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Fire up your METABOLISM (w/this breathing technique)




Stay warm and boost your metabolism (over time) by practicing kalabati or "breath of fire." Doing so will help increase agni fire, what Ayurveda associates with metabolism.

If you have hypertension, glaucoma are on a menstrual cycle or pregnant, do not do kalabhati. It is not appropriate for these conditions.

Practice kalabati by sitting in a chair and inhaling through the nose and out the
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Beef Rib Roast au jus

This is called prime rib when you order it in a restaurant. It's a favorite Sunday dinner for us and it's so easy to make at home. Only four steps; 1-open the oven. 2-put the meat in. 3-close the oven. 4-take the meat out. Another nice thing is that you'll have 1-1/2 hours to do whatever else you need to do for dinner and still have plenty of time to relax with a glass of wine (HERE).
 This is a small 3-1/2 lb rib roast.  It will serve 4.
It's enough for us with leftovers.
 Season it as you like. I used garlic salt, seasoned salt, pepper and thyme.
 Rub the seasonings into the meat and pop it into a preheated 450 oven and immediately reduce the heat to 350. Roast for about 1-1/2 hours, or 20-25 minutes a pound for a small roast like this. 
 The outside will be crusty brown.
Let it rest for 10 minutes while you make the au jus. 
Remove most of the fat from the roasting pan and add 
2 C water to the drippings along with the contents of a package of au jus mix. 
Stir over heat until it comes to a boil. 
The inside of the roast will be a perfect medium rare. Slice the roast into thick slices.
Serve the au jus ladled over the the beef slices.  Pour remaining au jus into a sauce boat, 
because you'll want more.
 Serve with your favorite potato side and a fresh vegetable. We had garlic mashed potatoes, but the Cheesy Potato Casserole is very good with this.
Enjoy!



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What's cooking tonight? - Baked Lamb Chops with Onion and Rosemary Sauce

Baked Lamb Chops with Onion and Rosemary Sauce
Serves 4

Ingredients

Lamb Chops
8 loin lamb chops
4 medium potatoes
2 level tbsp fresh rosemary
2 large garlic clove
2 tbsp oil
1 large onion, chopped
Salt & pepper

Onion & Rosemary Sauce
1 large onion, peeled and finely chopped
1 rounded tbsp rosemary leaves
1oz (25g) butter
1oz (25g) plain flour
6fl oz (175 ml) milk
6fl oz (175 ml) vegetable stock
2 tbsp double cream
Salt & pepper

Roasted Vegetables
2 large parsnip, peeled and halved
4 carrots, peeled and halved
2 cloves of garlic, crushed
1 tbsp honey
1 tbsp finely chopped rosemary
 2 tbsp olive oil

Mashed Potatoes
750g potatoes
75g butter
2 splashes of double cream
Salt & Pepper


Method

1.  Pre-heat the oven to gas mark 5, 375°F (190°C)

2.  First of all peel the potatoes and cut into small cubes (½ inch, 1cm) then put the cubes into a clean tea-cloth and dry them as thoroughly as possible.  The rosemary should be crushed or bruised with a pestle & mortar, then finely chopped.

 3.  Next peel the garlic and cut a few slivers off; then using a sharp knife make a few little pockets in the chops and insert the small slivers of garlic into each one (the rest of the garlic should be finely chopped). 

4.  To marinade the vegetables, crush the garlic cloves and put it in some olive oil in a bowl. This will flavour the oil which will be used to coat the vegetables. Add the honey and mix it in coat them in your honey-oil mixture.  Add the herbs, a bit more olive oil and leave aside to marinade.

5.  Root vegetables go into the oven about 15 minutes before the lamb chops. Put it in the bottom layer.

6.  Now place your roasting tin for the lamb chops on a high heat and heat the oil in it.  As soon as it is hot add the cubes of potato, onion and the chopped garlic and toss them around the hot oil.  Remove from the heat and make spaces for the chops to sit.  Sprinkle half the rosemary over the chops and the rest over the potatoes.  Season everything with salt & pepper then transfer to the highest shelf in the oven to bake for about 30 minutes.

7.  Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 mins.  Whilst that is happening, bruise the rosemary leaves with a pestle & mortar to release their oil then chop them very, very finely and add them to the onion.  Then continue to cook gently, uncovered for a further 15 minutes without letting the onions colour too much.

8.  Next using a wooden spoon stir in the flour until smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk. Season with salt and pepper and let the sauce barely simmer for 2 minutes then remove from the heat.  Liquidise half the sauce and then combine with the rest along with the cream.  Set aside until ready to reheat and serve.

9.  Boil the potatoes, make sure you only cook them until tender and not so they start getting ragged around the edges or they'll become water-logged. Then drain and briefly steam dry in the pan.

10.  Once you have nice, dry, mash or rice the potatoes then add milk or cream.  Add a good knob of butter and mix until smooth. Season, with salt and ground pepper.

11.  Serve with vegetables and mash.  Remove the chops from the oven, serve the chops with the potato mixture poured over them. 


Cook’s tips
v  You can pre-make the mash and rosemary sauce and re-heat when ready to serve.

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk

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What's cooking tonight? - Leek, Dolcelatte, Porcini and Pancetta Risotto

Leek, Dolcelatte, Porcini and Pancetta Risotto
This is a delicious recipe - the photo does not do it any justice.  The Dolcelatte cheese makes this dish!

Serves 4
Ready in 35-40 minutes (most the time taken up by stirring)

Ingredients

2 tbsp olive oil
a good knob of butter
2 large leeks, sliced
2 cloves of garlic, crushed
350g risotto rice
a couple of sprig of thyme or rosemary
30g Porcini Mushrooms
1 large glass of dry white wine
1-1.2 litres of hot vegetable or chicken stock
sea salt and freshly ground black pepper
150g pancetta or bacon cubes
225g creamy Dolcelatte cheese, cut into cubes

Method

1.       Soak the Porcini Mushroom in boiling water.
2.       Heat the olive oil and butter in a deep, heavy-based frying pan or sauté pan.  Gently cook the leeks and garlic until soft but not starting to colour (this should take about 10 minutes).
3.       Add the rice and thyme or rosemary and stir for about a minute until the rice looks slightly translucent.  Pour in the wine and stir continuously until it has cooked into the rice.  Add a good ladle of hot stock and season with salt and pepper.  Turn the heat down so the risotto is simmering gently and keep adding ladles of stock as it cooks into the rice, stirring moving the rice around the pan.  (This is when you should pour yourself a large glass of wine).
4.       After about 15-20 minutes the rice should be soft but still with a bit of bite to it.  The texture of the risotto should be thick and creamy, but not too loose.  Add extra stock or hot water if necessary.
5.       Drain the Porcini Mushrooms and add to the risotto.
6.       While the risotto is cooking, slowly fry the pancetta until it is golden and crispy and keep warm.
7.       Remove the cooked risotto from the heat, fish out the thyme or rosemary sprigs and gently stir in the dolcelatte to give it a velvety texture.  Add extra stock if the risotto seems particularly thick.  Spoon into warm bowls or plates and scatter the pancetta on top.


Cook’s tips
v  This dish needs lots of attention and stirring so pour yourself a large glass of wine and put the music on – enjoy!

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk
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What's cooking tonight? - Five Spice Roast Duck Breast

Five Spice Roasted Duck Breast
This is a delicious duck recipe - perfectly tender meat for this dead easy dinner party dish, very tasty.
Serves 4
Ready in 30 minutes

Ingredients

4 duck breasts, free-range if possible
1 tsp Chinese Five Spice Powder
Olive Oil for frying
2 star anise broken in half
4 bok choi halved
4 spring onions cut into lengths
2 tbsp soy sauce
Chicken Stock fresh, cube or concentrate, made up to 100ml
2 tbsp runny honey

Method

1.       Firstly, cut slashes through the skin and fat of each duck breast, make sure that you don’t cut into the flesh.  Rub the duck with the Five Spice and season well. 

2.       Heat a little oil in a heavy frying pan and when it is really hot add the duck breasts, skin-side down.  Turn the heat down a little and fry for 8-10 minutes or until the skin is very crisp and brown and the fat has started to melt out from under the skin.  Tip out any excess fat.

3.       Turn the breasts over and add the star anise to the pan.  Cook for another 5 minutes or until the duck breasts feel firm to the touch but not too solid – you want them pink in the middle.  Take the duck out of the pan and let rest for 5 minutes.

4.       Whilst the duck is resting add the bak choi to the pan with the spring onions and cook briefly.  Add the Soy sauce, chicken stock and honey and let it bubble together briefly.

5.       Plate the duck, bok choi and spring onions and spoon over the sauce.


Cook’s tips
v  If your guests like sauces I would double up on the sauce ingredients as it is delicious and people always more.

v  You can always serve this dish with steamed rice or noodles.

v  If time is of the essence and you want to spend time with your guests you can pop the duck in the oven for 15 minutes on a low heat.

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk
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{Gluten Free One Pot Meals} Ground Turkey & Quinoa Skillet Meal Recipe


Okay, I know this isn't the most appetizing meal you've ever seen. And the lighting in my kitchen at 8:30pm in the winter kinda stinks... but the one pot meal? Very good, very quick, and even husband friendly!

I'm starting a new series this week entitled, "Gluten Free One Pot Meals." I think I deserve a sticker for originality.

So the concept isn't anything new. But whether you work full time, commute an hour to work, stay home with your kids, dinner time can often be tough to figure out.

Last summer we addressed this issue with Gluten Free Quick & Easy Meals. A number of wonderful gluten free bloggers helped me out by sharing their favorite quick and easy meals.

This time I'm hoping to post a "One Pot Meal" once a week. I don't plan on having a time frame for this series. One pot, easy meals are needed year round.  "One pot" can meal anything from my dutch oven, to the pizza pan, to the frying pan, to a wok, etc...

This week's one pot meal uses my favorite large skillet. It's a 12" non-stick pan I received when Michael & I got married. It's still one of my favorite pans. These recipes will not be meals that are set in stone. Make them with the ingredients you have on hand. If you don't have any quinoa, or if it scares you, or if you have picky eaters... then use brown rice -or- gf pasta -or- gf bread cubes -or- cooked potatoes. Go crazy and try your own variations!




Ground Turkey, Vegetable & Quinoa Skillet Meal
- a gluten free recipe template by Carrie @ Gingerlemongirl.com -
free of gluten, dairy/casein, soy, and eggs

1 lb. ground turkey (or ground beef, or ground pork, etc...)
1 med. sweet onion, finely chopped 3 cloves garlic, finely minced
2 cups fresh spinach, roughly chopped
2 cups fresh button mushrooms (or baby bella mushrooms) stems removed, and sliced
3 carrots, sliced thinly diagonally
1 cup uncooked quinoa, that's been rinsed with fresh water (or 3 cups cooked quinoa, rice, diced potatoes, etc...)
Olive oil

Directions: In your skillet add 2 cups water and the dry quinoa. Bring the water to a simmer and cook covered for 10-12 minutes until quinoa is fluffy and very little water remains. (A great tutorial on cooking quinoa). Remove the cooked quinoa from the pan, place in a bowl & set aside. Add 1-2 tablespoons of olive oil to the pan. Brown ground turkey. Add onions, and cook for 5-10 minutes until the onions are translucent. Add the garlic to the pan and cook for 2-3 minutes. Add remaining vegetables and cook for about 10 - 15 minutes until they are soft. Stir the cooked quinoa into the mixture. (Alternatively, you could served the cooked vegetables & meat mixture over individual servings of quinoa.) Now, if you're not feeling up to a highly flavored meal you could eat the meal as is. But if you want some flavor variations for your one pot meal, here are some ideas you could use:

For an Asian Inspired Meal: 
  • 1-2 tbsp. soy sauce (or soy sauce sub)
  • a splash of sesame oil
  • a few shakes of roasted sesame seeds
  • a splash of rice vinegar
  • a splash of fish sauce
For an Italian Inspired Meal:
  • Add 1/2 cup of diced tomatoes to the skillet 5 minutes before serving
  • 1 teaspoon dried basil (or 3 tablespoons julienned fresh basil)
  • 1-2 teaspoons dried oregano
  • splash a bit of extra virgin olive oil on each serving, right before eating!
For a Mexican Inspired Meal:
  • Add 1/2 cup of your favorite salsa to the skillet 5 minutes before serving
  • Add 1/4 cup freshly chopped cilantro
  • Serve with diced avocado or avocado slices
  • 1-2 tsp. chili powder
  • 1-2 tsp. cumin
  • 1 tsp. adobo seasoning

What flavorings/seasonings/add in's would you use? 
What types of skillet/one pot meals would you like to see featured? 


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What about the M.O.U.S's? I don't think they exist!






About four years ago I took a tumble! This was no ordinary tumble, such as missing the bottom stair or tripping over a curb. This was the kind of tumble that you see in the Matrix: Trinity kick butt style slow motion. The kind that you can almost in a prophetic way see the end of...and the end is never good!



One day I moved an old computer monitor from my upstairs office to the curb.
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What's cooking tonight? - Roast Cod on a bed of spiced Puy Lentils

Roast Cod on a bed of spiced Puy Lentils
An easy Cod recipe to prepare on a tasty bed of Puy lentils – a healthy alternative to fish & chips!

Serves 4
(Ready in 35 minutes)

Ingredients

For the roast Cod
4 x 200g thick cod fillet
2 tbsp olive oil
2 tsp mild curry powder

For the spiced Puy Lentils
275g Puy Lentils
1 tbsp olive oil
2 fat garlic cloves, finely chopped
½ tsp ground cumin
1 small red onion, finely chopped
4 tbsp fresh chicken stock
Lemon juice, to taste
3 tbsp chopped fresh coriander
Low-fat natural yogurt, cayenne pepper and fresh coriander sprigs to garnish

Method

1.       Preheat the oven to 220°C/fan 200°C/gas 7

2.       In a medium sized pan of simmering water cook the Puy Lentils for 20 minutes (or until tender).

3.       After 15 minutes mix the olive oil for the cod with the curry powder, brush all over the fish and season with salt and pepper.

4.       Heat an ovenproof frying pan over a medium/high heat.  Grease with a little oil and add the cod, meaty side down.  Fry for 2 minutes until they are light golden, turn over and transfer the pan to the oven to roast for 5 minutes.

5.       Drain the lentils and heat the oil in a clean pan.  Add the garlic, chilli and cumin, when sizzling stir in the lentils, onion and stock until warmed through.  Add the lemon juice and seasoning to taste and stir in the coriander.

6.       Spoon the lentils onto warm plates.  Place the cod on top and serve with the yogurt, paprika and coriander.

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk
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Pasta Carbonara

This makes a nice luncheon dish or a late night supper, or just when you don't have anything in the house...like tonight.
 You probably have all these ingredients in the house. 
 If you have bacon too, your good to go. Saute the bacon in a skillet until browned and remove to a paper towel to drain and cool.
 Saute the onions in the reserved drippings. You can also use 1/2 small onion, chopped.
Add the garlic and saute another minute until fragrant. Do not let burn.
Whisk the eggs, milk, salt and pepper in a small bowl.
 Add to the drained pasta in the pot.
 Add the pasta mixture to the skillet along with the crumbled bacon and parmesan cheese. Toss and sprinkle with chopped parsley.
Sprinkle with additional parmesan if desired. 
Serve with crusty warm French baguette and a big Caesar salad.

Pasta Carbonara

4 slices bacon
2 cloves garlic, minced
4 green onions, chopped
2 eggs, lightly beaten
4 T cream, milk or half&half
1/4 t salt & 1/4 t pepper
1/4 C parmesan cheese
2 T chopped fresh parsley
1/2 lb spaghetti

Begin cooking the spaghetti in salted water. Cook about 10  minutes. Reserve 1/4 C pasta water.
Fry the bacon until crisp. Remove onto paper towel to cool, then crumble. Reserve the drippings.
Add enough olive oil, if needed to the drippings in the skillet to make about 2T. Add the chopped onions and saute until tender. Add the garlic and saute another minute. Remove pan from heat.
Drain the pasta, but do  not rinse and return to the pot. Beat the eggs with a fork and add the milk, salt and pepper. Add to the hot pasta in the pot and stir well. Add reserved pasta water if needed. Add all the spaghetti mixture to the skillet with the onions and garlic. Add the bacon and parmesan cheese and toss to coat well. Sprinkle the top with parsley and serve in warmed pasta bowl.
Serves two
Enjoy!




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Gluten Free Girl's Whole Grain Muffins



I really love Gluten Free Girl. To be honest, before I met her at IFBC 2010 I thought she was a bit of a food snob. One more reason I need to stop judging people before I meet them! :-) I'm so glad I had the opportunity to meet her!  Shauna is a gem. She has an incredible hug and even more incredible heart for people. Her laughter --a joy to hear, her boots red, and her smile is warm & inviting.

I truly enjoy her writing & her blog. One thing I love about reading blogs is that you get to watch as the seasons change, as writers evolve, as their food changes.

Shauna has recently decided to stop using white sugar in their home. She's using more natural choices such as sucanat, date sugar, coconut/palm sugar, etc... She's also using more whole grains and she's cutting gums out of her baked goods.

I absolutely love all of these changes. They cater to my own natural & healthy food choices and I'm excited about the new possibilities in Shauna's baked goods. I'm eagerly awaiting her gluten free yeast bread that doesn't contain gums!

Last night I tried her whole grain muffins.



The muffins don't use xanthan gum or guar gum. The first thing I loved about them! Shauna also uses a 70% whole grains and 30% starches for this recipe. She tells you how to make your own personalized gluten free whole grain mix and then shares a basic recipe template. She wants you to play. She wants you to start thinking off the page.

Recipes are simply the outline, the basic idea of what you can make. It's up to you to make them unique. To use what you have available. To be creative and inspired.

The muffins we made last night used a combination of almond flour, sorghum flour, brown rice flour, quinoa flour (I love the taste of quinoa with cinnamon & raisins!), arrowroot starch, and ground flax seeds.  As Shauna stated, you'll probably never make the same muffins twice! That's certainly the case at our house. For the add in's we used about 1/4 of raisins (which cleaned out my stash of raisins) and a handful of sliced almonds. Apparently my chopped walnuts & pecans have hidden themselves in the freezer beyond my reach.

Since I'm watching my calorie intake I calculated that basically my overall recipe (including the amount of sugar & oil used in the original recipe) had 3693 calories. I was able to make 18 muffins from the batter, which means each muffin had about 205 calories. Overall, not bad! Plus, the health benefits of these whole grain muffins is substantial. I love that our version contained healthy proteins & fats with the almond flour + quinoa flour + ground flax seeds.

To reduce the calories in my next batch, I'll probably use a bit less sugar and replace half the oil with applesauce or pumpkin puree.

I was thrilled when I caught my husband (who generally isn't a huge fan of baked goods) packing 3 muffins in a plastic bag to take to work with him today. As I munched on my muffins for breakfast this morning, I was pleasantly surprised at how moist they were.

Do you enjoy muffins? What you would you include in your 70/30 gluten free whole grain mix? If you need some inspiration, here are a few of my favorite muffin recipes and most of them are whole grain:

*This post is linked to The Gluten Free Homemaker's Wednesday Carnival for 1/26/11



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Basic Gluten Free Pancakes Recipe 2.0


I originally shared this post  for basic gluten free pancakes on Tuesday February 23, 2010.  I'm proud to say this has been one of the most popular & enjoyed recipes on Gingerlemongirl! (Thanks Dad!) Today though I wanted to share a slight variation on the recipe to thicken the batter slightly without the use of gums.

Shauna over at Gluten Free Girl & The Chef has recently been experimenting with recipes that use no xanthan gum or guar gum. Here is her recent recipe for gluten free whole grain gum-free muffins! I plan on making these this week.  In 2008 and 2009 I also experimented with using little or no gums and I agree with Shauna, I think for most gluten free recipes you don't need them. I plan on creating more recipes this year without xanthan or guar gums. The biggest challenge in not using xanthan gum or guar gum is creating good tasting gluten free yeast breads, but we'll worry about that another day.

For now though... let's talk pancakes. These pancakes are great as is... but a question I've received often is how to make the batter a bit more thick. It's a thin batter because there is no xanthan gum or gluten to thicken it up. However, you can easily make this batter a bit more thick (and make pancakes just as delicious) by adding ground flax seeds that have been mixed with boiling, hot water to create a gel. This will thicken your batter -- not as much as xanthan gum would -- but enough to make a thicker batter that works great to get pancakes that are more round and have a better shape.



So if you tried these pancakes in the past, but wanted a thicker batter, here you go. The same recipe with a single addition of the ground flax seeds mixture. Please give these delicious & easy gluten free pancakes a try and tell me what you think!


Dad's Best Pancakes (Made Gluten Free)
-Or- Basic Gluten Free Pancakes
Adapted by Carrie Forbes @ Gingerlemongirl.com
(Free of gluten, casien, and soy)

(Printer-friendly recipe)

Dry Ingredients
3/4 cup brown rice flour -or- millet flour -or- sorghum flour
1/2 cup tapioca starch
3 tablespoons gluten free rolled oats -- really adds some great thickness to the batter 
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt

Wet Ingredients
1 teaspoon vanilla
1 egg
1 cup non-dairy milk (I used almond milk)
1 tablespoon canola or grapeseed oil
1 tablespoon ground flax seeds + 2 tbsp. boiling hot water = mix & set aside for 5 min. to gel - then add to wet ingredients.

Directions:
In a medium sized bowl add all dry ingredients and whisk together thoroughly. Make a well in the center of the dry ingredients and add the vanilla, an egg, 1 cup of non-dairy milk, and the oil. Whisk wet ingredients together with dry ingredients until thoroughly mixed. You will have a very wet, but slightly thick batter that will cling to the whisk. Brush skillet or non-stick pan with olive oil or non-stick spray. Heat pan on medium high heat until it's hot enough to make a drop of water sizzle. Pour a few tablespoons - 1/4 cup of batter per pancake. Cook until bubbles form on the top and pop and the edges are slightly dry. Flip and cook the opposite side for 1-2 minutes. Serve piping hot with casein free margarine or ghee and real maple syrup!

Enjoy!

Thoughtfully,
Carrie
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Weekend Setbacks


2008 Flashback
January 19, 2008 - Gluten Free Crescent Rolls

As you know I've been monitoring my food intake very closely lately. I've been journaling, writing down what I eat along with just being much more conscious about my food choices. (And not eating those awesome gluten free crescent rolls! If anybody figures out how to successfully make them dairy free you have to let me know!)

I had a wonderful weekend visiting family. The only downfall was my food choices. Actually it wasn't the choices, but the portions. It's amazing how quickly I want to revert back to large portions if I'm not actually writing down what I'm eating. Emotional eating can quickly follow.

So back to the basics this week. Portion sizes in check. Last week I found these really cute lunch boxes online and I purchased a set. It's similar to a bento type lunch, but it's all one container which is really convenient! Today's lunch was brought in the cute lunch box. Somehow packed lunches seem much more appetizing when they are in cute containers. Yes?

Setbacks are frustrating for me. I want to beat myself up. I get frustrated that I don't see immediate results when I drastically change my eating habits. And these feelings often revert back to emotional eating... which can revert to messy counters... which can revert to eating out. It's one big messy cycle.

Yet even though I do have a few dishes in the sink today (and really it is only a few -- much better record than before), and even though I just went through a few days of emotional eating... I'm jumping back on track today.

How do you handle food/activity/emotional setbacks?

Thoughtfully,
Carrie

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My Previous Post in One Photo:

Resistance is not only futile - it'll screw up your mind grapes.
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Like An Animal

 A couple of comments on the last post inspired me to further my explanation of the fundamental mind-shift I am pursuing personally. I responded in the comments, and want to add to those points here:

I always had a good attitude toward food. I always enjoyed fresh fruit & veg, loved meat, and treated junk food as occasional indulgences, but never really thought about it. Going low-carb, then primal, then carnivore, and eventually paleo - that's what screwed up my attitude towards food and, most of all, my body. Exercising 'mindful eating' immediately makes you over-think eating. Just eat real food, and your body will stop you when you've had enough. Counting anything will mess you up. I sure learned that the hard way.

So much of the primal/paleo movement revolves around humanity's return to earlier states of civilisation - even pre-civilisation - when it comes to how we eat and live. We're not eschewing the creature comforts of housing, electricity, transport, etc - the only area we really concentrate on is food. Yet, we seem to pursue this return to an animal, natural state in such an unnatural way.

Every pet I've ever had, growing up, was given big bowls of food, which were topped up as needed. There were usually a few animals living with us at any one time, yet there was always left-over food in the bowl. There was more than enough for everyone. The pets ate when they were hungry. They knew food was always there. They didn't overeat. They didn't eat as much as possible in case food was not going to be available later - they knew it would be.


We live in the exact same situation, and yet we spend so much energy over-thinking food. We use food as a crutch for when we are stressed, bored, stuck for something to say, etc. Whilst many health ills do come from eating the wrong kind of food - no one debates that living on refined carbs is unhealthy - most of us have enough money to ensure we can access and store a wider range of foods. We're not forced to subsist on the refined carbs that result in insulin resistance and physiological hunger. If you are eating meat, eggs, fruit & vegetables, but find yourself craving doughnuts, then the issue is more likely to be psychological. Even if you have a physiological disorder such as hyperthyroidism, diabetes, etc, and you need to take care with what you eat, you should not find your life revolving around food. I know people with severe food allergies who are more relaxed around food than I have been!

The attitude of being "strict" is a signal of neuroticism. A success/fail attitude is unnatural. Dieting does not make sense if it involves actively monitoring your food intake, actively denying yourself foods that your mind obsesses over. There's nothing natural about pushing yourself to do something your body doesn't want you to do. There may need to be a mind-shift to find yourself actually craving healthy foods, but if you're forcing yourself to be strict and dieting, you usually find yourself craving junk. There's a hint that something's wrong.

I'm not really saying that the individual is in the wrong; we're just products of this weight-focused culture. So few of us eat naturally - the media and societal-pressures consistently reinforce the idea that we're WRONG - the wrong size, eating the wrong food, thinking the wrong thoughts. Existing like animals is derided.


The primal/paleo movement is all about getting back to our natural lifestyles as evolution dictated, and yet we end up going further away from nature and into dark places of restriction and self-disgust when we make "mistakes", or covering our psychological issues with food in the guise that it's fine because it's paleo! Sites like PaleoHacks have certainly enhanced that perfectionist/neurotic attitude. Gosh, even Richard Nikoley of "Free The Animal" seems to be rapidly reversing the mind-set proclaimed by his blog's title, although he is still much more relaxed (I hope) than many other paleo endorsers out there. Hopefully as the hype passes, that attitude will recede and those of us who believe in evolutionary nutrition and medicine will find the groove of natural eating behaviours along with a relaxed lifestyle.

I'm not putting food up on a pedestal, like the vegetarian who dreams about bacon just because they won't let themselves eat it. Animals don't do that. Damaged, neurotic humans do. I can eat whatever I want. I desire healthy, nourishing foods because they give me energy and make my systems run smoothly. Sometimes I crave junkier food, and I'm permitting myself to satisfy that craving. Sometimes I feel fine after it, sometimes I feel a bit sick, but I never feel guilty. I am aiming to eat like an animal - food is there, and I eat it if I need it.

I aim to live like an animal as well - Mark Sisson advises us to play, to avoid poisonous things, to get enough sun, to avoid stress... My pets do all of this. I can too. I had been trying to off-set work stresses with relaxation activities like massages and sunbathing. I'm starting to think that this is the wrong mind-set as well - but there will be more about that as time goes on. In the meantime, I am spending time making and selling jewellery, and am also starting a new vocal group. These activities are my pleasures, and - if I wanted to - they could also be my primary sources of income. I do not find them stressful, or the minor stresses are far outweighed by the pleasure and relaxation associated with the activities. With two weeks left before teaching resumes, I will be living like an animal as much as possible. After teaching resumes, I will see whether the stressors outweigh the pleasures. If so, I might have some decisions to make...

I am still the Girl Gone Primal, and going primal now means a lot more to me than just following a diet. Maybe I should add a "now with more primality" sticker across my banner :)
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Yoga That Calms










Many people ask me how yoga is different from other exercises, particularly in regards to stress. I mean, when you really think about it, you do wonder at times..."How is it that wrapping my leg over my head, folding forward and twisting all at the same time is supposed to calm me?" The answer is... it CAN'T! Not on it's own anyway.






Doing these things by themselves will only
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Dairy Free Creamy Almond Curry Sauce (dairy free, vegan, raw)








This curry sauce can be made raw or cooked. Both taste great! Try this over veggies, as a soup or if your diet allows, some sprouted brown rice.






Dairy Free Creamy Almond Curry Sauce


Ingredients:



1c almonds, soaked 8 hours or overnight (or sub 1/2c pistachios for 1/2cAlmonds)



1/2 of a med onion diced, for raw sauce choose a sweeter onion like a Vildalia Onion(or try this
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Gluten Free 2-Ingredient Fudge Sauce Recipe


One of my favorite blogs of all time is "Heather Eats Almond Butter." If you're not a fan you should be! Heather's blog is fun and full of simple, easy recipes and she just had a lovely little daughter.

Heather lost weight several years ago and even after having a baby has maintained a healthy weight. She eats almond butter... among other healthy things!

One of the struggles I've had is that I really love healthy fats! Natural almond butter, peanut butter, coconut oil, extra virgin olive oil, etc.. you name it and I really love it!

Part of my problem was that I was simply eating too much of it... you can have TOO much of a good thing! Too much of a healthy food!

So if you decide to make this "healthy", dairy free, gluten free chocolate sauce... make sure to keep your portion in check! 1 tablespoon has about 55 calories... and 1 tablespoon is just enough of a treat to add to my morning bowl of 1/2 cup of gluten free cooked rolled oats!

This "not really a recipe" was sort of an accident. Heather, of the above mentioned blog, had a post on a 2 ingredient fudge that she made. She used coconut milk and baking chocolate. BUT... being the "ADD, prone to not paying attention" kind of girl that I am. I didn't fully read the directions. She used 16 oz. of baking chocolate. My chocolate bar was only 4 oz. And therefore, I ended up with a lovely & decadent chocolate SAUCE, rather than a fully formed fudge! And really after figuring out the calories on this delicious concoction... I'm glad I only used 4 oz of chocolate! lol!!

This is not a really sweet fudge sauce since we don't add any sugar, but it's so creamy, rich and delicious! Enjoy!

Gluten Free 2-Ingredient Fudge Sauce Recipe
free of gluten, dairy/casein, and soy protein (the chocolate does contain soy lecithin)
makes about 1 1/2 cups of chocolate sauce
that's about 24 tablespoons at roughly 55 calories per tablespoon - so use it sparingly!

1 (12 oz.) can of full fat coconut milk - Native Forest is my fav brand - No sulfites
4 oz. dairy free chocolate - I used 4 oz. of  Lindz 70% chocolate bars

Directions:
Melt the chocolate bar over low heat in a small saucepan. Add the coconut milk and stir consistantly for about 3-4 minutes until the sauce is slowly simmering and is a deep chocolate color. Pour into a glass jar and refrigerate for at least 8 hours. The sauce will be thick enough to hold a spoon upright in the container. Makes 24 servings!  Add a tablespoon to your oatmeal, your ice cream! Enjoy as a treat!
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