As I mentioned earlier, I’m going to try and do a better job of sharing Paleo food ideas. Lyme Disease creates inflammation, and the Paleo diet is anti-inflammatory, thus, I am Paleo. The interesting thing is I was vegan before my doctor told me I needed to go Paleo. Yeah. That was a bit of a transition.
The good news for me is that because I am on a liquid diet during the day and only eat solid food at dinner (due to severe GI issues from Lyme), I don’t need a lot of protein at dinner because I get plenty in my shakes throughout the day. So, for me, the protein item is always the smallest thing on my plate. Usually around two ounces. I’m still not that big on eating animals, but I’m also not big on lyme-related inflammation, so I’m taking the lesser of the two evils.
This is dinner from a few nights ago, and it was very simple. Turkey meatballs served over a bed of mashed cauliflower, topped with steamed asparagus and chopped fresh basil.
Here’s how I did it:
- I think the asparagus is pretty self explanatory. Wash, trim, steam.
- Combine 1 pound ground turkey thigh with salt, pepper, and fresh and dried herbs of your choice. I did fresh parsley and dried basil and oregano.
- When everything is mixed, scoop onto a wire rack placed atop a parchment lined baking sheet. The rack will let the fat drain off. The parchment will prevent you from having to clean the baking sheet.
- I use an ice cream scoop to achieve uniform size.
- Bake at 350 degrees for 18-22 minutes, depending on your oven. You want them to be just cooked through in the center, so they retain moisture.
- Cauliflower mash.
- Coarsely chop a medium head of cauliflower and steam until just tender.
- Add to a high speed blender (I use a Vitamix) along with 1/8 to 1/4 cup (depending on how big your head of cauliflower is) liquid of choice — you could use bone broth, non-dairy milk, etc. Add in salt to taste.
- Blend on high until creamy. You might need to use the tamper.
- Note: you do not need much liquid, as the cauliflower contains a fair amount of water. Start with less and work your way up if necessary.
- If desired, you can add fresh or dried herbs at the end. Be sure to mix on low.
- Convenience note: To keep things simple, I will usually do the cauliflower mash early in the dinner prep process and then keep it warm in the toaster oven while I prepare everything else. Then I’m not dealing with the vitamix at the last minute.
As I post more food, you will start to notice a few themes in the way I cook:
- I usually don’t use recipes, that’s why everything sounds kind of loose when I describe each dish. I’m basically trying to share the basic method, and you can customize to your individual taste.
- Most of what I cook is fairly bland and easy to digest due to my GI issues. Anything I share can be spiced up with garlic, onions, red pepper flakes, etc.
- I generally use the highest quality food I can find. For poultry and eggs, I go for free range, and organic. Fish is wild caught. I rarely cook with beef, but when I do it’s 100% grass fed and organic. Vegetables are organic and local when possible.
- I’m often tired by the end of the day, so I try to create meals that involve as little prep and clean up as humanly possible.
- I almost always garnish my dishes with fresh herbs. My nutritionist encourages that, as herbs can be so healing. For example, fresh oregano is anti-microbial. Cilantro is detoxifying. The list goes on.
OK, so that’s dinner.