Cold zones popping up all over
August 8, 2019
Cold zones popping up all over
August 7, 2019
August 6, 2019
The snow-based (mini) theme park is almost open at DFC
August 5, 2019
Ooooooooooooohkay – so, in my defense, this looked in focus in the dark while walking the pups.
Quality picture taking, there. 😆
August 4, 2019
Another sleepy babe
FODMAP Diet – Week 7
This was my seventh week on the FODMAP diet.
Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
An explanation
Proposed Meal Plan
Breakfasts
- Overnight Oats with blueberries
Lunches/Dinners
- Chirashi bowls
- Crab salad with zoodles
Snacks
- Finish those fairly joyless oat crackers
Actual Meal Plan
Breakfasts
- Overnight Oats with blueberries
- Açaí bowl out with semi-compliant ingredients
- Leftover deviled shrimp with rice
Lunches/Dinners
- The last of the miso orange orange things with rotisserie chicken from last week
- Chirashi bowls, both home and out
- Lemon pepper tuna + Kewpie mayo + cucumber + pickled ginger bowls
- Game night at a friends’ – beef roast, shrimp deviled eggs and definitely non-compliant dessert
- Chicken & rice out at the wings place one night
Snacks
- I didn’t really snack much this week
What did I learn this week?
Having 1 thing you batch cooked that can be switched up a ton of different ways makes every meal feel full of possibilities.
Sure, I only had a set number of toppings to choose from, but I could load my bowl down with a couple bites of a ton of different tastes and textures.
I think this is the key to batch cooking – good thing, since I love me a good dinner/Buddha/nourish/whatever the Pinterest kids are calling it this week bowl.
August 3, 2019
Salmon Fried Rice
This FODMAP-friendly recipe is full of flavor, simple to prepare, and makes enough servings for a batch cook.
gluten-free, pescatarian, FODMAP
Salmon Fried Rice
1 medium red pepper, chopped
1 large carrot, chopped
1/2 cup green onion, sliced (tops only if FODMAP)
3/4 cup frozen chopped green beans
2 tsp. or a few squirts (if spray) garlic oil
1 Tbsp. sesame oil
2 tsp. fresh ginger, crushed
195g. canned salmon
65g. canned tuna
2 large eggs
1 Tbsp. fish sauce
2 Tbsp. soy sauce or tamari
2 cups leftover white rice
In your largest skillet, heat the garlic oil over medium-high heat. Add the carrots and stir-fry until just browning. Add the peppers and green beans and stir-fry until carrots are softened and the rest are just starting to brown.
Add the rice, fish, sauces, sesame oil & ginger. Stir to combine and push to the sides to create a well in the center.
Crack the eggs into the well, stir, and let sit a couple minutes to create some curds.
Stir all together to combine.
When the eggs are solid, split into fourths and serve.
Serves 4
August 2, 2019
Game night
August 1, 2019
Y’all make it hard to catch a nap.
Gastography 