When attempting egg reintroduction, starting with yolks is recommended. Eileen Laird has a how to video on how to separate whites and yolks three different ways, and also elaborates on the nutrient-density of eggs.
But first, some ruminations from those moments when I hate cooking~
Hating cooking is a first world problem.
But even so, it’s real.
I know because I hate cooking.
Less than I used to, but still, it’s one of the last things I’d do if I had a choice & one of the first functions I’d outsource if I got a zillion dollars.
Nevertheless, I have this food blog. Full of recipes.
My grandma Naomi hated cooking, too.
Did it ever occur to her that life was not going to involve cooking every single day until she died? Not once. She cooked every day, because in her generation, preference was irrelevant.
Obviously, lots of people love cooking. My #1 kid has devoted her career to it.
Cooking, like gardening, is a leisure activity for some & a vile chore for others.
What’s the difference?
Leisure vs Work
Levitt & Dubner, the guys who wrote the Freakonomics books, say “it’s work if someone tells you to do it and leisure if you choose to do it yourself.”
I’m not sure that’s true, as almost nobody ever tells me to do anything (I’ve pretty much constructed my life that way). But nevertheless there are things I consider to be work.
I wouldn’t quibble with their statement if it was rephrased: it’s work if you have to do it and leisure if you choose to do it.
But then, choice is an interesting concept.
Is choice about doing what we prefer? Or choosing how we respond?
Viktor Frankl had a profound revelation about the nature of choice during the three years he spent living in German concentration camps.
The only member of his family who entered the camps to survive, his realization was: “The last of human freedoms – to choose one’s attitude in any given set of circumstances, to choose one’s own way.”
It is in our power to choose how to respond.
So, though I might cavil a bit with Levitt & Dubner, I agree with the spirit of their assertion: perhaps it’s work if you have to do it and leisure if you choose to. You can choose, therefore to make your work your leisure.
Which loops us back to cooking. Choice or necessity?
If you find, as I have, that cooking is a necessity, you can choose to find ways to hate it less.
Including using cooking as a practice for choice.
And, because we have choice, by employing strategies for cooking less. Like making extra, so you have cooked chicken thighs (for example) on hand to make this this fully-loaded avocado chicken salad.
The zen individuals want you to get up 20 minutes early to mediate;
The get-the-classical-education-you-never-had people want you to get up before that to read Beowulf;
The fitness freaks want you to hit the gym at 5am;
The de-clutter nuts want 30 minutes of your mornings before anyone else is up to swizzle the bathroom and sparkle the sink;
And now I’m saying Hey! Wouldn’t you like to get up even earlier so you can prep a pot roast and make a cauli-pilaf before you greet the pandemonium that is your day?
And you are saying Um, no.
But wait, I have edge.
The edge is this: Paleo/AIP will give you the energy you need to accomplish all the meditating, Beowulf-reading, weight-lifting and toilet-swizzling you want to do in a day, in addition to your day-job and family life.
At least, it has in mine.
So start with the food prep. Even if it means skipping the gym & leaving the toilet to marinate for now. Seriously! I highly recommend getting the extra sleep and just starting with a cauliflower.
Just you & a cauliflower in the early light of dawn…
As your energy increases, you can whip through The History of the Peloponnesian War by Thucydides, prep your food, meditate, swizzle your toilet and get in a bike ride before work.
Prepped a beef stew for the slow cooker (I browned lightly-salted stewing beef in batches, added 2 whole portobellos, sliced celery, cinnamon, & bone broth to the slow cooker, put it on low & left it all day);
Traditional pesto uses parmesan & pine nuts, but this AIP-friendly version is gorgeous without. A cilantro variation is perfect for winter. Or combine fresh dill & cilantro, especially for salmon. In summer, use basil. Of course.
2 bunches cilantro, including the stems
1 ripe avocado
1 teaspoon salt
1 heaping tablespoon dried basil
1/3 cup lime juice
2 cloves garlic (optional)
1 large or sufficient small zucchini
Whirl all the ingredients except zucchini in a food processor.
Reconstruct pasta with a vegetable peeler, mandolin slicers or a julienne peeler to make the desired quantity of spaghetti or linguini out of your zucchini. Steam zucchini pasta for a few minutes until cooked.
Or deconstruct pasta by just slicing & sautéing the zucchini…
Top with pesto.
Cilantro Lime Salad dressing
While you’re at it…
Don’t scrape out the food processor bowl when you make the avocado pesto. Add:
I got cases of organic cucumbers, zucchini, cauliflower, purple cabbage & mushrooms on Friday, so I focused on those vegetables.
Luckily my #2 kid, who just moved into my basement suite, had only beer & sausages in his fridge, so I was able to fill it up with my overstock vegetation. No doubt his friends were awe-struck by his apparent commitment to vegetables.
I do most of the cooking & all of the meal planning around here. Not because I like it. I actually don’t like cooking at all. But because Matthew’s health is really bad and he can’t.
So I do.
I may not like it, but it feels really honest. Taking unadulterated plants & animal parts & turning them into delicious & (hopefully) healing foods.
I found myself wondering about my great-grandmothers for the first time in my life this weekend. What their lives were like. Pretty much like my weekend, maybe. Except on repeat forever with wood-fired cookstoves, no birth control & no vote.
It’s like a form of time travel to spend long days in the kitchen. At least for me.
My #1 kid is a sous chef in San Francisco & voluntarily spends all her days in the kitchens of the happening-est restaurants in the Bay Area.
But to me, as a person who would have no regrets if I never had to cook again (as long as the quality of my food didn’t suffer) working with unmodified food intensively for 2 days felt as though our 100-year obsession with convenience food-products had been put aside.
It’s like I am continuing from where we left off before all that convenience-madness happened. But with a few perks like electricity & the internet.
Two rounds of Coconut rooibos lattes. They are actually incredibly soothing. And when the love of my life is this unwell & I have to spend the weekend doing something I don’t like, warm soothing drinks are good;
And I blanched & froze a bunch of zucchini;
Here’s what my fridge looked like on Sunday night:
Mix ingredients together with your hands. Heap the meat & vegetable mixture into a 12-muffin tin or 4 mini-loaf pans.
Bake for 45-50 minutes until crisp & brown on top.
Make meat muffins when you have time & freeze them for when you don’t.
They reheat beautifully in the oven.
Use any of the following vegetables & herbs, depending on your current diet.
We’re currently doing our own extreme version of an AIP, which I’m calling an X-AIP to make it seem more like a superhero mission than 30 days of deprivation during my least favourite month of the year.
Use it for your own nefarious purposes or make Coconut Lattes.
Use the coconut that’s leftover from the milk-making to create a Tea Cake or crunchy Crackers.
Find all those recipes here!
I experimented with Coconut Milk recipes from The Paleo Mom & Phoenix Helix before I came up with my own version. Read about my thrilling early coconut milk experiments here.
1½ cups loosely-packed ground coconut
2½ cups freshly boiled water, cooled slightly
Grind coconut in a blender before measuring. 3 cups of coconut chips (I use Wilderness Family Naturals brand) makes about 1½ cups of loosely-packed ground coconut.
Whirl ground coconut & hot water in the blender for 3-4 minutes.
Pour mixture through a nut milk bag into a bowl. Use an elastic band to attach the bag to the blender carafe to gently shake all the coconut slurry in. If your bag doesn’t have a drawstring, you can use the elastic band to hang the bag from a cupboard knob over the bowl until the contents are just cool enough to squeeze all the coconut milk out (just like milking a cow!)
Refrigerate the coconut milk for curries, smoothies or any recipe calling for full-fat coconut milk, or use it while it’s still hot to make Coconut Chai Lattes.
Use the damp coconut flour to make AIP-friendly Currant Tea Cake or Coconut Plantain Crackers.
Here are those recipes!
Coconut Latte (AIP-friendly)
Hot coconut milk (see recipe, above)
Rooibos tea (or green tea or black tea or coffee, as you like)
Ground cloves (optional)
Brew your tea or coffe. Whirl your hot coconut milk & cinnamon in a blender to froth. Fill mugs ½ or more with tea or coffee & top with frothy coconut milk. Optionally, dust with ground cloves.
Currant Tea Cake (AIP-friendly)
Preheat oven to 350
¾ cup damp coconut leftover from making coconut milk (that’s how much is left when I make the coconut milk recipe, above)
1 ripe plantain
¼ melted coconut oil
1 tsp mace
1 tsp salt
¼ cup currants
1 tsp lemon zest
Combine the first 5 ingredients in a food processor until a batter is formed. In a bowl, mix the batter with the currents & lemon zest.
Press into a greased 8×8 baking dish & bake for 45 minutes or until browned.
Line 2 or 3 large baking sheets with parchment paper.
To peel plantains, cut through the skin lengthwise with a sharp knife & remove the skin in strips. Slice the plantains on the thinnest setting with a mandolin slicer, and arrange in in slightly overlapping chips of 3 & 4 plantains each.
Sprinkle with salt & turmeric, then bake for 20 minutes until brown & crispy.
Of course you can use any meat…
Bacon fat or coconut oil
1 small onion
1lb ground elk
Dried basil, oregano & thyme
Brown the onion in fat. Add the ground elk & herbs. Fry until cooked through.
Green Apple Guacamole
Feel free to add garlic if you like, but our AIP is garlic-free.