Wednesday, March 19, 2014

TIGER BLOOD! March: Days 16-18

Well, here we are, in the beginning stages of the namesake phase of this whole experiment... days 16-27 are, according to Whole30 folks, the days you are supposed to feel TIGER BLOOD aka energy upon energy upon energy upon loose pants upon delicious food experiments upon Hulk-style workouts.

Do we have tiger blood yet? Well.. as Phil put it yesterday, it's more like kitty blood. We are both feeling more sustained energy throughout the day, but we are definitely not leaping buildings with a single bound or anything like that.  In fact, day 16, for me, was quite the opposite, where I seemed to have a resurgence of the "I just want a nap" phase of days 6 & 7, during which time I was just absolutely exhausted all day.  I think our bodies are just definitely still adjusting... good news is, the digestive adjustments seem to be coming to a close. Joy!

The successful food experiments have indeed continued, though, and we are finding more and more recipes and dishes that are delicious! I adapted a recipe that Phil's mom sent us, that I'm lovingly calling "Bag-O-Dinner!"  It required just a couple tiny adaptations to become paleo-friendly, and I like this recipe because it's easily tweaked to fit with a variety of protein/veggie combos - so it's more of a formula than a recipe and you can throw whatever you have in the fridge in there, which makes it pretty easy and "omgidonotwanttocookandwedonothaveanyfood" friendly.

Paleo Bag-O-Dinner
(recipe adapted from "One-Shot-Deal Dinner" from "Eat to Lose, Lose to Win" by Rachel Beller)

2 cups veggies of your choosing, cut into bize-size pieces
1 garlic clove, minced
Salt and pepper
4 oz fillet of fish of your choosing (almost any fish will work - cod, halibut, salmon, tilapia, etc.)
1/2 tsp coconut aminos
1/4 cup vegetable broth
Splash of white wine
Lemon wedges
Seasonings of your choice

  • Preheat oven to 375
  • Lay a large rectangle of parchment paper on a baking sheet; place all veggies and garlic on one end of the rectangle, and season lightly with salt and pepper
  • Place fish on top of veggies; brush with coconut aminos
  • Sprinkle vegetable broth and white wine on top of fish and veggies
  • Fold parchment paper in half, covering the fish and veggies, and crimp the edges to seal it completely (you'll end up with what looks like a giant calzone... mmmmm. Calzones.)
  • Bake for 15-35 minutes (depending on what veggies you used and how strong your oven is, cook time will vary)
  • Set aside to cool for 5 minutes; sprinkle lemon juice on top; serve.
Every teacher I ever had ever says visual aids are a good thing:

Our Bags-O-Dinner ready to go into the oven

And here's what you find inside! Om nom nom.

This is one of those recipes that once you have the formula down in your head, you could easily whip this up without thinking too much about it. And it's so nice you can mix it up with whatever fish and veggies you have on hand.  We used halibut with onion, zucchini and carrots, and I added a sprig each of thyme and rosemary for seasoning.  It was delicious, and easy, and will only get easier with time. Hurrah!

On the house front, I will have lots of updates to share soon.  In the meantime, can I just proclaim how much of a house-nerd I've become given how excited I got this morning when I found a lamp we've been eyeing on a clearance website for $50 less than regular price?! Booyeah.  Maybe once this TIGER BLOOD! thing kicks in, we'll be able to wrap up all the lingering projects we have going on so I can finally share all of the updates we've been making. Rawr!

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