With the cool weather comes the need for baking and soup making (like my little rhyme there?). As you know I have been trying to retrain myself to eat intuitively. It’s kind of a slow and steady process but I’m happy to say I’ve lost 13 pounds! Even with these improvements some days I just feel ravenous and find myself wanting to eat a massive quantity of everything! In order to allow myself to be able to eat more and hopefully feel full I made myself a big pot of bean sprout soup today. As weird as it sounds… I absolutely love this stuff. I especially craved it when I was pregnant. It’s low in calories and it fills you up fast. A little back story…
A few years ago my mom came across Asian dramas (with an emphasis on the Korean dramas) and a whole new world opened up to us. Asian romances and Asian food! Our love of the Korean culture even pushed my mom to sign up for a Korean exchange student who lived with us for nearly a year. We had so much fun learning her culture and tasting the new foods she shared with us. Bean sprout soup was definitely a “love at first bite” for me.
It’s so yummy and a nice addition is tofu and rice. This soup is gluten free as well as paleo if you forego the rice.
Tofu Bean Sprout Soup
(Slightly Adapted from Bap Story)
6 cups water
200g bean sprouts (about 2 cups)
6 dried anchovies (or 1-1/2 tsp. dashi)
1 piece of dried kelp
2 inch slice of daikon radish
7 ounces firm tofu
2 teaspoons salt
1 teaspoon Korean red chili powder
2 tablespoons chopped green onions
Add water, anchovies (or dashi), kelp and daikon radish to pan. Bring to a boil, lower heat to medium and cook for 4-5 minutes.
Remove kelp and anchovies. Add bean sprouts and tofu. Cover pan with lid and increase heat. Bring to a boil for about 2 minutes.
Then add salt, Korean red chili powder and green onion. Let simmer for a few minutes and serve. To make it a little more filling you can add a 1/2 cup rice to your bowl and its delicious. If you are Paleo then leave out the rice and its just as tasty!
I was all ready to start posting some recipes and blogging again after my bread pudding and ended up with a stomach bug instead. So of course cooking and eating were the lasts things on my mind. I still even feel a bit off, plus I’m pregnant so heartburn doesn’t make me feel any better!
Anyways I did manage to feel well enough today to try out a new pancake recipe I had seen on Barefeet in the Kitchen. It’s literally just eggs and cream cheese. I did add a little vanilla and cinnamon an then topped it with powdered sugar and syrup. Yum!
Gluten Free Cream Cheese Pancakes
4 ounces cream cheese
1/2 tsp. Vanilla
1/8 tsp. Cinnamon
Add eggs, cream cheese, vanilla and cinnamon to blender and blend until smooth. Heat pan on medium, grease with butter and add 1/4 cup batter to pan. It only takes a minute or two on each side. Sprinkle with powdered sugar and syrup…or any other topping you enjoy 🙂
I’m trying to focus more on eating a balanced diet of carbs and proteins. For my morning snack I enjoyed half a cup of rice (120 calories) and 2 oz. of chicken (50 calories) topped with a little gluten free Thai Peanut Sauce (15 calories).
My family had turkey burgers this evening and I pushed through and stuck with my vegetable plan. I cooked up brussel sprouts and mushrooms and placed them overflowing on half a gluten free bun. Yum!
Here is another snack with no image. This was a fail for me, both unintentional and intentional. My mom picked me up from work today and we stopped off at the store to buy some things for Mumu’s birthday (he will be ONE on May 6th). I can’t believe it’s already that time already! Anyways he was fussing so I stopped at the deli to get him a snack. I didn’t even think about the fact Jo Jos had wheat on them, I even purposely didn’t get popcorn chicken because I was avoiding wheat. I ate a few because it was potato but it didn’t occur to me there was wheat on them until after they were in my belly. So disappointing.. either way they were an unhealthy choice I made.
Brussel sprouts with some chopped up almonds for protein.
As you can see I have not posted the last few days. I have been so worn out taking care of my little guy and all the other random things that need to be done. I have been testing out new gluten free recipes to possibly sell at the coffee shop and so of course have been eating way too many baked goods. I feel totally out of control and decided to step back and try and get my eating back on track.
A few months ago my mom and I decided to do the Bariatric Diet Minus Gastric Bypass (BDMGB) eating plan. The first 2 days you have a completely clear liquid diet (if you can see through it then you can drink it); then you progress to 5 days of a full liquid diet which includes cream soups and such; the next 7 days are soft foods, if it doesn’t melt in your mouth then you can’t have it. After that you start adding in your real foods again. We actually did this faithfully until the soft foods part of the plan. I failed once I went on a family vacation and ate out way too much. This biggest thing though is I went back to eating wheat after this. Most unhealthy food choices actually contain wheat. If you cut wheat out it’s much harder to eat junk food and you don’t have near as many options at restaurants.
So this time round we are trying it again but going back completely gluten free. I’m not sure how long I will do the liquid portion. I might do liquids for a week or just a day or two and then start calorie counting again but we will see. My main goal is to kind of “cleanse” my body and once I eat normal foods again I will not include wheat. I think this will be a big help. So be prepared for lots of liquid pictures!