Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; What did you eat today??

Hey Donette, thanks for your supplement info and I've seen those brands around - i forgot i also do the fish oil, my latest is the sundown once-a-day that i was doing 3x + a day but need to pick up more, I like the nordic naturals too , but sundown always seems to be on sale.

Yes, arugula is a salad green - its kinda got a spicy flavor i like.
Fermenting is supposed to be way better for probiotics than supps or yogurt and there's lots of posts and recipes on this site - off top of head, look for Trudi's and Jeanne's. My sister in law's "doc" has her doing sea vegetables and she's enjoying, but i'm really wanting kraut. Found out over holiday she's doin diet very similiar for her autoimmune issues (hers sounds like the sc diet) I did not come well prepared food wise for Thanksgiving , just turkey and salad greens for me, and when she showed up with olive spread, and sauteed veggies I was pretty happy.

Thanks Jay - this price much better! hers is a stone crock by Harsch, over $100. i did not read all the info on either one, like adding probiotics to the mix. I don't think you need to do that with the Harsch. I found some more recipes and instructions on a Specific Carb. Diet site, and the simplest recipe was only cabbage and salt - i think that's Jeanne's too, and it makes its own probiotic filled brine. Another called for adding a starter you buy (maybe that's the probiotic) or store-bought natural kraut as a starter.

Another note - kiwi's post mentioned Jon reacting to it and maybe too much for his system, this is interesting because the SCD site recommends starting slowly by drinking diluted femented juice in the beginning, and gradually building up; also mentioned not eating as a "meal" but a condiment (also recommended by Jeanne i think); i think i'm gonna join the fermenting band wagon...

As this is only my fourth day on a LSD, this thread for me is very timely and a good learning opportunity. For breakfast: Walnuts, boiled omega-3 egg, coconut flakes, 2TBS coconut oil, raisins. Also a small amount of fruit. red Grapefruit, grapes,cantaloupe, watermelon. Then my usually litany of supplements such as 5000iu of D3,Krill oil,propilis, Ubiquinol CoQ10,fish oil,Astazanthin, vitaminn C and so on (omits long list)

For lunch it will be the Salmon at the Cafe where I work minus the corn and other starchy stuff. I'll have to come up with something more then.

Hi, Donette:

I'm travelling still and had macadamia nuts for breakfast. Later some cheese.

Lunch I had fish and some fish curry (cod, I think) and pineapple.

Snack I had some almonds and raisins, per usual

Dinner I had a steak and Cesar salad. Plenty of fruit juice.

Early in my NSD, I was unable to eat cauliflower that was cooked. And I am always VERY SUSPECT about drinks that have tiny stuff suspended--protein shakes can be murder! I would ditch this for now and just eat protein, instead. Pepperoni can contain starchy fillers that are difficult to test for.

Be patient--gut healing is an art that takes a long time to reap the benefits from.

KickAS,
John

Jon had...

Breakfast: coconut & raisin slice, red bush tea
Lunch: mixed baby lettuce salad with cucumber, sliced champagne ham, vine ripened tomato, BestFoods/Hellmans Mayonaise, little bit of hard cheddar. Green seedless grapes

Dinner: coconut flour "crumbed" pork schnitzel, iceberg lettuce salad with cucumber, aioli.

Snack: can of Sprite, chocolate bar.

Hi Donette,

We should keep posting what we eat daily. It helps to stay on track.

The go to foods that help us through the day are the muffins, granola bars, and chocolate almond cookies. I always have a supply of these on hand. These foods are good in moderation if Candida is not an issue. Even my 16 year old daughter loves the almond chocolate cookies and she is a very picky eater.

Breakfast:
fruit shake; O.J., few pieces of fresh pineapple,handful of blueberries and honey
scrambled eggs cooked in butter or coconut oil, salt, no pepper
coconut blueberries muffins
{almond muffins are great too}
http://www.elanaspantry.com/blueberry-muffins/

Lunch:
grilled chicken with garlic and onion granules, and salt, NO PEPPER
green salad with cucumbers, scallions and dressing of dijon mustard, oil and vinegar
NS granola{ recipe below}

Dinner:
salmon, brocolli, salad
dessert:
almond flour chocolate chip cookies
http://www.elanaspantry.com/chocolate-chip-cookies/
http://www.elanaspantry.com/why-almond-flour/

Note: On Elana's pantry website, she suggests several almond flour companies that bake well. I ordered the honeyville almond flour, and I agree with her. There really was a difference. And the price is cheaper than Bob's, that I was buying in the healthfood store. Bob's blanched almond flour did not have a good texture.
I make the coconut flour blueberry muffin batter in a blender. I substitute butter for grapeseed oil, and honey for agave. I melt the butter in the microwave, and the pour all in the blender except the blueberries. Then pour the batter in oiled muffin pan and add three or four blueberries depending on the size. I push them slighlty into the batter. I bought mini silicone muffin pans that I HIGHLY recommend. The silicone pan makes it so easy to get the muffins out. Just make sure you place the muffin pan on a baking sheet to steardy them. Before I was using a regular muffin tin, and struggled to get the little muffins out.

Gluten Free Breakfast Bars

I double the recipe so I don't have to make them so often.
1 ¼ cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup coconut oil -unbleached,organic
1/4 cup honey
1 teaspoon vanilla extract
½ cup shredded coconut unsweetened
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup raisins
In a small bowl, combine almond flour, salt and baking soda
In a large bowl, combine grapeseed oil, agave and vanilla
Stir dry ingredients into wet
Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
Grease an 8x8 baking dish with grapeseed oil
Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
Bake at 350° for 20 to 30 minutes
Let cool and refrigerate
Makes 12-16 bars


IN ADDITION TO THIS RECIPE I add to the mixture:

1/4 cup hulled sesame seeds-you could use more or less
1/4 - 1/2 cup of semi sweet choc chips-if you like, we like
craisons. raisons or any dried fruit you like
and just a little more sea salt than the recipe calls for.

I oil the pan with coconut oil and then put parchment paper and oil that, so that it easily can be removed from the pan. If you don't have parchment paper, just oil the pan.

Add mixture to pan and pat it down firmly with a spatula so that it is compact.

I find I have to cook the bars longer than the recipe calls for, 5- 10 minutes longer, till a little darker than golden brown.

LET THE bars COOL COMPLETELY on the counter, and then refrigerate for at least 5 hours otherwise I find it has a tendency to crumble. When cold, cut into small squares with very sharp knife. You can leave them in fridge overnight if needed before cutting. Store in refrigerator because they have a tendency to get soft and crumbly if not refrigerated.

Hope this helps.

Laurie

Hey Chelsea,

Any choice of pointing us in the direction of a recipe for this???

Many thanks,

Argh, I woke up with paralyzed excruciatingly painful hands and was soooo mad because I "thought" I had done alright on NSD. That was a BIG helping of cooked cauliflower for dinner, thanks for clueing me in. Yeah, that makes sense that a thick drink would be bad. Darn it! I loved the easyness of that one.

Fish curry sounds really good.

Thanks for the ideas.

this is a great idea:

I had the following:

Breakfast: Fried eggs + coffee (at office)

Lunch: Chicken, and some veggies at lunch

evening snack: grapes

Dinner: sprouts - steamed.... (put too much chili)

Tomorrow I am going for a one-day (may be two) water fast....

Cool post!

As a disclaimer, I'm on a no starch, no sugar, no dairy, no joie de vivre diet... (exceptions are butter and small amounts of lemon juice and lime juice)

Breakfast: Two eggs fried in butter, two zucchini fried in butter seasoned with sea salt, oregano, marjoram, thyme, basil, and a little rosemary

Lunch: Sardines on a bed of microgreens. Slathered with olive oil, a little sea salt, and some nicoise olives on the side.

Snack: Macademia nuts (I ran out of walnuts...), tablespoons of EV coconut oil

Dinner: Baked chicken (marinated overnight in equal parts fish sauce and lemon juice, chopped thai/vietnames basil, and rosemary), dinosaur kale sauteed in coconut oil, and two tablespoons of sauerkraut

Beverages: I pretty much only drink water, but since I put myself in a sauna today, I also made a natural electrolyte drink (water + a little lemon juice + a little sea salt)

If I can find some this weekend, I'm going to make some of my new fave dish: oxtail soup (~2 lbs of oxtail, some sea salt, and some celery stalks - boiled 3-4 hours until the meat falls off the bone)! The meat can be used later with salads (chopped celery, mint, basil, with a fish sauce/lemon juice dressing) and the soup is delightful in the winter (I add some fresh celery to the soup when I re-heat it since I throw the original celery stalks away)!

Thanks for starting this post!

Freddie