Yummy Fixins

No-nightshade and gluten-free ideas + turgid hyperbole from a safety-conscious music producer.

Jan 1
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Chameleon and Lucky Jack Cold Brew Concentrates are both on sale for $9.99 per 32 oz bottle right now at Whole Foods (late Dec 2018).  They’re very different products, however.  Chameleon has five 6 oz servings in a bottle, and Lucky Jack has ten 3.2 oz servings.  In tasting them both right out of the jar, Lucky Jack’s is far stronger, and has more bite, which makes sense, as their serving size indicates Lucky Jack’s is far more concentrated.  

So, if you like your coffee ridiculously strong and with a bite, or you are a precise and committed diluter, and don’t mind a (presumably) high caffeine content (I can’t find LJ caffeine content anywhere), Lucky Jack’s is for you.  

Chameleon’s a great choice if you don’t dilute or are not so diligent in measuring, like smooth flavor, and still like a lot of caffeine (208 mg per 6 fl oz serving, admirably posted by Chameleon), and obviously are OK with paying a high price per serving.  In it’s undiluted form, Chameleon concentrate tastes like a well-made, strong, cold brew coffee.  

I’ve had to cut down my caffeine intake, so these days, my everyday coffee is Four Sigmatic Mushroom Coffee with Lion’s Mane and Chaga (instant coffee plus mushroom extracts - tastes like normal coffee), which clocks in at just 50 mg of caffeine per serving. I usually have it with a mix of Vital Proteins Collagen Creamer and Vanilla Collagen Peptides, and I feel just as alert as with higher caffeine coffee, but FAR more focused.  Plus, with all the protein of the collagen, it’s filling and satisfying… more of a meal on-the-go for me, which is really useful for me on a heavily-scheduled day.

SIDE NOTE:

Interestingly, Chameleon used to list 8 servings in their 32 oz bottle (when the cap used to be white). I’m guessing they changed up the concentration, but not sure how.  Here’s the info from that long-gone label, below. 

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Dec 18
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I am posting this to remind myself to buy more Fontaine Filet von Wildlachs the next time I’m in Germany because I really like this canned salmon in mustard honey sauce. (Though I think 3 would be enough.)


Dec 10

My favorite rule breaker flavor is deep chocolate brownie. This new “p’nutter chocolate chip” tastes a little contrived to me. The length of the ingredient list should have been a sign to me. I’m going to stick with the brownies.


Nov 26

Recent food and drink.
Snack plate, pulled pork and wild rice dinner
New and tasty raw treat by Healthy City Vegan
Tea from Hawaii that my friend Ellen gave me
(Thanks, Ellen! I’m still Enjoying it!)


Nov 13

Tues Nov 13, 2018 breakfast

8 oz high collagen chicken broth after waking up

10 oz strong green tea, 3 small slices toasted home made GF bread*, topped with 1 TBS ghee and 1 TBS tahini mixed together, topped with Maldon salt.

* I made several loaves of this bread from the Jovial mix shown above (notice: it’s a gluten free bread mix with NO ADDED STARCH) a month or more ago, and sliced the loaves up and froze them, so it’s quick and easy to just take out slices and toast them.


Nov 12

Mon 11/12/18

Breakfast:
Leftover pork meatball from last night (the way I make them, it is half meat, ½ vegetable), 1 banana, 1 TBS coconut butter. 2 TBS cod liver oil, 1 vit K2.

Lunch:
Brown rice garden roll with soy sauce, wasabi and ginger. Steamed vegetables (around 2 cups: broccoli, carrot, kabocha, greens) with miso tahini dressing and carrot dressing.

Afternoon snack: Eating Evolved plain Keto cup.

Dinner:
4 oz salmon w lemon juice. 1 ½ cup kale with green apple in lemon dressing. 1 cup vegetables (Brussels sprouts, carrots, parsnips) roasted with olive oil, salt and pepper.

After dinner snack:
¼ cup raw, dried coconut flakes.

Drank water with salt (felt like I needed salt) between meals.


Since this weekend, nothing I’ve posted to tumbler has shown up. So, I had a bunch of food. I’m starting over again today if this post actually works.

Leftover chicken thighs that were sautéed in bone broth and white wine with scallions, stuffed in a leftover acrorn squash that was baked with butter, ghee, salt, and my fennel white pepper mix really worked well together!


Nov 10

Nov 10, 2018

Breakfast and lunch

Total, 16 oz water, 6 oz high-collagen chicken broth, 12 oz double strength green tea, 2 eggs scrambled in butter, ¾ cup baked sweet potato (with ghee and salt rubbed on outside for baking), 1 slice bacon, 1 cup Tamarack Hollow lettuce, 1 cup Row by Row arugula, ½ avocado, 2 TBS raw unfiltered olive oil, salt, Eating Evolved coffee Keto cup (chocolate), 2 TBS Carlson’s cod liver oil, vitamin K2 (100 mcg), Pure Encapsulations supplement pack.

Still hungry (prob because I was active in the cold weather this morning), so had a TBS tahini with 1 raw date. That did the trick!


Nov 9
11/9/18 dinner
2 cups @tamarackhollowfarm lettuce topped with a Dickson’s Farmstand salt and pepper pork sausage with extra pork fat (from the sausage) poured over the top.
Sides of 1 ripe plantain sautéed in butter, and 1 packed cup shredded sautéed...

11/9/18 dinner

2 cups @tamarackhollowfarm lettuce topped with a Dickson’s Farmstand salt and pepper pork sausage with extra pork fat (from the sausage) poured over the top.

Sides of 1 ripe plantain sautéed in butter, and 1 packed cup shredded sautéed (in olive oil and deglazed with white wine) onions, carrots, celery, shiitakes, and Brussels sprouts.

6oz Synergy Trilogy flavor kombucha.

Had about 16 oz of water between meals, and earlier, had a piece of celery with 2 tbs peanut butter and about 10 raisins when I made a snack for the kid.

11/9/18 end of lunch
2 tbs cod liver oil. 1 K2 (100 mcg), I plain Eating Evolved Keto Cup.
(I wish I could buy unsweetened in a store - I really don’t like Monk Fruit Extract, no matter how “paleo” it is; I tried mail order but they amount of...

11/9/18 end of lunch
2 tbs cod liver oil. 1 K2 (100 mcg), I plain Eating Evolved Keto Cup.

(I wish I could buy unsweetened in a store - I really don’t like Monk Fruit Extract, no matter how “paleo” it is; I tried mail order but they amount of packaging was too intense for me.)


Lunch 11/9/18
1 cup greens (mustard, kale, tatsoi) from Echo Creek farms, ½ avocado, ¼ cup Echo Creek raw, diced kohlrabi, ¼ cup raw sprouted sunflower seeds, big hunk of dulse in the side, 1 TBS (bottle was nearly empty) of Primal Kitchen Ranch...

Lunch 11/9/18

1 cup greens (mustard, kale, tatsoi) from Echo Creek farms, ½ avocado, ¼ cup Echo Creek raw, diced kohlrabi, ¼ cup raw sprouted sunflower seeds, big hunk of dulse in the side, 1 TBS (bottle was nearly empty) of Primal Kitchen Ranch Avocado oil dressing 3 Tbs of raw unfiltered olive oil, few sprinkles of salt.

8 oz water 30 min before. PureEnc supplement pack with meal.


To bring with me into meeting:
Reishi hot chocolate with coconut collagen creamer and 1 tbs Artisana Coconut butter blended in.

High fat and high protein will get me through until a late lunch or early dinner.


Nov 9, 2018 breakfast - Water, then 6 oz homemade, full-fat, high-collagen stock (chicken backs and parts, tons of chicken feet, onions, herbs (thyme, rosemary, sage, bay leaves), peppercorns, fennel seed, coriander. Also had 10 oz double strength green tea.


Nov 8

Dinner, Thu 11/8/18

Dinner - 4 oz wild black cod cooked in tamari, ginger and scallions, about 3 cups of veggies (steamed kale and chard, a lettuce/beet/daikon salad, and a cabbage and carrot salad, both with tahini dressing) <— all of that from Souen restaurant.

Also, 6 oz hot water w lemon, ¼ cup frozen blueberries with 2 TBS Artisana coconut butter, and then ¼ cup Back Roads Nut Free Granola with another 2 TBS of coconut butter.

I need to document everything I eat and drink for a week for a new project I’m working on. So, you’re going to see a lot of this in the next few days. Unfollow me if you don’t want to ride along - I will not be offended.


Nov 7

Taking a page from the RxBar “keep ‘em focused on the big letters, so they won’t see ‘natural’ flavors” playbook, Baked Mountain Maple Granola wants you to see the big letters and not really look at the ingredients where the “natural” flavor is.  


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