I have been baking A LOT the last two weeks. I have been making Quiches, Apple Pies, Chowders and am now dehydrating Vegetables to use as spices too. The season of gardening is now over...it snowed last night.I have Recipe variations which I will be posting this week, but I won't be eating everything I am making, I share it with friends and neighbours. I have an auto-immune disease, which is currently in remission. I wish to keep it that way and have been looking into more natural methods to keep my system in check.
Last week, it was my turn to go visit a dietician to discuss my dietary choices. After discussing my overall meal planning, the types of vegetables and proteins I eat during the week, and my general "moderation" theory, I got an "B+" from the nutritionist. But there is room for improvement. I have posted before on my moderation and rotation of meals HERE, she likes the approach overall but would like to see some minor changes.
She would like to see me adding more Fish such as Mackerel, and Herring. I eat a lot of Salmon and use parchment paper more often than grilling or frying foods, which she is very happy with, recipe ideas are linked below, but I should use less Tartar Sauce. *darn*
Apple Dijon Salmon
Baked Turkey Breast - Sun-dried Tomato
Eliminating Cruciferous Vegetables such as Cauliflower, Brussels Sprouts and anything from the Cabbage family was another recommendation. I eat a lot of vegetables, but eating too many from this family can cause gastrointestinal distress in some individuals. They can cause adverse reactions in the gut, even when cooked, as they contain Sulphur. For now, we will start there, the next family of ingredients we may eliminate are lactose, after that, pulses. I am keeping a log of what I eat, my symptoms and "stress" as she calls it. She recommended I eat more cooked Vegetables as well.
I let her know I make my own breads and pastas, she was fine with that as there are no processed ingredients, My portion sizes are fine too. The number of times I eat wheat products during the day is usually only once, although there are days I grab a sandwich instead of a lettuce wrap. I usually keep the wheat for the evening meal. I also make rice wraps to keep things interesting.Lettuce Wrap Ideas
My morning normally includes at least a handful of Berries, Blueberries are the most common but I do add in Raspberries, Strawberries and Black Berries with a small amount of Walnuts or Cashews for Protein. She likes this idea a lot.
Berries for Breakfast I got an A + in her books.I eat at least a handful of berries a day, Cherries too.
I have done a lot of my own research into different foods, anti-inflammatory diets, hunter/gather style meals and have read several different books on the subject. I'm a little old fashioned as I still prefer to pick up a book when I read. I have added several foods based on the common acceptance that they have anti-inflammatory properties, I am no expert on the subject, but I can break down a list of what I have added that she approved of, and let you know what she recommended.
She asked that I add more fruit to my diet as well, at least one type a day as I won't be eating as much of the other vegetables. Peaches, Nectarines, Plums, are fruits which I enjoy, and I like Apple Sauce, but I don't like to eat Citrus Fruits on their own. That's my choice.
All leafy greens not from the Cruciferous Family. Spinach, Lettuces,
Radicchio and Beet Greens are already in my diet, I'll just add more.
I use several types of spices when I cook too. For now I'm not changing those, but Mustard Seeds may have inflammatory properties.Turmeric, Clove, Cinnamon, Oregano, Ginger, Cayenne are all anti-inflammatory spices, these too are in abundance in my cooking. I love Curries and enjoy the flavours and tastes of the Mediterranean.
My biggest challenge with the way I eat....my husband, he lives for meat in all of his meals. He has to make changes too, so now it won't be as hard to pass on more of the fried dishes and comfort foods he likes so much. We can still have them, even the Thin Crust Pizzas, as long as we watch the fat and don't eat them all the time.
I will have recipes this week, Mostly variations what I have done previously, but new flavours. I love my spices. Even though eating the pie crust on my Quiche may not be the healthy choice to make for me, I'm happy with making things and giving it to friends who love it.
The only other thing I need to figure out now...Butter versus other oils...I'm still learning too!
Have a Great Day!
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