North Bay Naturopath Dielle Raymond
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What I Eat

I want to give you an idea of how to eat healthfully on a restricted diet, without a lot of work, by showing you how I eat!  I strictly avoid gluten, tree nuts, and shellfish; and I limit eggs, soy, seeds, quinoa, raw tomatoes, and corn.  I eat both fish and meat a few times a week, and dairy when I'm visiting family and friends, or eating out.  I eat what is commonly referred to as a 'low-carb' diet, though I get more than adequate carbohydrates from veggies.  I try to eat as locally as possible; generally choosing Ontario produce first, then organic.   I hope you find this blog inspiring and interesting!

Enjoy Food!
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What I Eat - Day Sixty-Three

4/25/2014

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Breakfast - Fried Plantains and Pineapple

This breakfast is pretty much the epitome of not practicing what I preach.   Why? Let's see:
1) low protein
2) high(er) glycemic index/load
3) tropical fruits
4) out of season

However, it was delicious!   You can buy plantains at a lot of the regular grocery stores these days; they're basically big, less sweet, bananas.   You have to wait until they appear over-ripe in order to be able to easily peel and prepare them.   I slice them into medallions, put them in my cast iron frying pan with a little bit of avocado oil, and leave them on each side at a medium heat until they're brown.  
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Lunch - Quinoa with Roasted Cauliflower

I made the quinoa with cumin and smoked paprika.  I'd guess I used around two teaspoons of ground cumin and one teaspoon of smoked paprika for one cup of quinoa (and two cups of water).  I cut the cauliflower into smaller pieces and roasted them in a pyrex baking dish in the oven with a small amount of avocado oil.  Simple, but delicious and hearty!
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Dinner -  Vegetable with Quinoa Pasta

This dish was made for me, and it was delicious!   Here are the general instructions.  Cook one chopped onion, minced garlic, one minced hungarian pepper, and three sliced carrots in a cast iron frying pan with about a cup of broth (shown below) at a medium-high heat until it has reduced (the liquid is gone).   Reduce the heat to medium and add the zucchini, and then the mushrooms.   Boil noodles separately (following directions on the package, I've shown the noodles in this dish below).   Combine all ingredients, top with Daiya cheese, bake for approximately 15 minutes.  
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Kombucha

I took my old SCOBY and about a third of the new SCOBY from my first batch of Kombucha and started a new batch fermenting.   About five days later I filled the above bottle (which I had disinfected with bleach) with the liquid, diced fresh ginger, and a few teaspoons of honey.   I sealed the top and I'm leaving it out for at least a day so that it will carbonate (this process is referred to as the 'second fermentation').  I'll let you know if, and when, I develop the courage to drink it!   
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    Dielle Raymond is a naturopathic doctor living on a restricted diet. 

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