I’ve cut out most dairy from my diet as dairy and I haven’t been friends for a while, but it’s gotten progressively worse the last 4-5 months. The only dairy I really have is a bit of hard cheese once in a while or a bit of yogurt/raita with my indian food. Otherwise, I’ve switched to non-dairy versions.
For my coffee and tea, I use either the Trader Joes Soy Creamer, or lately I’ve been using Califia Farms Better Than original coconut cream/almond milk creamer. The TJs creamers is creamier, but I like the flavor of the Califia Farms one a little more.
Califa farms creamer is the best right now. Also fairly widely available.
You’re going to need a lot of nutritional yeast-totally not the same as parm but serves the same end use and as a bonus it’s a nutritional powerhouse too. Look for it in bulk bins at whole foods or similar markets, trader joe’s also sells it for a good price.
And you will need raw cashews to make cashew cream.
I had some reflux issues for a while and eventually realized that drinking something hot too soon before sleeping was a problem (weird), and that acidic foods on an empty stomach were bad news (pickle appetizers!) but with or after something neutral was fine.
There’s a lot of whole 30 approved foods that could aggravate the reflux actually… it’s a lot of trial and error to see what works best for you. And not fun.
Gallo pinto (rice, black beans, onions, red bell pepper, cilantro, garlic, salsa Lizano), an avocado, a fried egg, and some fried plantain with sour cream.
The gym saga continues…spent the day trying to move mats from garage to basement with 20% success. I guess I’ll need to hire a moving company for 20 minutes to come move them. It was otherwise a nice “clean the house” day as I was on autopsy service so could monitor any potential cases from home. I think fall has arrived but was in the mood for a salad and threw together a burger salad - ground beef tossed with romaine, tomatoes, pickles, bacon and a random choice of TJs pesto gouda to get rid of it because it’s not my favorite. BBQ mayo/yogurt dressing on the side.
Yeah, I’ve had reflux a long time and it was well controlled with a PPI drug, but I weaned myself off recently (accidentally - forgot to take a supply of meds on vacation so I had to cut back to every other day, etc.) and I feel like I can probably do without it if I am willing to make some dietary changes. My doctor definitely prefers that I manage it with diet/less powerful drugs anyway, so hopefully I’ll be able to figure out some culprits. I have been noticing over the past couple of months that it seems to flare mostly after meals that are heavy on dairy (especially higher-lactose dairy) so Whole 30 seemed like the perfect plan to try. We shall see!
Good luck! My daughter is plagued with acid-reflux and it just plain sucks for her. It seems to come and go in cycles, and is definitely worse when she is under more than usual stress.
It’s the first time I roasted a whole cauliflower (brushed with olive oil and sesame oil). Normally I separate the florets and briefly steam them, then toss in seasoned oil before roasting. This way there’s more surface to achieve a crusty exterior.
Gotcha, that does sound like a good plan! In your non-dairy quest note that Ripple milk is awesome, made from pea protein and tasty- dunno if it’s whole 30 but for non dairy options you may need to be open minded too.
Look for nut based chee$es, those that are almond/soy based are generally not worth the expense in my experience. (Dr cow makes amazing nut based cheeses )
Best of luck…!!
Warm weather returns since last week. Luckily I didn’t clean the garden yet, I still got some tomatoes every other days. Not normal for mid October to have such temperature, but can’t complain!
You were busy Spaining, Ms @mariacarmen. Much more important. So you don’t suck. Except you were making me jealous of all of your experiences. So maybe you suck a little bit.
Gorgeous as always…!
I have used a version of this recipe from bon app a few times for whole roasted cauliflower a few times (makes a great table presentation)- only it certainly has never taken so long to simmer, closer to 10-15min. I am anti-goat cheese so i like to do a romesco or chimichurri on top right before serving. What i also love is that i have a flavorful veggie broth at the end too (leftover poaching liquid) which i then use for soup
We did have a good meal. The sauce with red onion and olives. The cooking filled the house with a lovely smell, even now! I was a bit stingy with saffron, should have put more, it should have a nice yellow colour sauce.
Yesterday was SO cold here!! I was freezing at work too since they (of course) still have the AC on. I worked a bit late and just wanted something that would be quick and warm me up.
Savory oatmeal! I used regular rolled oats and stirred in some white miso as it was cooking , a big handful of spinach towards the end, and a bit of extra water so it was still a little brothy when finished. Topped the bowl with scallions, hemp seeds, furikake, and a dibble of toasted sesame oil. Was really tasty and exactly what i wanted.
Lunch today was an epic fail (catered lunch meeting and the only vegetarian options were plate of green salad , literally just leaves, and cheese ravioli which i can’t have) with a nonstop afternoon so i was just hangry by the time i got home.
Reheated a meatless loaf muffin while making a quick sautée of kholrabi slaw mix with coconut oil and shoving pretzel sticks in my face. Kombucha on the side. I will probably need a snack before bed, more medjool dates and nut butter are likely.
Roasted dinner tonight. It’s so nice to be able to turn on the oven! I just threw halved Brussels sprouts, sliced fennel and sliced onions onto a sheet pan with a little oil, salt and pepper, then put bone in skin on chicken thighs right on top and put it in the oven for 45-50 mins. The vegetables absorbed all the juices and fat from the chicken - totally delicious. Nice crispy skin on the thighs too.
