Hello What I Ate Wednesday friends! It has been a while since I last wrote about the delicious delights I’ve eaten lately. With going home to Canada unexpectedly, then immediately moving house and not having the internet for over a month, blogging in general was made much more difficult. It was so difficult, it was nonexistent. Now, all of that is over. I’m slowly getting back into normal life in our new home, and back into a routine where all the everyday things are becoming second nature again.
Rather than do the usual this-is-what-I-ate-in-one-day post, I’m going to write about what I’ve been loving and eating lately. Foods and meals I’m really enjoying and eating often because I love them so much. Not because I’m craving them and because I’m addicted to them. Cue nails on a chalkboard sound…
I’m also linking up with Jen from Peas and Crayons, the host of this internet food bonanza.
When it comes to meals, I have been in absolute love with two dishes I’ve been making lately. The first is a versatile meal that one could have any time of day: onions, mushrooms and green pepper fried in butter with garlic, oven-roasted potatoes in ghee, bacon, and two eggs scrambled, all topped with salsa and sour cream, (yes, you can find salsa made with whole ingredients!). The finishing touch is avocado on the side.
Sometimes, I don’t have bacon, and I fry up kale with it all instead. And I add in leftover sweet potato.
Not only does this meal keep me satisfied for hours, but it’s actually what I’ve been using as pre-long run fueling every Sunday. I know some of you may be thinking “How can she eat that just before going for a run??!??!” but I don’t eat this just before I head out; I eat it about two to three hours before I start running, and have banana midway through if the run is over two hours or the distance goes into double digits.
Another meal I’ve been head over heels in love with lately is this salad:
Chicken, bacon, avocado, and blue cheese in a salad: it doesn’t get any better! And again, so filling! I will actually be posting this recipe in the next month… hopefully.
I’ve also found some new foods to love lately. Fish has never been high on my list for a source of protein; if I buy it, it’s more so for Pat that I do. The other day, however, we got Rainbow Trout as a substitution for mackerel in our grocery order, and WOW! I forgot how much I love that fish!
In my last post, I mentioned how I’ve never actually enjoyed a mug of bone broth on its own before because the smell of it simmering in my house for 24 hours really puts me off. Well, I got over that this weekend. In my attempt to get over a nasty cough and what was probably some kind of chest infection, I boiled up some frozen bone broth I had in my freezer. I really didn’t want to resort going to the doctor, who would quickly prescribed me gut flora-killing antibiotics. I don’t want that to happen. I’ve worked hard to get my guts to be happy so that I don’t get an eczema flare up, among other things. So, I tried the bone broth, with gut-healing elements and a healthy dose of umami, and yum! I loved it.
Pat and I also enjoyed a steaming mug each after a 14.5 mile (me) and 18 mile (Pat) trail run Sunday. Not only was it soothing, but it had the necessary salt in it to make us feel whole again.
And what about broth ingredients? Today, I scored massively in the bone department! I bought 4kg of grass-fed beef shin bones, full of marrow, from my favourite Bels Butchers in Montrose. These were a steal at £2 altogether!
My current batch of broth is simmering on the stove as I write this.
The last ingredient I’ve been experimenting with is wheat flour. Yes, you read correctly. I have flour made of wheat in my house. It’s not your typical, white, conventional wheat flour though. I’ve got a bag of both Einkorn and Emmer flours, both ancestors of the wheat that we eat today (that somehow takes advantage of any health vulnerability we have in our body, but I digress). The only thing these flours have in common with conventional wheat flour is the wheat genus itself: Triticum. Believe it or not, they used to grow wild before they were cultivated by humans! Einkorn and Emmer differ in terms of genetic makeup and gluten content: both contain far less gluten than their conventional counterpart, which result in a more dense, crumbly, rustic loaf of bread instead. Both flours are a golden brown in colour, and have a nuttier taste to them than conventional wheat. Einkorn flour is a dream to bake with because it requires little kneading and proving time, and you still get a loaf that rises to a good height.
And best of all, both flours create a bread that isn’t nearly as sweet as conventional bread. Ideal! The above photo is Einkorn flour bread, which I prefer over Emmer. I think I will make a loaf every few months as a treat, because Pat nor I felt any adverse effects, but it won’t be something we’ll reintegrate back into our daily diet. We didn’t really eat much bread before so why start now?
What dishes and foods are you loving lately?
Do you bone broth???
If you just can’t get enough of my WIAW posts, check out my last WIAW + Primal Lesson post on how to stay primal while traveling! It may come in handy for all the spring break holidays coming up!
Finally, Happy Birthday to my wonderful Mom! Hope you’ve had a great day Mom, I love you! xoxo