Lots of Food Prep

Happy Friday!

I had a bit of a goofy tummy yesterday so my day of eats was very sporadic. I started the day off with a smoothie.

Strawberry Banana Cocoa Smoothie:

  • Strawberries
  • Banana
  • Kefir
  • Kale
  • Aloe Vera Juice
  • Cocoa powder

smoothie

I really had to force that bad boy down; I just wasn’t feeling hungry. I drank about half of it and put the rest in the fridge.

I also sipped on a warm cup of Celestial Seasonings Sugar Cookie Sleigh Ride tea. When I was in Colorado last weekend, I got to sample this stuff and really liked it so bought a box to bring home. I still need to tell you about my Colorado weekend!

celestial seasonings tea

Lunch was more of a snacky deal all day than an actual “lunch”. One of my snacks was ants on a log, aka celery with peanut butter and raisins…

ants on a log

This definitely brought me back to childhood. My mom would make us these for a snack or sometimes she would do banana with peanut butter and raisins. I really enjoy the crunch of the celery and the smooth peanut butter combined with the chewy raisins. So many textures and a nice sweet flavor!

Yesterday I received a book I ordered called “Nourishing Traditions” by Sally Fallon. It is a book my chiropractor recommended to me and one that he and his family use all of the time. I am just getting into the book but what I know so far is that this book brings us back to our roots, or really, our ancestors roots in regards to food intake. It is about eating whole foods, eating fermented foods to help with intestinal health, eliminating sugars as much as possible, etc.

nourishing traditions

 

I am pretty pumped about it and will keep you posted when I learn more. Right now I have a pot of bone broth simmering on the stove with 2 Tablespoons of vinegar (this helps leach calcium and minerals out of the bone and into the broth; it will simmer for 24 hours). Bone broth is something mentioned in the book quite a bit.

I also made my first batch of homemade fermented sauerkraut. It’s been a while since I have tried sauerkraut, but last time I did I wasn’t a fan at all. We will see how I feel about my own batch.

The directions said to combine one shredded medium head of cabbage, one tablespoon of caraway seeds, and two tablespoons of sea salt (it called for whey but said if you don’t have whey you can use an extra tablespoon of salt so that’s what I did) in a bowl.

fermented cabbage

Next, it said to take a meat tenderizer mallet and pound down the cabbage for ten minutes, to release the natural juices from the cabbage.

fermented cabbage

Arm workout, done. Next, you spoon the cabbage mixture into canning jars, smash it down with a utensil that fits in there (I just used a spoon) until water gathers at the top of the cabbage. You want to leave one inch of space between the top of the cabbage/water and the lid.

fermented cabbage fermented cabbage

Cover the cabbage and let it sit in room temperature for three days, then place in the fridge and eat whenever! Like I said, we will see if I like it but it’s worth a shot at least!

I also made some homemade fauxtmeal raisin cookie bites made from dates, raisins, cinnamon, and almonds. These were also part of my snacky lunch.

mah balls

In the later afternoon I took Moose for a walk outside and it was unbelievably gorgeous! In Minnesota at this time of year that means it was 40 degrees, but it sure felt warm! Moose was having a hay day with all of the smells everywhere in the snow.

For dinner, we made my favorite grilled salmon recipe with grilled parmesan garlic broccoli.

salmon

And an evening snack of FAGE Greek yogurt with honey and strawberries.

greek yogurt and fruit

We spent the rest of the evening catching up on DVR’ed Whitney and Modern Family episodes that we missed while we were away.

It was a good day full of lots of food prep!

I hope you all had a great Thursday and have an even better Friday!

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