Proteins: pork, chicken, crab, shrimp
Starches: oat, sweet potato, buckwheat (rarely), rice, white potato (actually yukon golds are my favorite)
Vegetables: cucumber, celery, yellow squash, green bean, tomato, lettuce, broccoli, carrot, cauliflower
Fruits: avocado, apple, pineapple, cherry, cranberry, raspberry, mango, peach, blueberry, strawberry, watermelon, black olives, banana, grapes (I don’t think grapes are my friend)
Dairy: yogurt, cheddar cheese
Nuts/Seeds/Oils: sunflower, pecan, peanut, olive, sesame
Flavor Enhancers: lemon, dill, cinnamon, honey, black pepper, oregano, garlic, sesame, cumin
In some ways, the list is about the same length as my first list, however, I have dropped things from the list that I will never eat, and added things back in that I enjoy. My doctor said to prioritize adding the foods that I really like, and we can come back to the other foods later.
You may be surprised by the good things you can come up with using these limited foods. My friends have asked me to share my recipe for the rice dish you see above, this rice is good served along chicken, pork, or seafood. I most often eat it with chicken, but I just added shrimp back to my life yesterday, so we’ll see if I get to eat shrimp again 😉
Simple “Mexican” Rice Dish (Pictured Above)
My spices are pretty limited; if I could modify this dish in any way, I would add sauteed garlic and onion. Be that as it may, this is still a pretty flavorful dish.
- 4 cups “old” cooked rice (I use long grain white, and mine has usually been in the fridge at least a day before I make this. You want the rice in that semi hardened state)
- 3-4 tbsp tomato paste (I like Costco’s organic)
- 1 tbsp oil (I use peanut)
- 2 tsp spice mix
- optional: 1 tbsp water, or more if needed
- Start by adding oil, tomato paste, and spice mix (recipe below), to a cold pan, and set the temp to medium-high. Keep stirring; this will look lumpy because of the spices. If I were going to use garlic and onion, I would saute them before adding these ingredients.
- When those ingredients are nice and hot, throw the rice in the pan. You will have to toss it quickly, until all the rice has a nice coating. Before your eyes, this dish starts to look like the Mexican rice you see at restaurants.
- Continue to cook for about 3 minutes, or until rice is heated through. Toss frequently for even coating. If you feel like things are getting too dry, or you are having trouble getting the tomato paste to coat the rice evenly, add water in, no more than 1 tbsp at a time. I only had to use 1 tbsp; you may get away with none, you may need more.
- Serve hot! I top with avocado chunks, lemon juice (lime would be perfect; can’t have it!), and a little more sea salt and cracked black pepper.
“Mexican” Spice Mix
This is far from a true Mexican seasoning, but it’s all I’ve got!
- 4 tsp sea salt
- 2 tsp cumin
- 2 tsp oregano
- 2 tsp black pepper (more or less if you want spicier or less spicy)
Mix and then use 2 teaspoons of mixture in recipe. Keep rest for later.
I hope you enjoy! (2/3 cup serving is about 150 cals, 1 cup servings are about 220 cals)