I really want to concentrate on adding foods and progressing through the remaining phases. Last week I started to make a concentrated effort to try new vegetables. As you know I'm sort of giving up on broccoli for now but I figured I would give its cousin cauliflower a shot.
I like to head down to the city market on Saturday's because there's a vender there called Otto's Chicken that has the most reasonably priced non-hormone, non-antibiotic, free range chicken that I have been able to find to date. I will usually pick up some breasts or thighs for during the week, but I always grab a fresh 5 lb whole chicken for an amazing weekend feast. Don't forget to grab some fresh organic lemons while your out! Here's what I do...
Okay so my birthday wasn't last week its actually today, but I did celebrate it with my family this past weekend. My family overall has been skeptical but supportive of my Specific Carbohydrate Diet experience. In our family, family meals are of high importance. Food is a medium through which we can gather to bond, with many meals stretching over 2 hours of table time. So in the beginning of this diet I did seem to hurt my mom's feelings because I was excluding myself from the amount of love and time she was putting in kitchen.
I used a technique I learned called a dry rub. For spices I used a salt, paprika, ginger, and cayenne pepper (but you can use any combo). The main point is don't skimp on the quantity when your dry rubbing a meat. I'm not including any specific spice amounts because I just winged it, but also because this is about learning new ways to cook not necessarily recipes. The following steps are for using a dry rub spice mixture.
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