Real Food Bryn

Epipen-Wielding Real Food Eating


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Memorial Day Weekend Highlights

AAAAAhhhhhhhhhhhhhhhhhhhhhhhh…………………….

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WIAW – May 22 and some Weekend Highlights

I spent all day Monday driving across the ever-interesting state of Illinois and missed getting in a “Weekend Highlights” post, but because I am also a bad food photographer, I only have one photo for my WIAW…so yay for combined posts!

We had a long weekend of fun and driving, which meant some comfy I-swear-I’m-really-an-adult clothes.

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And, here is my sad attempt at taking a picture from the…..FALL OUT BOY CONCERT!!!

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For my one food photo, I managed to grab a picture of lunch which was ground bison with veggies (asparagus, butternut squash, onions, and brussels sprouts).

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WIAW – May 15

I feel like I spent my entire day running in circles, when I really just sat in a cubicle all day. My poor adrenal glands…

Breakfast: I am still obsessed with beef liver pate, plantain crackers, kombucha, and brussels sprouts.

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Grabbed a banana for a snack, followed by this huge salad for lunch.

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Afternoon snack: delicious Kind bar. Not a bad flavor, but not really my favorite thing to snack on.

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Dinner: bison burger with mushrooms overΒ arugulaΒ with zucchini and yellow squash. Amazing.

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Recipe Post: Butternut Squash Lasagna

I have been holding on to the post for a VERY long time. Typing up the recipe has been on my to-do list for at least two months :-/ oops. This was a staple for us during the colder weather. It is a rich and filling gluten- and grain-free lasagna. I am thinking about trying to make it in my crockpot to see if it can become a very hands-off recipe (minus the preparation, of course).

**Want a meatless version? Omit the ground meat and substitute another 20-30 white or baby bella mushrooms (or others, shitake mushrooms are delish)

Ingredients

  • 1 lb ground meat of your choice. We used turkey, but this would be delicious with beef, bison, or lamb.
  • 1 Tbsp coconut oil
  • garlic: 2 tsp diced
  • 10-12 baby bella mushrooms, diced or sliced
  • 1 medium onion diced, yellow or red
  • 1 large carrot, shredded or diced
  • 2 tomatoes diced (or a can of stewed or diced tomatoes)
  • 1 large butternut squash (or the necks from 2 squashes), sliced. You can use a mandoline to achieve more noodle-like slices. We stick with the half-circle pieces.
  • at least one large jar of tomato/pasta sauce. We like saucy lasagna, so we used between 1.25 and 1.5 jars
  • nutritional yeast-as much as needed for layering
  • Seasoning: red pepper, basil, oregano, paprika, parsley, thyme
  • optional: drizzle of honey

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Directions
Meat Sauce-

  • Heat the coconut oil in a large skillet, and add the ground meat.
  • When the meat is approximately half cooked, add the garlic, diced onion, and diced or shredded carrots.
  • Once the onions and carrots begin to soften, add the diced mushrooms.
  • When the meat is fully cooked, add the diced tomatoes and 3/4 of one jar of sauce to the pan. Season to your liking with red pepper, basil, oregano, paprika, parsley, and time. Taste as you go (because the meat is now cooked)!
  • If you like, you can add a drizzle of honey to cut the acidity of the sauce.

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Assembly-

  • In a 9×13 pan, start with a layer of sauce.
  • Place the sliced butternut squash on top of the sauce in any formation that will cover the whole pan. I cut up some of the half-circles to lay down in the empty holes that appeared.
  • Next, layer the meat sauce.
  • Sprinkle nutritional yeast over the meat.
  • Layer squash, meat sauce, and nutritional yeast until the pan is nearly full. I usually get a total of two meat sauce layers.
  • Top with squash, plain tomato sauce, and nutritional yeast.
  • Cover with foil.

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Cooking-

  • Bake at 350 degrees for 45-60 minutes. The lasagna is ready when you can easily pierce the squash with a fork.
  • Let cool for a few minutes before serving if you would like the pieces to hold together. Otherwise, be careful, but dig in πŸ™‚

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WIAW – May 8

Wednesday breakfast this week: beef liver pate (OMG YUM), plantain crackers, shredded brussels sprouts with coconut oil with salt and pepper, and a little kombucha.

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Lunch: I barely remembered to get a picture. I had a salad with tons of veggies and chicken.

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Snacks: Two cuties and a banana.

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Dinner: Sauerkraut with caramelized onions, chicken sausages, broccoli, and mustard.

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Supplements today: magnesium, zinc, chromium, taurine, b-100 complex.


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Weekend Highlights: Fizzy Water, Travel Potatoes, and Vine Obsessions

Another weekend that flew by! Β In the whirlwind, I managed to grab some photos and videos!

Fizzy Water: I am totally obsessed with fizzy water right now. I think it is partly because of allergy season (or at least I can pretend that it is…)

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Travel Potatoes: We had a mini road trip this weekend, which in food allergy land still means packing a ton of food. One of our favorite things for car trips are cold potatoes that we steamed and salted before leaving.

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Vine Obsessions: I recently discovered the joys of being an iPhone owner, and I am now obsessed with the app Vine. It let’s you shoot and share 6-second videos–like Twitter for YouTube. I can’t get it to embed, so check the link for my fun video. Β https://vine.co/v/b2B117xVM0E