Lately food has been a pain in the neck. Everything just looks gross and I’ve had no appetite to eat much of anything. I am sure that sounds peachy but it is kind of a pain. I have food, healthy food, and I’m not eating junk but just looking at my fridge makes me feel nauseated. I can’t explain it. The odd thing is eating these super small amounts I feel great! I feel alert, happy, light. This whole month I have felt really well. I’ve had painful days but not as many as in other months (I think part of it is this amazing weather we’ve had. I feel weighted down when the weather is cold and gray).
Anyway, as I bird-eat I find that I have to freeze a lot of what I make because I’m just not very hungry. Its hard to make meals for 1 anyway but even if I do there is still at least one portion left these days. Some things freeze better than others. Like the other day I made these thai peanut noodles. They didn’t reheat well and kind of turned black. Still tasted good but looked gross.
The pork I made Sunday has saved well and will be nice to have frozen for quesadillas, pizzas, omelets ect. I am working to come up with recipes that I can freeze so that hopefully we can have a healthy, low GI, freezer meal party. A couple of my friends are already interested. The problem is a lot of freezer meals contain creamed soups and preservatives which I do not want, especially hanging around in my freezer for months. If any of you know of good freezer meal recipes that are low in sugar and white carbs send them my way. Does anyone know how quinoa freezes?
So, today I decided to make my whole wheat pancakes as previously posted https://smilingldsgirl.wordpress.com/2011/09/23/whole-wheat-pancakes/. This was a recipe given me to my internet friend White Lilly . These are not the heavy whole wheat pancakes you are used to but are light and fluffy. (This time I used Stevia instead of sugar. It didn’t really work. I would use agave instead.)
Anyway, to shake things up a bit I decided to make PB and J pancakes. So, I took a bag of frozen strawberries on the stovepot, melted them down (didn’t need any liquid because of the ice but if you made from fresh might need 1/4 water), and a tbsp of stevia. I let it cook until the strawberries were wilted. At this point you could blend it to make it smooth but I kind of like the hunks of strawberries.
Strawberries, raspberries, peaches and cherries are all considered LOW GI fruit. Having an index of 32 or below. Kiwi’s, figs, mangos and bananas are nearly double; however, they can still be valuable for other reasons if used sparingly.
With the finished strawberry topping I spread a layer of creamy peanut butter on each pancake and then poured the strawberries on top (the strawberries will be good on yogurt or ice cream. Nice way to use frozen fruit, which is cheaper and lasts longer)!
And look at all I was able to save, enough for 5 more breakfasts.
I’d like to get another smaller freezer because mine is always crammed full. If anyone has a deal let me know. This is the kind I would like: I am hoping to find one used, on sale. We will see.