Delish. Peel the squash, pull out the seeds and gunk from the middle, and cut it into "fry" like pieces. Put 'em in a bread bag, add no more than a couple tablespoons of olive oil, a generous pinch or two of natural sea salt, and all spice (pumpkin spice seasoning - aka cloves, cinnamon and nutmeg). Bake them in the oven at 425 for 20 min, flipping at 10 min. I added a little extra sea salt when I flipped them. They weren't crispy, but they're squash. They were soft and yummy and I enjoyed them immensely. Thank you for the suggestion.
On the topic of squash, I think it's my new favorite thing to eat. My husband and I visited friends last Saturday night, and acorn squash was on the menu. I was so thankful for our host. She tried so hard to get all my eating requirements right, and overall, she did a fantastic job. She has a friend who is a naturopath who helped her out. It resulted in acorn squash with a lovely risotto spooned into it (I've never made a risotto and I really want to try). Okay, the risotto had chicken broth in it, which obviously has loads of salt, but other than that, everything else she made was wonderful. Chicken with some olive oil and lemon to flavor, and loads of fruit for dessert.
Since I'm now a person with a restricted diet, here's my take on going over to other people's houses to eat. I figure it's a heck of a lot of effort just to cook for myself right now, so asking someone else to avoid the numerous things I can't eat is pretty senseless, and not very considerate to them, particularly if they invite you over for dinner. I suppose it might be easier if you were to say, "oh I'm a vegetarian" because avoiding veggies is pretty obvious - a veggie is a veggie. But who's going to know what to look for when trying to avoid potato? So in the future, I'm either going to eat whatever is on my plate or bring my own food. I mean, it's tough cooking for someone who has food intolerances and a particular diet. I remember having to prepare food for someone with a restricted diet before I had any real knowledge or interest in what I was putting into my body. It kind of makes you groan - "oh.....what are we going to cook for him/her if they come" kind of thing. I wish that sounded more charitable, but somehow it's true.
On the ezcema front, I'm still a major itch-bomb, but I do notice the appearance on my hand is slightly less angry, less red, and a but less raised from the skin. I wouldn't claim anything promising yet, but at least it's not spreading any further. I am hopeful though. And a major bonus is that I've dropped about 3 pounds-ish. As I was saying on my Facebook page, I was able to zip up a pair of pre-pregnancy jeans for the first time since I last wore them. I don't think I'd wear them anywhere just yet, but I'm close. This is good news.
I made Ginger Pork for supper tonight. Lovoni Walker has a ginger pork recipe on her website which I based this off of, (see the link if interested) but I didn't have everything in my cupboard, so it looked a little like this:
3 boneless pork chops thinly sliced. Took the chops and marinated them for 1/2 hr in the following:
- 4 tbsps of Tamari sauce (replaces regular soy sauce)
- say about 3 tbsps of honey (replaces granulated sugar)
- the juice of half a lime (Lovoni uses sherry in her recipe. Sherry can also be replaced with a mixture of grapefruit juice and a little apple juice, which I have used before, but I didn't have either on hand. I actually really liked the lime better I think)
- Pepper to taste
- Arrowroot starch (recipe calls for cornstarch but this has potato source in it)
Put the following in a wok or frying pan on med-high heat:
- 2 -3 cloves minced garlic
- half an onion or some shallots
- couple tablespoons of peanut oil (I didn't have any so I put in natural peanut butter and a little olive oil)
- 2 tbsps minced or zested ginger root
- 1 tsp dried red pepper flakes
Cook the above for a couple minutes or until fragrant. Add the chops with the Tamari marinade. As it cooks, you can add some sesame oil (I love this. Not too much though, it's quite strong). Lovoni also uses rice vinegar which I have added in the past but it too has sugar in it so I omit it for now.
We served it over baby spinach. Someday I will try it with real bok choy.
Until the next meal!
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