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Healing Journey and a Low Carb Diet

16 Mar

sunsetcwb

I recently started a Low Carb Diet, because my chiropractor believes it will help me heal faster from my still ongoing rib issues. Supposedly sugar is a villain, and a very bad one, the kind that worsens inflammation, troubles the pancreas (insulin resistance), and causes a myriad of other issues.

Since I am tired of being in pain, and not being able to fully function, I decided to follow his recommendation and stay away from all starches. That includes beans,lentil, squash, and sweet potatoes, it doesn’t matter if they have a low glycemic index, stay away from them! Only two portions of fruits a day (each portion is a hand full), and no grapes, raisins, bananas, or dried fruits with added sugars.

As a personal chef, I am used to cooking for clients on special diets such as Low Carb. But it is so different when you are the one being deprived of all that starchy goodness!
I am Brazilian. We eat rice and beans every day, and even though I don’t eat it every day, I could if I wanted to, since I always have beans in my fridge and freezer. I make a big pot of beans once a week. But even my pressure cooker was conspiring with this Low Carb Plan, since it exploded on me, as I was cooking my beans, and trying to resist the diet.

I didn’t even realize I was so addicted to sugar until I went trough withdrawal,  and let me tell you : it was bad. I was cranky, bloated, constipated,feeling weak, and had no energy.
I am on my second week of the diet, and I can say that the worst part is over. I have a lot more energy now, and my body is getting used to the new diet, so I don’t have cravings so often. I think the hardest part was the honey. I already used Stevia as a sugar substitute, but also enjoyed my daily honey. Well,honey, agave, and maple syrup are prohibited now.

Only three weeks ago, I was allowed to start exercising again. I have been going for walks and training with a personal trainer. I am so happy and grateful that after six months, I am getting back to almost having my life back again. I can now drive, carry grocery bags and sleep trough the night with almost no pain.

I feel that I am getting really close to full recovery. And I forget that at not such a distance past , it seemed like I would never feel whole again. After struggling with so much pain, my Western Medicine doctor could only offer me the options of narcotic painkillers, surgery or injections. I felt hopeless, and could not see the light at the end of the tunnel. I didn’t only want for my pain to go away, I wanted to heal.

That was when I found a Traditional Medicine natural doctor, in Brazil, who treated me with homeopathy,herbs, SAME, MSN, external clay applications, and rock salt.

When I returned to the U.S, I continued going to my Chinese Acupuncturist doctor, and being treated with him.
Then, I found a chiropractor that specializes in sports medicine, and he has been helping me heal through adjustments, applied kinesiology, supplements, and diet.

Wow, this healing journey has been taken six months, and enormous amounts of money and patience. But it is almost  over now,and I finally see that light at the end of the tunnel. I have learned so much from this experience…First and foremost that I wouldn’t be where I am without the love and support of my hubby, family and friends. And, of course,patience (again, and lots of it), resilience, faith, hope, trying really hard to think positive even when I was sad and down, asking for help, and letting people help me. I guess everything does happen for a reason.

*I am not a doctor, and is not my intention to give any medical advice here. These are supplements that were prescribed to me in the course of my treatment, by my doctors. Please consult your doctor before you take anything, since people have different reactions to supplements, and drug interactions.

Chicken+Vegetables+Coconut Milk Curry+Wheat Berries

20 Feb

This delicious and nutritious dish is a super easy one pot meal. Packed with a rainbow of nutrients and vitamins, protein, and healthy grains. It is more than a complete meal. Perfect for cold, rainy and lazy nights. Bom Apetite!

Ingredients
  • 3 organic chicken breast, deboned, cut into cubes and marinated in Bragg Liquid Aminos
  • 1 tbs coconut oil
  • 1 tbs olive oil
  • 1 large sweet onion, chopped or grated
  • 3 cloves of garlic, minced
  • 1 tbs ginger, grated
  • 1/8 tsp red chilli flakes
  • 1 tsp sugar
  • 1 tbs mustard seeds
  • Trader Joe’s South African Smoke Seasoning Blend*
  • sea salt and pepper to taste
  • 1 medium sweet potato, diced
  • 1 can of organic diced tomatoes, or 5 large skinless Roma tomatoes
  • 2 leaves laminate kale, chiffonade
  • 2 leaves chard, chiffonade
  • 10 mini sweet bell peppers
  • 1 can coconut milk
  • 1 tbs red curry paste, or more to taste
*Ingredients listed on Trader Joe’s South African Seasoning Blend are paprika flakes, sea salt, garlic and basil. If you can’t find it, you can substitute for basil, paprika and dried chiles such as Guajillo or Chipotle. Be careful, and taste as you add it. The goal here is to create a smoky flavor, and not to overwhelm your palate.
Method:
  1. Place the stovetop burner on medium high and put the coconut oil and olive oil in a medium frying pan. Add the onions, curry paste and ginger. Sautee for about 4 minutes or until onions are translucent. Add garlic, red chili flakes, and mustard seeds. Watch for the  mustard seeds, as they will start to pop.
  2. Add the chicken, and cook it for about 5 minutes. Add tomatoes,sugar, sea salt and ground black pepper, Trader Joe’s South African Smoke and cook for another 5 minutes.
  3. Add sweet potatoes, kale, chard, and coconut milk.
  4. If you want more liquid add chicken stock, water or tomato sauce. I like mine thicker, rather than soupy.
  5. Turn stove down to low and let the flavors marry for about 20 minutes. Check for seasoning, and add more if necessary.
  6. Serve with Jasmine Rice, Brown Rice or Wheat Berries. If serving with wheat berries, it is better to place them in the bottom of the bowl, and serve the curry on top. It prevents the wheat berries from getting mushy and soggy.

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For the Wheat Berry:
I like wheat berries prepared in different manners. Usually, if I am making a salad I prefer it to be crunchy and chewy, so I don’t soak it, just boil it for 1 to 1 1/2 hours. For this recipe, I like to soak one cup of wheat berries in water for about 8 to 24 hours. Then I quickly boil it in one cup of chicken stock, and reduce the heat to medium low for about 15 minutes, just to absorb the flavors of the stock. You can also use vegetable stock, or just water seasoned with salt.
Cooked Pre-soaked wheat berries

Cooked Pre-soaked wheat berries