We’ve been cleaning up our act around here with eating – mostly tightening things back up to where they were and incorporating more whole foods instead of gluten-free convenience foods. Although, I always seem to forget (and it’s a good reminder) that whole food can be convenient too. I was wanting something sweet last week after lunch, so I pre-bolused for some fruit and waited for my insulin to start working then enjoyed a banana sliced with a sprinkle of sea salt and cinnamon. Easy, tasty, sweet and salty! Sometimes it really is as simple as fruit with a spice on it.
Happy first day of July (WHAT)! It’s really feeling like summer lately (although it was 55 here at my house in Minnesota this morning, brrr), so it’s salads of all kinds with grilling and more grilling.
A couple weeks ago my mom and dad were here for the night before we all headed to a weekend at the lake for Summer Solstice. Seth and I cooked up a fabulous dinner for the four of us, grilled steaks, grilled hash browns with peppers/onions and cheese, grilled eggplant and cinnamon fruit salad.
I had three very ripe mangoes that needed to be used before we left for the weekend, so I cut them up into pieces and tossed them in a bowl with fresh blueberries and cantaloupe. I then squeezed the juice of two limes over the fruit, a shake of raw coconut sugar (maybe 1/8 cup?) and a sprinkle of cinnamon (roughly 1 tsp). It really doesn’t take much cinnamon to flavor the salad – I went light because my dad isn’t a huge fan of cinnamon, and I was surprised at how cinnamon-y it still was. There was a small serving leftover, and it kept great in the fridge until it was finished with breakfast the next morning.
You could easily change up the fruits, but it was a nice flavor change from regular fruit salad!
I’ve read about the awesome properties of turmeric for a long time, and have looked at tons of turmeric tea recipes, so I decided to make a batch last night. Plus, remember, I told you I’m totally becoming obsessed with Eastern medicine/spices/herbs. I worked off of this recipe here: Turmeric Tea. I really liked her recipe and how simple/easy it was. I made a larger batch (just increasing spice quantities) so I can keep it in the fridge, and just have a mug when I feel like it. It was extremely easy, and literally tastes like warm comfort in a cup.
If you haven’t read about how powerful turmeric is, you should! Pretty interesting stuff, but most well-known for its anti-inflammatory properties.
8 cups water
4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 tsp ground ginger
2 tsp ground turmeric (testing the waters here…)
I boiled everything for about 15 minutes, then let it cool a little and strained it. I don’t typically add any sugar/milk, etc. to my tea or coffee, but because my blood sugar was a little on the low side last night, I said what the hell, let’s try it with the honey and coconut milk. Holy soothing!
Cooler temperatures (although short lived it would appear) always give me the urge to cook and roast more food, and lately I’ve been doing more with the crockpot (hi, easy!). This past weekend I had two packages of good quality chicken that needed to be used (boneless skinless tenders and breasts), so I decided to make something I could eat throughout this week.
In addition, I don’t typically use condiments anymore. Chemical shitstorms that I personally prefer not to eat, and when I left them behind I realized I didn’t really miss them all that much. I’ll consume some quality condiments free of refined sugar, corn, soy, canola, etc. occasionally, but really not that often. My deployed sailor left me with three opened 1/2 full bottles of (good quality) bbq sauce – one sweet, one spicy and one in the middle. I wanted them out of my fridge, so there we have it, crockpot sweet and spicy shredded chicken!
Crockpot Sweet and Spicy Shredded Chicken
2 2-2/12 lb packages of chicken – really you could choose whichever you prefer
3 large sliced jalapenos
1 red onion diced
8 garlic cloves diced
Random bbq sauces…probably totaling 1 cup worth
1/4 cup grade B maple syrup
Fresh ground salt and pepper
TBSP garlic powder
Generous sprinkling of ground cinnamon
Throw everything in the crockpot and cook for 6-8 hours on medium heat, then shred with a fork. A couple notes: if you don’t like spice, use 2 jalapenos, this is spicy with 3. In my defense, I just made a recipe with 2, and there was next to no spice. LOL. I covered the top of the crockpot with a nice layer of ground cinnamon. I did not stir anything up, just left it as is and let it simmer.
I had it with over-medium eggs yesterday for breakfast, with avocado for lunch on Sunday and on a salad for lunch today.
This is what I coined a new salad creation about a week and a half ago on my Facebook page (hey! did you know I have a Facebook page? Give it a like for tips, food, articles, inspiration, garden stuff, etc.: livinglikelinds).
It has started warming up, which brings for me, an urge to garden and make lots of salads-some staple salads, and some new salads. I think you’ll enjoy this cinnamon balsamic pear salad as much as I did!
Best. Fecking. Salad. Eva.
3/4 bag butter lettuce
2 Bosc pears, cut in chunks
1/2 small diced red onion
3-4 bacon strips, broken into bits
1 TBSP (or drizzle) raw honey
Drizzle of balsamic vinegar
Sprinkle of kosher salt/pepp
Generous sprinkle of cinnamon
I threw all the dry ingredients (except for the bacon) into a large bowl, and drizzled with honey and balsamic vinegar, and tossed. This incorporated the cinnamon well (sidenote: Why have I not added cinnamon to salads before?). I topped with bacon bits. The light sweetness of the honey, toned down the balsamic, and the strong red onion paired well with the sweet Bosc pears. It’d be a great party or summer grilling salad!