Something is Bothering Me

Gosh, why today felt such a loooong day?? It might be because I’ve been having a slight upset stomach (mild gastritis I’d say?) for the whole day. It feels like I have some prickling needles in my stomach.

Could it be my breakfast this morning?

No I didn’t finish the tomatoes – just nibbled part of them and the rest went back to the fridge I used it for today’s dinner stir fry.

This morning was my first time:
1. Tried the Canned Sardines that I got last week
2. Drank plain coconut milk with some blackberries mixed into it (last time I had Coconut Apple pudding so not exactly purely coconut milk)

coconut apple pudding with banana

The breakfast filled me up even until lunch time! More filling than yesterday’s one.

Yesterday’s b-fast:Nuked broc, tea egg and pork chops.

I wasn’t hungry AT ALL by lunch time, and at the same time the mild gastritis strike in as well. Learning from my unpleasant last experience of skipping lunch, I decided not to do it this time. I know, I know the principle of “eat only when you’re hungry”, but I just don’t want to feel like crap of skipping lunch like last time. I could skip breakfast or dinner but not lunch. Period.

So the whole afternoon, I felt like I’m inhaling a piece of brick and with occasion “prickling needles” in my stomach. Totally stuffed but not crashed. If I ate some grains/gluten for lunch, I’m sure I’d be worse.

The question is now either the sardines or the coconut milk upsets my stomach. Or I just simply ate too much today?

Although I made the veggie stir fry for dinner, I am thinking to just skip dinner altogether – Intermittent Fasting, anyone?

 

Use-Whatever-You-Have-Veggie Stir Fry

I love stir fry veggies of any kind. Seriously, nothing could really go wrong with stir fry. It’s simple, easy and healthy as well.

Use-Whatever-You-Have-Veggie Stir Fry
Just like the title, feel free to throw in any veggie combo based on what you have in your pantry. Measurements are approximate.
I had:

Diced tomatoes

Soaked shredded cloud fungus

Button mushrooms-diced - plus minced shallots

Half cabbage-shredded (discard the core)

Seasonings:
Salt
White pepper
Sesame oil
Coconut aminos
Coconut flour (to thicken the sauce)

Directions:
1. Heat the skillet in medium high – melt 1-2 tsp ghee
2. Saute the shallots until translucent
3. Mix in the mushroom first, then tomatoes, then the shredded cloud fungus, and lastly the shredded cabbage. The basic rule is cook the hardest veggies first (if you have carrots, put them first etc).
4. Season with salt, pepper and coconut aminos
5. In a small cup, mix 1 tsp of coconut flour with a bit of water (just like how you usually do with corn starch) then pour in the mixture to the veggies

Hmm, apparently I didn’t put enough, but I was too lazy to experiment further because it tasted good already. I was thinking to just mix the coconut flour directly to the sauce, but then I didn’t want to mess the dish.

The sauce was still watery, not thicken as I wanted it to be

Anyway, it’s still good! Simple, fast, and healthy dish in 15 minutes.

 

Coconut Fish Fillet

I made these fish fillet on last Friday night and it was DA BOMB! Super simple and yummy! Not to mention full of healthy fat thanks to the abundance of shredded coconut, coconut milk and coconut oil.

Coconut Fish Fillet (adapted from Chicken Fingers Recipe)
Ingredients:
7 wild caught Alaskan Cod fillets (I got mine from Costco)

A dash of coconut milk
1 cup of shredded coconut flakes (I used Let’s Do Organic brand which I ordered by mistake – supposedly ordered the FLAKES -*sigh*)
1 large egg
Salt and pepper

I used 2 eggs and it was a bit too much, ended up making it to an omelet after the fillets were finished.

Directions:
1. Season the fish fillet with salt and pepper for about 15 minutes or more
2. Beat the egg with some coconut milk (amount is up to you- just not too much that it’ll dilute the egg)
3. Prepare the shredded coconut flakes on a separate shallow dish
4. Heat up the skillet with Extra Virgin Coconut Oil in medium heat
5. Dip the fish fillet in the egg mixture, then coat with the shredded coconut flakes
6. Fry until brown – on each side

Enjoy!

Tell you what, these fellas taste good to eat with ketchup! Unfortunately, it’s not primal/paleo unless you made your own. I just ate mine plain, taste good enough by itself already.