Monday, November 12, 2007

Up, Up, and Away!

This week I am off to lovely Ann Arbor Michigan and then to Chicago. I will, of course, be taking my faithful SCD yogurt with me on this trip as well. The difference is that I will be on two different planes and in various hotel rooms. Dare I say though that I think I have it covered. When I get to my first hotel in Ann Arbor, there will be a refrigerator and freezer so I will be able to keep my yogurt cold and my blue ice inserts frozen. Then when I go to work the next day there will also be a fridge and freezer so I can do the same thing there. I will leave right from work to catch my flight to Chicago and then my next hotel is equip as well. If all goes as planned I should be able to enjoy my yogurt all week and I will also bring along some SCD beef stew as a fall back if I cannot find anything legal for lunch or dinner.
Holy Cow, you exclaim! What a PAIN in the behind you say? Huh! This is a walk in the park compared with the drug and surgery laden alternative. A little cooking here and airport security delays there? Bring it on.

Also, the best news about this particular trip is that I am scheduled to meet my SCD friend Amy who I have only corresponded with via these blogs. It is so exciting to meet people on the SCD since virtually nobody that most of us know in "real life" has even heard of the diet before. Plus Amy and her mother are great cooks and I am sure I will pick up some additional tips and tid bits on SCD cooking and meal planning while I am there. So I am certainly more excited than usual about this business trip!

See you in about a week...

Breakfast- SCD blueberry muffins and SCD organic yogurt with bananas and honey

Lunch- Taco Salad

Dinner- More leftovers!

PICTURE- Lucy's Cinnamon Coffee Cake Muffins


Sherry said...

Can you share your scd recipe (converted from a reg. one) for chili? Thanks! I enjoy your blog as a fellow scder.

The Adventure Begins.... said...

Sure thing. I adapted one based on SCD rules as well as my preferences. Just a note though that this dish is not for beginners. You need to wait several months before introducing beans and should be symptom free.
3/4 lb ground turkey
1 cup onion, chopped
1/2 cup red bell pepper, chopped
2 cloves garlic, pressed
16oz tomatoes (diced)
16oz dark red dried kidney beans (made SCD legal by soaking for at least 8 hours)
8oz tomatoe sauce (I like the recipe in Grainfree Gourmet)
2 tsp chili powder (I make my own)
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper

Cook first 4 ingredients until turkey is done. Stir in the rest of the ingredients. Bring to a boil, reduce the heat and simmer for about 30 minutes or until the beans are soft.

NuttyMeatfruit said...

Those muffins look TDF! Mmmm! :)