I had started out tracking what I was eating again last week. I deleted what I'd had. It served its purpose in letting me realize just how much extra fruit and snacks I was indulging in, hence my inability to get off this plateau. So for this week I decided to just forget about recording and be more mindful of what was going in my mouth. I've cut back on some of the apples and other fruits I was snacking on and started buying berries again. I skipped a couple of somewhat planned cheats and I've cut back on the artificially sweetened stuff. Not perfect, by no means, but do-able. Something else that sort of helps me is to discover new recipes and experimenting in the kitchen. I made this super yummy supper tonight! I had my serving over 1/4c of jasmine rice. But next time I intend to try making cauli-rice... because I wanted to eat more! Note my measurements for the soy and tamarind sauce - I used one measure cup and just used a 50/50 combo that equaled 1/3c (first time trying tamarind). This served 6 of us with no leftovers.
Coconut Milk Braised Turkey
(adapted from Rachel Ray Magazine)
2 Tbsp olive/coconut oil
2 & 1/2 lbs turkey parts
s&p to taste
1 (14oz) can coconut milk
1/3c cider vinegar
1/6c soy sauce
1/6c tamarind sauce
1 head garlic, skins removed and smashed
2 bay leaves
1/4 tsp crushed red pepper
8 oz kale, roughly torn from stems
In Dutch oven, heat oils on medium to high heat. Add s&p seasoned turkey, in batches if necessary, and brown. Add remaining ingredients, except kale, and bring to a boil. Lower the heat, cover and simmer, turning meat after 10-15mns. Cover again and let simmer until turkey's cooked through, maybe another 15mns. Remove bay leaves. Add spinach, squashing it down into the liquid. Heat until just wilted.