purplefizzy Member

I’m melting just thinking about it! I actually appreciate the heat, it’s good for training In because it creates a stressor that helps prep for altitude... but there is a limit and I feel very strange running in 100* weather when everyone sane seems to be locked inside... it’s eerily quiet out on those days.

‘Dr. Will cole, Ketotarian.’ (Insert into your search vehicle of choice.) ETA: not condoning. I think his work is interesting if overlapping those two priorities is your jam.

Nooooooo..... Shudder @ the thought. FM today, giant heads of cauliflower, 2/$5. Splurged on a fun new thing- basil seeds, from a local company, two super darling young brothers. Nice guys, so excited for them - and on amazon! Zen Basil - Edible Basil Seeds, Raw Premium USDA Organic, 14 oz bag (390 grams) (1)…

Roasted radish and turnip in lemon garlic butter changed my relationship to radishes.

Critical little buzzers. Haven’t planted for them yet but did plant milkweek for the monarchs!

Stunning. I’m so into the microgreens and shoots lately, still haven’t made space or time to grow my own. Love them.

Now gonna have to look up cleaver. I’m picturing the scary knife I never learned how to properly use.

Be careful cutting the kabocha. They can be sorta brutal. If all else fails, wash it really well, and micro till soft enough to cut, then cut, scoop seeds, Cube and whatever.. :)

I do the same with the nori. I’m a hand eater :)

Kabocha squash- in season and cheap! Golden kiwi (my Asian store has best ones) Chinese cauliflower (different density to it, roasts up really crispy) Something green you’ve never tried before :)

As SOON as I am ungrounded from Mandolin restriction and can shave fennel, totally copying this. Edited BC typos itch my brain.

Me and Costco is pals![/quote] My relationship with Costco is fraught with issues, but I just can’t stay away for long... Love the good supply of spices, grass fed meat, nuts. Some produce. But oh, the packaging. That’s rough. So much plastic!!

Just died a little bit of envy.

You make your own? How? Bowl looks sooo good![/quote] Nah, Costco makes them for me :)

Plants. All the plants. Spinach, sweet peas, mint, cilantro, scallion, bit of spicey oil from the olive container drizzled over that. Next layer: roasted squash Next: cottage cheese Avocado, micro greens. Chipped dried onion pieces. Diiiiiving in.

Bulletproof is super specific- get Asprey’s cookbook. Or just make everything some combination of greens (not Kale, Asprey has opinions on that beyond the scope of MFP), avocado, wild salmon or grass fed beef, broccoli - and cover it all in brain octane oil.

Yesssssss please.

And I just very suddenly realized why my friends and family never offer to cook for me. I’m a total PIA. That squash novella is mortifying.

I LOVE foraged fruit. Mulberry season in my hood is epic. My neighbors laugh at me eating as I stand under their tree and turn purple hanged. They hate them, they hose them off the sidewalk cuz they don’t harvest in time. It’s so sad for them and so great for me.

Separate but related casualties. Mandolin slicing fennel then later, other hand, whilst reaching into dishwasher. Totally a rookie move. I KNOW better and was being sloppy. A few days with bandaged digits has slowed my roll substantially. I’m reformed! I cut the squash in half, seed it and scrub the skin, then wrap in…

Also, in the name of transparency, I would like to let you guys know that I nearly severed two of my digits on the mandolin. Again. I do this a few times a year, I know all of the tips, I have the no cut gloves, I know better, etc. etc. etc. I would take you a picture but I cannot figure out how to take a picture of both…

Also all the blogs. The veg heavy, the paleo, etc I don’t discriminate. I don’t like when it takes ten years of scrolling to get to the actual recipe, which I won’t actually follow. But I appreciate them all. Honestly, at this point most of my inspiration comes from Tom. Dude, you do us such a huge service with your…

Seasonings on kohlrabi? I’ve only done it raw. Have some in fridge and was trying to figure out if I actually like it or not. I go in and out.

Pan blackened shaved red cabbage (it’s the new culinary darling amongst crucifers- cabbage, the new cauliflower!) with OO/S/P/zatar/splash of red wine vinegar to finish. Over salad of roasted squash cubes, avo, spinach, shaved seeded English cuke, chopped sweet pea, spring onion. Dressed in taziki, generous TJ’s everyday…

Sloppy quick meal but starving. Salad is tossed in babaganoush or however you spell that. Spinach, shaved fennel, sweet peas, herbs. Roasted veg: cauli, purple skin sweet potato, shallot. Protein: Greek yogurt with zatar, extra dried mint and garlic, bit of lime. Avo because it’s a day that ends in day.

Me too, lately. I am usually very veg+animal protein oriented, but plants have just sounded amazing. Don’t get me wrong. If a perfectly grilled whatsit showed up, I’d go to town. Ok, now that I think about it- I just haven’t felt like cooking meat...

Your meals embody all of my food values so perfectly.

Also intrigued and if you have time would love any prep tips. Never done anything other than canned green jackfruit.

Just screenshotted this. Brilliant.

Yum. I am All In on #saladlife right now