Grocery List to Start Week 3

I am a creature of habit so I tend to go to the grocery store and buy the same things every week. This also means I tend to make the same recipes week after week. I have been making a concerted effort to try at least a couple new recipes each week which has forced me to buy some new or different things from the grocery store. You can compare last week to this week and see that the list is largely the same. I also had some things left over from last week, so I didn’t have to buy as much this week.

This week we went to Adams in Wappingers:

Produce:
red leaf lettuce
iceberg lettuce (for “tacos”)
red onion
yellow onion
tomatoes
asparagus
red & yellow peppers
cucumbers
bananas
parsley
cilantro

Poultry:
chicken – enough for 2 dinners

Dairy:
heavy cream
almond milk
creme fraiche
raw cheddar cheese

Other:
pickles
sauerkraut
crab meat
dried seasonings

I found a recipe on Pinterest for homemade, fermented salsa. The recipe was really easy and I learned about the fermenting process, which is not at all what I thought it was. So I decided to give it a try. We eat a lot of salsa and other than a little bit of yogurt and some pickles or sauerkraut, we don’t eat a ton of fermented foods which are very important. So I made the salsa last night and it is currently sitting in jars on my kitchen counter. If you are curious, check out the recipe that I used. It was very easy but my concern is the need for a steady room temperature. The temperature in our apartment can fluctuate as much as 10 degrees a day, so hopefully that won’t be a problem!

If you have ever made fermented salsa, or anything else, let me know! I really want to try pickles and maybe red onions next if this goes well.

~Sarah

Weekend Update

I have learned that meals during the week are both easier and harder than the weekend. During the week, there is no time for us to eat out, which definitely helps with this diet but also helps the bank account. But that also leaves us both wanting to eat out and more realistically, not cook, on the weekends. By the time Friday night rolls around, the last thing I want to do is cook dinner.

That said, we thought we would try the diner for dinner on Friday night with friends. I ordered a Greek salad which is one of my favorite meals at the diner anyway and Jordan ordered a veggie omelet – both acceptable (but not perfect, considering the source of our food is a key part of the diet). I was just glad I didn’t have to cook!

Saturday was a little all over the place – I went to visit with some friends from college and Jordan was at the gym in the morning. We ate some salads for lunch in the early afternoon and then headed to the grocery store to stock up for this week on Saturday afternoon. I will post our grocery list in another post if you’re interested in what we bought.

Saturday night we experimented – I made a cauliflower crust for “pizza” which was *interesting* to say the least. Here is the recipe that I used. I am not a fan of cauliflower at all so I was hoping it would have less of a cauliflower taste than it did. I probably could have seasoned it more so if you are trying this, I would recommending increasing the seasonings from what is in the recipe. I also don’t think I got enough of the liquid out of it when I cooked it, so it never got crispy and we had to eat it with a fork rather than picking it up like pizza. Its always fun to try new recipes but some things just should not be messed with and pizza is one of those things, in my opinion!

Sunday I was part of throwing a baby shower for my awesome friend and former Maid of Honor so it was a busy Sunday for me. I went to her house a couple hours before the shower started and surprised her so she would have time to get ready before which worked out great (even though I think she secretly knew, the surprise was still fun! ;-)) The video of the surprise is on Facebook, if you’re interested. I digress… at the shower, I had some salad with a VERY little bit dressing (cesar), chicken marsala (not breaded) and eggplant. The food was delicious at Eleven 11 in Fishkill, by the way.

Sunday morning before I left for the shower, I put a whole chicken in the crockpot. I just seasoned it lightly and let it cook on High for about 6 hours. I love doing this when I know I am not going to have time to cook dinner or need some quick lunch ingredients. So for dinner last night, I cut up the chicken with some celery and all natural mayo and made chicken salad lettuce wraps. They were delicious! picture below. I love chicken salad! It reminds me of being a little kid and going to visit my grandma – she always had chicken salad ready for us when we got to her house for weekend visits and it was and still is always my favorite.

That brings us to Monday (already?!) –
Breakfast: hard boiled eggs – we made these over the weekend for a quick breakfast this week. They are almost all gone now though!

Lunch: salad (catching a theme here) I put left-over chicken salad, avocado and the usually veggies in my salad today and Jordan did the same.

Dinner: my plan is to make “tacos” tonight using lettuce wraps – stay tuned! … its another experiment and another excuse to eat avocados (if an excuse is really needed :-))

Thanks for checking in with us! If you have questions, please don’t hesitate to comment or contact us anyway you know how. We love to hear from you! and any recommendations on recipes or things to try are always welcome!

~Sarah

Ketogenics – Day 3

“This is great asparagus!” -Jordan

So this is our candy now, I guess. I don’t hate it 🙂

Breakfast: baked omelet, same as day 2. There is still some of the omelet left over from Tuesday, so again that is what Jordan and I each had for breakfast this morning. We both had coffee with coconut oil and cream which is still a weird texture but the taste is great. I’m sure I will get used to the oily texture.

Lunch
Sarah: I had my first experience with eating out since starting this journey. I had a work function at an Italian restaurant in Westchester. Carbs are unavoidable in Italian cuisine so this was interesting. I was a little panicked when we got to the restaurant and it occurred to me what was going on. They served a pasta course which smelled delicious but I resisted. Then came the salad which had a light oil and vinegar dressing (not perfect but it worked). I ordered eggplant over breaded chicken and fish which was delicious but of course, was served with a side of mashed potatoes, the number one source of starch/glucose and one of my top 5 favorite foods (ugh). Somehow, not really sure how, I resisted all of it and simply ate the eggplant and green beans (phew!).

Jordan: he had a salad today and added sardines and sauerkraut for protein and probiotics. Before you judge (like I did), consider the ingredients separately rather than all mixed together – not so terrible. And the nutritional value in each of those ingredients outweighs the yucky-ness 🙂

Dinner: for dinner tonight, I got chicken thighs, with bone and skin and marinated them in a little bit of my homemade Italian dressing (coconut vinegar, olive oil and Italian seasonings) for about 30-45 minutes. The recipe I used is here and the chicken came out perfect. It had great flavor and wasn’t at all dry. I also made roasted asparagus to go with it from this recipe.

I get 99% of my recipes from Pinterest… @sarahburke828 if your interested in others. I am a Pinterest addict so there is a lot of other things on there in addition to recipes.

So far this is going well. They say you will know when you have reached Ketosis and the hardest part is the first week or 2 when you are weaning off your dependency on sugar for energy. Stay tuned for more! And please let us know if you have questions or comments, we would love to hear from you!

-Sarah

Ketogenics – Day 1

So today was day one of the Ketogenic Diet (I don’t like calling it a diet because it really is a lifestyle, not a diet)

Jordan went to the grocery store yesterday to pick up some of the things that we needed for the week. He went with Jerry who has been doing this for over a year now and they went to Adams Fairacre Farms. Some of the things that he got:
Produce (all organic): broccoli, spinach, asparagus, cauliflower, cucumbers, red peppers
Staples: raw/organic coconut oil, fermented pickles (see picture), fermented sauerkraut, pastured butter, free-range eggs, pastured cheddar cheese (pastured is different and not to be confused with pasteurized)

So for dinner tonight, I made baked chicken with spinach. I cut boneless/skinless chicken breasts in half and put them in a casserole dish. I melted the pastured butter in a sauté pan and added a medium white onion. I cooked the onion until it was soft and added 2 cloves of garlic and the spinach. Once the spinach was wilted, I added a little bit of organic chicken stock and poured the whole mixture over the chicken breasts and baked it for about 30 minutes at 350.

Overall, it was pretty good. It wasn’t overly flavorful which was surprising to me but I will add some seasoning to it next time to “kick it up a notch” maybe. Some red pepper flakes and maybe a can of diced tomatoes would be good.

Day 1 - Dinner

Day 1 – Dinner Chicken, Spinach, Onions, Garlic

Pickles

Fermented Pickles – Taste DELICIOUS the probiotics help you absorb nutrients so you get the most of your meal (but I don’t need an excuse to eat pickles:-))

J- Day 1 weigh in

Jordan’s first weigh in stay tuned for updates!

Tonight I made breakfast for us for the next couple of days. I have done this before but this time I used all fresh/organic ingredients. This baked omelet is made with a dozen farm-fresh, free range eggs, a little bit of milk, organic spinach and some roasted red peppers. We can both take a piece for a quick and easy breakfast “on the go.” Sidenote: the color of this omelet is amazing! the free range, farm fresh eggs make a huge difference! and I use coconut oil to coat the pan so it doesn’t stick (I hope!)

Breakfast

Baked Omelet Dozen farm-fresh eggs, spinach, roasted red peppers

Baked Chicken (need a better name)

3 boneless skinless chicken breasts
1 large container organic baby spinach
1 medium onion
2 cloves garlic
3 tbsp pastured butter
1/4 organic chicken stock

pre heat oven to 350

1.Cut the chicken in half (butterflied)
2. Melt butter in saute pan with minced garlic and chopped onion until the onion is soft/translucent
3. Add spinach and wilt just until it is soft, not fully wilted.
4. Mix in chicken stock
5. Pour mixture over chicken
6. Bake at 350 for about 25-35 minutes or until the chicken is fully cooked (no longer pink and juices run clear)
We ate it with a side of pickles which is highly recommended for digestion but it can be served with any other vegetable you like – be creative!

So overall day one was a breeze! Tomorrow’s menu is a spin on a comfort food classic and I am excited to try it!

If you have suggestions or questions, please let me know! I would also love to know if you are living the ketogenic lifestyle and what your thoughts and recommendations are.