I track my food at Daily Plate on Livestrong. Yeah I realize Livestrong is sort of a giant facepalm now, but I’ve been a member for quite some time and they have a huge bank of food items, so tracking food is super easy. Don’t worry, I don’t pay them, AND I use AdBlock (haha, take that!). Anyway, I’ve noticed that when you eat really clean, it’s actually pretty hard to eat ENOUGH calories, especially after you take exercise into account. We went out a couple of times in the past few days, which was a little refreshing, as we hadn’t gone out for food since all of this happened. Having intense food restrictions kind of puts a damper on going out to eat if you have to ask people what’s in everything. Fortunately for me, Asian food is mostly gluten and dairy-free, and also happens to be tasty and pretty much what I eat at home anyway. I try to plug in what I think I ate and figure that there are probably 100-200 more calories in oil/fats on top of that.
I’d prefer to embed my diary but I haven’t figured out how to do that or whether it’s possible, so click on this link if you are really that interested in what I’m putting in my face these days: food food food
My cooking crowning achievement this week has been making my own creamy, dairy-free salad dressing. If you think it sounds tasty, you may be required to go to an Asian grocery store, but I’m sure you can handle it.
Spicy Coconut Milk Salad Dressing
1 can of coconut milk (I use Chaokoh)
1 TBSP fish sauce (I use Tiparos. If you can’t find Tiparos, fish sauce should only have fish, salt, and sugar, so look at the ingredients list before you settle on a brand)
1.5 TBSP sesame oil (I use Kadoya, but as long as your sesame oil is pure any brand will do)
2 TBSP sriracha (The one, the only)
Juice of one lemon
Shake your can of coconut milk before you open it. I recommend you move the coconut milk to a different vessel to mix lest you waste precious, precious milk on your countertop. Mix with a fork or a whisk. It’s kind of watery, but does the trick. A serving would be probably around 1/8 cup. Pour the rest into a mason jar and put it in the fridge. If it’s too fishy or too spicy you could always reduce either the fish sauce or the sriracha. Conversely, if it’s not fishy or spicy enough, just get more liberal with the squeezy bottle! If anyone paying attention has any (dairy and gluten-free) ways to thicken this up, I’m all ears.