Many of you have kindly asked how my diet is going. This past week, I have been transitioning into the diet, so although I have tried to eat as strictly as possible, I have made some exceptions to allow for food that was in the house, my previous meal plan, etc.
Starting tomorrow (Monday, that is) I will be officially on the new diet completely. I tried to plan as interesting of a week as possible, within the confines of what I am allowed. I am still eating some grains, although avoiding all of the ones that I am sensitive to and trying to stick to the ones that are the least allergenic and easiest to digest.
Here goes nothing… :)
Monday: Lentil vegetable pottage (from the Complete Candida Yeast Guidebook), with green salad (and homemade sourdough bread for the rest of the family).
Tuesday: Lamb stir-fry over millet (I think I will use broccoli and cauliflower, peppers, carrots and peas).
Wednesday: At a church event. Last week I brought a simple rice pasta with green peppers and nitrate-free chicken sausage. This week I will bring whatever leftovers are in the fridge.
Thursday: Indian Style Lentils and Indian Dumplings, with curry sauce, from Nourishing Traditions. The dumplings are made with lentils and rice, and I will add zucchini to the lentil dish.
Friday: Spicy black bean burgers (from How It All Vegan), with sweet potato “fries” (recipe below) . I am trying to find a recipe to make some sort of a bun for the burgers. I might use my sourdough spelt bread recipe and turn it into buns. Any other ideas?
Saturday: Fried salmon and rice with veggies, and baked squash.
Sunday: Kimi’s Crockpot Quinoa and Chicken, with a green salad.
I just realized that this week ended up being a little more vegetarian than usual, but it’s really just because I am trying so hard to find recipes that I can eat!
Here’s a quick recipe for the sweet potato fries:
- Sweet potatoes (at least one per person)
- [url href=”http://www.amazon.com/gp/product/B00B16IAAY/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00B16IAAY&linkCode=as2&tag=keeofthehom-20&linkId=YC57KQDDRYBEZMKE” target=”_blank” rel=”nofollow”]Olive oil[/url]
- [url href=”http://www.amazon.com/gp/product/B000SWTKV0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000SWTKV0&linkCode=as2&tag=keeofthehom-20&linkId=2NFTZ4CEKPYPWTQW” target=”_blank” rel=”nofollow”]Sea salt[/url]
- I chop several sweet potatoes into rounds. For my husband and I and our young daughter, we can easily eat 3 good sized potatoes. I’d say at least one potato per person.
- Put them in a bowl with a bit of olive oil and sea salt and mix them well (I like to use a plastic bowl with a lid so that I can just shake them around until they are well coated).
- Spread them out evenly on an olive oil sprayed cookie sheet. Bake them at 350 F, for about 10-15 minutes each side, depending on how thick I slice them.
- Enjoy! These are somewhat addictive!
Visit Organizing Junkie for Menu Plan Monday.