It’s trendy to have a specialized diet.
Currently, here on the west coast, we’re all over the gluten-free, dairy-free and down with the chia, hemp hearts, coconut oil and quinoa.
I like to eat healthy. I’m one of those seed consuming hippies and I’m always looking for a way to not add granulated white sugar to my baked goods. Some people say all these “in” foods are just a passing fad, like “got milk?”
Speaking of milk….
Up until recently, I enjoyed cow’s milk on my cereal daily and nae a problem. But, I stopped buying it about a year ago because as my son began to consume it, his bowels, over the next couple of weeks, became whitish grey. My doctor thought that it might have switched him too suddenly. A couple times after that and now just over the last couple of days, I gave him just one cup of milk and over the next couple days, I recognized the same paleness in his poops. So that’s him. As for me, I figured I would use up the rest of the milk in the carton over my cereal. After a couple nights in a row of enjoying a familiar evening snack, I began to feel extremely bloated, gassy and ahem, I’ll spare you the rest. Also, that itchy rash in my elbow crease went away when I cut out dairy for a few days.
It’s clear that we have some dairy issues although not severe by any stretch.
Maybe what’s trendy is taking more interest in how certain foods could be making us feel like crap and which ones make us feel like the blood is flowing and the nutrients are being absorbed.
So that leads me to share with you a new favourite dish that I just made last night. I do love my cream sauces but I am nervous about how much I can handle without a undesirable trip to the lou.
This is DELISH and dairy-free. And for you hunter/gatherers, it’s right up your Paleo valley.
1 lb grass fed ground meat (but I love added hormones in my meat don’t you?)
1 sweet onion, chopped
1/2 cup Portobello mushrooms, sliced (or the regular kind we all buy…)
1 tsp thyme, chopped
1 tsp rosemary, chopped
3 garlic cloves, minced
2 Tbsp organic tomato paste
1 Tbsp arrowroot powder (or cornstarch…)
1 cup low-sodium beef stock
1/2 cup coconut milk, full fat
Sea salt and ground pepper to taste
2 Tbsp coconut oil
- In a skillet on medium-low heat, melt the coconut oil.
- Add the mushrooms and onions, and sauté until slightly softened and browned around the edges. Remove to a plate.
- Add another Tbsp of coconut oil and brown the ground beef. Return onions and mushrooms to pan. Add tomato paste, thyme, rosemary, and garlic. Sauté for 5 minutes.
- Sprinkle arrowroot powder over meat and add the beef stock. Stir and let simmer for 5 minutes until sauce thickens.
- Remove from heat and stir in coconut milk then plate.