How I eat!
Depending on where you live, you might be able to eat out often. I live in two communities in the South-in-land and at the coast. Neither community has an organic restaurant, so the decision to cook is a forgone conclusion. I do still eat out, but I have met with the chefs and they have even named specials for me. THE BEATRICE SPECIAL at Thai by the Sea on Oak Island does not contain gluten, GMOs, soy, dairy, etc. Since I have so many students on the Island, Thai by the Sea has been able to offer them a fairly toxin free dinner with veggies and a great protein. I do scramble my own pasture raised eggs and take them in a little glass Tupperware. Everyone wins!
So what does a typical cooking night look like for at our home? I generally set aside two nights a week to cook. Tonight I fixed a delicious stir fry with some hamburger meat from a happy cow. My best friend and I bought the whole cow and split it up. We know it was raised without antibiotics, hormones, and GMO feed. It was raised outdoors. This stir fry contained many vegetables including onions, garlic, fennel, asparagus and herbs. I made a salad with a homemade dressing. Many desserts were made-I have found a healthy way to cater to my sweet tooth. Rhubarb cupcakes (see photo)–this is my signature—to hide veggies/vitamins in my desserts. I made gummy bears with grass-fed bovine gelatin-what a fun protein. I made brownies, cool whip and caramelized seeds. For the next few days I have organic blueberries I got at the farm, greens, really fun proteins and very healthy fats. And absolutely no sugar is involved except for the blueberries! I am all set. Since I travel, I store these foods in glass containers with lids for easy access. Remember, if you fail to plan, you plan to fail.
All the dishes are gluten free, dairy free, sugar free, organic and made with real, whole foods and no chemicals. No deprivation here!!
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