Category Archives: onions

Sweet ‘n Sticky True Blood Sweet Potato Fries with Roasted Plums, and Lip-Smackin’ Lamb

Hi kids.

It is sunny, hot, muggy and humid.

That is an observation, not a complaint. I’ll take it over winter any day.

I haven’t been posting food epic-ness in a while, not because I don’t cook, or because I don’t love you. But because I’ve been eating the same boring shite for weeks!

Meat, fat, veggies. Repeat. Nothing exciting enough to post for you lovelies. I do have one trick up my sleeve though. Sweet ‘n sticky True Blood Sweet Potato Fries and Roasted Plums. These were made weeks ago. I filed them in my brain under “Post Later”. Why the True Blood reference? First of all, I am obsessed with the show, and am truly enjoying the latest season. I added plums to the mixture, and once they cooked down, their juices and skin wept, oozing dark crimson red that glistened and gleamed, like blood. My iPhone camera simply did not do these tasty morsels justice. You’ll know what I mean when you whip these up.

I know some of you have found my site looking for help and advice in dealing with candida. I am no expert, and am not a medical practitioner. I have spent months researching, and practically ripping my hair out in frustration. This is an awful affliction, and I would wish it upon no one. In reading about hormone imbalances, I’ve now come to the conclusion that my candida may be a problem of estrogen dominance. I have contacted a naturopathic clinic in Toronto as a last resort. I’ve had it with this crap. I’ve also considered traditional chinese medicine, which I may still look into. We’ll see.

I will list some examples of anti-fungals one should add into their diet to weaken candida. I will also mention that it helps to rotate anti-fungals. Candida is one sneaky bitch. She’ll get used to one anti-fungal, and when she does, you have to switch.

Coconut oil – this magical oil is comprised of medium-chain triglycerides, which your body will burn for energy immediately. It is also extremely high in lauric acid, second to breast milk. Lauric acid is anti-fungal. It is best to take coconut oil on an empty stomach, but I’m warning you: die-off symptoms of candida are brutal, and coconut oil produces some of the worst, I found. Think nausea, bloating, and gas. I feel like vomit for hours after taking coconut oil. In fact, right now, I can’t even stand the smell of it.

Kyolic garlic supplements – this is aged garlic that is super-concentrated. I took several high dose (1000mg) a day for a month. Be sure to rotate, and be forewarned: die-off symptoms are yucky.

Onions – add onions to everything you cook, as they are nature’s anti-fungal as well as garlic. Raw garlic is best, but wow, oh wow…the pain and discomfort of die-off!

Oil of oregano – this oil is a real killer. I always have some in case of sniffles or flu-like symptoms arise. You need the super potent version, however. Look for 90% and above potency. Carvacrol is the active ingredient. Take an eye-dropper full under the tongue several times a day. It’s nasty, and there’s some die-off, but it’s not horrible.

I’ve also used different yeast-eating enzymes with some success. Candex was the first I tried, then Syntol, now YST Management. Remember to lay off all starchy foods (no sweet potato fries, parsnips, or even squash), no fruit, no dairy, absolutely nothing fermented (vinegar, soy sauce, alcohol), no mushrooms. Meat, fat, veggies. Repeat.

Diet will not help alone. I’ve read countless stories of men and women who’ve been on an anti-candida diet for up to two years, and still can’t get rid of it. This is why I’m finally reaching out for more help. You must be relentless in your search, no matter how crazy you think you’re going. You cannot give up. You will destroy this beast. I know I will. I have to keep reminding myself.

Edited March 27th, 2015:

THIS STUFF ABOUT CANDIDA IS BULLSHIT. CANDIDA IS WOO. SYSTEMIC CANDIDA IS PREVALENT IN TERMINALLY ILL PATIENTS, NOT YOU. PLEASE STEP AWAY FROM DR. GOOGLE AND STOP GIVING NATUROPATHIC “DOCTORS” YOUR MONEY.

Who wants some FOOD?

One evening, I threw a lamb shoulder into the oven with only a few ingredients: dried sage, dried rosemary, garam masala, salt and pepper. I smashed up a ton of garlic and stuffed it under the lamb. I blasted it in the oven on convection roast at 400 degrees for about half an hour. This is when I thought to myself, “SELF! You have PLUMS! Throw ’em in there!” I cut up two plums, and dotted the whole thing with butter, because butter = love.

After ten minutes, I realized “Dude. You suck. The lamb is nearly done and the plums ain’t”. By this time, I had sweet potato fries in the oven as well (this was before I realized I can’t have even sweet potatoes as a safe starch at all, or fruit for that matter). They had been cooking for about 20 minutes. I threw the plums in with them, adding in some juices from the lamb shoulder, and the butter. I cranked the oven up to 425 for about 10 minutes. Sizzle, bake, roast. I checked on them, and found oozy, awesome, sticky fries. WIN! I cranked the heat up again to 450 for another 10 minutes.

Let’s put this in an easy-to-understand format, shall we?

Lip-Smackin’ Lamb

1 approx. 3 lb lamb shoulder
1.5 teaspoons each: dried rosemary, dried sage, garam masala
Sea salt and pepper to taste
2 – 3 large garlic gloves, smashed, chopped, obliterated

Coat the entire lamb with your spices. Stuff your obliterated garlic under the lamb and on top. Crank your oven to 400 degrees on convection and cook for about 40 – 45 minutes. Alternately, bake at 375 for about an hour. Your lamb will be medium rare and juicy sweeeeeeeet!

Sweet ‘n Sticky True Blood Sweet Potato Fries and Roasted Plums

1 large sweet potato, peeled and cut into fry-like shapes
Sea salt and pepper to taste
Cinnamon, paprika, rosemary, garlic powder, chipotle, turmeric, grated nutmeg, sage: sprinkle generously!
Lard, melted about 1 tablespoon
2 plums, cut into quarters
Butter, cut up into pieces to ‘dot’ with

Combine all the above. Crank your oven to 400 on convection if you have it. If not, do not concern yourself with trivial matters. Crank it to the same temp on normal. After about 20 minutes, toss and stir everything. Crank the heat up again to 425. Now, wait another 10 – 15 minutes. Toss, stir, coat. Crank again to 450 for 10 minutes. This is beginning to feel like that scene in Captain America where Steve Rogers is in the ‘MURICANIZING MACHINE screaming “NO! I CAN DO IT!” Yes, your sweet potatoes can do it. And yer plums.

When these are done, they will come out glistening with streaks of blood. I mean, plum goodness. Right.

Even a vampire could appreciate these. Serve with your bloody good rare lamb.

OM NOM NOM.

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Frakin’ Tasty Bison Burgers with Tomato, Avocado and Fennel Salsa

Dearest readers:

My life has been a flurry as of late. Selling a house is hard work, annoying and nerve wrecking. Every time my iPhone rang, I got nervous hoping it was my agent with an offer. While we did sell our house a few days ago (WOO!), it is NOT something I wish to repeat, uh…EVER. Random strangers walking through your house when you’re not there, being kicked out on your day off ALL DAY. It’s nutty. But we’re psyched about the new place, and now that the house is sold, we can concentrate on that.

Crossfit utterly destroyed me today. I mean, seriously. It was the first time I’d ever felt ill after a WOD (workout-of-the-day), but not necessarily sick-to-my-stomach ill. More like completely exhausted, slightly faint and spaced out.

I’d gone later in the day than I was used to, and had nothing to eat that morning. Granted, doing fasted workouts is something I’ve been experimenting with over the last 1-2 weeks and feeling great about. I imagine the very fact that I lounged around too long this morning, and drank coffee (which I normally don’t do before a WOD – way too dehydrating) was causing an exhausting workout. Not in a good way.

However, there’s always a silver lining kicking around some cloud…isn’t there? I picked up some egg white protein powder from a local supplements place (Popeye’s, to be exact), and some omega-3 capsules. I came home, still feeling funny, and whipped up the TASTIEST PROTEIN SHAKE EVAH. It tasted just like vanilla ice cream. I’m not even joking. In fact, just writing about it right now is making me crave one, even though I just stuffed my face on the proceeding unbelievable meal.

The shake, since I know you Crossfitters are out there reading this, is really quite simple.

2 1/2 scoops vanilla custard flavoured egg white protein powder
1 small very, very ripe banana
1 cup coconut water
1 heaping tablespoon of strawberry greek yogurt (Liberté brand is amazing)

Blend. Drink. OHMYGOD! It’s vanilla ice cream, isn’t it?! This is something magical that will make that dreaded whey shake a thing of the past. The yucky-tasting past!

Edited March 27th, 2015. Sooooo…funny thing about this supposedly amazeballs protein powder. Not long after consuming shakes made with it, I broke out in a RASH ALL OVER MY TORSO. I returned it. End of story.

I picked up some ground bison from Medium Rare after my WOD the other day. I love me some bison. It is more tender than beef, the texture is smoother, and it has a meatier taste, if you can believe it. It’s special.

Today was an absolutely GORGEOUS day. Hot, hot, hot. Like, break-out-the-shorts-and-shave-your-legs kinda day. Wifey and I enjoyed a ride out to Heavy Duty Cycles today so she could drop off her Sportster for repairs. Turns out the shop had closed 20 minutes prior.

Crap.

I did the only reasonable thing I could think of doing. Why get mad after driving all-the-way out to Scarborough?

Call Tony. On his cell.

Bam. Problem solved. Leave the bike. It’ll be fine. He’ll be there in a few hours.

Awesome.

On the way home, Linda and I discussed our honeymoon plans to LA, and how rad it’s going to be; we are also moving in to our fabulous new house when we get home. SO MUCH WIN is on the way, folks.

We went to Zet’s where Linda ate a stupid, Hulk-sized double pattie hamburger (which bacon and cheese, atta girl) no less. I ate a 10 oz steak, two eggs, the puny, sad looking tomatoes and romaine they put on the side of the plate to look purdy, and a couple home fries.

Why do people think I’m vegetarian again?

We returned home. After busying myself in the kitchen for a little while, this is what came out. And yes, I ate again.

Fennel is an amazing vegetable. Definitely a favourite of mine. If you don’t like liquorice – I’m sorry, what do you mean you don’t like liquorice? I don’t know you. Flee from me! Roasted, pan-friend in butter or lard, or eaten raw, it’s versatile and delicious.

Frakin’ Tasty Bison Burgers with Tomato, Avocado and Fennel Salsa

Make the salsa first, so it can have some marinating time in the fridge, while you prep and cook your burgers. The longer the salsa hangs out in the fridge, the tastier it will be.

Da Burgers

1.5 lbs ground bison
1 large clove garlic, chopped up coarsely
1 spash or 2 or gluten-free soy sauce (it’s worth searching out: it’s bolder and richer tasting)
Sea salt and white pepper to taste
Grated ginger, about 30 passes on a microplane grater
1 egg

Combine all ingredients thoroughly and make into three large burger patties. Crank your BBQ up to about 400 degrees. Add ’em to the grill and flip after about 4 – 5 minutes. These should take only a few minutes longer. Do not overcook ’em!

Da Salsa

About 1.5 – 2 cups finely sliced fennel
8 – 10 cocktail tomatoes, washed and halved
Roughly 1/4 cup finely chopped white onion
Half peeled english cucumber, thickly sliced
1 small avocado, cubed
Juice of one lime
Sea salt and freshly ground pepper to taste

Combine all of the above and toss, toss, toss to coat. Let this chill in the fridge for at least 30 minutes. The longer, the better.

I happened to have a butternut squash in the fridge, which I cut up and threw into the oven. Serve all of the above to someone you love…or a hungry Crossfitter. But overall, as always…ENJOY! HUG YOUR KIDS!

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Happy Easter, and Happy Birthday, Linda! Here’s Her Liver.

Wait.

What?

If you’re reading this, and you don’t like liver, I have no idea why you’re here. Liver is a powerhouse of nutrients. It’s especially good fried in butter, onions, garlic, and bacon. You don’t know what you’re missing! What’s especially important is not to overcook it. I love calves liver, but any will do. Experiment, if you wish.

I used to love liver growing up. But then somewhere along the lines of adolescence, I decided it was disgusting. Years later, a friend asked for fried liver for his birthday. I cringed as I sliced the organ into pieces. I wanted to vomit.

I am so happy I am a reformed liver lover.

Recently, I also discovered the benefits of l-glutamine. L-glutamine is an amino acid which helps rebuild the intestinal lining. This is important if you have leaky gut, which have given you food intolerances.

Enter moi.

I have recently stopped taking any anti-candida supplements (including Candex which I blogged about recently), and am solely focusing on rebuilding my intestinal lining. This means drinking bone broth first thing in the morning, and taking somewhere between 5,000 and 10,000mg of l-glutamine. I have noticed a dramatic difference in my dermatitis on my chin. It’s very nearly GONE!

I also pigged out on Haagen Daz last night, which should have led my skin to erupting in an awful red rash.

Nada.

Zip.

Zilch.

It’s a miracle!

However, I also discovered what happens if you take too much l-glutamine in one day. Severe abdominal cramping, back spasms. Holy-cow-I-haven’t-been-in-this-much-pain-since-I-had-a-gallbladder…THAT kind of pain. Crawling into a popular yoga pose known as Childs Pose, and deep breathing stopped the debilitating pain. Guess what I’m *not* taking today. Yup.

Edited March 27th, 2015. L-glutamine is overrated and not a cure-all. I broke out in dermatitis only two months after my son was born, and no amount of glutamine helped. I finally broke down and went to my doctor who prescribed me EBIL ANTIBIOTICS!!1!1!1!!1!!one and THEY WORKED. BOOM.

This morning, I helped myself to two generous servings of 40 hour bone broth. How I love using a crock pot for bone broth. It’s brilliant!

Not only is it Good Friday, it’s also wifey’s birthday 😀 She was sleeping from coming in from a night shift. So, at around 12:45pm, I greeted her with a cup of freshly made coffee, and a Blu-Ray copy of “Monty Python and the Quest for the Holy Grail”. That put a grin on her face.

Upon moving into the kitchen, I whipped up a large batch of liver and onions. So, let’s get to it, no?

Linda’s Liver and Onions with Butternut Squash

1.5 lb calves liver
2 slices pastured bacon, sliced into pieces
1 medium onion, sliced
2 large garlic cloves, chopped
1 tablespoon balsamic vinegar
2.5 tablespoons lard, or butter
1.5 teaspoons dried marjoram
.5 teaspoon dried rosemary
.5 teaspoon Italian seasoning
Sea salt to taste

Butternut Squash

2 – 3 lb butternut squash
1 – 2 teaspoons marjoram
.5 teaspoon cinnamon
Sea salt to taste

Slice the butternut squash in half lengthwise and place it face down in a baking dish filled nearly half way with hot water. Place in an oven preheat to 400 degrees on convection, if you’ve got it. If you don’t, no worries. This should be done in about 35 – 40 minutes or when a knife slices into it easily and smoothly. Remove flesh with a spoon, and mash with a fork, or potato masher, and add in your marjoram, cinnamon and sea salt. Try not to eat this to your face.

Add one tablespoon of your FOC (that’s fat-of-choice, Health-Bent.com readers know what I’m talking about!) to a large frying pan on medium high, and add in your bacon. Allow it to brown slightly, about 2 – 3 minutes. Add in your sliced onions and some sea salt. Let these guys cook until translucent and dark golden brown, about 10 – 15 minutes. Add your marjoram, rosemary, garlic and splash of of balsamic. Cook for about 1 – 2 minutes. Remove this yummy concoction of onions and garlic, and transfer to a bowl.

Take your remaining 1.5 tablespoons of fat, add it to your frying pan still on medium high heat. Add in your liver. Sprinkle your Italian seasoning over the liver, and some sea salt. Flip after about 2 minutes. The other side should have a beautiful dark crust. Once flipped, add in your onions and garlic on top. Cover with a lid for about 3 – 4 minutes, depending on the thickness of your liver slices. Remove from heat

Serve with squash to your lovely wife on her lovely birthday 😀 Happy birthday, beautiful!

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