Up first is a partial-win meal. Just before I started the diet, I'd begun a quest to conquer making my own hummus with a little mini-prep food processor. I had made a bit of progress and was starting to feel comfortable experimenting when I received the test results and had to set chickpeas aside for awhile.
Well, red kidney beans are red kidney beans. I don't know if you can roast them like chickpeas (maybe I should try that?), but I wondered if I could make them into some type of hummus. Seeing as how I couldn't have tahini or garlic, that made it tricky. I decided to try just kidney beans, olive oil, lemon juice, and a little salt.
It was fine! I use that word intentionally. My scale for taste goes something like this:
can't stand it --> if I have to --> decent --> fine --> pretty good --> more, please --> amazing!
|Spinach salad with red kidney bean hummus and homemade strawberry vinaigrette
Baked cod with a dash of salt on a bed of spinach
In the past year or so, I dabbled a little with it in baking. I don't bake much (when we got married, my husband asked me to never bake so he wouldn't be tempted - suited me!). Then, when I faced the MRT results and my ImmunoCalm protocol options, I decided I should be an adult and give coconut (oil, milk, etc.) a try.
Gratefully, I've come to appreciate most of the options I've tried: virgin, expeller-pressed coconut oil (for baking) as well as organic, refined coconut oil (for roasting), coconut milk, coconut water, and now these turmeric coconut wraps from Thrive Market. They make eating a ton of veggies and beans for breakfast a bit more fun, and they hold together very well!
|Thrive Market turmeric coconut wrap, sauteed zucchini, and red kidney beans.
Another ingredient I didn't have much experience with -- I'd maybe eaten it once or twice -- was bok choy. I wasn't really sure how to use it. I'd seen recipes for stir fries that call for bok choy, but I definitely can't make a stir fry right now with my limited ingredients (what's a stir fry without some coconut aminos and GF teriyaki sauce??). I came across a recipe for roasted bok choy, and decided to give it a try. To my delight, the leaves got super crispy and the stems were palatable with a little oil and salt. My 2-yr-old son even snagged some leaves and told me they remind him of kale chips (which he really likes). So, bok choy was a winner!
|Sauteed shrimp and roasted bok choy
Come back next time to see what became of these ingredients: green peas, strawberries, brussels sprouts, and a mystery food...