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Here are some things I have eaten while my boyfriend has been away.
Diced mango, red bell pepper, heirloom tomato, cilantro, onion. Squeeze lime over it. Add salt and pepper and for added flavor either a little Sriracha sauce, some Embasa Chiles in Adobo salsa or both. Make a big batch and serve it with everything.
MEAT OF THE DAY BOWL
Fry up in a pan some vegetables and some meat. I've done salmon, chicken, pork and even beef liver. Add Chiles in Adobo salsa if you have it. Smother the end result with mango salsa if you have it. If not, find something to put on top: Sriracha sauce, salsa, avocado, whatever. Serve over one of the bottom layer options below.
BOWL BOTTOM LAYER
- Steam up some cauliflower and pulverize it to the consistency of cous-cous in a food processor. Optionally add some olive oil or butter.
- Cook up a sweet potato or yam and put that in the bottom of the bowl
- Cook up any kind of random vegetables. Add some kind of seasoning to make it tastier.
Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.
thai red curry.
brown some meat chunks in some coconut oil or butter. you can throw in some chopped garlic and onions if you like. add a few tbsp red curry paste. fry for a little while longer. stir in a can of coconut milk, approx a cup of broth ( opt ) and a tbsp of fish sauce ( opt ) or a bit of coconut sugar to sweeten. simmer till the meat is done. you can add things like chopped cilantro, different spices like some cinnamon. sweet potatoes and peas. serve over steamed veges or mashed potatoes. or add in some pinapple chunks and eat like soup. you can make this with fish or shellfish. prob even eggs. make it green or yellow curry etc. add in beanshoots and water chestnuts and other veges etc.
can of tuna mixed with avocado and sprinkled spring onoin over. Bit of pepper and beautiful breakfast. Other one was steamed brocholli and brussel sprouts and bit of pepper and drizzle little ghee and apple cider vinegar on top.
My new favorite throw-together meal is to take an avocado, cubed, add about a handful of cubed cooked chicken and throw it in a bowl with lemon juice, olive oil, minced garlic, salt, pepper, and cilantro. Sometime I'm gonna try adding chopped onion, and chopped green olives might be good too.
i quite like mixing up avocado and cultured cream and dumping shucked fresh oysters on the top. hadnt thought of trying cottage cheese but that will be my next attempt. it would prob be nice with toroi as well which is essentially just shucked chopped raw mussels in vinegar.
I roasted some veggies this weekend; over a pound of broccoli, a pound of brussels sprouts (quartered, to be more bite size and also to increase the surface area for browning); coated in 2 or 3 T olive oil + 1 T sesame oil + 1 T Worcestershire + 2 T apple cider vinegar + 2 T Tamari + juice of 1 lime; 400 F for 30 minutes; the upper surfaces were a little too dark, I should have stirred them around at 15 min mark, but they were still quite good and still with some crunch but plenty of dark brown roasted edges and seemed a near perfect amount of oil/acid coating. I think the lime juice gave them a nice tanginess so will maybe try juice of two limes next time... and I really like the brussels sprouts this way; never had them as a kid but love them little cabbages now.
1=cocoa powder with coconut oil mix together with little honey
2=shredded coconut with butter and a bit more than the honey in first bowel
3=put second bowel in microwave for 30 sec until butter melts and mix it when its out
4=pour the "chocolate" on top and put in freezer for quick or fridge for slow. and there u have it primal bounty
my ingredients for one serving
2tbsp cocoa powder with tbsp coconut oil and tsp honey< 1/4 cup shredded coconut with tbsp butter and 3/4 tbsp honey and thats it , if u want u can add some coconut cream and any other topping very very filling "dessert"