I have been trying to keep a record of the allergy challenge/elimination diet. I have been trying to keep track of how my progress has been going in my head but that has just been too confusing. A written recored need to start so I could keep track of how difficult / easy this was. That is why week two is being posted so soon after week one.
Week two is harder than week one by far. I have way more craving during week two. During week two I start to hate TV commercials that have any type of food in them. Any time I see food on TV I get angry. Its totally irrational but I think of throwing some thing at the TV during a KFC comercial. I don’t even like KFC. My body has adjusted to the new diet better than my emotional state concerning food.
I have not really planned my meals for the last 5 or so months. I would eat some things from our weekly grocery run but more often than not I would pick up dinner from one of three places when I was too tired to cook. The staff at 5 Guys, Chipotle, and Pei Wei all got to know me by name. This was not very good for my weight or my health it seems. Cutting out my nightly dinner stop at a take out place was much harder than expected.
One night I was coming home from a conference and I had no dinner made. I had been out all day. I was exhausted and crying. I called my folks and asked for help. Asking for help is an important thing to do when starting a major life change. My dad is Iron Chef Dad and in the time it took me to drive from the city he had cooked a fantastic meal.
Iron Chef Dad’s Lamb Burgers with carrot and cabbage slaw
1 lbs ground lamb
4-5 cloves garlic minced
1 TBSP orango
1 TBSP Honey (This is my addition)
1 tsp olive oil
Combine all ingredients, cook in cast iron skilled with olive oil until browned and internal temp is above 160 degress
Carrot and Cabbage Slaw
3 carrots pealed and shredded
2 cups shredded cabbage
1 TBSP honey
1/2 tsp sea Salt
1 TBSP olive oil
heat oil in large skillet or wok, saute carrot and cabbage until just softened and warm, add honey and cook for 1-2 min, sprinkle with salt