October fresh

In the interest of full disclosure, I haven’t been such a healthy eater these last few months.  During the last weeks of my pregnancy and early weeks of Sylvia’s life, other people were doing my grocery shopping and buying whole grains kind of slipped through the cracks.  Little by little processed foods found their way into my cabinets and freezer and I started to feel pretty crummy.  I knew every time I opened my cabinets and saw boxes and plastic containers, something really needed to change, but I didn’t have the motivation to do anything about it.
I joined a Moms fitness group and as luck would have it, they are doing a weight loss challenge.  My BMI is hideous so I signed right up. Part of the challenge involved writing down everything that I eat.  Nothing like having to admit to a woman who runs marathons that you’ve had pizza twice in 72 hours to whip you into shape.  I lost a pound in 3 days because I was conscious of what I was doing.  Part of my issue is boredom munching.  Being aware of how much I snack because I’m not doing anything else has kind of scared me.
Thankfully, I had been out a bulk food store the weekend prior to this and restocked my pantry.  The flour was empty, so I replaced it with whole wheat.  I didn’t have a single box of pasta, so I bought semolina flour vegetable pastas.  It felt good to fill my shelves with food that had value.  I did my batch cooking that weekend with food that had been harvested or raised within 100 miles.  For 2 weeks, I’ve been pulling from my freezer meals that were prepared thoughtfully and sustainably.  I’ve not been rushed at supper and tempted to order out because I’m prepared.  It took a whole day and a half to get things organized, cooked and prepped, but it’s been totally worth it.  
Yesterday, I saw a post about October Unprocessed.  I went to the site and read through and decided this was what I needed to do to really get myself back where I belong.  I had had Subway for lunch, felt guilty and told Matt we’re going to start behaving again.  There was only mild grumbling.  For supper, I made grilled turkey and cheese and homemade tomato soup from the tomatoes I canned last month.  I can’t tell you how good it was.  I’ve adapted the rules to fit what my toddler eats and what is already in my freezer for the month, but I’m not messing around any more.  
After supper, I made ranch dressing and spicy remoulade.  Matt had brought home some Boar’s Head Spicy remoulade a few weeks ago and I totally fell in love with it.  Turns out, though, I couldn’t find a recipe that suited my needs, so I played around until I got what I wanted.  Poor Matt got stuck with baths tonight while I tinkered around in the kitchen.  However, I ran samples in to him so he could help with the process so I think that it was worth it in the end.
October Remoulade
  • 1/2 cup mayonnaise
  • 1 Tbsp. minced sundried tomato
  • 2 tsp. Dijon mustard
  • 1 tsp. dried parsley
  • 1/2 tsp. cayenne
  • 1/2 tsp. chili powder
  • 1 Tbsp. lemon juice
  • 2 tsp. horseradish
  • 1 minced garlic clove
  • splash Worcestershire
  • 1/2 tsp. paprika
  • 1/4 tsp. sea salt
  • 1 shallot, minced

Saute the shallot and garlic in a small bit of butter, until fragrant and translucent.  Stir in the sundried tomato and mustard and heat through.  Remove from the heat and mix in the remaining ingredients, the mayonnaise last.  Spread on sandwiches, use as a dip or eat it with a spoon.  Store in a sealed container in the fridge.

One Reply to “October fresh”

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