With the end of week three of social distancing I am reflecting on My 19 For COVID-19. I made a sourdough starter and am researching recipes. I am spending time with my new Turtle cat. And I am trying really hard to eat some salad everyday.
One of the things that I find hard on our avoidance diet is salad dressing. I like making salads but just greens with dressing often is hard since it seems like it should be fast and easy, but is not. One of the dressings that I make is the carrot ginger dressing you often see at sushi restaurants. Making it at home lets you control the consistency and the amount of oil in the dressing. In this recipe I often leave out the oil/water or add just a small amount of water to make it more pourable.
Enjoy this over greens, cucumbers and avocado, or a poke bowl
How are you doing? Are you anxious and worried. Me too. I thought I would do a post with some of the things that I hope will help me through this uncertain time.
Routines! As a Professional Organizer routines are my life blood. I felt very ungrounded the last few days, even weeks with all the swirling news and prep anxiety. Creating routines can help normalize some of what we are all about to go through. Take some time to think about the things you want to do and how your energy flows through out the day. Be flexible with yourself until you get into a flow with your new routines.
Move. Make sure to get exercise. There are great free Youtube videos, my favorite is Yoga by Adrienne. My feline Benji’s are always there to take up room on my yoga mat. I will be upping my step goal from 10K to 12K and plan on at least two walks a day.
Listen to a great podcast. Today I listened to one of my favorites, Happier with Gretchen Rubin. Here special bonus really had some great tips for being happier during this time and I plan on sharing my “19 for COVID-19” tomorrow.
Get outside and take a “green break”. Even though it is still mostly brown and gray here in Chicago (and white last night), the trees are starting to bud and the bulbs are popping up! I can’t wait to see the happy yellow daffodils everywhere.
Use technology to your advantage. I must admit that I am a luddite often when it comes to technology. But I plan on using this time to hone my video conferencing skills and facetiming someone daily.
Hygge to the rescue. I have fallen by the wayside of inviting hygge into my everyday. I have incorporated it into some of my daily routines but reminding myself that I am not watching tv while eating to enjoy my food more and feel cozy will help me to feel like I am taking care of myself.
I am trying to keep most things in my life the same. I will cook and bake. I will start to get my garden ready. I will share some great gluten-free and allergy-free foods, and I will work on some of those things that I keep pushing aside.
Yesterday was Pi day and I made Strawberry Pie for dessert. Simple traditions are sometimes the best things.
I was happy to finally find the BFree pizza at a local Aldi. Before I went nightshade-free their potato rolls were one of my favorite gluten-free breads. So I naturally thought when I did find this pizza crust everyone loved, it would contain potatoes and I would not be able to eat it. I was wrong. It is free of night shades.
There are two pizza crusts per package. One I used to make a traditional pepperoni pizza using Boar’s Head pepperoni and tomato sauce with spices. The other I drizzled with olive oil and added chopped garlic to before topping both with Aldi’s vegan white cheese shreds.
My kids said the nightshade containing pizza was good, and I enjoyed the nightshade-free pizza. The crust is somewhat dry and not as crispy as I would like, but next time I think I will precook it some before adding the toppings.
I think these crusts were a special buy since I have not seen them in a while but I hope Aldi brings them back with the rest of the gluten-free things for May when they have gluten-free awareness month.
I know I post mostly sweets on this blog. I feel that it is easier to get a snacks or meal made by someone else that is free of all the things I avoid, but cookies and other sweets are not as easy to find. My allergic child can have nightshades so I do buy store bought gluten-free treats. I just can’t eat them since most contain potato starch.
I like making this with leftover chicken and rice. Making it a fast meal during the week. When I first started making this I would replace the sesame oil with olive. It was good without it so those avoiding sesame replace it with the oil of your choice. I have come to realize one of the things I like about this is the sesame oil.
I use frozen veggies I get at Aldi and often add other veggies that I have in the fridge or freezer. I like to add corn and green beans. In the pictures you will see that I was out of carrots when I made this batch of fried rice. This recipe can easily be doubled and reheats well for leftovers the next day. You can also replace the protein with another, or leave it out and add even more vegetables. Also if you want to replace the rice with a riced vegetable that works too.
The year of the rat started last week and I celebrated with some homemade fortune cookies. You really do need to move fast when they come out of the oven to get the four on the cookie pan shaped properly. I had just watched the The Great British Baking Show (S05:E02) where the technical was fortune cookies. I don’t remember which contestant put the still warm shaped cookies inside a muffin tin, but this is definitely the best way for them to retain their shape while they cool.
They were easy to make, and it was fun to have for this years Lunar New Year. Next time I may attempt the orange flavored ones from the Great British Baking Show.
January 2020 has already been a success and a test of my word for the year.
I had three words for 2019, Connection, Comfort and Confidence. I needed all of them last year as I tried to do more professionally, put myself out there as an expert in living a life with multiple food allergies and Celiac disease, and feel comfortable in my life doing those things.
My word for this year is Refresh. There are many ways I feel like I am going through the motions in my business and in my life. There are somethings I need to go back to the drawing board on, some I need to take a step back and start again, and some I need to radically mend and shock myself with action. I need a refresh.
I think both of refreshing a computer when it is stuck and refreshing a room with a new coat of paint. I am also refreshing some of my go to recipes and reaching outside my comfort zone to expand my food knowledge and ways of cooking to support both my own eating and for those I am coaching.
I’m always looking to add more fresh fruits, veggies and greens to my menus. I feel fuller throughout the day when I add a salad to my lunch. I like making salad like Broccoli and Cauliflower Salad or some other “planned/recipe” salad. One of the reason’s I am not making salads from greens is that it is hard to find a dressing that is free of all the ingredients we avoid.
One of my #2020goals is to make dressing twice a month. There are a few I already make and like but want to add more to my rotation. I love this Strawberry Basil dressing. It is easy to make and during the summer I can use the basil from my garden. It will keep for just a few days in an airtight jar in the refrigerator. My trick in the winter is to make it with frozen strawberries. Not as flavorful as fresh picked in June but still a great dressing for greens.