Well, you all know I fell off the wagon, so to speak. It wasn’t because I was having an issue with my new diet. I just made crap choices. Again and again.
Here’s the thing: I don’t want to have heart disease. I don’t want to have a heart attack before 40. I know, intellectually, what I can do to change my health trajectory. So all those failures while I was on my epic road trip? I’m not going to let them derail me. I can rationalize them all away. I can make excuses all day, but in the end, I slid back, very comfortably I might add, into the skin of the me BEFORE my last physical. The Now Me, refuses to let that derail my intentions, my focus, my goal.
So I’m back home and I’m moving in that direction. I know from past experience that whole hog isn’t a successful road for me, but just knowing my end game seems to help me make the right decisions in the here and now. I have to plan and move in a general direction before I make the leap. So I’m back to moving in the general direction.
Today, I didn’t rule the roost with my choices. I had Chick-fil-A for lunch. Really it was more out of hunger and extreme tiredness than anything else, but there you are, I made a shit decision. My sandwich was on wheat… That’s about as good as I can claim. Oh, and it was dry.
Tonight, though, I’m happy to say that I made good decisions. I chose to have a veg bowl that consisted of black beans, corn, pico, avocados and nutritional yeast. It was yummy! I also had some cooked polenta patties. This is where my non- E2 happened with this meal. I sautéed those patties in coconut oil. Not much, but any is not E2 compliant.
Last night I made a version of my signature lettuce wraps without meat. It tasted delicious, but the veg was WAY too… oh, I don’t know SMALL. I used my food processor to cut up all the veg because I was in a hurry. The result was a moderately pasty concoction that tasted like the real deal. Next time I won’t be using my food processor to chop the veg.
For now: T’s Lettuce Wraps
1/2 cup soy sauce
8 tsp fish sauce
5 tsp sugar
2 shallots finely diced
6 cloves of garlic, minced
2 jalopeno peppers, de-veined, de-seeded and finely diced
4 tblsp fresh ginger,grated
1 bag or more baby spinach cut down into “strips”
1 bag grated carrots
1 pkg sliced, fresh mushrooms diced
2 cans water chestnuts diced
1 can black beans, vegetarian, drained and rinsed
1 pkg ground Seitan
Melt 3 tbsp coconut oil in a hot wok. Add jalapeño, ginger, shallot and garlic to the oil. Sauté for about 2 minutes, until fragrant. Add “meat”: black beans and Seitan (you could add cooked lentils here if you wished). Sauté for about 4 minutes to infuse the beans and Seitan with the flavors. In a separate bowl, make the sauce: soy sauce, fish oil, sugar. (I recommend doubling this part.) (Also to make it vegan, skip the fish sauce and add the juice of 2-3 limes. To make it E2 compliant, skip the sugar and add 2 tsp of honey, sauté everything in veg broth, and use Tamari instead of Soy sauce.) Add veg: spinach, mushrooms, carrots, water chestnuts. Cook until the spinach is wilted and the everything is heated through, about 5 minutes. Add the sauce and cook for 2-3 minutes more.
Serve with big iceberg lettuce leaves, or bibb lettuce leaves as the wraps. Fill the wraps with the filling made above and brown rice.