I’ve mentioned before that I’m on a ketogenic diet to help control my seizures. It’s been almost 2 weeks now and it’s going pretty well. I dropped about 12 pounds already (most of which was probably water weight, but hey, I’ll take it!) and some inches as well, and most importantly? No seizures! There was one day where I had an aura, but my rescue meds worked.
It’s funny, because I don’t miss bread or pasta at all. What I do miss are the sweets– candy, pastries, cake, ice cream (there are some keto subs for this). I’ll have to do some experimenting. I had a bad experience with sugar-free candy in the past. Read more...
I have been trying off and on for several years (yes, sigh, YEARS) to stick to the ketogenic diet (or, as die hard keto fans will tell you, it’s NOT a diet, it’s a WOE or way of eating). I had heard about it as a way of treating childhood epilepsy and then my neurologist suggested I try it as well. Read more...
Generally if we’re going to have rice for snack, we have it in the form of a yummy rice pudding. I like to make it using rice I’ve precooked. I combine 2 cups rice with 3 cups of milk and add 1/4 cup honey (adjust to taste) and a pinch of salt. Bring to a boil and then lower the heat to a simmer, adding raisins or other dried fruit and a teaspoon of vanilla. When serving you can sprinkle with cinnamon or nutmeg. Read more...
Today I made one of my favorite quick and easy lunches—I browned some ground beef and added a couple of cups of rice and leftover veggies (you can use frozen as well). I either add some liquid aminos for a stir-fry flavor or sour cream/Worcestershire sauce to make a stroganoff of sorts. Super easy, covers all the food groups, and very filling!
Another non-recipe—pretty much any soup tastes better with rice. If desperate, heat up some broth, add some rice, throw in bits and bobs of leftover veggies and meats, and call it lunch. Read more...
Here are some of our favorite breakfast recipes using rice.
We really like mochi. We don’t have it that often because it’s kind of spendy and we have a lot of kids and I just can’t make it.
This isn’t even really a recipe. Just take some cooked rice and heat it. Add a dollop of honey, some milk or cream, and some chopped or dry fruit.
Breakfast Fried Rice
Another “non-recipe”— Fry up some bacon or bulk sausage. Set aside. Scramble some eggs with some veggies. Add precooked rice and crumbled bacon/sausage. Also add some liquid aminos for flavor. Read more...
So, I am hopelessly behind on this whole Month of Mondays. I knew this would happen. I actually kind of planned for it.
If you’d like to learn more about Steiner’s indications for a grain each day of the week, I couldn’t do a better job than Carrie over at Parenting Passageway has already done. I will say that we don’t do it out of superstition or a belief that each grain somehow magically matches to each day. What I do believe is that we were blessed by our Creator to live in a world with many different grains to be consumed. I believe that whole grains are beneficial and that a variety of whole grains is even more beneficial. I know there is controversy about whole grains—do you soak or not soak? where should you source them? should you even eat them at all?—so I am happy that Monday starts with rice, one of the most uncontroversial and benign grains there is. Read more...
Today I spent my entire day in the kitchen. I am so tired!
First off, in the interest of full disclosure, let me say that this isn’t really working for me. On Wednesdays Katie Grace leaves for dance around 11:45 and then goes to a co-op class and hangs out there until around 4. Trying to bake all the things with babies running around and being down one big girl helper is not a good combination. But Wednesday is kitchen day, and I have a very difficult time changing my routine. I may have to suck it up and deal though. Read more...
Last Friday, I planned two weeks worth of menus. After shopping my stockpile and freezer, I took the remainder of my list and went to the store.
Well, stores. My grocery budget for the 8 of us has just been raised to a high rolling $225 every two weeks. I can make it work, too, with careful planning, shopping multiple stores, and loading my pantry with bargains as I find them. My budget doesn’t include household goods or toiletries, which also helps. We use WIC as well, although rather selectively, and we don’t get everything on the checks because there are some things that we simply can’t get as whole foods. For example, my only choices for peanut butter involve high fructose corn syrup. I do get Cabot cheese, whole milk (BHG free), fruits and veggies, eggs, dry beans, oats, and brown rice. Read more...
(Makes about 8 cups- ENJOY!)
A Old-Fashioned Summer time treat …!
Lemon Juice, freshly squeezed from 8 large lemons
1/2 cup of sugar, granulated – more or less to taste
5 cups cold well water
1 large lemon, cut into small wedges or thin
Freshly made Ice cubes. Make fresh ice cubes, as they
may pick up freezer odors over a period of time, if not used
In a large pitcher, combine the freshly squeezed
lemon juice, granulated sugar and 2 cups of cold water; stir briskly
to dissolve the sugar. Add the remaining ingredients and stir briskly
again. Read more...
MONDAY JUNE 13
St. Anthony of Padua
Breakfast: Eggs, toast, fruit, yogurt
Lunch: Turkey and swiss sandwiches, carrots, coleslaw, orange
Dinner: Past e fagioli, caprese salad, pears
Snacks: Gelatin, cottage cheese, fruit
TUESDAY, JUNE 14
Breakfast: Grits, berries, biscuits, juice, milk
Lunch: Tuna and swiss sandwiches, salad, fruit
Dinner: Pork chops, sweet potato, peas, salad
Snacks: Cheese and crackers, apple in peanut butter
WEDNESDAY, JUNE 15
Breakfast: Blueberry muffins, cheese, cantaloupe, juice, milk
Lunch: Baked potato topped with cheesy broccoli, salad, milk, fruit
Dinner: Stir fry with rice, egg roll, fruit
Snacks: Trail mix, bowl of cereal Read more...