I had a friend suggest that I should write about food. I didn't immediately disagree with the suggestion, so I'm going to give it a try.
There will be no guarantee of pictures, because an extra step when I'm not feeling well or my camera is being difficult might mean I post nothing at all, and formatting posts makes my head hurt, so more than likely I'll just describe what I ate and how I made it.
Starting with today.
I had a burrito stuffed with pinto beans and brown rice for breakfast! Exciting! but really, this is one of my staples, with a million variations. The flavors are easy to change, it can be a burrito or a bowl, and most importantly, it's easy. Reheating and assembly can be done in five minutes with the microwave, and if I have more energy to invest, it can be quite the flavorful meal. Today's burrito was simple, but tasty. I started with about half a cup each of (all pre-cooked) pinto beans, brown rice, and a small handful of red bell pepper. I added just a few tablespoons of broth (or water) and seasoned with salt, garlic powder, nutritional yeast and a little oregano. I let that simmer for a few minutes, stirring frequently until it smelled enticing and the broth was cooked off. No one likes a soggy burrito. Once the filling was ready, I wrapped it all up in a standard flour tortilla and enjoyed.
I was craving sugar for lunch, so I went for another tortilla-based meal, a peanut butter and jelly 'dilla! Not a quesadilla, but a pb&j 'dilla! I swear I feel ridiculous every time I explain that to someone, but I continue to use it, so. The only jam flavor sanctioned by the world of Interstitial Cystitis is blueberry, so that's what we have, despite my forever being much more of a strawberry or raspberry kind of girl. Ideally organic, no sugar, preservative free, and seedless, if we're shooting for the moon, but IC. Actually this is an experiment; since my urethra has been pain-free for about a month, I've begun very slowly introducing foods that have caused me pain in the past, starting with ones I wasn't sure about. This jam is the first one that I was fairly certain caused me pain (citric acid is the culprit) so I'm really hoping the good streak continues. What if my flare is over?! Dare to dream, kids.) So, I smeared my plain peanut butter and my risky blueberry jam on a tortilla and dry fried it for a few minutes on each side. Do be modest with the jelly or it'll ooze out the sides as it cooks. Unless you're into that sort of thing, I don't know your life.
I snacked on Miyoko's cultured cashew cheese, that stuff is so good. The only varieties they had at our local whole foods were the smoked farmhouse, which tastes like smoked gouda heaven, and the herbs de provence which is a smooth, tangy, cultured farmer's cheese covered in herbs.
For dinner I'm going to eat split-pea and lentil soup, and I'll make some fries. For the soup, I cooked a whole bag of dried split peas with a cup of lentils, a few bay leaves, oregano, parsley, a little liquid smoke, salt, garlic powder, and the teeniest touch of onion powder. That's another dangerous ingredient, the onion, but I wanted to see if I could tolerate trace amounts, and so far so good. I also add coconut milk to taste at each serving. Sometimes I want it creamy and sometimes I don't, it's good both ways.
For the fries, I chop a potato of any variety into sticks, place them on a greased cookie sheet, salt, and bake at 425 for 20 minutes. Flip them over and bake for another ten or until delightfully crispy, turning them every ten if necessary. They take longer the thicker you make the sticks, at 1/4-1/2" they're usually done in 30.
Today's diet was distinctly lacking in green vegetables, because we don't have much in the house right now. I'm taking my multi-vitamin every day, a habit I've maintained for several weeks now, and that will compensate for any gaps until we can go shopping again.
Some days I eat healthier than others; a lot depends on how I'm feeling, what I've got pre-prepped in the fridge, and if we've been able to get to the store, but my goal is a plant-based, IC-friendly, vegan diet, and I absolutely want everything I eat to be delicious.