After cooling to room temperature, I separate the broth, meat bones, and vegetables into different containers and put them on ice packs in the refrigerator. I chip off the beef tallow from the cold broth and save it for cooking. Keeping these ingredients on hand to create nourishing meals of fresh soup with meat on the bone saves time during busy weekdays. After almost a decade as a vegetarian, and a lifetime of low fat food, I retrain my tastes for this type of eating since it satisfies my nutritional needs much more adequately. For variety, I change up what I cook each week and try roasts, whole chickens, lamb shanks, and other fatty meats using the same cooking technique.
On the lunch menu today is…. breakfast! My husband fries uncured bacon until crispy, cooks organic free range eggs to sunny side up perfection, then wilts greens and seers Brussels sprouts in the remaining fat. Fortunately, my family supports my health related dietary restrictions of eating high fat, moderate protein, low sugar, no grains, and zero dairy. The www.WheatBellyblog.com by Dr. William Davis is a good resource for this type of lifestyle which works so well for us. Ultimately, not following conventional nutrition advice and listening to my own body teaches me what I can safely eat, or not. Managing the symptoms of my autoimmune disease through nutrition gives me the energy to participate in outdoor projects like planting our own organic garden and designing a greenhouse and tractor style chicken coop plans. Our next homestead construction is a workshop and art studio addition to our hand built pole barn.
As an afternoon snack, I munch on homemade trail mix made with raw nuts and organic blueberries. Since I grew up drinking fresh raw milk and cream from Granny and Papa’s cows, I especially miss the ability to eat dairy. I even unsuccessfully experimented with eating goat milk products which contain a different casein protein than cows.
However frustrating, strict adherence to this paleo-style diet minimizes my health complications, so I believe that it is worth ‘the sacrifice’. Olive or avocado oil potato chips are my favorite occasional indulgence. Other than morning coffee, water with lemon is all that I drink.
In preparation for the holidays, we practice adapting favorite foods without using the usual grain and dairy components. Our experimentation yields delicious entrees such as almond flour fried chicken in mushroom sauce, served with sautéed broccoli and green salad. I still fantasize about drinking wine with dinner, but choose not to incur the health consequences I personally experience. Developing low sugar, grain free, non dairy dessert recipes is a rewarding challenge. I no longer suffer from obesity, pre-diabetes, acid reflux, gastric distress, or excruciating abdominal pain. I feel optimistic as my autoimmune flare-ups become less frequent. Hopefully continuing to share my own journey to wellness will encourage others to seek ways to stop suffering with diet related illness. I am winning this food fight and enjoying healthier versions of my fantasy treats!