Prepping for Visitors

I’m feeling good. Mouth is still healing and throat is slightly sore, but I’m almost back to normal. Today is the first day I haven’t needed to take one of those crazy pain pills. I’m going to stay at 10 mg (of prednisone) for this week, just to give myself a break before I taper down to 8 mg and risk another severe flare.

Plus we’re going to have visitors this week, and I’d rather not be sick. And I’d rather not spend the entire day in the kitchen while they’re here, trying to come up with something they’ll like to eat that fits with my diet plan. So I did a little planning and prep work today. Having these prepped meals on hand will also be nice in the event that I get sick again and need quick, easy options to feed my family.

Quick breakfast option: Sausage Skillet Scramble. Once this is prepped, you just throw a handful (per person) of the mix in a skillet and sauté until it’s almost done. Then scramble in a few eggs (or throw in a few handfuls of greens until wilted and serve topped with fried eggs).

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I chopped an onion, a red pepper, a green pepper, and lots of garlic, and put them in a large plastic freezer bag. Slightly defrosted a package of Applegate Naturals Chicken Apple Breakfast Sausage, sliced ’em up and threw them in the bag. Then chopped and sautéed a large sweet potato until it was almost done (it’ll cook the rest of the way when I sauté it all together).

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Mixed it all up in the bag and it’s ready to go.

I roasted some beets and baked some sweet potatoes to have on hand. The beets will be great in salads with a citrus vinaigrette and the potatoes will be a nice side dish along with a protein and green veggie.

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Many people aren’t familiar with fresh beets, but they’re really easy to work with. To roast them, just trim off the leaves and “tail” and scrub clean. Put them in a baking dish and bake at 350 for 2 hours or so (it rarely takes that long, but I detest underdone root veggies). Once they’ve cooled enough to touch, it’s really easy to just peel off the skin, like I did here.

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Beets are incredibly nutritious and are really helpful with detox. My old nutritionist graduated from Bastyr University and said anytime you eat with someone who went to school there, you can always bet on having beets and kale somewhere on the table.

Another quick lunch/dinner option I prepped is this Wienie Sprout Skillet. I used to make this with kielbasa sausage, but since nitrates/nitrites/MSG/etc. are no longer allowed in my house, I substituted Applegate Grass-fed Beef Hot Dogs. Into this plastic freezer bag, I threw a chopped onion, lots of garlic, 2 diced hot dogs, and a bag of frozen Brussels sprouts. When I go to make this dish, I’ll also put a few handfuls of spinach in the skillet just before its done cooking. It’s great on its own as a light lunch, or as a side dish for dinner.

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A little prep work early in the week (or whenever you have time) makes it a lot easier to maintain your plan during busier moments. And now I know I’ll be able to relax and enjoy our company rather than worrying about what to feed them. And we all get the added benefit of our meals being super nutritious! Win-Win.

Tuesday

Breakfast: avocado fruit bowl with hemp seeds.

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Lunch: rosemary garlic farmhouse seed bread with daiya cheese dipped in homemade chunky marinara. Pizza craving? Crushed.

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Green juice: fennel, cucumber, celery.

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Peppermint and lavender from the garden made into tea, with just a smidge of honey.

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Dinner: spring greens with grapes, tuna salad, and orange vinaigrette, plus purple potatoes and Brussels sprouts sautéed in garlic infused olive oil. The whole purple/green theme was completely unintentional, but delicious.

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I felt alright most of the day. Maybe just a bit better than previous days. But started feeling significantly better this evening. Wonder if its all the leaves I’ve been eating. It’s really hard and time consuming to eat leaves with an injured tongue, but green leafy vegetables are great prebiotics for beneficial gut bacteria, they’re alkalizing for the body… they have to be the foundation of any healthy diet- whether you’re paleo or low carb or vegan or doing a candida cleanse- nobody ever says to cut back on greens. I’m going to focus on getting even more of them into my diet. If I can’t eat them, I’ll juice them. But as long as my tongue is in reasonably good shape, I’ll be having lots of salad in the near future.

Also, in an effort to further alkalize my body, I’m putting a couple of drops of YL peppermint oil and lemon oil under my tongue throughout the day. Gross TMI alert: oral lesions, especially the bigger ones, are basically chunks of dead, rotting flesh in your mouth. They create a prime environment for fungus (like thrush) and give you what my family calls “lesion breath”. It’s disgusting. The oils are really helping with all of that. Regular gum and mints just cover up the problem and either feed the fungus with sugar or expose me to awful artificial sweeteners. I think I’m going to start carrying peppermint oil around in my purse…

Monday

Breakfast was millet porridge, with leftover cooked millet, almond milk, vanilla, stevia, pie spices, and pomegranate seeds.

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After a couple of hours messing around in the garden, I was exhausted and hot. This pomegranate chia fresca was the perfect solution. Sweet and hydrating, and the chia seeds are like little balls of energy. Totally reinvigorated my day.

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Lunch was tomatoes with daiya cheese broiled in the oven, then topped with homemade fermented radishes (super excited they came out great!), chives, and avocado. Delish!

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Here’s my radishes. Spiralized them, then put them in a jar with peppercorns, rosemary, and salty water. Put the jar lid on loosely, covered with a cloth, and waited a week. I just knew I’d open that jar and discover a bunch of mold and horrific smells. But they are absolutely delicious. Tastes like sauerkraut. I can’t wait to ferment more veggies. They should now last about 6 months in the fridge, and are chock-full of probiotics.

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Dinner was Mexican meatballs (seasoned with homemade salsa verde) and sautéed Brussels sprouts and sweet potatoes.

Meatball ingredients: 1 lb grass-fed beef, 1/2 cup carrot pulp (from juicing), 1 cup cooked millet, 1/2 cup raw salsa verde (garlic, onions, green tomatoes, poblano peppers, green peppers). All processed in the food processor (this eliminates the need for a binder like eggs), rolled into balls, browned with olive oil in a pan in the stovetop, then finished off in the oven for half an hour or so.

The veggies were just garlic and onions sautéed in olive oil with the frozen Brussels sprouts. Then I added a previously underbaked sweet potato until everything was nice and caramelized. My original plan was veggie-stuffed sweet potatoes, but had to improvise when I realized the potatoes were way underdone.

Oh- and salsa verde dipping sauce. Cooked raw salsa verde with some veggie stock and arrowroot powder.

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