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As I bring Mouth Money V.1 to a close, I’ve been asked “what’s next?” Nothing changes for me – I’ll continue to eat “clean” as I have been – but with the self-satisfaction of having “walked the walk” publicly. I will relieve myself – and my three readers – of the dutiful daily FACEBOOK/TWITTER updates (unless the day’s meals truly stand out) while continuing to gauge my own progress and seek knowledge about nutrition and healthful living, as well as how I can improve upon my current choices.
Sunday, August 8, 2010
Saturday's trip to NYC was incredible – perfectly warm weather, sunny skies, a light breeze, and trips to all those sites which everyone should visit and take a moment to reflect – Lady Liberty, Ellis Island, the 9-11 memorial site. I am so grateful for such a perfect day to explore the city with family.
We slept in Sunday. While my Vibram (pronounced Vee-bram…anyone besides me been saying it wrong this whole time?) Five Fingers kept me profoundly comfortable during our 12-hour tour, I was still pretty wiped. Discovering that we have an entire refrigerator full of produce to be eaten ASAP was a bit of a bummer – when you spend 4 days touring restaurants with family you tend to forget that nutritious food doesn't have a shelf life.
Breakfast: A medley of undercooked collard greens (blech), zucchini, roasted baby tomatoes, eggs and a few slices of bacon. We got the greens down and tried to enjoy the rest of the meal.
Lunch: I started cooking for the week – attempting to use all remaining veggies from the fridge – and sampled all stages of my creation.
Meat & Veggie Chili with Sweet Potato – The same process as Bison Chili, but I added chopped sweet potato (sauteed until soft); chopped zucchini, and a tablespoon of cinnamon. I wanted to “cut” the standard chili with veggies to add texture and nutrient content, and of course, to use the squash before it spoiled.
A veggie & sun-dried tomato quiche (same as this recipe, but containing sauteed onion, broccoli, SDT and leeks).
And more Vegetable Who-Hash (attempted a double recipe, which somehow increased the cook time by a factor of ten).
The shredded pork shoulder is added to the chopped root veggies and browned. For about three years.
Dinner: We went to a Collingswood favorite, The Tortilla Press, and I did what we Paleo-ites have to do sometimes: peel & pick. While having a few corn tortillas (they're gluten-free, but still a grain) wouldn't be the end of my world, I did want to stick with the letter AND the spirit of Mouth Money. So I picked the innards out, scraped the sauce off, and enjoyed some delicious chicken with guajillo and fire-roasted tomato sauce with a vegetable medley.
I should've taken an “after” photo to relive the dissection.
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