Friday, February 7, 2014

Meal Planning | February 2014 (Part I)

What have I been up to the last month or so? I've been making a concerted effort to keep up on chores and started yoga again. And, spending more time with my husband <3. 

This week, I decided to go back on the Repairvite gut cleansing program for quick reboot for a few days. I should probably do it for at least five to seven days, but I just don't think I can commit. I don't even know how I survived the 30 day plan last year!
The reason for my detox revisitation is because I ate a non-gluten free sandwich on Saturday due to restaurant error. Plus, I overdosed on rice last week and, with all my baking, I've been eating lot of grains and sugar lately. I feel foggy; not as sharp. My neck & back muscles are sore. In general, I'm not feeling yippity skippity.

The Repairvite program that I do consists of the following:
Repairvite herbal & amino acid supplement (1 scoop powder, 2x/day) 
Strengthia probiotis (1 pill, 2x/day) 
GI-Synergy dietary supplements (3 pills, 2x/day)
You can buy these products on Amazon, but I highly encourage you to do the regimen & diet under the care of a healthcare professional such as a holistic doctor or nutritionist. The dose, frequency, and duration is different for each individual - typically determined by results of your blood work and symptomsRefer to this brochure for details on the diet. 

Anyway, onto my very comprehensive meal plan. As you know I do CSA and Winder Farms. Last week, I gave Farm Fresh to You a shot. Suffice to say, I have a fully stocked fridge, so it's a must for me to stay on my meal plan over the next week or so.

South Coast Farms CSA Basket

1 bunch Red Chard
1 bunch Tatsoi 
1 head Cabbage
1 bunch Atomic Red Carrots 
1 bunch Cilantro
1 bunch Curly Parsley
2 bunch Beets
2 bunch Baby Turnips
2 Kohlrabi
2 Red Onion
1 Grapefruit
1 head Broccoli
3 Kiwi
2 Pears

Farm Fresh to You Box

1 bunch Amarosa Fingerling Potatoes  
1/3 bag Yukon Gold Potatoes 
2 extra large Sweet Potatoes

Monday, December 30, 2013

Meal Plan | Week of 12-29-13

This will be the last meal plan of 2013. Wow, I can't believe it!

Even with the holidays, I've been trying to stay on track with cooking at home. Since I have a couple days off this week, I'm going to go a little "all out," especially with the baking.

I bought my proteins from Sprouts. My CSA is still on break, so I'll be getting my produce from Winder Farms.

Organic Produce Box Items:
3 Apples
2 D'Anjou Pears
4 Kiwi
1 lb of French Fingerling Potatoes
1 Bulb of Fennel
1 Bunch of Carrots
1 Bunch of Broccoli I still have two heads of broccoli from last week, too. Any ideas aside from soup & roasting? Please comment below!

Wednesday, December 25, 2013

Pumpkin Spoonbread

Photo Credit: Succulent Succotash
Pumpkin Spoonbread - Baked
My eyes have been opened to the world of spoonbread. After I made this basic version, I decided to make a holiday version using pumpkin. 
Photo Credit: Succulent Succotash
Recipe from Bon Appetit Thanksgiving Edition
Here is my adaption for a less savory version of Bon Appetit's pumpkin spoonbread. It's a super moist cross between pumpkin pie & bread pudding. 

  • 2½ cups whole milk
  • ½ cup (1 stick) unsalted butter 
  • 2 tsp kosher salt 
  • 1 cup stone-ground yellow cornmeal  
  • ¼ tsp ground nutmeg I grated my fresh from the nut
  • 1 cup canned pure pumpkin purée Bon App recommends Libby's
  • 3 large eggs, separated
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger  
For a sweeter version, add 1/4 to 1/3 cup sugar

Tuesday, December 24, 2013

Persimmon Cookies

Photo Credit: Succulent Succotash
A Little Persimmon Cookie
Persimmons are in season in the Fall, so I have been getting the Fuyu variety in my CSA basket every other week.

I like firm and crunchy fruit. So, when my persimmons start getting a little soft, I get a little sad.

About five years ago, a former co-worker told me about how she uses persimmons in bread puddings and cookies. I grew up eating persimmons, but haven't really seen them in baked goods.

With my mushy persimmons, I decided to make cookies for the first time in my life. Enough of the excuses for not baking, I needed an excuse to use my overripe autumnal fruit!

Just a note, persimmon cookies aren't really your idea of cookies. They are more like cookie-shaped muffin tops or non-custardy bread pudding bites. These "cookies" are soft and incredibly moist. They are the perfect bite for this season.

Before I share the recipe for the cookies, you'll need to prep persimmon puree in advance.

Monday, December 23, 2013

Meal Plan | Week of 12-22-13

Photo Credit:
My CSA is on break due to the holidays, so I'll be drawing my cooking inspiration for this week from my impromptu visit to Zion Market today and what I have in my pantry already.

  • Dine out at Pho 21 - spring rolls, pho well-done brisket I usually get rare steak (pho tai), but I was feeling adventurous.
Tuesday - Christmas Eve
Wednesday - Christmas
  • Meat loaf Thanks, Lauren, for the recipe

  • Hot Toddy
  • Ginger, lemon, honey tea
  • Spinach & apple green juice

Do you have any special meal plans for Christmas week? Please comment below.

Friday, December 20, 2013

Cornmeal Spoonbread

Photo Credit: Jane Oh Kim

As you know from a previous post, I've been cooking from a new gluten-free cookbook where I came across this recipe for spoonbread. It has minimal ingredients and I had all of them in my pantry already.

Interestingly, I've never heard of "spoonbread" before. (Blame it on my Southern Californian Asian-American upbringing)

Spoonbread is a moist cornmeal-based dish prevalent in the South. Although named a "bread", it's åcloser in consistency and taste to savory puddings, such as Yorkshire pudding. (Source: Wikipedia)

Below is my execution of Nicole Hunn's original book recipe. I recommend serving it with a savory meat dish with juices or sauce. Or, eat it the next day with some butter, or sweetened with honey or jam.

Wednesday, December 18, 2013

Oatmeal Banana Bread

Gluten-free Muffins

The baking bug has officially bitten me for the first time in my life. (My sister, now a pastry chef, was the one who baked while growing up.)

I have been feverishly stocking up my pantry with baking essentials, and have been buying in bulk to save money in the long run.

So, what to do with the excessive amount of Bob's Red Mill Gluten-free Quick Cooking Oats from Amazon that I have? Oatmeal Banana Bread! I found this recipe on Bob's website.

Here's what I like about this spin on a classic:
  • It has more texture due to the oats
  • The flavor profile is mild as it doesn't have the usual spices like nutmeg and cinnamon
  • Honey is used as a sweetener that gives it a sticky, caramelized exterior
  • And, of course, it's gluten-free!