The Bag Lady Solution

Photo Credit: ryanmcginnisphoto via Compfight cc

Photo Credit: ryanmcginnisphoto via Compfight cc

With no disrespect to this lady or to homelessness intended, this is what I look like on the days I go to crossfit. I am carrying:

  • My gym bag – a large, over-the-shoulder, traditional sports bag
  • My handbag – this is also fairly large as it needs to accommodate the usual lady accoutrements in addition to hat, gloves and umbrella now that winter has struck our fair city
  • My cooler bag – our office canteen doesn’t cater to coeliacs and they definitely don’t have paleo options (think dumplings, schnitzels and kaiserschmarrn), so I bring a Lunchbot full of leftovers each day and usually some nuts or berries or other fruit

It’s hard to get on and off peak hour trains with this load. I’m constantly getting stuck between people or caught in a tangle of my own straps. Not to mention it’s damn hot on the trains too. God help me if I try to shuck the bags and wriggle out of my heavy coat. I usually end up groping someone or copping a sharp shove to the back. And if I ride my bike to the station, it acts like a stubborn pack mule and tries to shake me off at every turn.

My question is – has anyone else found a good solution to this? Anyone else suffering from bag lady syndrome and managed to find one way to carry all these things? I was thinking of a rucksack/backpack, but the only ones I’ve found lack an insulated pocket for the food I need to bring.

Can anyone, anywhere offer some advice?

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Simple Dishes: Seared Duck Breast + Broccoli

Oh dear god this looks amazing! Going to try it out tonight.

eat. live. paleo.

Seared duck breasts are surprisingly simple to make.  We love duck —  they make a great departure from chicken, beef, pork, lamb… the usual meats we eat.

Here’s how I usually sear duck breasts:

Rinse and pat-dry the duck breasts.  Score the skin side — I like to make the cross-hatch quite small, so that the fat really renders out and makes the skin crispy.  Salt and pepper both sides, and let it stand at room temperature for half an hour.

Heat a pan/skillet on high.  When hot, place the duck breasts, skin-side down, in the pan/skillet.  Sear the skin for about 7 minutes, until the skin is crispy and a golden brown.  Turn, and sear the meat-side, for about 6 or 7 more minutes for medium-rare (depending on size).  Transfer onto a plate and cover with foil, and let it rest for at least 5 minutes.

(**While the duck…

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Cream of Celeriac Soup With Bacon Croutons (Gluten/Grain/Dairy Free)

One of the things I love about living in Germany is the strong belief in only eating seasonal foods. They celebrate asparagus season for god’s sake: http://germanfoods.org/german-food-facts/spargelzeit-asparagus-season-in-germany/ And right now, celery root is in season so I’m going to make me some of this! Thanks for the recipe, Tabitha!

Tabitha's Gluten Free Dishes

IMG_0884-1This soup is a little bit of creamy sophistication in a bowl.  Requiring just a handful of ingredients, its super easy and quick to make.

I have an ongoing love affair with Celeriac (also known as Celery Root).  Often friends say ‘I don’t like celeriac’ but when I dig a little deeper they’ve often only tried it once and it’s been badly cooked or plain, so I make it my mission to change to initiate them into the world of celeriac lovers.

One of the reasons I love celeriac is its versatility.  It’s brilliant at absorbing and mixing in with a vast range of flavours and textures whilst retaining a quite confidence through its subtle but somewhat nutty flavour.

To find out more how I love to cook with Celeriac check out all of my celeriac starring recipes; Celeriac Remoulade & Fuckit Lists,  Paleo Beef, Celeriac & Chestnut Mushroom…

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Pumpkin Protein Pancakes

Oh. YES!

StrawberryMint

IMG_5419

Tis the season for pumpkin everything!

Ever since Starbucks came out with an early release of the PSL (don’t get me started on those things!), fall has been in full swing – and pumpkin has taken over just about every menu item and grocery aisle. There’s just no escaping it.

I’ve never been a huge fan of pumpkin. I tend to prefer warm apple and cinnamon flavors in the fall, but as I’ve said many times before, my tendency to hop on the fad ingredient bandwagon typically gets the best of me.

I did a little nutritional investigation and was very pleased to discover all of the great health benefits of pumpkin. It’s packed with tons of Vitamin A (helps with vision among other things) and Vitamin C (boosts immune system function), is full of fiber (keeps you feeling full for longer), and is a great source of beta-carotene (super antioxidant which…

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Real and easy custard – Paleo and Dairy free

I hate waste and always wonder what to do with the yolks. And I love custard but haven’t been able to eat it for years since I have a dairy allergy. Get. In. Ma. Belly.

RUBY'S TEMPLE

Are you constantly separating eggs to make use of the protein rich whites?
Ever wondered what to do with the left over yolks?
My solution is custard – and you don’t have to feel guilty about eating this healthy version either!

Paleo Almond Milk Custard

1 egg yolk to 1 tbsp tapioca starch (arrowroot) to 1 cup almond milk

Whisk egg yolks and tapioca together until smooth, then gradually add half the almond milk ensuring smooth texture is maintained.

Slowly heat on the stove, stirring (with a whisk) continuously.

As mixture thickens gradually add the remaining almond milk.

Continue stirring until desired consistency achieved.

Enjoy hot or cold!

Optional:
Add 1 tsp honey/maple syrup to sweeten.
Add 2 tbsp cacao powder to make chocolate custard.
Add lemon/orange rind or a vanilla bean to mixture during cooking to add flavour.

Notes:
This recipe works for cows milk as well. I have…

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Pork, Apple and Cinnamon Meatballs

Ooh! Can’t wait to try this!

Tabitha's Gluten Free Dishes

photo-324Whoa, how did we get to the last week of summer holidays already?!

These sweet and feisty meatballs have been a big hit with my children over the holidays.

Naturally gluten and grain free these cosy little balls of comfort are bursting with flavour and equally loved by ‘grown-ups’ too.

We are not alone with our love of meatballs this summer.  I read in a Sunday newspaper meatballs are a surprise hit with hipsters in London, Paris and New York.

How accurate this is, I have no idea? But one things for sure, wether meatballs are enjoying a mini renaissance or not this summer, this is a great recipe for any  lover of the little balls of meat.

Minced pork is the traditional meat of choice in Italy for meatballs and is the perfect canvas to soak up the sweet flavours from the cinnamon and apple.

My kids enjoyed these with some…

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