6 5 2021

Here is what I picked up today at the grocery store:

watermelon, Purely Elizabeth’s crunchy granola, avocado oil, extra virgin olive oil, King Arthur’s keto wheat flour, mushrooms, green peppers, lettuce, white onion, green pea shoots, asparagus, breakfast sausage, chicken thighs, turkey breast, eggs, heavy cream, cheddar, black beans, bacon, green beans

The one thing I’ave been reading lately is an idea about how it’s better to eat fruit than drink soda. Since I have an obsession with Diet Dr. Pepper and Dr. Pepper Zero, I figured why not start eating watermelon instead of drinking soda? I know it’s not keto, but I’ve been working on not eating any toast/processed breads for breakfast, which would allow me to have some carbs in the form of fruit later on in my day.

Another idea I’ve been thinking about is the idea that to reduce cholesterol you can eat fiber, and that fiber sops up/sticks to the cholesterol and removes it from your system. So I’ve been so enjoying keto cereal: purely Elizabeth’s crunchy granola, hemp hearts, chia, and unsweetened almond milk. The flavors I eat are the ones with the lowest net carbs:

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Root vegetables

I love food, so much so that I tend to have a strained relationship with it. Not that I always use food to problem solve, but I eat when I’m bored, nervous, or otherwise unoccupied.

I consider a scene in the TV show 30 Rock where Alec Baldwin’s character, Jack Donaghy, attempts to quit drinking. So instead of drinking, he knit a sweater.

I often defer to this mantra when changing my habits. Lately I have been eating more vegetables and when I am watching TV instead of sitting down I’ll paint at my easel. I don’t know if the art is that good, but it makes me happy and it is an activity that I lose myself in entirely.

The following recipe is something I tried today. I hope you enjoy it.

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour 20 minutes

Equipment:

1 Butcher knife

1 pairing knife

1 peeler

1 spoon

1 9″ x 11″ Pyrex dish

1 small bowl for optional sauce

Ingredients:

4 orange beets, peeled of blemishes, cut into four chunks

handful of rainbow carrots, scrubbed

1 butternut squash

1 bunch scallions

1 bunch basil

4 cloves garlic

1-2 Tbsp Extra Virgin Coconut oil

1 spoon

Optional Sriracha Greek yogurt sauce:

1 Tbsp Sriracha sauce

4 Tbsp Greek yogurt

Directions:

Preheat oven to 400ºF

Prepare vegetables:

Peel and chop butternut squash into 2″ x 3″ blocks. Set aside in Pyrex dish.

Wash four orange beets.  Scrub and peel blemishes off. Cut and quarter beets. Set aside in Pyrex dish.

Wash rainbow carrots. Peel if desired. Cut off root and end tips. Set aside in Pyrex dish.

Wash scallions. Pat dry. Finely slice. Distribute evenly over vegetables in Pyrex dish.

Crush and finely chop garlic cloves. Sprinkle evenly over in Pyrex dish.

Pour coconut oil evenly over vegetables in Pyrex dish.

Cook in preheated oven at 400°F for one hour.

When finished cooking, let sit for five minutes.

Optional Sriracha and Greek yogurt sauce:

Mix Sriracha and Greek yogurt together until blended in small bowl. Scoop desired amount on top of vegetables.