I woke up at 7:30 this morning. Comfortably peckish, not too tired, back to normal. Hopefully yesterday’s early craze was just a little body adjustment, getting used to the healthy meals again. Presumably not that surprising when I replaced the stuffing-my-face-with-pretty-much-anything-moving. I was quite homesick after arriving to Australia, you know? But really happy as well, which also makes me eat a lot. My relationship with food can be quite complicated sometimes. My mood too.
Would you like to add more veggies to your breakfast game, but can’t really handle them raw in the morning? Trust me, you are not alone here. I would probably get sick if I was supposed to chew on half of raw capsicum for brekky. However, like with a wave of a magic wand, I can eat almost the whole thing if roasted. Preferably as a part of hash. Like in this Beetroot and Sweet Potato Hash.
I made it till morning. I honestly can’t remember a night when I would go to bed this hungry. It took me a while to focus my mind on something else and finally fell asleep. Am I really snacking that much so I don’t feel hungry normally? I mean, I do usually eat about five meals a day, but they are quite small, you know? Man, is this Whole30 thing already doing something to my body after one day or is it just in my head?
This is it. I’m finally doing my first Whole30. And I think I’m gonna die this month. I mean, I would consider my diet pretty healthy. But then, I eat almost everything, even if I know that sometimes I don’t feel the best after certain meals. But chocolate, you know. And wine. And the occasional pasta.
Are you a sweet breakfast person? Or do you better give way to the beautiful satisfying savory heaven like eggs and bacon in the morning? Yeah, I guess you can say which brekky I prefer. The only sweet exception would be probably breakfast bowls as you can see in Chocolate Protein Smoothie Bowl. However when I have the time I would definitely go for the salty version. Like I did this morning with the Coconut Flour Savory Pancakes.
It’s still such warm weather here in Australia which for me means lots of BBQ and lighter meals. That’s why I made the Sticky Ginger Chicken Wings yesterday (we were so hungry that I just wasn’t able to make pictures, but I will be definitely making the wings soon again) and this Asian Style Coleslaw on a side. At least the salad is served cold so I could snap a couple pics before dinner.
It’s been almost a month since my last post. I can’t believe that. Time went so fast. Well but I definitely got my lesson about planning the posting schedule better the next time. It’s not that I didn’t feel like writing. If you followed my Instagram or Facebook, you would know that I travelled a bit thru Thailand the last few weeks. And as much as I thought I would be able to write and post while there, it did not happened at all.
I love curry. All the possible versions of it. Meat or vegetarian, sweet or spicy, I’m for all. But let’s be honest, it can be quite a lot of work sometimes to make a nice curry at home. Especially when using beef or lamb the cooking process can take up to few hours. And that is exactly when Crock Pot comes in handy.
This recipe shows my (paleo friendly) version of one Eastern classic – savory Sauerkraut Soup with Klobasa (Paprika Sausage). This rich soup is a fixed star in the kitchens of Middle and Eastern Europe. Yet it has many forms as every Slavic country has their own interpretation of it and almost every family carries their own unique recipe.
Looking for a recipe for some special Valentine’s treat? My Chocolate Raspberry Cupcakes with Coconut Flour and Avocado Frosting have you covered! And you don’t have to have a bad conscience at all because these are totally gluten and dairy-free and using fruit and a tiny bit of maple syrup instead of sugar.