Headaches, gone. Energy, more of it. Eating, meals have never been so good. Hunger, only for
three big meals. Cravings, still in the back of our heads.
I was picking up more yarn the other day and as I'm checking out there were items such as Flipz and swedish fish and all sorts of other candies. In fact, a bunch of things that I haven't been able to eat since before I was diagnosed with Celiac disease. But at that moment, I would've eaten it all from the shelf no matter what the repercussions. But then the big tester hit us hard...a night out to dinner with the family when everybody else ate pasta and we had the choice of 3 salads. Then, cookies were given out at Peter Pan, the play, for FREE! Yikes. I think they were trying to kill us and I'm pretty sure Ty nearly gave into it. We survived. Yet again.
In the meantime, Ty has been the cooking machine. He has been making some mean Whole30 approved meals from one of our favorite cook books...WellFed. If you have yet to get it, do it now!
Her second book has been out for a couple months with more recipes, more deliciousness.
Her second book has been out for a couple months with more recipes, more deliciousness.
Here's one of them Ty made from day 2 of the challenge.
Cinnamon Beef Stew With Orange Gremolata
served over cauliflower rice
(from WellFed)
STEW
2-3lbs beef stew meat, cut into cubes (we used flank steak bites instead)
salt and pepper, to taste
3 tbsp coconut oil
1 medium carrot, peeled and finely chopped (about 1/4 C)
1 medium onion, diced (about 1 C)
1 medium celery stalk, finely chopped (about 1/4 C)
2 cloves garlic, minced
2 tbsp tomato paste (make sure there is no sugar added!)
1/2 C beef broth (no sugar added, of course)
2 tbsp balsamic vinegar
3-5 C water
2 tsp salt
1 tsp ground black pepper
2 bay leaves
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried sage
2 cinnamon sticks
ORANGE GREMOLATA
1/2 C fresh parsley leaves, minced
zest from 1 orange
1/2 tsp dried thyme
2 cloves garlic, minced
Sprinkle beef with salt and pepper. In a large pot or Dutch oven, melt the coconut oil over med-high heat, then add the meat in batches to sear on all sides. Never crowd the pan to allow the meat to cook properly. Cook some, then pull them off and place in a bowl. Cook more, and do the same until all the meat is cooked. With the same pot, saute the carrot, onion, celery, and garlic for 2 minutes. Add the broth and vinegar and stir until the mixture starts to thicken. Place the meat back in the pan, add 3 cups of water, 2 tsp salt, a dash of pepper, bay leaves, rosemary, thyme, sage, and cinnamon sticks. Bring to a boil, reduce heat to simmer with the pot partially covered for about 90 minutes. If it starts to dry out, add a little more water to the mixture (about 1/2 C at a time). During the last 15 minutes of the stew cooking, mix the parsley, zest, thyme, and garlic in a small bowl. Remove the cinnamon sticks and herb stems from the pot. Serve the stew in a bowl over your cauliflower rice and top it with the gremolata.
(click here for the cauliflower rice recipe...just don't add the apricots, raisins, or cumin)
It's well worth every minute spent cooking this stuff. You can have a big serving for dinner
between the two eaters as well as two big lunches the following day!
Enjoy.
♡Ty
(because he was the one who made and captured this wonderful dinner meal!)
served over cauliflower rice
(from WellFed)
STEW
2-3lbs beef stew meat, cut into cubes (we used flank steak bites instead)
salt and pepper, to taste
3 tbsp coconut oil
1 medium carrot, peeled and finely chopped (about 1/4 C)
1 medium onion, diced (about 1 C)
1 medium celery stalk, finely chopped (about 1/4 C)
2 cloves garlic, minced
2 tbsp tomato paste (make sure there is no sugar added!)
1/2 C beef broth (no sugar added, of course)
2 tbsp balsamic vinegar
3-5 C water
2 tsp salt
1 tsp ground black pepper
2 bay leaves
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried sage
2 cinnamon sticks
ORANGE GREMOLATA
1/2 C fresh parsley leaves, minced
zest from 1 orange
1/2 tsp dried thyme
2 cloves garlic, minced
Sprinkle beef with salt and pepper. In a large pot or Dutch oven, melt the coconut oil over med-high heat, then add the meat in batches to sear on all sides. Never crowd the pan to allow the meat to cook properly. Cook some, then pull them off and place in a bowl. Cook more, and do the same until all the meat is cooked. With the same pot, saute the carrot, onion, celery, and garlic for 2 minutes. Add the broth and vinegar and stir until the mixture starts to thicken. Place the meat back in the pan, add 3 cups of water, 2 tsp salt, a dash of pepper, bay leaves, rosemary, thyme, sage, and cinnamon sticks. Bring to a boil, reduce heat to simmer with the pot partially covered for about 90 minutes. If it starts to dry out, add a little more water to the mixture (about 1/2 C at a time). During the last 15 minutes of the stew cooking, mix the parsley, zest, thyme, and garlic in a small bowl. Remove the cinnamon sticks and herb stems from the pot. Serve the stew in a bowl over your cauliflower rice and top it with the gremolata.
(click here for the cauliflower rice recipe...just don't add the apricots, raisins, or cumin)
It's well worth every minute spent cooking this stuff. You can have a big serving for dinner
between the two eaters as well as two big lunches the following day!
Enjoy.
♡Ty
(because he was the one who made and captured this wonderful dinner meal!)
