Neuroplasticity and the human brain in action

Just quickly, I wanted to write down some of what we’ve been eating over the last couple of weeks. We are far from thriving as gourmet cooks here, but the contrast between this and our norm just three weeks ago is striking to me. Now that I have my camera back again, I will try to take pictures of new foods as we make and consume them.

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(Not my photo)

Peaches in Oatmeal

Breakfast Foods

We tend to stick with the very basics here. Most days we will eat cooked oatmeal sweetened with pure maple syrup, fresh fruit, and mixed in with either rice or almond milk. Sparkle (9) still refuses to try oatmeal or fruit, unless it’s an orange cut in rings or a banana without bruises. So her typical breakfast is two cooked organic, cage-free eggs, and a couple of links of a Costco brand of sausage that is minimally processed. I forget the exact brand, but will note it when I go back to buy more. I have made pancakes from a GF/DF mix from Harmon’s, but they seemed to be a touch pricey, for the quantity. Today we had breakfast for dinner. I made the Betty Crocker Cookbook recipe for pancakes, and substituted three ingredients: Bob’s Red Mill Gluten-free flour, canola oil, and a combination of rice/coconut milk. Sparkle wasn’t sure she wanted some, but by the time the rest of us had inhaled our platefuls of pancakes, bananas and pure maple syrup, she decided to eat one too. (Woot-woot!) Some days breakfast consists of a simple green smoothie, Michael usually makes it from spinach, frozen berries, ice, almond or coconut milk, banana, apple, and carrot. After starting Brain Balance, he stopped putting in a spoonful of his favorite strawberry jam (refined sugar). Most of us eat smoothies right up, except you-know-who ;). Daddy’s smoothies are much thicker than mine. I prefer more liquid, and usually add some to my glass. We will try flax-seed soon, to up the nutrient value even more. Oh, and right now, with our trees full of fruit, we are putting fresh peaches into anything and everything we can think of.

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 (Not my photo)

Green Smoothie

Lunch and Dinner Foods

I make a lot of Brazilian beans and rice. Most of the time even Sparkle eats them up. The trick with the beans is a thick saute base of oil, onions, garlic, salt, and cumin. We haven’t made a successful switch from our favorite jasmine white rice, but I am hoping to remedy this soon. So far the best Brazilian rice is made by first browning all the rice in an oil/onion/garlic/salt base, and then boiling, then simmering, with just the right amount of water. I bought a big bag of nice, short-grained brown rice from Costco, and it is calling to me. Soon!

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(Not my photo)

Brazilian Beans and Rice

Did you know that when you combine beans and rice you are eating a perfect protein? Make them Brazilian, and they really are perfect!

Since Brain Balance hasn’t outlawed corn yet (I understand that we will remove this on week 10 however), we make good use of the organic tortilla chips from Costco. They add a little crunch to many dishes, including our taco salad. My taco meat is made with ground beef, browned with a homemade spice combination (chili powder, garlic, onion powder, salt, pepper, cumin), and served with tortilla chips, rice, beans, lettuce/spinach, tomatoes, guacamole, corn, and salsa, topped with a touch of homemade, dairy-free ranch dressing from the Brain Balance cookbook.

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(Not my photo)

Dairy-Free Taco Salad

Sometimes as a main lunch course, we dip tortilla chips into albacore tuna, mixed with homemade mayonnaise, and eat garden tomatoes on the side.

homemade mayo

(Not my photo)

Homemade Mayonnaise

Also popular in our family is chicken curry sauce over rice. This is a chicken stock-based dish, beginning with sautéed onions, garlic, spices, and veggies like carrot, potatoes (omitted now for Brain Balance), eggplant, bell peppers, tomatoes, etc. Michael is the spice master, and takes pride in his ability to season this with just the right amount of curry, nutmeg, garam masala, and onion. A sprinkling of raisins is the final touch. We often don’t have left overs the next day.

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(Not my photo)

Curry Chicken Sauce

Last night Daddy made his famous Ugandan Curry stew with sautéed red cabbage and purple eggplant from the farmer’s market, lots of sliced onions, garden tomatoes, fresh garlic, seasoned with curry and garam masala spices, in a base of tomato sauce and ground beef mixed in. He also made a lovely corn meal-based side to accompany the stew, called posho. He learned how to do it in Uganda. For dessert, we used our big zucchini to make a Paleo brownie that was a delicious Sunday treat.

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(Not my photos)

Cabbage stew supplies and Posho

Snacks and Treats

Also great with Costco tortilla chips is my homemade fresh guacamole (avocados, chopped onions, diced garden tomatillos, garden yellow and sugar red tomatoes, a bunch of chopped cilantro, fresh juice of lemon, jalapeno pepper, sea salt and freshly ground pepper).

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(Not my photo)

Homemade Guacamole

Another yummy variation of dip is the Costco Jack’s brand of salsa with fresh peaches or mangoes cut into it. Some days instead of a traditional lunch, we will eat this type of snack at mid-day and then eat a combined lunch and dinner around 4 or 5pm. Fresh fruits and raw veggies are available pretty much around the clock for snacks, and also serve as staples at all meals.

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(Not my photo)

Peach salsa

I have done some experimental baking, thanks to my friend Heidi’s GF/DF/Vegan baking cookbook. So far we have made brownies, white bread, and orange/chocolate chip cookies using her recipes. All of them tasted great, and didn’t last long.

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We also made a simple oatmeal, fruit-sweetened chocolate chip cookie from a recipe I received from Michael’s mom, which turned out delicious.

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A meme from Facebook

I replaced the raisins here with Enjoy Life chocolate chips.

So far we have kept things pretty simple. I hope, as we go along, to get more creative, and be able to make mealtimes really enjoyable and healthy for all of us. For now, I’m just delighted to find my children, for the most part, to be flexible and open to eating differently. Where we are at now is a place that I thought, in times past, we weren’t capable of achieving. I’ve never been happier to be proven wrong.

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Comments on: "What we’ve been Eating" (1)

  1. These all sound delicious! And certainly healthy for everyone no matter what the circumstances!

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