Starting in January Chris and I started this new diet. Chris read a book called “The 4 Hour Body” by Timothy Ferris. It is a really interesting book that teaches you how to feed your body properly, how to live on 2 hours of sleep (crazy! and I will not be attempting that), how to hold your breath like Houdini, how to have amazing sex, and all sorts of crazy interesting things about your body. But we were interested in challenging ourselves with our diet. Well actually Chris was, me… not so much. I mean seriously, I love to eat, how could I modify my diet and still eat the things I enjoy? Your probably thinking I have no self control… and your right! But this diet is more of a life style change than anything. It takes some getting used to for sure but in the end it did help me loose weight. The main rule of this diet is NOTHING white. So that means no flour, milk, potatoes, sugar, etc. Eggs are ok, and we have them every morning, but not eating something because it had a white ingredient was challenging. Now the plus side to this diet is cheat day. Glorious cheat day. I don’t think Timothy Ferris knew how I would take cheat day. I would literally eat anything and everything my body craved and the best part was that I didn’t have to feel guilty. The idea behind the cheat day in the diet is that it upsets your schedule and resets your body into burning foods more quickly the rest of the week. Whatever the science is, it works. But I’m not gonna lie, going a whole week with out bread, pasta, potatoes, rice, cereal… all the staples I usually fill my lunch, dinner, and breakfast with was super hard.Oh and another hard part of this diet was no fruit. What the heck was I gonna do to satisfy my sweet tooth? According to all of Timothy Ferris’ studies and experiments, he says our bodies don’t really need fruit. I tried this diet for a month and was very happy with the results. I still follow the diet mostly, with a few accommodations. First being that I drink milk and I also eat bread thins for sandwiches or toast occasionally. Other than that I have learned to cook veggie and protein heavy, which has been a great change because it really is a more filling meal. So these next couple of posts I will share some of my more favorite meals that I made that helped make the diet successful.

This first post is about my most favorite meal… GUMBO! Now this isn’t a traditional gumbo but it sure is good. And it would be even better accompanied by some rice! But Chris and I both love eating this and its a one pot meal, bonus! For those of you who don’t know much about a gumbo its actually a soup! Gumbos begin with a very rich stock. They include the “holy trinity” of sauteed bell pepper, onion and celery. They are thickened with a roux (may be light or dark) made with a base of oil or butter. Traditionally, either okra or file powder are added for additional thickening (usually not both). I don’t use okra in my gumbo because I am not entirely comfortable working with that ingredient yet. And I do make my gumbo roux with butter not oil. I tried the oil roux and burned the hell out of it and made my entire apartment smell like burning…. not good eats. But I basically looked at some traditional gumbo recipes and then modified them because I didn’t have all the ingredients. So I think my version is easier and quite tasty! The longer you let the gumbo sit the better the flavors come together and its like a Mardi Gras party in your mouth. It’s smokey, salty, meaty, and filling. Amazing! So I hope you try making this recipe, play around with ingredients you love, and make one very satisfying meal! Chris and I love this dish so much it is now one of our staples, I just make a huge batch of it and we have it for lunch during the week, it never gets old!

Gumbo

Ingredients:

  • 2 chicken breasts, diced (I like to dice my chicken before hand because it makes for shorter cooking time)
  • 1 package of smoked sausage, either sliced or diced (however you like it!)
  • 1 green bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1 large onion, chopped
  • 2 stalks of celery, sliced
  • 1 can of diced tomatoes, drained
  • 1 can of black beans, drained mostly, save a little sauce
  • 1 can of corn, drained
  • 1 package of beef bouillon
  • 1 can of chicken stock
  • 4 tbsp of butter
  • ½ cup of flour (Now I know I said this diet said no flour, but I figured since it was such a small amount and its used as a thickener, it was ok)
  • 2 tbsp of hot sauce
  • 2 tbsp of olive oil
  • Salt and Pepper to taste

Directions:

  1. Chop the onion, bell pepper, celery, and garlic.
  2. Cut your chicken and sausage to your liking (I have done big chunks of chicken and slices of sausage and I have done small diced chicken pieces and diced sausage pieces too.. I liked the smaller pieces personally). Sprinkle the chicken with salt and pepper for seasoning.
  3. Open all your cans and drain them so they are ready to be used.
  4. Put the olive oil in a dutch oven and let it heat up on medium high heat.
  5. Take your diced chicken breast and put it in the dutch oven. Let all the pieces get nice and brown, they don’t have to cook all the way because they will continue to cook in the sauce. Once the chicken is browned, remove to a plate and put the smoked sausage in. Cook until browned as well then transfer to the plate with the chicken.
  6. Then take your bell pepper, onion, celery, and onion and add it to your dutch oven. Add in the butter and saute your vegetables till soft.
  7. Once the onion is translucent, sprinkle in your flour. Stir vigorously so that all the veggies are coated with the flour. Cook for 8 minutes so that the flour taste is cooked out and you have a nice light brown color. Keep stirring so nothing burns!
  8. Add in the can of chicken stock and let the sauce thicken up, continuing to stir.
  9. Add in the package of beef bouillon and stir.
  10. Add in your beans, corn, and tomatoes. Stir around so everything looks like a nice thick soup.
  11. Add in the hot sauce and stir.
  12. Add the chicken and sausage back in and cover. Reduce the heat to low and let simmer for 30 min.

Serve in a big bowl with a big spoon. And if your are ok with eating “white”, make some rice, because I am sure it would add to the dish!

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So there are many, many things that I love in the food world. Cupcakes, crabcakes, risotto, and burgers. That being said, few foods get to me the way sushi does. It is just so special. It’s pretty, healthy, and always has the umami effect on me. I can never seem to get enough sushi…until my bank account quietly reminds me to simmer down. I have found a solution to this oh so annoying problem…POKE! Half, no wait, a quarter of the labor, and you get more bang for your buck.

So, I am here to share with you the lovely, oh so delicious, poke recipe that will make both your wallet and tummy smile. For successful sushi rice, I highly suggest rinsing and washing it several times. This helps to get rid of the starchy liquid that makes rice mushy. Mushy rice = not a happy camper. The more you rinse, the cleaner the rice will be. Also, the longer you let the poke marinate, the yummier it will be. I like to add a little citric acid at the end like lime juice. Just be sure to toss that in just before serving. And last side note, I put my poke on top of smashed avocado, but it would also be super duper yummy with seaweed salad!! Enjoy! Here is the recipe I followed for the poke, just adding in half a limes worth of juice. In case you don’t have a trusty sushi rice recipe, here is the one I follow. The Pioneer Women knows all!

If you like this recipe, please take a second
to share with the world so Recipe Paiges can grow!

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