Hey all! I’m getting this post up a bit late today! Yikes! The day almost got away from me. Here are this week’s posts, just in case you missed something…
This Week’s Posts:
And now to answer the most asked question of the last three weeks…Kristi, what are y’all eating on your diet?
I’m not going to beat around the bush. Here are the details:
- One piece of bacon each (it must be all natural, no sugar, no nitrates, no preservatives from pigs that aren’t given any hormones, antibiotics, or GMO foods),
- Farmers omelet with red bell peppers, green bell peppers, green onions, mushrooms, tomatoes, and eggs. I saute the veggies in the grease from the aforementioned bacon (contrary to popular belief, bacon grease is a great fat/oil to cook with because it remains stable at high temps, unlike vegetable/corn oil and canola oil, which are actually terrible to cook with and incredibly unhealthy). After cooking the farmers omelet, I add a sprinkle of cheddar cheese, a dollop of fresh guacamole, and a dollop of sour cream. I buy as many locally grown organic veggies as possible, and I use eggs that are from local farms and come from free range chickens that are not given antibiotics, hormones, or GMO foods.
Our breakfast veggies before adding the eggs. This one also has potatoes in it, which we’ve been
having on Saturdays as a special treat, but we’re going to stop adding potatoes because evidently
they can cause problems in people with M.S.
- Large salad (piled high on a dinner plate) with various types of lettuce, spinach, green bell peppers, red bell peppers, and green onions. Sometimes I’ll also add kale and/or broccoli. Again, all of these are locally grown and organic if they’re available.
- Homemade salad dressings. I make a Caesar dressing for me, and an avocado ranch for Matt.
- 4 oz of one of the following: (1) ground chicken patty seasoned with dill, fresh garlic, seasoned salt, onion powder, and pepper, or (2) ground beef patty seasoned with seasoned salt, pepper, fresh garlic, and onion powder. When I cook the beef, I grease the pan with a very small amount of olive oil. When I cook the chicken, I grease the pan with a small amount of butter. Both the beef and chicken come from local farms. And again, they don’t contain hormones, antibiotics, preservatives, GMO foods, etc. (Do you see a pattern here?)
For dinner each night, we have a fresh juice drink made from:
- Green cabbage,
- Red cabbage,
- Radish greens, and
Our evening snack varies depending on what’s available. In the past we’ve had grapes, cherries, and apples. Matt also has a handful of cashews, and I have my favorite snack…sunflower seeds.
A note about preparing our foods: I absolutely do not EVER use non-stick pans. The only cookware I have in my kitchen is made of surgical grade stainless steel. We also do not EVER use a microwave. In fact, we don’t even own one.
You may have noticed a pattern. Basically, we eat pretty much like our great grandparents probably ate. Everything is as natural as possible…no hormones, no antibiotics, no GMO foods, no preservatives, and nothing processed. Our diet includes absolutely no refined sugar or flour. We buy as much as possible at the farmers market every week so that it’s locally grown. When I go to the grocery store, I basically avoid the entire middle section with all of the processed, boxed, pre-packaged foods, and I stick to the outer wall, which is the refrigerated section, meats, and produce.
Hope that answers your questions! If you have any more specific questions, like why we’ve included certain things in our diet, I’d be glad to answer!!