You Are What You Eat (Day 6)

Breakfast

Old Fashioned Omelet

Start with a small frying pan (omelet pan if you have one).  Coat it with coconut oil.  In a small bowl, beat together two eggs and a little bit of water.  Put it in the pan and add whatever ingredients you love in your omelet.

My favorite is to sauté onions and mushrooms in a separate pan, add them to the omelet with some goat cheese.  Mmmmm.....

This is a breakfast packed with protein and nutrients.  Be sure your eggs are organic or better yet, find a local farmer!!  Fresh eggs can NOT be beat.


Lunch

Caesar Salad with home made dressing

Chopped Romaine
Grape or Cherry tomatoes cut in half
Home made croutons
Home made dressing

Croutons

Cut your gluten free bread into chunks, without the crusts (I like Udi's brand for this recipe, because the bread is a little "hard" anyway)  Melt some butter and add garlic powder.  Put the bread in a bowl and toss with melted butter mixture until fully coated.  Lay in a single layer on a baking sheet and bake at 300 for about 15 minutes (checking frequently).

Dressing - This is the recipe I use (from The Kitchn).  It is yummy, but I omit the anchovy filets (I just can't stomach the thought - but, if you like them....go for it!)

5 anchovy filets
3 cloves garlic, chopped
1 teaspoon freshly ground black pepper
1/4 cup lemon juice
2 tablespoons sherry or red wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese

With a mortar and pestle, bash the anchovies, garlic and pepper.  Whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the parmesan and taste for seasoning. 

Alternatively, combine all ingredients in a blender and puree until emulsified. 

Refrigerate in a sealed container for up to one week. 

Dinner

Taco Bar with Spanish Rice

Ground Turkey
Organic Corn tortillas (soft and/or hard shells)
tomatoes
lettuce
organic shredded cheddar (raw if possible)
organic sour cream
home made guacamole (recipe previous day)
home made salsa (recipe below)
fresh cilantro

Brown the meat, drain the fat and add about 1 cup of water per pound.  Then add your own seasonings to taste.  I use chili powder, garlic powder, salt, paprika, and cumin.  (Basically, I read the back of the pack you buy in the store and left out the things I couldn't pronounce!)  Don't be shy - and if you like spicy, throw some red pepper flakes in there!

Home Made Salsa

15 oz jar of tomatoes (you really want to avoid canned tomatoes because the acid content of the tomato causes them to absorb an extraordinary amount of metals and/or BPA from the can)
jalapeno (1 if you want mild - more if you like it spicy - I leave the seeds in)
1/2 medium onion
2-3 garlic cloves
large handful of fresh cilantro
1 tablespoon chili powder

In a blender, blend all ingredients except tomatoes into a paste.  Then add the tomatoes and "pulse" until desired consistency.

Spanish Rice

Start with a diced onion and 4-5 fresh garlic cloves, diced.  Heat a pan with olive oil and saute the onion and garlic for a few minutes until brown.

2 cups of organic white rice - Add to the pan and stir constantly so the rice doesn't burn.

Now add a 15 oz jar of tomatoes and a jar of green chilies (mild or spicy, your choice).  Stir together and add 2 teaspoons of cumin, 1 tsp of turmeric, 2 tsps of chili powder, and salt - along with 2 cups of chicken broth (your home made bone broth would be great here).

Cover tightly and boil for 10-15 minutes or until rice is tender.

When dish is done sprinkle a large handful of chopped fresh cilantro over it before serving.

Enjoy!!