At the movies
August 23, 2019
At the movies
August 22, 2019
Mood lighting
Canned Tuna Thai Bowl
This Summer, my seasonal obsession with seafood has taken the form of canned tuna. Which is great for my wallet and healthy, so I’m not complaining.
I was, however, starting to feel like I was getting into a rut with my favorite dead-simple pasta + other warm-ish and cozy things that at least approximated the feel of tuna noodle casserole. Ok, not actually really, but in my mind that’s what was going on.
I have issues, I know.
This recipe takes my current love, digs the can of weird Aryan kid peanut butter that’s a pain in the ass to use out of the pantry, and goes somewhere approximating Thailand with it. Thailand, at least in peanut sauce and some toppings. I used what I could find locally and what my FODMAP diet would allow me.
gluten-free, paleo, pescatarian, FODMAP
Canned Tuna Thai Bowl
1 large zucchini, spiralized into noodles
1 medium carrot, cut into matchsticks
1/2 red bell pepper, also matchsticked
1/3 daikon or other radish, sliced or grated or whatever
1 small can tuna per serving (I used 95g cans of lemon pepper flavor)
Cilantro & lime to top
Dressing:
1/2 cup peanut butter (mine was natural unsweetened)
2 Tbsp. apple cider vinegar
1 Tbsp. coconut aminos or soy sauce or tamari
2 tsp. fish sauce
2 tsp. grated ginger
Big pinch cayenne pepper
Salt & pepper
Juice of 1 lime or 1/2 lemon
Honey or other sweetener to taste if you need to balance flavors (I ended up using 1 tsp. because I got a tad over zealous with the ACV)
Prep all your veggies. Sautee the zucchini noodles in a dry pan until your desired doneness is reached. Split into 2 servings.
While your zoodles are working, zap the peanut butter in a large microwave-safe vessel :20 or so or until warm. Add the rest of the ingredients and stir carefully to form a sauce.
Assemble your bowl and top with peanut butter sauce, cilantro & more lime juice.
Makes 2 bowls zucchini-wise; the rest of the ingredients can stretch a couple more. Keep in mind that when you grab out of the fridge, you might want to add a Tablespoon of water to your sauce and zap it in the microwave :15 or so to loosen up to a drizzle-able consistency (especially if your peanut butter is the hippie kind with the oil on top).
August 21, 2019
Living my best life with a double-sling of wieners (again) on returning home. 😍🤩🐶😍🤩🐶
August 20, 2019
An Abra (wooden taxi boat) from the Dubai Museum. Dragged myself out, braved the Metro, and saw something cultural.
August 19, 2019
From a ride on the dork bus, the Hop On/Hop Off red bus.
This was actually a great way to see the city, with interesting trivia and commentary. And while it was warm all day, I mostly sat in at least some amount of air conditioning while I watched Dubai roll by.
FODMAP Diet – Reintroduction Week 2
This was my second reintroduction week on the FODMAP diet. Week 1 went fairly well, and it seems as if everything I’ve introduced so far is fine. I may switch to monthly updates or a big go/no-go list of foods in a few months, because this phase is going to take awhile. Like, could take 9 months awhile, and I don’t want to bore you all with the details.
The procedure for reintroduction is to eat a little of a food from the high FODMAP list, pay attention to what my mind and body is telling me for 2 days, record any and all reactions, and either re-test the same thing on day 3 or go for something different. I’m starting with foods that I’m fairly certain are on the ‘go’ list, and working my way up to foods I suspect I have a reaction to or have had reactions to in the past – and crossing my fingers that whatever form of inflammation or whatever it was that was going on in my gut when I started this journey stays as calmed down as it is now when I go for the biggies (to me) like garlic, onions and brassicas.
Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
Week 7
Reintroduction Week 1
An explanation
Proposed Meal Plan
Breakfasts
- The doc’s smoothie blend
Lunches/Dinners
- Grapefruit salsa salmon
- Rice noodles and veggies salad
Snacks
- Popcorn, my love
Actual Meal Plan
Breakfasts
- Doctor shakes
Lunches/Dinners
- Salmon with leftover poke bits
- Salmon with roasted potatoes and grapefruit salsa
- A bunless burger & sweet potato fries out
- Popcorn because #adulting
- Sushi
- Scrounged and cobbled together noodly bowls with rice noodles and leftovers
- Smoothie bowl out
- Yaki udon out
- Travel day food – alcohol, mixed nuts, some chicken, a bite of squid, and a bite of olive maybe pasta something – avoided the onboard snacks.
Snacks
- Popcorn
What did I learn this week?
Mushrooms and wheat are in! Not sure on a bowl of cashews & almonds, because I think travel always makes me bloated and burpy – so I’m counting that as not a real challenge.
Smoothie bowls are also fine – I think all the ingredients were either FODMAP-friendly or I’ve already tested, but quantity was key here regarding fructose.
August 18, 2019
Not quite ready
August 17, 2019
Sleepy babes
Dutch-Style Shrimp Deviled Eggs
This simple appetizer is quick to put together, serves a crowd, and gives a bit different flavor to an old favorite (at least for my American readers).
A note for those American readers: If you’re a fan of American-style deviled eggs, you’re going to think that these yolks will never hold together with this amount of mayonnaise. Resist the urge to add more – it *does* work. Don’t go into auto-pilot. Be strong: the difference in taste is worth it.
Gluten-free, Paleo, pescatarian
Dutch-Style Shrimp Deviled Eggs
12 large eggs
8 ounces tiny sized shrimp (canned is fine)
3 Tbsp. mayonnaise or aioli (I used Kewpie mayo)
3 tsp. ketchup (I used American-style)
3 tsp. whiskey
Salt & pepper
Chives for garnish
First, hard boil and peel the eggs. Halve lengthwise and add the yolks to a bowl.
Add the mayo, ketchup & whiskey. Chop the shrimp into small bits, reserving 1 per egg half for garnish. Add the chopped shrimp to the bowl.
Mix to combine, taste, and add salt and pepper to taste.
Spoon the mixture into each egg half, top with a whole shrimp, and snip chives to garnish.
Serves a party
Gastography 