Friday, March 6, 2009

In the meantime

When I was first trying to do an elimation diet, I had a hard time wrapping my mind around how to plan meals. There was so much that couldn't be eaten, and it seemed like every magazine or blog post I read was featured a fantastic looking recipe filled with off-limits ingredients. Now, a few months in, I've gotten pretty used to cooking and planning around a diet that's diary, egg, and gluten-free, as well as some other one-off ingredients that seem to upset me like tomatoes, watermelon, and avocado (go figure).

I haven't been sharing recipes as much lately because I still feel like I make a lot of edible things that aren't quite worthy to post. Creating palatable polenta is hardly noteworthy, right? But I'm getting much better, and I'm sure I'll posting with more details in the near future.

But in the meantime, I thought it could be fun (to someone? maybe?) to see what a week long list of meals looks like when eating a restricted diet like this one. Of course, this is tailored totally to me, and may include any number of things that you are allergic to.

Pork tenderloin braised in some left-over prosecco with onion, garlic, some herbs, and slices of orange. Served with homefries, green beans, and salad.

Polenta with meatballs and a yummy mushroom sauce. Peter made me meatballs with just a teeny little bit of breadcrumbs and egg, and skipped dusting them in flower. So I guess they more closely resembled hamburgers, but round. Still delicious.

Curried carrots, fennel, and chicken served over rice.

Chicken tacos on corn torillas with refried beans, shredded lettuce, salsa, and grilled veggies that were marinaded with cumin, chili powder and paprika.

Pork chops served with a dijon mustard/red wine reduction, mashed potatoes and salad.

Most weeks I also make a big batch of soup early on the week to have around for lunches. Then I alternate between taking salads or soups to work. This week I made one with kale, cranberry beans, and potatoes.

See how fun that was?

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