For Your Health
Well hi.
I hope you’ve had a nice week.
I’ve been pretty busy, myself.
Ryan and I have been having Adventures in Dietland.
It is very exciting and very time consuming and totally, not at all how I usually jam.
We are pretty much the most unhealthy motherfuckers you ever did meet.
And we have got to change that.
Post haste.
And we are.
We began with a diet called Keto, which our close friends recommended to us.
It’s a super interesting concept, with ample science to confirm it- but unfortunately we just couldn’t hang.
If you’re interested in learning more about it, I highly recommend you do so, and give it a try! I think for us, the high-fat/protein facet is just too much. Too much richness in the foods themselves.
Plus (sorry, Jon) there is just way too much fucking math.
SO.
Now it seems that we have began anew, more in the vein of Paleo.
Basically, a diet rich in vegetables, fruits, lean proteins, and nuts/seeds and absent of gluten.
I don’t see us going balls-to-the-wall with this, but it is amazing that we have (thus far) finally, once and for all, cut out the fucking gluten.
Ryan’s health is already improved.
I’ll say it’s been surprising easy so far- I think especially coming from the more restricting keto diet, this seems like no biggie. Plus, we’re really just looking to improve our health, not lose our minds and become health nuts. So, our version of Paleo will include dairy, in moderation. Suck it, agricultural revolution blahblahblah.
I suppose low-carb, gluten free is a simple way to put it.
So, I thought I’d share some yummy, healthy as shit meals for you guys.
Pan Seared Steak Tenderloin with Roasted Artichokes
First and foremost, always cook your steaks the way Ina Garten tells us to. You would obviously skip the butter if you want to health it up, but GATDAMN they are the best.
And second, Melissa Sevingy of I Breathe… I’m Hungry… (sorry girl, but I hate even having to say the name of your blog aloud because it makes me feel so silly) has some of the best low-carb, gluten-free recipes this side of Pinterest. These roasted artichokes with tarragon lemon butter were outstanding. You’ll find that recipe right here.
Pan Seared Curry Chicken Breast with Bacon Wrapped Green Beans
You can really do whatever you want to your chicken- or really use whatever protein you actually remembered to take out of the freezer. The curry was yum.
And I did, sadly, omit the buttery, brown sugary loveliness from these ol’ beans, here.
I did six beans per bundle, for a total of six bundles. You can adjust your recipe accordingly, keeping in mind to account for your children as they should be fed, too.
PREHEAT TO 375˚
Par-cook three pieces of bacon- we want them cooked-ish, but definitely not crispy. You can set them aside to cool when they reach this point.
While the bacon cooks, rinse and snap those beans, girl.
Put the clean beans into a pot and fill with enough water to just cover them.
Boil 3 mins. Drain. Run under cold water to shock them.
Cut each of those floppy bacon pieces in half, wrap around a bundle-o-beans and secure it with a toothpick, you crafty lady, you!
Sprinkle with pepper.
Roast for about 20-25 minutes until your bacon is crisp and your beans are roasted.
YUM. And that’s a pretty solid guideline for roasting vegetables.
Beans are kind of … flaccid to begin with, so I find that most veggies take 25-30 minutes, but I also like my shit crispy and kinda burned, so keep that in mind.
But this rule has held true with broccoli, brussel sprouts, cauliflower, etc.
Everyone say, “THANKS, MELISSA!” because yup, you guessed it:
I breathe… I’m hungry… Again.
She calls this a Cheesy Chorizo & Spaghetti Squash Egg Bake
I call it Fucking Amazing and could literally eat it every single day, for every single meal.
(EDITED TO SAY: ADD AVOCADO)
If you haven’t had the pleasure of cooking spaghetti squash yet– oh holy Jesus, are you in for a treat.
Not only is it the easiest thing on the planet to cook (stab it, nuke it for 20 min), but it is MAGIC!
Move over beans, there’s a new magical fruit legume vegetable in town.
Once cooked, you slice your squash right down the middle and waiting for you (with the only small obstacle of about.. 15 seeds) is a glorious, spaghetti-filled squash.
No mandoline, no pasta maker, no spiral slicers or shit you’ve Seen On TV.
Just simple, natural magic.
And it really doesn’t even need to be seasoned. Right out the gourd, that shit is delicious.
The fact that it maintains its integrity in such dishes like these makes me never want to eat pasta again.
That’s a lie.
But it is much closer to the truth than I ever thought possible.
Bon apetit, mes amis.
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