Weight: 338.8 lbs
Because it’s Sunday, I have a little more time to put into this “document”, whatever it is. I think I have decided to try and write a formal cookbook. I don’t want to offend Dr. Gundry, but his recipes are somewhat lacking. While they’re good examples, they’re not very interesting or creative. They don’t want to make me eat them, but they show enough of a trend, where I can carve a similar, but tastier, path. Already, I feel I am eating better food than what is listed within the pages of Dr. Gundry’s book, without breaking out of his ingredient lists and portions.
Here’s what I’ve been focusing on, regarding food and “what to eat”. Basically, it has to be delicious in order for me to survive this diet. HAS TO BE. According to Dr. Gundry I’m born in a time and have a genetic structure that requires me to resent the delicious flavor and ease of the almighty carbohydrate. I need to change that and convince my body that vegetables are where it’s at. With strong flavors from ingredients like vinegar, spices, mustard, etc. I’ll be able to build a strong, varied and flavorful set of recipes, without needing breads, pastas, or more simple and direct forms of sugar like sugar, honey, etc.
“Delicious” is number 1.
It must taste good. If it doesn’t taste good, it won’t be here.
Number 2: Ease of preparation.
I’m busy. Chances are, you’re busy. I’m also not a rich man, so I can’t afford to hire someone to do the legwork for me, nor can I afford a long laundry list of expensive ingredients. Yes, they will be in here, peppered in, but for the most part, I will create very functional, useful, simple, quick and easy recipes. So far, this seems like a lot of soups, salads, stir frys, etc. That’s fine. A big bowl of warm chicken salad and greens, if tasty and easy to prepare fits the bill, helps me drop weight and extend my life … so be it! I want that! In time, I have no doubt that I will layer in more composed dishes, but I suspect the overwhelming majority of the people that want to lose weight are already upset about the work involved. I’m not going to pile onto that by making things needlessly complex; very straightforward food and honest food.
Big bowls of goodness.
I also live in Mexico, so it’s going to be very difficult for me to find certain ingredients. I wouldn’t even know where to begin looking for “grass fed flank steak” in Mexico. I’m sure it exists, but I don’t know how to find it. I’m going to have trouble finding organic unsweetened almond milk and finely ground almond meal. It’s going to be tough finding carb-free pastas, non-Dutched cocoa powder, and steel cut oats.
Point being, whatever I come up with will be easier for you than for me, unless you’re in a more rural part of Mexico than I am. If I can do it, you can do it.
Yes, there will be times we’ll want to entertain, show off, play with the food, learn, experiment, etc. That will all be in here, but for the most part, simple, easy, cost effective and DELICIOUS.
Number 3: Efficient.
I will try to organize this material into a slice of information that is easy to absorb and follow. So, rather than just a flat list of recipes, I would like to believe I’ll have full shopping lists of ingredients; especially a “pantry”, full calendars and sections of recipes designed for specific phases of the diet. I want to incorporate schedules. For example Sunday’s might require 4 hours of cooking, but the rest of the week will be “easy, easy, easy”. The alternative to this would be a daily scramble, resulting in 20 hours of time and a majority being wasted effort. It has to fit into your schedule, in order to work. So far, each of my starter dishes require about 10 minutes to prepare and have virtually no advanced preparation. That’s a good trend!
However, in order to have the variety I think people like, we’ll need to change that up and create some effortless routines.
Number 4: Never leave the diet.
This is designed as a life style change, intended to make you feel better, look better, have more confidence and live a longer life.
Super model Kate Moss is quoted as saying, “Nothing tastes as good as skinny feels“.
This has been bouncing around my head for the past few days. At a glance, it’s kind of clever, but it’s also a bit sad. In order for this to work, it needs to be rooted in the positive. This feed needs to be desired. People should WANT to eat it .. not HAVE to eat it. It needs to be delicious and healthy, without the sense that you’ve given something up. There will be sacrifices, to be sure, but in time, if you want a slice of pizza, you can have one. There will be recipes for pizza, I assure you. I’m not yet convinced that skinny feels better than pizza tastes.
This book will explore that very idea.
- Easy and cost effective
- Efficient and time saving
- Never strays from the diet, while still allowing for some “legal cheats”
- Secret directive number 5: find a way to keep pizza
I have to admit that this is a daunting task.
The biggest and most obvious obstacle is that everywhere you go, look, smell, eat and listen, there’s the constant reminder of flour, sugar, potatoes, rice, corn, grains, etc.
In looking for inspiration, I just cracked a “Cooking Light” cookbook. While its focus is low calorie, it’s near impossible to find a single recipe that doesn’t contain, and even FOCUS, on a sugar or starch of some kind. Because of the prevalence of such edibles, a lot of these recipes will be “mock” something else.
Hopefully this will be ok. It’ll be interesting when I get down to the raw food with little to no meat.
However, I have some ideas …
Tomorrow, I am planning:
- Black organic coffee
- Leftover Beef Frittata
- ¼ cup walnuts
- Chicken breast with romaine, ½ cup fresh mozzarella, capers, lemon, EVOO carrots.
- ¼ cup walnuts
- Ginger Chicken Soup with Garlic, Broccoli, Mushrooms, Onions, Soy, Lemon and Sesame Oil.
|Curried Cauliflower Soup
This is one of those “throw it in the pot and blend it” kind of soups I tend to make for lunch. It’s quick to make, hard to mess up and totally tasty! It’s got a little spice and is very “warming” on a cold winter’s day.
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