detox has been okay, it will be easier once I have my full arsenal of ingredients back in Denver.

Breakfast has revolved around oats and Dinners have been looking something like this:

Butternut Squash, Onion, Spinach, Cumin, Garlic

I baked the squash at 400 for around 25 minutes.

I sprinkled it with salt, pepper and cumin before it went in the oven.

In the meantime, I sautéed the onion, mushroom and spinach in the pan along with more cumin and garlic.

Then I combined the two, easy peasy.

It’s squash season baby!

I couldn’t be more excited, especially with this detox under way.

The Feast

28 Nov

Hi kittens! Hope you’re all well rested from your food comas.

My Thanksgiving started off with a five mile turkey trot.

It was great weather for it this year, it was even really sunny.

Just to give you an idea of how lax this race is, when I started following the masses to the starting spot from the last time I ran it, I became confused because we walked right past it. It wasn’t untill over a quarter mile into my walk that I realized the gradual start had already took place.

By the time I got to the finish I was only at 4.5 miles, so I decided to start running home since it was only a mile away.

Then it was back home to start prepping food!

I had already made Mama Pea’s version of stuffing the night before. It couldn’t have been easier. I used cranberry cornbread I bought from Whole Foods, dried sour cherries (which really made the difference), and Fakin’ Bacon

So I enjoyed a bevvie while watching the game.

This hard cider was very different because it had stout yeast and molasses in it. Very malty. It reminded me of a mix between red wine and cider.

Very tasty, considering most ciders are almost too sweet.

I thought this picture was hilarious. Turkey meets turkey.

My Mom prepared an organic turkey she bought from the local farm. Looks like it’ll be an ethical Thanksgiving.

I grabbed a little of the vegetarian dishes.

It actually looked a little sad. Good thing that stuffing was super tasty and more than enough to keep me filled.

I think this is actually the first Thanksgiving I didn’t leave stuffed.

I’m telling you the sour cherries made this thing! Even the non-vegos commented mine looked tons better compared to the meat variety of stuffing.

Then there was more chatter and dessert came rather quickly since we all wanted to watch the Ravens game.

Apple Crostada made by my aunt.

She actually made two of them….and yes, we needed the extra.

I had my raw chocolate chile truffles waiting in the freezer so they could solidify.

I took them out to thaw for five minutes before being served.

Perfection. I’ve been enjoying these as leftovers too :)

I’d love to share this crazy easy to make recipe. But it is Katie’s to share.

Her new raw chocolate cook book will be available on eBook soon!

I’ll also be taking her raw chocolate cooking class next week so you’ll be able to see a big preview before you buy :)

After dessert we proceeded to watch the Ravens crush the 49ers. As predicted.

That is a sweeter ending to a Thanksgiving night than any sugar laden dessert.

Hope you all had a great Thanksgiving weekend!

x

Casey

Happy Thanksgiving

24 Nov

Thanksgiving is shaping up to be one of the best days.

I’ve already made the bulk of my contributions to the pot luck, so I have all the time in the world to enjoy myself

It’ll start off with a Turkey Trot 5 mile run just by our house. It pretty much covers some of my usual bike route so I know this like the back of my hand.

Then I return home to finish prepping food, drinks, and the house for a Thanksgiving feast

Then…

Enjoy some bevvies and watch some football while catching up with the cousins, aunts, and uncles

Enjoy a home cooked gourmet meal made by the women of the family

Watch what will be a classic Harbaugh vs Harbaugh matchup where the Ravens triumph….obvi

I’ll follow up with a post so you can see what everyone brought to the table.

x

Casey

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