Tuesday, January 1, 2013

The Good and the Bad

Well, we’ve got some good and bad news here in Happy Tummy Headquarters. Lets start with the good: As you know, I’m nearly 1 week into the Body Ecology Diet, which is an Anti-Candida diet. It starves the body of sugar and foods that break down into sugar (like white rice, potatoes, and starchy veggies like peas). So on the Body Ecology Diet, there is ABSOLUTELY no sugar, fruit (except for lemon & lime), grains, milk or cheese (because of the milk sugar, lactose), beans (including peanuts), soy, caffeine, alcohol, sugary vegetables (like carrots and beets) or starchy vegetables (like potatoes) or mushrooms. But, it does allow 4 gluten-free grains: amaranth, millet, quinoa, and buckwheat. This diet kills the yeast by starving it of its food: sugar.
So the good news is that the diet is working.
The bad news is that the diet is working….you see, when the yeast die, you experience “die-off” — which is the yeast going through a sugar withdrawal. I woke up in the middle of Wednesday night with a 103.7 fever, and after Tylenol and cold compresses, got it down. Woke up with another 103.7 fever in the morning — same thing. I was battling 103-104 fevers all day yesterday and all night last night. So its good that the diet is working, but when it works, it makes you feel worse.
what a meal!
But…I gotta keep pushing forward with the BED.
so delicious and healthy!
So for dinner tonight, I made another avocado-centered meal. I was seriously craving avocado–and I think it’s because yesterday, with such a fever-filled, slipping-in-and-out-of-consciousness type of day, I didn’t eat a whole heck of a lot. So I think my body was yearning for some rich, healthy monounsaturated fats from our friend, the avocado.
Deconstructed Guacamole Pilaf? Yes please!!
I made Deconstructed Guacamole Millet Pilaf with Broiled Cod. YUM!
Let’s start with the Pilaf. Here’s what you need:
chewy, nutty millet!
1 avocado, diced
juice of 1 1/2 limes
1 red pepper, diced
5 green onions, chopped
2 cloves of garlic, grated
cilantro, chopped
1 cup of millet (cooked in 2 cups of veg stock)
Super simple: Combine your pepper, onions, garlic, and lime juice in a bowl. Salt it and stir to combine. In another bowl, put your avocado — toss it with a squeeze of lime and salt. After your millet cooks, fluff it with a fork, put your cilantro on top and then put a lid on it to wilt the cilantro a bit. Then, fluff in your peppers and onions. Serve with avocado on top. DELICIOUS!
gorgeous and flakey cod with a crunchy dill crust!
With this delectable pilaf, I served broiled cod. Lobsta Bakes‘ cod is SO wonderful — moist, flakey, sweet, and wild & ocean-caught! I broiled it in 1 tsp EVOO, salt, pepper, lemon zest and juice, and fresh dill. So succulent.
love me some avocado!!
This meal was outrageous. The millet has such a great texture! It’s just like couscous – delicate, chewy little grains that have a nutty taste. Paired with the sweet bell peppers, tangy lime, fresh cilantro, slight bite from the garlic and onions, and rich and creamy avocado — it was so delightful! And the textures were phenomenal — crunchy peppers, chewy millet, silky-creamy avocado — mmm mmm mmm! I amSO thankful that guacamole is allowed on the BED!!!
such beautiful colors and textures!
Until Tomorrow!
My favorite knife:

1 comment:

  1. Oh this recipe is so amazing! Thank you for sharing this. I always follow your blog, and I feel so inspired every time that I can see vegan dishes or recipe, I also follow one website which talks about vegan food and fitness, http://www.bodybyblasian.com/


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