Hello again, and thank you for following our blog. As you may have noticed posting has not been as regular as we hoped but we plan on scheduling more time for updates! A lot has changed in our diets the last few months and the results have been fantastic. The previous months of changing diets for 30 days at a time was a great experiment and taught us a lot about what works for us, our bodies, and attitudes. We also learned that we are much stronger than we thought and fight off urges easier than we could have ever hoped.
We transitioned from “tasting” beer multiple times a week to having it only on occasion and in smaller quantities. Not only have we reduced our portions in drinking but in our daily diet as we try to be more mindful about how we eat. Since our last check in Emily has lost a total of 28lbs and Matt 40lbs. We are pleased with our progress and we are finally getting excited about cooking again. Great support and encouragement came from our close friend Mariann Grantham D’Arcangelis who is now accepting pre-orders for her book that will be release this fall called Eat Less Get More: Achieve Health Through Mindful Eating.
Part of our lifestyle change has included rolling up our sleeves and getting back into the kitchen. Some inspiration came from watching the series Cooked on Netflix. Each episode highlights one of the natural elements – Fire, Air, Water, and Earth. The Air episode explores bread making and the gap between modern consumer breads and traditional bread making. We were amazed to learn that the only ingredients required to make sourdough bread are water, flour, and salt. Astoundingly consumer breads often have 30 or more ingredients and are more taxing on the body to digest. We have noticed that we do not have bloating after consuming our homemade bread and do not experience the same carb crash. The bread on the left is our 4th attempt at a rustic sourdough loaf. We have learned something new each time we make it and are continuing to improve. It is doubtful we will ever buy another loaf of bread again because this is such a simple process and the flavor is great. Previously we would have cut bread completely out of our diet but do not feel the need with this wholesome way of making bread.
To celebrate the cooler weather, for brunch today we made homemade tomato soup using overnight chicken stock that we previously made, tomato sauce, basil, pepper, and some coconut milk to cut out some of the acidity. On the side we toasted some of our bread in the oven with shredded Kerrygold dubliner cheese, and prosciutto.
Tonight we will be using our pressure cooker to prepare beef ribs that have been marinating in the fridge overnight. We will also be roasting potatoes with apple cider vinegar and rosemary.
Thank you for continuing to follow us as we continue chasing diets, and chasing life!