Eating without grains, dairy, eggs, nuts, and a handful of other things is so intimidating at first! That’s why I’m so grateful to be at the stage where this kind of eating is “my new normal.”
I definitely spend more time in the kitchen than I used to, but I also have a good rhythm for what to make when and how to get all the food prepared.
Here are a handful of my favorite meals and techniques that I keep handy:
Really, this could read “Weekly Starches.” Since JHubbs needs tons of carbs (male + athlete) and I recently went too low carb by accident, I try to make sure I have healthy starches on hand around the clock.
This takes two forms: first, a batch of squashes like spaghetti squash, butternut squash, and acorn squash; second, a batch of sweet potatotes.
For the squashes, I like to halve them, add salt, pepper, and oil (lard or coconut oil since it’s going to be high heat), and then bake at 425 degrees until they’re soft and not burnt (around 30-45 minutes). Sometimes I’ll leave the spices off half the batch (as pictured) so that the squash can make a sweet dish like breakfast porridge (add honey, coconut oil, and cinnamon and cloves and it’s just like pumpkin pie!).
For sweet potatoes, lately I like to wrap them in foil with no water and stick in the crock pot on low for 6-7 hours or high for 3 hours. Then I keep the individually wrapped portions in the fridge to grab and go!
Beet and Apple Salad
This is another go-to carb dish that’s super easy: dice equal parts apples and beets, then add fresh lemon juice to taste. It’s so fresh-tasting and always pairs well with heavier meat dishes.
Pan-Seared London Broil
I will never go back to eating london broil any other way! This technique takes a standard, cheaper piece of meat and makes it taste like steak! I actually crave this dish now, just when I was getting sick of it :-).
Preheat the oven to 425 degrees and heat a heavy pan on medium high with no oil. Coconut oil, salt, and pepper the top and bottom of your london broil (I’ve tried it with duck fat and I prefer coconut oil– I promise it’s not coconutty if you used refined coconut oil!).
When the pan is hot, gently place the steak in it. Cook 3-4 minutes on each side at a temperature that’s high enough that it’s sizzling but not smoking or burning. Finish for 12 minutes in the oven, then check the thermometer. You want it to reach 135 at the highest, then let it sit covered for 10 minutes to finish cooking. Slice thin across the grain and die of deliciousness!
Homemade Coconut Milk
Store-bought has additives (and a weird taste) and the awesome Amazon version is delicious and additive-free but expensive if you drink it a lot, and I go through about 3/4 cup per day.
So make your own! Blend or food process a 1:2 ratio of coconut and hot water for three minutes, then run through a seive or cheesecloth. It keeps for 2-3 days and is AMAZING in tea or baked goods.