So sometimes it can be hard to think of things to eat when you're transitioning into new habits. Grains are such a huge part of our culture. Here are some ideas that have come to me and comforted me through the transition. Some are now weekly habits, and others come and go based on needs or season.

What ever you do, make eating enjoyable. That doesn't mean unhealthy or full of sugar, just be satisfied with what you do. I never walk away feeling like I missed something. If you do, then ask yourself if it's an emotional aspect. Then give yourself 4 months to change your biology and ask again.

Fresh seasonal fruit. Try to limit yourself to a handful or two of fruit per day, if possible. It is a better sugar, but still sugar.

Cucumber Sandwich:

Just add the ingredients you would if you had bread. It's surprisingly crunchy and satisfying. Especially if there is goat cheese on it. You know it's a winner,
when you can get kids to eat it!
Be sure to use a thin skin cucumber, like hot house, English, or Persian.
Eat it like a sandwich or slice it like sushi!

Banana with Nut Butter (I just LOVE banana with coconut butter! its like a tropical getaway...)

Mochetta and Cheese:

I'm very particular about the quality and quantity of pork I eat. For a long time, I wouldn't even touch it. So I went on a hunt for beef salami. Its hormone and antibiotic free at Whole Foods Deli meat and cheese counter. They slice it thin for you. It's $29/lb. but so flavorful, that you only need like $5-6 worth for several servings. It's quick and waiting in the meat drawer. Easy to travel with in your cooler, too. I love it pared with raw goat cheese or thrown into a salad to make it outstanding. It holds you over for hours with all its protein and fat!

Smoked Salmon and Avocado:

I just love this combo. They are perfect together with the meatiness of both textures.

For a salmon that is not full of heavy metals and tested for radiation (because let's be honest, it's a real threat these days) please check out: Vital Choice. They test all their seafood for contamination.

Hard Boiled Eggs:

Tips to get the shell off:
Bring to boil from cold water with the eggs.
Boil 3 min.
Cover. Let sit for 10.
Rinse with cold water or ice water.
Peel immediately.

Nut Pates:

Nuts make wonderful hummus like dips for your raw vegetables or seed crackers. There are so many different kinds, have fun trying them all! Here's one to start with:
Caramelized Onion Pate

Smoothie with nut butter or grain free protein powder.

I made this for my clients, and had to do a taste test, right? Difficult to stop tasting!!!! Who needs flour crust when something like this is sooooo goooooood? I call it Cauli Pizza (like Cali Pizza for California...)

They moved like hot cakes at a friend's play date... Yes, Children LOVE pizza, even if its made entirely of vegetables. Just keep the secret to yourself.

1 very large head of Cauliflower
2-4 tbs. Soft Goat Cheese
2 Eggs
Pinch of Salt
Italian Herbs and Spices if you like
Olive Oil
Parchment Paper
Cheese cloth
Plate
Colander
Something heavy


Sauce you prefer (I'll be posting one of my recipes soon)
Toppings you prefer (I like arugula, caramelized onions and sometimes grilled eggplant!)

Steam Cauliflower until soft. Discard water.

Blend in a blender until smooth pate.

Then pour into a colander lined with cheese cloth and twist to secure the opening. Place a plate on top and a weight on top of that (or push water out with a spatula).

This is one of my set ups in one of the kitchen I work in.

Let sit for 10-15min to drain liquid out.

While waiting for the cauliflower to drain, gather your other ingredients and prepare anything you need to for your toppings. Line your casserole with parchment paper. This makes it so much easier to serve.

As you can see, I've caramelized some onions in the background.

You can do this by sauteing in butter with a pinch of salt until they are brown and sweet. Add a little water if necessary to not burn them.

Add your eggs, salt, cheese and any spices you may like. Whip or blend with a fork until creamy.

Add a bit of olive oil to give that Italian flavor.

Pour into a parchment lined casserole dish and smooth top with a spatula.

Bake at 350 degrees for 20-30min or until golden and firm to the touch.

Top with your sauce and veggies or meat. Serve hot or cold... or room temp. It's so tasty you may want to make a double batch!

As you may know, I've been dairy free for over 20 years and just recently figured out that goats cheese doesn't cause me any of the horrible side affects of regular cow dairy. Since I started a few months back, it was only a matter of time before I'd get the bug! I cook everything else from scratch... Why not my cheese and yogurt, too?

So, I went on a field trip to gather more experience with two of my favorite eaten items. I have a friend that knows a lady that rescues goats and chickens. I went to meet her today to pick her brain about making cheese and laying chickens.

I learned all kinds of goaty things like:

They produce up to 1 gallon a day! They get milked twice a day and they have to get pregnant to produce milk (unlike chickens). Seems logical now, but all the goats I had growing up were male! I never thought about it before!

The males pee on them selves to attract the females. This is the pungent, horrific smell I remember from my child hood! Its also why I can't heat up my goat cheese or melt it. It brings out that aroma. I generally only eat it cold or raw, which is the best thing anyways for the live cultures and health benefits.

This means, with the 17 goats they have, plus all the 30+ chickens, they are working all day into the night either milking, gathering, cleaning, tending, or making products!

Each cheese taste different due to length of time fermenting, additives like salt, lemon, pepper, etc... as well as the bacteria starter used.

Some come out sweeter and others sharp or sour. There is no real goat cream because their milk molecules are smaller and not as fatty. Which is one of the reasons some people have intolerance to cow dairy, but not goat.

They only ask for donation and label all products for pet consumption, because of California pasteurization laws. So ask around to find your local farmer. Drink at your own risk! That's what the store bought, antibiotic filled, homogenized, grain fed dairy ought to say!

Ok...okay. Let's keep this informational. I'll step off the soap box.

My recipe for quark cheese will be up soon. It's the texture of sour cream, but supposed to be sweet not sour! Perfect! Maybe I can use it as my yogurt and not have to add jam or stevia!

Isn't she a beauty?!

The hens, without a rooster will lay eggs, but the farmer calls them 1/2 an egg. They only contain half the hormone set from the hens when they aren't fertilized. All fertilized eggs could potentially produce a baby chick if the egg is not put into the fridge or left out un- sat upon for too long. I remember that in France, they don't eat an egg until 24 hours after it was laid. Those French can be superstitious, but they know their farm fresh food. I think I'll adopt this technique if I ever get a hen house of my own again.

I couldn't resist! I got some eggs, too! I hope they hold me over till I get my own coop. Goats, never again. I love them, but boy are they stinky!!!!!! I'll just visit from time to time.

What a fun outing! I can't wait to attempt some cheese from the raw milk I bought. This trip brought so much satisfaction. I'm a country girl and miss my roots living in the city. I will go back every time I'm near!