Spiritual Supper Magick

I've been doing a lot of new cooking this week. I've been trying some new recipes and honing some standards. Mentally, I have started making the shift back to tracking my food, just to see what comes up. I logged my breakfast and lunch the way I usually do.

Two things I noticed: I didn't finish my breakfast because I felt full before the food was gone. But when I started putting it into the computer, I felt compelled to FINISH MY FOOD. Not out of hunger, but because I'd written it down. It's the reverse intention of what tracking is supposed to do for us!

The other thing I noticed was that, after going through the usual routine of having to log my recipes and then log how much of the recipe I ate, or just logging all the ingredients into each meal, I looked down at my totals to check my macros (Macros are the target measure of major food components like protein, fats, fiber, etc.) and I felt the usual 'panic' that I 'only' had 'x#' calories left.

But, having peeked, I started to plan a high protein, high veg meal. I mean, why not? But I did remember that it's important to honour our love of food, too, so I decided to make a Whole30 dessert.

For supper, I literally came into the kitchen and said aloud my intention to be inspired and to follow my intuition towards something that fit what I wanted to accomplish (healthy, high protein and veg with flavour and good mouthfeel, brightly coloured and absolutely delicious). And then it began. I felt myself literally reaching for things before they became conscious thought in my mind. I meditated the necessary ingredients into my consciousness like a bubbling spring. It was amazing. What come out wasn't perfect, but it's just what we needed: a nourishing, tasty meal and an inspired recipe for me to try again!

FISH PATTIES

I admit, I was kind of thinking 'healthy Filet-o-Fish' , because we have been trying to get rid of this cod we have that is inedible, but a great source of protein. Here's what We came up with:

1 lb. cod filets, or any light flavoured fish (I'm trying it with tilapia next)
1/4 c. macadamia nuts
1 t. smoked paprika
1 /4 t. red chili flakes
1 t. Trader Joe's African Smoke Seasoning
1 t. himalayan salt
1 lg. clove garlic, crushed
1 egg
1/4 + 1/4 c. almond flour, or 2 T. coconut flour

Put the fish, the nuts and the spices in the food processor and grind it aaaaaall up. It's gonna look pink. Transfer it to a mixing bowl, and add egg and 1/4 c. almond flour or 2 Tbsp. coconut flour and mix it up with your hands. Form into patties. If you are using almond flour, carefully coat both sides of the patty.

Heat a frying pan on medium and then add a teaspoon of fat and put the patty in the pan to cook  - about 3 minutes on each side.

While that was cooking I carmelized a half an onion in olive oil and a dash of salt and then added zucchini that had been 'spaghetti'ed by my awesome spiral slicer. I put these in the center of the plate, set the hot patty on top, and then topped it with my homemade fresh tarter sauce.

... and then there was DESSERT!

When I was doing research for energy bars, I ran across a simple nut ball recipe that I kept thinking about. When I came home and started smelling phantom smells of this recipe that I'd never made, I thought I'd better give it a try. It very simply is a Coconut Lime Truffle. and it's glorious.

Here's the direct link to the recipe: HERE

I really didn't do anything different, other than squeezing a lime and a half without measuring, but if I used a little more lime, it'd still rock. I made the balls. I think all that's missing is a shot of rum on the side.