I'm the type of cook that makes things totally from scratch and with the freshest of ingredients possible. I suppose that's just how I've been raised, to appreciate and embrace the most healthy way of cooking.
Is going grain free a viable option?
It wasn't until the beginning of this month did we really venture to go grain free. We weren't becoming vegan, paleo, or vegetarian, but we did want something better than what we had. After hearing for a good while the pros and cons of grain, Mum finally came to the decision that going as grain free and sugar free as we could go was in our best interest. This was hard at first. Our breakfast consisted of muffins, usually sweet, or some other grain, while we ate grain for lunch and supper most of the time. Then we would often have a dessert. Mum tried to keep from having desserts every night but it didn't help when I was constantly making something new. Plus friday night was ice cream and movie night. Sugar overload. To some people this is not much, but looking at it from my point of view as we are today, it was over the top. So out went the ice cream and other desserts, to most of my family's dismay, and most of the grain we ate. This presented a problem though: what did we replace it with?
The months have passed and though I still can't say we have it all figured out, and I don't think we ever will, we have made some much needed changes and adapted very well, if I don't mind saying so myself. At first I was at a total loss since my whole responsibility in the kitchen was baking. I had to fill it with something. So I started taking over more of the dinner preparations. Then I found KFoodAddict.com and a boatload of healthy, vegetable laden dishes from Korea. Trying some of those recipes has really spiced up our Asian dish selections. But I've already talked about this. One note though, having heard that soybeans are not healthy we use an alternative to soy sauce called liquid aminos by Braggs. I can't say I now the amount ratio because I have never used soy sauce but I can say that I just go with what I feel.
So, as part of our new diet going grain free and sugar free, we've found a good deal of guiltless dishes and here is one of my very own. I wasn't sure what to call it because its origin depends on the seasonings you choose. But I'll mention this more in a minute.
Taco Tostadas
Ingredients
serves 8
- 2 lbs of ground beef, preferably grass fed and free range
- 1 medium sweet potato, diced
- 4 large, or 8 small, carrots, diced
- 1 onion, diced
- 1 garlic bunch (probably about 10 cloves)
- 2 (generous) handfuls of fresh spinach
- salt and pepper
- your choice of seasonings (see note below)
- a dozen eggs
Instructions
Cook ground beef in a large cast iron skillet until all the pink is gone. Add all vegetables and stir to mix. Cook until vegetables are done. Then add spinach and mix to wilt the leaves.
When the meat and vegetables are almost done, heat a second skillet, medium to small in size, on a low heat with a small spoonful of coconut oil. Bust a single egg in a bowl and add a smidgen of salt. Scramble the egg and pour into skillet. Once the sides look like they are cooking, flip the egg to cook on the other side. Remove when satisfied the egg is done. Continue cooking the eggs in this form, remembering to keep the cooked ones warm. Cold eggs often turn people off, as do spongy, overcooked eggs.
To eat, spoon some of the meat and vegetable mixture on egg tostada and top with your choice of toppings. Enjoy!
Seasoning Options
- Mexican: add chili and cumin powder to skillet dish as well as the salt and pepper. Top with sour cream and cheese, and maybe even some home-made salsa or pico de gallo.
- Asian: omit salt and pour a fourth a cup or so of Braggs liquid aminos over meat and vegetables. Add a few tablespoons of sesame seeds and sesame oil, if you so desire. Top with your choice of Asian sauces. You might try Annie Chuns Sweet and Sour sauce.
- Italian: add your choice of Italian seasonings along with salt and pepper. Top with cheese and/or spaghetti sauce.
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