A warming bowl of porridge is so much more than a plate of food. Share it with a friend and it becomes a topic of conversation. Make it after a long day and it becomes a source of comfort. Let your imagination run free and it becomes a creative outlet.
Oatmeal, porridge, whatever you wanna call it. One thing: treat it like risotto.
Oats are like the perfect middle-ground between incredibly indulgent and incredibly nutritious.
I was probably born with a spoonful of oats in my mouth. Wherever I was, at home, at school, on holidays, oats always made an appearance. Except my oat consumption has changed drastically since those dairy and microwave days. I actually used to pour cornflakes on top of my porridge. That crunch was everything. Now it just comes in a different shape (i.e. spoonfuls of PB)!
It’s almost Valentine’s. Can you believe it?
Truth be told, I’ve never really understood it! I think I got a card, once. Nowadays, being in a strong and well-grounded relationship means that Valentine’s hasn’t got much significance for us. We have other meaningful times and milestones we celebrate! But I admire those who make a real effort on the day. Buy something nice, take their S.O. for a decadent dinner or better still, COOK FOR THEM!
Food gifts are definitely my favourite kinds of gifts; to cook for me or to gift me something edible speaks in my sorta love language. I’m so easy to please.
But taking me out can be.. complicated.
There you are, sitting in an outrageously expensive restaurant and staring blankly at the 3 mains on the menu. And there is nothing you can eat. Because you’ve been avoiding gluten and dairy and nuts and soy and sugar and and and— Sound familiar?
So. We all know how to prevent this scenario from happening.
a) phone the restaurant in advance and have a lengthy and frustrating conversation about your dietary restrictions (“no, I’m not allergic, it’s just that I’m avoiding it for the moment because…”)
b) cook at home.
Option b) generally wins for me!
I’ve spent some time (not that I mind!) looking for the best gluten + dairy free, real food recipes to cook for yourself or someone special (or print this out and hand it to them. Wink wink.) And I guarantee you’ll have a much better night than trying to eat around the croutons in your overpriced salad.
It’s late at night and I’m thinking about the whole30. I’m thinking about my first whole30 and how I’m still seeking #FoodFreedomForever. And I really feel like I need to take some thoughts off my chest after seeing how much attention the programme has had over the month of January!
I did the whole30 back in September. It didn’t have a happy ending, but it did have lifelong positive consequences. My gut wasn’t happy, but my soul was, and I am so grateful for the experience. I’m also proud I lasted the 30 days without a slip. I know I won’t be doing the whole30 exactly as it is outlined again, but I know that applying the core principles was essential to my mental success the first time around.
But there’s stuff we’re not talking about enough in this community. I still stumble upon whole30ers who just want to “lose weight”. Who think it’s ok to eat almond butter by the spoonful because it’s compliant. Or worse, who stuff dates with almond butter and are cool with that.
No. Don’t be cool.
If these behaviours don’t seem like red flags to you, please don’t stop reading. You need this.
#1. it takes a while to get ready and figure out your boundaries
Now that the festive season has well and truly started, it’s time to get down to business. Because no one ever starts eating Christmas-ey foods on Christmas day. Am I right? Work parties, annual dinners and special editions of your favourite brand names (Cheeselets have become Treelets. How can I resist?) are almost guaranteed to get you in the festive mood way before it’s time!
So, what’s your commitment this year? Is it to stay sugar-free? It totally should be, I promise it is SO much fun. And yes, more than once there has been a lot of cheese involved. Sorry not sorry.
Whatever your motivation, I can promise you that you won’t feel left out. It’s all about that mindset, after all. But really, this year will be my 21st Christmas without any sugar whatsoever, and I’m still standing!
And it’s Monday again. As it turns out, this weekend is Halloween weekend! I am super duper excited. See, I didn’t end up doing much last year, because I wasn’t ‘in the know’. I don’t know how it happened, but I felt very uninformed about what was going on!
In a nutshell: it simply wasn’t the right time, the right solution or the right fit for me.
the reason why
So I decided to complete the Whole30 because the lovely Kate, my nutritional therapist, advised I remove dairy and gluten from my diet to regulate my digestion, and the September Whole30 was about to start, and I thought it would be a good excuse for me to combine the two. So I did, and it took a great deal out of me at the beginning. My digestion took a hard hit. It is very fragile on my regular diet (mostly vegetarian, occasional animal products, lots of grains), and I didn’t give it enough time to adjust to the changes of a paleo-style diet (lots more meat, no grains).
You may or may not know that the paleo diet includes moderate amounts of meat, fish, nuts and dairy-free animal products, as well as an abundance of vegetables. No grains, no pulses, no peanuts and no soy. You are expected to eat a moderate amount of animal and plant fat to keep you satiated. The paleo community has become renowned for recreating pancakes, cakes and tortillas employing tricks using cashews, cauliflower and avocado. Now, the Whole30 encourages the paleo part, but not the recreating part. You can read more about it here.
Happy Thursday everyone! The summer is coming to an end, and for some reason, I have been feeling so creative this month in the kitchen! I have been making and testing plenty of new things ready for the autumn, and you can expect to see a lot more food on the BARE. blog. Lots of unsweetened, pumpkin spiced things, in particular. Nom.
So it came to my attention my foodi-ness has reached a new high. I’ve tried plantain. I like seaweed. I snack on homemade sauerkraut. I know how to make cashew cheese.
Foodies are a unique breed of people. Food is at the very heart of our lives, and nothing makes us happier than tasting new foods and testing new kitchen tricks. I thought I would round up 10, pretty good indicators that you’ve become an uber foodie.
you’ve come to like food shopping more than clothes shopping
You would rather shop for a bagful of fresh and vibrant vegetables than have to try on a new dress. It’s so much more satisfying, looking at all those beautiful leaves and roots.
Wow, this week has gone by so fast. And successful in terms of non-scale victories. Like snacking. I like snacking, but I’m finally learning not to snack so much.
I’ve not been keeping track of my food so well (or taking photos of it!), but I’ll do my best to recall what I’ve been eating, making, tasting and maybe even smelling.
Breakfast is always the same. I’m really intending to change it up next week, which’ll be the final week of my Whole30. 2 fried eggs (in coconut oil), a slice or two of bacon, and some not-so-optional avocado. Yay. Lunch is pretty interesting. I attempt to make pork sausages out of minced pork, sage and mustard but they turn out to be incredibly wet. So I decide to hash them with some cauliflower rice instead of making patties and serve it over a black kale salad, with some sauerkraut and avocado. My dressing of choice remains the same; tahini, apple cider vinegar and some seasoning.
I don’t snack today. That is a major non-scale victory for me, because I’m normally itching to eat something in between meals. I did have a mandatory black coffee at some point, like evry day. Dinner is a simple roast chicken, with turmeric and cumin. It turns out amazing this week, really juicy and crispy-skinned, and I serve it with some potatoes, mashed with a little clarified butter.
It’s Sunday, two weeks into my very first Whole30. I feel like I’ve been on this for months already. I’m getting the hang of it, whilst simultaneously feeling like I am not experimenting enough in the kitchen. I know I can do better!
In terms of health improvements, my digestion is 100% improved. Amazing. Not so amazing I may have to restrict my dairy or gluten intake in the future. We shall see. Oh and my sleep. My goodness I have not slept so deeply since childhood. I put my head on the pillow and I don’t wake up until the alarm wakes me. I am so lucky to have seen results two weeks in already. If you haven’t seen much improvement, please don’t give up. I know it’s not easy, but just keep going. It only gets better.
So anyway, week 2 has been a tasty week of meals!
Breakfast is two slices of streaky bacon (I get mine from M&S. It isn’t nitrate-free, but I’m still looking. It’s sugar-free, which matters to me the most right now.), 2 eggs and an entire small avocado. I’m struggling with digesting all this meat, and I order some HCL for stomach acid. I haven’t tested it yet, but it is very likely that I have low-ish stomach acid. Hopefully my body will adapt, otherwise I will have to revert to eating more fibre-rich starches when I am done. I’m pondering transitioning back into a much lower meat diet (90% plant-based) if my body rejects the paleo movement. But I am absolutely convinced I need grains. Like oats and amaranth and buckwheat. I read an article about digestion on PaleoLeap and read that it is normal for digestion to slow down at the beginning of a paleo shift, because fats are replacing grains and grains contain bulking fibre. I might need to eat more vegetables.
For lunch, I finally got to taste my sauerkraut, which has been in the making for 10 days. It’s so delicious, I have it with romaine lettuce, boiled potatoes, garam masala chicken breast in coconut oil and a mayonnaise (from Waitrose, all natural. I fail at making my own.) and apple cider vinegar dressing.
For dinner, I make pork loin with a big kale salad, roasted potatoes and cooked cabbage. Again, very delicious. I’m getting a little comfortable with my cooking, I’ll have to keep my creativity in check.