#FromScratch

October 1, 2016 at 2:33 pm  •  0 Comments

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#FromScratch chronicles Stephie’s nutrition [r]evolution as she switches her thought process from “where should I eat” to “what should I eat”.  Follow her series as she braves the supermarket, starts to cook and explore a new way of eating.

 

Today was a #FromScratch milestone day: SERIOUSLY! If my mom was still alive, I would have called to brag on myself.

Today, I  started to climb my Nutritional Everest [and] I met with S-U-C-C-E-S-S! [Yes, I was a  cheerleader.]

via GIPHY

This is a magnificent challenge for me. In 2008, I had a heart transplant due to heart damage from radiation and chemotherapy as a child which means that I take immunosuppressive [anti-rejection] medications every 12 hours, 7 days/week, 52 weeks/year. These medications are a lifelong reality for me; a reality makes me more vulnerable to contagious infections; infections that can quickly become life-threatening. Thankfully, I have only been hospitalized one time for an infection gone rogue since discharge from transplant largely because I am mindful without being a full on obsessive-compulsive germaphobe!

I suppose you could say the world is my petri dish [and] I especially hate the invisible germ-ridden world of grocery store! 

Mission:

1) Make a grocery list
2) Go to the grocery store
3) Make at least one meal/day focusing on breakfast [and] lunch first

Experience:

Grocery List: the result of a brainstorming session with Pat seeking to maximize the # of meals from a variety of healthy ingredients [and] given my hatred of grocery shopping, I seek to spare myself when I can.

Upon Entry to Whole Foods

My Nightmare Dressed Like a Daydream!

Well, I walked into Whole Foods list under my arm and my fingers on the ready of my iPhone with Pat serving as my go-to, phone-a-friend, lifeline as I faced some degree of overwhelm.

I made my way to the produce section only to run into a wall of greens: Organic 50/50 Blend, Baby Arugula, Sweet Baby Lettuces, Super Greens: Oh My!

What’s a girl to do? [Hint: Phone/Text a friend]

Me: “Which one?”

The Wall of Greens

The Wall of Greens

Pat: “Whichever one appeals to you.” [LOL with my unsophisticated palate]

Me: “What goes with the miso dressing?”

Pat: “I wouldn’t go with arugula.”

I chose to go with Baby Spinach, Kale, and pre-shredded cabbage. 

Me: “Lentils: canned?”

Pat: “No! Can you boil water for 30 minutes?”

[Off to find the Sesame Oil]

Pat: “The difference in taste with a quality oil is amazing.”

Me: “As if my unsophisticated palate would appreciate such nuances!” [LOL]

Honestly, if Pat hadn’t fielded each of my many, many questions, I likely would have ended up with food that would have gone to waste as she then walked me through putting my lunch together. Another point worth mentioning is that I was laughing, and actually enjoying, being in the grocery store: NEVER happens!

Outcome[s]:

My Anti-Cancer Booty

‘the Anti-Cancer Booty’

 

Lessons Learned:

  1. I found a new food and I LOVE miso dressing*
  2. Slice and dice vegetables when you get home and store in fridge so they are on hand ready prepped
  3. Lunch REALLY can take 5-10 minutes to make: handful, handful, dressing
  4. For me, this salad needs protein in the future
  5. There is HOPE for my palate; I could taste every ingredient in the miso dressing

 

*Miso Dressing Recipe by Martha Rose Shulman of the NYT

Time: 5 minutes [TRULY] 

Yield: 2/3 cup

Ingredients:

1 rounded TBSP white or yellow miso [I used organic white miso]

Lunch in !0 Minutes: BOOM!

Lunch in !0 Minutes: BOOM!

2 TBSP rice vinegar

1 TBSP lime juice

1/2 tsp freshly grated ginger [organic]

1 small garlic, pressed or minced [I pressed it]

Pinch of Cayenne [I didn’t have any, so optional]

2 TBSP dark sesame oil

2 TBSP peanut or grapeseed oil [Forgot, the peanut oil, so I used EVOO because I was NOT going back for peanut oil!]

2 TBSP plain low fat yogurt [I didn’t use this, so optional]

Directions:

Combine miso, vinegar, and lime juice in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender [I didn’t].

Toss with the salad of your choice.

Yield: 2/3 cup

Tip from Martha Rose Shulman:

Advance preparation: This will keep for a week in the refrigerator.

Stephie! Precautions at the grocery store:

  1. Flu Shot: Check [it’s a family affair: seriously!]
  2. Wipe down the entire shopping basket/cart with the sanitary wipes [trust me you would want my cart]
  3. Apple pay is awesome [and] my personal stylus is badass
  4. Purell is good; soap [and] water is best 

 

 

 

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