I loved this weekend. Loved the brilliantly warm and sunny Saturday, loved the cold, rainy Sunday that felt so cozy and wonderful.
It was so good to stay close to home doing companionable things with Bear, walks in the field, movies at night, foraging for treasures at a local junk place that we can now use to make shelving, a bench, and even a table, all for $2. We were like little kids let loose in a candy store, grinning like Cheshires at our finds.
I was able to take time to experiment with the rather limited ingredients I’m allowed to eat during this first intense phase of detoxing. I admit it was a bit overwhelming at first, but as I focused on the things I CAN eat and started thinking of delicious ways to use them, it got downright exciting.
Yesterday I made raw dark chocolate truffles made of ground walnuts, dates, coconut oil, cocoa, and real maple syrup. Oh my. They’re so lovely I don’t feel deprived AT ALL. 🙂
When things got rather chilly, we snugged in with steaming cups of cocoa swirled with coconut milk and sweetened with a drizzle of real maple syrup. A marvelous thing to sip whilst watching the final season of Spooks.
As much as I love finding delicious ways to stay within the parameters I need to for my health, the best part is seeing all my efforts pay off in feeling better and better each day. I know it will be a long process, but I’m so thrilled and thankful for the symptoms that are disappearing one by one. After over ten years of being sick, it’s a huge shot of hope to my admittedly weary heart.
One of my favorite meals is savory kidney beans topped with shredded roast venison (any other shredded roast would work just dandy) and a big scoop of fresh tomato salad with garlic and parsley. The tang of the dressing goes brilliantly with the beans and meat, and the fresh tomatoes bring a delectable brightness to what could otherwise be a heavy meal. With good protein, good fiber, and lots of good garlic, onion, and olive oil, it’s healthy as can be.
What is your favorite healthy meal these days?
Savory Kidney Beans with Tomato Salad
2 cups dried kidney beans
1 yellow onion, diced
6 garlic cloves
1 cup shredded venison (beef or pork work just fine too)
2 tbsp olive oil
2 Tbsp malt vinegar
1 clove garlic, minced
1 bunch parsley, chopped
2 Roma tomatoes, diced
- Place kidney beans in soup pot, add onion and garlic, cover with water. Bring to boil and simmer for one hour. Add salt and top up with water to make sure beans are covered by one-inch. Simmer for another 2 hours, checking regularly to make sure water level does not sink below beans.
- While beans are cooking, whisk together olive oil, vinegar, garlic, parsley, and salt. Add tomatoes and stir gently to coat tomatoes.
- Ladle beans into bowl. Top with shredded venison and tomato salad. Serve immediately.