Thursday, July 07, 2011
Note: FM = Farmer's Market.
Breakfast theory: I've known for years that I cannot start my day (break my fast) on "continental breakfast", or on a high carb meal, or worse yet, pastries and donuts. Without a start of protein, I am just dizzy an hour or two later. Dizzy almost in a slightly inebriated way. If I'm going to be inebriated, it's not going to happen at breakfast time. The only higher carb breakfast my body will tolerate without including out and out proteins is real (not instant) oatmeal, to which I always have added some real milk.
Before I started my nutritional plan last fall, my breakfasts would include eggs, cheese, toast. Occasionally bacon but then as now it is not an essential. Veggies, then as now, will sometimes sneak in. Grapefruit in season as well. This month, there will hardly ever be cheeses and there won't be toast. Or oatmeal. And grapefruit is not in season.
July 4th Foods (DAY 0):
B: Smoked salmon appetizer:
(I'd made lettuce/smoked salmon wraps for a party on the 3rd, but there was a little left over that didn't make the journey)
-- ~ 1 tablespoon Philadelphia brand cream cheese with fresh dill and capers and chopped up bits of smoked wild sockeye salmon (CostcO), plus maybe a full half slice more -- this finishes up the cream cheese portion of what remained). Cream cheese, btw, is off the food plan for the rest of the month; but I don't believe in waste when it can be helped.
-- 1 poached Farmer's market chicken egg with a little sea salt.
-- 2 slices bacon, Applegate nitrite free, fried and patted dry of its grease. (Until recently, I'd been following recommendations and using the microwave for bacon, but recently I've heard that one should minimize microwave use (since I don't ever put plastics in there -- bisphenol A -- I'm not sure if the recommendations against using a nuker at all are a fad or for real), but in any case bacon DOES taste better from the skillet, and you can observe the done-ness better, so I simply use a splatterguard and pat them dry really well, which in any case you'd probably want to do.
Grilled up a batch of chicken (one whole, cut up) and veggies (7 crimini mushrooms, 1 zucchini, 1 small yellow squash, 2 shallots -- chopped and on skewers) on the charcoal grill. Chicken had been marinated in Pinot Grigio wine, balsamic vinegar, garlic powder, ground pepper. Veggies in wine, garlic powder, ground pepper, pinch of salt, oregano, savory, and tarragon (all dried ground). Veggies fit onto two and a half long skewers. The zucchini and squash are local foods bought from the supermarket.
L: 1 drumstick, one breast, one veggie skewer.
D: 1 drumstick, one wing, one breast (drier bits shared with cats). I don't really care for chicken breast. I eat some for form's sake.
JULY 5th (Day 1): Meatless "Monday". (First workday of the week, okay?)
B: One duck egg and one chicken egg fried in olive oil with spinach and 21 Seasoning Salute (Trader Joes).
L: Salad: Red leaf lettuce (local grown bought from supermarket), spinach leaf (organic but unfortunately probably grown in over-irrigated southern California), the veggies from the half-skewer, sun dried tomatoes, garlic scape (chopped fine, and from FM at the end of June). From work, I added in a little bit of mayo-free cole slaw, which alas turned out to have some level of sugar in it. Dressing: lemon juice.
Went to bed early and didn't do dinner.
I'm already not eating beef from restaurants except at those few which do grass-finished beef. I don't trust chicken breast served out to be moist enough, not without being gooped up with stuff I would rather not eat right now. So I tend, with the exception of a little pork here and there, to be either a vegetarian or piscetarian when I hit restaurants. There are certain exceptions -- my first visit to a Brazilian meatery, which was touted as first-class in that genre of food (and it was) led me to eat their beef, for the cultural experience. As far as carbs go, once a month I may do pizza (not this one, however). I will occasionally buy real bread (or make it, if I'm going somewhere where I can share most of it), but again not this month, not with the gluten-free test goal. If some place is decent enough to have Yukon Gold potatoes on the menu, I'll likely have some. You can keep your ubiquitous russets!
Anyhow, tonight I'm headed to a second-rate Italian restaurant in the area, and I already know nothing will entice me towards the pasta, the beef or the chicken. And I'm pretty certain the tomato sauces are lathered in sugars and the white sauces will be lathered in starches. I try to surf online menus before I eat out at restaurants. There are some options.
B: a few thin pieces of salami/sausage (from Dietrichs, Pennyslvania Dutch "deli" along route 78) topped with a little horseradish cheddar cheese, melted. One fried FM chicken egg plus a little of my lunch that didn't make it into the container for lunch...
L: stir fried this morning: snow peas (FM), onion (FM), cremini mushrooms, yellow squash (local), a couple of olives, a smattering of olive oil and a "Spicy Thai" pesto collected last fall from a merchant at a FM, and frozen until now. This meal is nuked for lunch food.
Snack: chicken wing and a few olives. Didn't want to pig out on bread before the food arrived, and we weren't going to get there until 7 pm.
D (Restaurant): Italian restaurant, I ordered no bread or pasta.
Mussel appetizer cooked in a light white sauce without starch or overt sugars, but plenty of garlic. Excellent.
Calamari salad over leaf lettuce with vinaigrette. So-so.