The reason I have not yet begun the 2014 whole foods diet

I have the food.  It is sitting there in buckets, just waiting for its moment to shine.  Full, healthily gluttonous buckets of grains, legumes, coconut oil.

My food aversions in the first trimester drove me batty.  I was nearly useless, like I had the flu plus motion sickness.  I pretty much could only eat fruit, eggs, nuts, and homemade yogurt the whole time, with occasional forays into the realm of chips, hot salsa, pizza, and thai food.   

Obviously, this has really thrown a wrench in my plans to begin the 2014 whole foods diet, and to be experimenting with lots of recipes for dried legumes, whole grains, and garden veggies.  It's a totally healthy plan for pregnancy though, so now that my stomach is normalizing, I'm slowly getting back on track.


It started with the grains, making rice or quinoa or millet every few days to pair with chicken and veggies.  Later we moved on to steak and a large glass of kale veggie juice with a grain.  Oh man, once my #1 aversion to beef was over, all I wanted was steak and leafy greens.

Then I figured out how to make a raw hummus with the dried garbanzo beans, and a vegetarian tuna salad using the beans as well.  So addictive... and also really handy, considering that my consumption of tuna is limited due to mercury concerns.  I have a hard time keeping this on hand, it disappears so quickly.

Next up was pizza from my stash of flour... I'm making my own pizza dough (honestly, I think this is the main purpose of a bread machine) at least once a week, which is actually really easy and cheap now that I have the system down.  Being brave with a generous application of olive oil when pre-cooking the crust for 5 minutes appears to be the trick for making it taste nearly as good as the local pizza parlor.  I'll post the recipe soon!  Mmm, I also want to turn this into garlic bread sticks.

Let's not forget crock pot sausage chili from the red beans, along with from-scratch cornbread from the cornmeal.  Ye gods, I don't even use a recipe for this chili, and it is amazing as long as you aren't shy with the cumin.  The next time I make it, I will measure ingredients for you all.  It took a few tries to get the cornbread right, but it turns out that the secret to moistness is all in letting the cornmeal soak in milk for an extended period before baking.

2 days ago it was cinnamon rolls for breakfast... shwoo, what a failure.  I definitely need a better recipe for rolls.  They came out picture-perfect, filled the house with amazing smells, but were super dry and tasted too floury and bland.  We still ate them, drowned in butter... but I can do better.

So very mediocre.

This morning I began using the steel-cut oats for breakfast, which is something that needs to happen nearly every day if we're to use up the oats on my timeline.  The good news is that I LOVE steel-cut oatmeal, especially with cinnamon and a dollop of maple syrup, or with blueberries and a dollop of yogurt.


So... rest assured, I am getting back into it!  I will begin posting recipes that use the food stash as soon as I take better photos of the meals.