Have Fallen in Love Again

I’ve fallen in love again, but this time not with a person, but with sweet bell peppers. Love the taste both cooked and raw. Use them in virtually everything now.

Side Dish

Amino Acids

Interesting fact: there are exactly 20 amino acids involved in making proteins in the body, 9 of which must be acquired through food — the so-called “essential” amino acids, but there are hundreds of other amino acids as well.

They now have refined the daily requirements for amino acids down to the individual 9 essential amino acids and how much of each one should take in — and which foods have the greatest amount for each.

Amino Acids

My Story

OMAD

My more elaborate OMAD meal: bottom layer is barley/lentils soaked in tomato sauce with garlic powder, then mixed vegetables and broccoli and tomato/beans all mixed together, then chopped onion on top of that, then a layer of finely diced organic leafy greens, and top level mushrooms cooked in red wine.  Predominate taste is that onion/garlic/tomato paste combination.  The barley/lentils make it very hearty.  The cooked mushrooms in wine are a kind of meat substitute. 
I’m only missing the BS in GBOMBS.  But then I have a handful of pecans or almonds, and various berries for dessert.  Always blueberries.  I always finish with eating a lot of different fruits.  Meal takes from 1 hour to 2 hours, then 22/23 hour fast.

Cooking

Get a bunch of the baby red potatoes. Put in a pot and boil for a few minutes. Take out and cut each in half or smaller if the baby potato is large. You want pieces that don’t have a lot of potato on the inside. Keep the skins on. In a large bowl, put in the following ingredients: balsamic vinegar, large teaspoon of honey mustard, liquid aminos, apple cider vinegar, black pepper, rosemary, onion powder, 2 large teaspoons of almond flour (the secret ingredient to make the potato crispy). Stir the entire mixture well. Dump in all the potato fragments and tumble them with a large spoon so that everything gets well soaked. Put all the pieces on a large pan covered with parchment paper. Bake in the over at 400 degrees for 60 minutes — start testing at 50 minutes with a fork spearing one item to try it. Let them cool on top of the oven until lukewarm, and eat a dozen warm. Put the rest in a plastic container, put the container in the frig, and eat the potatoes cold the rest of the week. Add the cold pieces to various dishes for an added dimension.. I use mine in various bean salad concoctions. Many people use chili powder and/or paprika but I don’t like the taste personally. I am wondering about the various Indian herbs like turmeric or curry or cumin. I’ll try something like that next. Trial and error. That’s cooking.

My Story