Real Food Bryn

Epipen-Wielding Real Food Eating


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WIAW – July 17

Oh. Em. Gee. I am exhausted. We have been fostering a puppy for the last few days, and I think he might be the death of me. It had gotten so crazy that we managed to eat out for lunch and dinner today. Not cool, but it will get better.

Breakfast was some major randomness from the fridge: a beef/bison burger patty and a chia pod. Also, lots of coffee. The chia pod was amazing. I discovered them on my most recent trip to Whole Foods and I am in love.

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We had Chipotle for lunch, but I forgot to grab a pic. My gf and I usually split a burrito bowl (no rice, no beans) with fajita veggies, double chicken or steak, salsa, lettuce, and guacamole.

And by the time dinner came around, we just grabbed a pizza. Gluten free crust, no cheese, with chicken, bacon, red pepper, artichokes, onions, and green olives.

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WIAW- Vegas edition!

Greetings from Vegas!

I have been living the hotel life for the last few days while on a work trip. It’s been a lot of fun, but it definitely required a lot of planning to make sure I would have food for the week. I may write a separate post about the planning and what I did for the whole week. For now, I want to share what I had today. The event provides food for part of the week, and they have been amazing with allergies.

Breakfast: I brought my own nectarine and avocado, which I added to the bacon and fruit salad provided (both of which were labelled as safe for me).

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Lunch: barbecue chicken and salad. I got to be the first person to eat off the buffet to make sure nothing was cross contaminated.

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Dinner: I have been eating in my room every night, and enjoying relaxing in front of the television. Today I had a can of tuna, tomatoes, and avocado with rice chips.

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Between meals I snacked on some pumpkin seeds, and, of course, coffee 😊

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WIAW-July 3

Oops..this post is a little late, but I am really excited to get it up because I finally ate something new for breakfast!

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Coconut milk yogurt with hemp, pumpkin, and chia seeds, honey, and blueberries.

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For lunch I had zucchini pasta with mushrooms, tomato sauce, and hemp seeds. It was absolutely delicious…until I got sick 😦 The only thing we could think of is that I am sensitive to the calcium chloride used as a preservative. Has anyone else run into this?

Dinner was a serious of junk food disasters because we are in the middle of grading exams for my gf’s summer class. There was some gluten free pizza, potato chips, and summer sausage involved, but I did not grab any pics. Ugh. Today will be a better day. I have a grass fed beef brisket in the crockpot πŸ™‚


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WIAW – June 26

Oh, long summer days. If only I could spend them outside. Nothing too exciting on the food front in today’s post, but here are the photos for your enjoyment 😊

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The standard breakfast of beef liver pΓ’tΓ©.

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Snacks! I had FAR too many pistachios, but they were mighty delicious.

I missed my lunch photo, but I had a salad with tons of veggies and avocado.

Dinner was tilapia, potatoes, and sauerkraut.

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Recipe: Beef Liver PΓ’tΓ©

If you have seen some of my recent What I Ate Wednesday posts, you may Β notice an over abundance of beef liver pΓ’tΓ©. I made this on a whim (and because I had 3 lbs of beef liver in the freezer) and I am completely in love. I followed this recipe as a general outline, but modified to be the one below. My favorite way to eat it so far is just with plantain crackers. However, I just got a new dehydrator (so excited!) so there may be some new cracker additions soon πŸ™‚

Ingredients

  • 1 lb of grass-fed beef liver, cut into thin slices or chunks. Mine came from US Wellness Meats
  • 1 medium onion
  • 2-3 Tbsp minced garlic (I like garlic A LOT)
  • 1 Tbsp apple cider vinegar (balsamic or red wine vinegar would also taste great with this)
  • 1-1.5 Tbsp rosemary
  • 1 Tbsp thyme
  • salt and pepper to taste
  • ~1 cup total of olive oil and coconut oil or bacon fat

Directions

  1. Fry the liver and onions in ~2 Tbsp of the coconut oil or bacon fat (or lard or duck fat…but not the olive oil).
  2. When the onions are caramelized and the liver is cooked through, add the garlic, cider vinegar, rosemary, and thyme.
  3. Cook for a few more minutes until the liquid from the vinegar is reduced.
  4. Remove from heat and let it cool for 5 minutes, then transfer to a food processor with 1/4-1/2 cup of olive oil or coconut oil.
  5. Process until smooth, adding the remaining olive or coconut oil as you go to give a moist, creamy final product.
  6. Portion into containers for freezing. I split mine in half (I started with a 1-lb liver), so one liver makes two-weeks worth of breakfast for me.

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When I first started moving toward real food, I never thought I would end up making my own pΓ’tΓ©. So far, it is my favorite way to eat liver.

What is your favorite way to eat liver?


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WIAW – June 12

And, I’m back on track! Nothing too exciting for what I ate today, but I am happy to be back on track with my blog posts, and I am VERY happy to have this awesome summer weather. We are hitting mid-90’s temperatures with some classic STL humidity, and it feels wonderful. I am definitely looking for every excuse to go outside during the day.

Breakfast- so in love with this beef liver pate….can’t help it (recipe coming soon).

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Lunch- leftover veggie hash from dinner last night: sweet potato, onion, brussels sprouts, asparagus, mushrooms, and carrots with canned salmon.

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Snacks- a banana and some homemade apple chips from my new dehydrator!

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Dinner-a wedge salad with bacon, asparagus, carrots, and some rotisserie chicken from whole foods

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