Dinner

It takes me quite a bit of time to piece together a “day in the life” log. At this point, if you’ve read my other Food Log posts, you will have an idea of my patterns. So to make everything simpler – easier for you to read and easier for me to upload, the following is examples of JUST the food. As I’ve mentioned before in Rx Food that I have been experimenting as much as possible with eating my food in the right order, as per Dr. Mercola’s suggestion. Everything I eat is according to Blood Type O, non-secretor lists via the research done by Dr. Peter D’Adamo, Eat Right For Your Type. As well, I have been consciously cutting back on fruit. As far as Gary Taubes sees it, he doesn’t “think there’s much meaningful evidence on the benefits of fruits in the diet.” I used to eat fruit with abandon thinking I was making a healthier choice. As it turns out, our bodies don’t differentiate much on where the sugar comes from. (More on the sugar/fruit subject another day).

Dr. Mercola says:

“In addition to eating the right foods for your body, believe it or not, we discovered that it is not enough just to make the right food choices…It is equally important to eat your foods at each meal in the right order!

Many leading protein types should eat their meat first

Carb types should eat their vegetable first.

Mixed types should eat their meat and vegetable together.

When your food is consumed this way, digestive and nutritional efficiency will improve dramatically, shown by:

Improved meal satisfaction

No need for snacks between meals

No more food cravings.

Dr. Mercola has a basic Nutritional Typing Plan. Click here to view Dr. Mercola’s Nutritional Typing.

DAY 1

7 am My Breakfast: (in this order)

on an empty stomach: 20 mL Salus Artichoke Juice, followed by 6 oz. water
2 soft boiled eggs, sprinkled with sea salt
5 oz. Steamed Spinach (1/2 bag of Stahlbush Island Farms Frozen Spinach), with 1-2 TBSP. EVOO & fresh Lemon Juice
4 Organic walnut halves
4 Organic pitted Prunes (no preservatives)
small banana
12 oz. water

Day 1

8:30 am:

1 heaping TBSP. Salus Red Beet Crystals mixed with 8 oz. water (or 250 mL San Pellegrino)

Day 1

11:30 am My Lunch: (in this order)

(All Re-heated), baked Sockey Salmon seasoned with dill, garlic, Olive Oil, lemon juice.
Baked Ruby flesh Rainbow Trout, seasoned with Luisiana Cajun rub & Olive Oil
Purple Thai Sticky Rice, Quinoa, Roasted Sweet Potatoes w/fresh ginger, cilantro, green onions, Olive Oil & lime juice
Steamed Kale

Salad:

Organic Romaine Lettuce, cherry tomatoes, fresh mint leaves and fresh basil leaves
Half red & orange peppers
Half organic Hass Avocado
Organic broccoli
EVOO & fresh squeezed lemon juice

12 oz. water

Afternoon snack, around 3:45 pm

1 Can Mackerel
4 Brown Rice cake thins
5 organic dried mission figs
5 mini organic carrots

I don’t usually have time to photograph dinners because it’s mostly too hectic.

Day 1

6 pm My Dinner: (in this order)

8 oz. BBQ Grain-fed NY strip loin, (seasoned with drop of Olive Oil, freshly ground pepper, garlic powder).
Steamed Kale
Roasted Sweet Potato w/ unsalted butter
Plain risotto w/ a pouring of saffron tea
Mix of wild & brown rice
raw carrots & broccoli
12 oz. water

Generally, when I know that I’m going to use the oven or BBQ, I will plan ahead and grocery shop accordingly. For example, if we are having Salmon for dinner, I will buy enough to have leftovers for the following day. Assuming we will eat a total of 1.5 pounds of Salmon at dinner I will buy 2 pounds to ensure leftovers for the following days lunch or snack.

I will also bake two other types of fish, seasoned differently, with the purpose of having those ready for lunch or dinner the following day as well.

When I BBQ, I tend to prepare my NY strip loin, marinated turkey cutlets and sweet potatoes at the same time – with the intention of having leftovers.

When I prepare rice or pasta, I will make enough and a few varieties at a time to ensure leftovers.

I try to always have washed and cut up carrots & broccoli as well as a steamed green vegetable like, Kale, Collard Greens, Swiss Chard or Green Beans ready to eat in the fridge.

Preparing my family’s food supply in this way actually makes for less work and much less stress on my part. It definitely has taken a lot of daily practice for me to figure it all out, but as a result, I know my way around my kitchen better than I ever!

2012 Food Log (youasamachine.com)

This simple salmon dinner was influenced from The Naked Chef: Jamie Oliver.

Back in 2000, my husband brought this cookbook home. We mostly ate at restaurants in those days, and having read about the simplicity of Jamie’s recipes was appealing. At the time, my husband said, “If you can read and follow instructions, then you can make a great meal with this book.” And he did. He made just about every recipe from this cookbook, without fail.

Because there are some ingredients which I am avoiding these days, I have customized this recipe. The following is my variation. It takes very little time to prepare AND is very low cost. I wanted to share this recipe for both of these reasons. Be sure to make extra for leftovers, whether following my version or the original.

The original (which is amazing, if you like anchovy and olives – I do, but must not…) is on Page 97 from the above mentioned book.

Enough Salmon for two. I got just under a pound of Wild (Previously Frozen) Sockeye Salmon. I usually buy half a pound of fish per person, in our case I knew just the two adults would be eating this. Today the fishmonger cut a bit less than the pound I asked for, and I didn’t want to wait around for another cut. In hindsight, I should have gotten two pounds…there are no leftovers.