Today, for the first time, we cooked rutabagas.
Since so many of our readers want to know what we eat (or if we eat anything at all), we’ll post a week’s worth of menus from today until next Saturday. They are structured around some basic ideas.
It usually contains veggies (at least one leafy green), fruits (at least one type of berry), whey protein powder, some fat (flax oil or coconut oil).
Another meal usually revolves around eggs – two or three per person plus some veggies. We try to consume an avocado each per day.
The third meal is one that varies – usually a soup or big-ass salad along with some fish or meat for B and some baked veggies for J. It has to be completed in 30 minutes or less (of man hours, not cooking time).
Oh, there’s a fourth option. It’s called “Eat it or leave it“. Fortunately, both of us are on the same page when it comes to food – nutrition first, taste later. You don’t like what’s on the table? Well, eat up now, bitch, moan, whine later – when you’re doing the dishes. We don’t try to sabotage each others’ meal plans – neither of us brings sugar, soda or pretzels into the house. And we mostly like and enjoy the same kind of food.
No grains (except brown rice), no sugar, no polyunsaturated vegetable oils, no processed food. If we eat these in “cheat meals”, it’s always outside the house.
Frozen fruits and veggies comprise a big portion of our meals. If we forget to transfer them to the fridge 24 hours in advance, we’re screwed. So each morning we pull out a couple of packets of veggies and packet or two of berries and fruit for the next day. The frozen fruit goes into the Sagz-to-Sexy Smoothie and the veggies go into a soup or egg dish.
Frozen combo veggie packets are best. That way you get a whole variety in a packet. We have a big stash of last year’s greens and berries from our garden in our freezer.
Brown rice (the only grain we eat), lentils, beans etc. need to be soaked 24 hours in advance. If they are being fermented, they need to be soaked 48 hours in advance. Ditto with pumpkin seeds, sunflower seeds and other seeds like quinoa. As for nuts, we prefer soaked almonds, but will eat them (and other nuts) raw/roasted sometimes.
Three things we use a lot – pressure cooker, crock pot and our Breville countertop oven that cooks much faster than the regular oven.
If we make a big batch of something, we set aside two meals’ worth for immediate use and freeze the rest. We’ll pull it out after three or four weeks, just reheat and serve. Ditto with spice pastes and mixes. Make large batches and freeze in small portions.
TODAY’S MENU and EXERCISE REGIMEN
WHAT WE ATE:
Previous day, thaw in the fridge: blackberries, mustard greens, tender (young) coconut, green garbanzos (chickpeas).
Soak pumpkin seeds.
Make creme fraiche, Greek-style yogurt
Soak rice and lentils for idli.
Both of us: 1 cup coffee with cream, then chai with ginger, then another cup of black espresso.
J: Smoothie with beet, pumpkin, blackberries, bok choy, orange, tender (young) coconut, flax oil, 25 gms whey protein.
A piece of gjetost cheese.
J: Green garbanzo sundal with smoky chili powder.
J: Avocado-Chocolate pudding. (Avocado blended with dark chocolate, espresso powder, cognac, dates, creme fraiche). Looked like manur…. restaurant palak paneer, but tasted quite good.
J: 1 oz. 88% dark chocolate. Nimbu pani (Lemon juice, water, salt.)
B: Four dates.
J: Frittata with 3 eggs, mustard greens and roasted red peppers.
Rutabaga Oven Fries with “Nacho” seasoning,
Spicy Jicama Slaw (Jicama, carrots, Kiwi fruit, Basil, Soaked pumpkin seeds, tossed with lemon juice and smoky chili powder).
A piece of gjetost cheese.
B: Ditto. Nimbu pani (Lemon juice, water, salt.)
Morning: 45 minutes Power Yoga, some sprints in the park.
Evening: Deadlifts and some strength training.
This morning, our fridge was running on empty except for some condiments like Cilantro-Mint Chutney, Tamarind-Date Chutney, Mayonnaise. Today’s menu revolved around a Smoky Chili Powder that J prepared from a wonderful little cookbook called Chipotle: Smoky Hot Recipes for All Occasions by Leda Scheintaub.
SMOKY CHILI POWDER
Makes half cup.
4 dried ancho chiles (anchos are smoked poblanos)
2 dried guajillo chiles (we used New Mexico chiles which are quite similar)
2 dried chipotle chiles (chipotles are smoked jalapenos)
2 tbsp cumin seeds
2 tbsp dried garlic flakes or powder
2 tbsp dried oregano
Toast the cumin seeds in a cast iron skillet until fragrant. Use a damp paper towel to wipe the surface of each dried chile clean. Then toast them two at a time, pressing them down with a metal spatula until lightly brown and fragrant (10 seconds for guajillo, slightly more for the others).
Remove the seeds and stems from the chiles, then add them along with everything else to a blender or spice mill, coffee grinder. Blend to a smooth powder and store in an air-tight container.
Rutabaga Oven Fries with “Nacho” seasoning
Rutabagas taste and behave quite like turnips. We half cooked them in the oven, then finished them on the stove top in a cast iron pan with a dash of coconut oil. We then sprinkled them with a mixture of
nutritional yeast and smoky chili powder.
The nutritional yeast gives a cheesy nacho-ish flavour that went well with the smokiness of the chillies. This flavour combo will be fabulous with potatoes.
- bee and jai
Filed Under: ancho, Chillies/Peppers, chipotle, Eggs, grain-free, grain-free menu, guajillo, Jicama, Mustard Greens, New Mexico, nutritional-yeast, paleo, primal, Rutabaga, vegan recipes, vegetarian recipes