The most common question I get is “what did you eat??” Since there are different stages to the Body Ecology Diet, I will share what we were eating during the first phase of healing. These are just a few recipes/meals I remember making quite a bit. We soaked our grains but now you can buy sprouted grains and nut butters. Here is an article that talks about the importance of soaking and sprouting. I would recommend the Body Ecology Living Cookbook for lots of great recipes!
Breakfasts
Grindstone Bakery (now New Leaf Bakery) toast with ghee
Simple Kneads bread, PACHA bread
Eggs-Tula ate a lot of eggs cooked in ghee (clarified butter) or coconut oil.
Quinoa flakes with cinnamon, or you can use this recipe from Body Ecology
Pumpkin Pancakes
1/2 cup organic pureed pumpkin
1/2 cup organic nut butter (we used Sunbutter® or sprouted almond butter)
4 tbls ground flax
6 eggs
2 tsp organic cinnamon
1 tsp aluminum free baking powder
Mix all the ingredients with an electric mixer. Cook on skillet over low heat or pour into waffle maker. We topped with ghee (clarified butter) but now there are syrups made with monk fruit extract, like Birch Benders.
Sprouted Millet Pancakes/Waffles
We could have adapted this recipe from another but I would give credit where it is due if I could remember where it came from.
Ingredients list:
2 cups millet (soaked overnight in water, or you can buy it here)
2 medium zucchini
3 tablespoons coconut oil
3 egg yolks
1 teaspoon alcohol free vanilla
Mince the zucchini in the food processor. Add the soaked millet (raw, uncooked), eggs yolks, coconut oil and vanilla and puree into a batter. Grease your pan or waffle iron with either coconut oil or ghee and spoon the batter on. Cook on low heat until lightly brown on each side. We topped with ghee but you can use Birch Benders or another sugar free syrup of choice.
Lunches
Turkey bacon wraps
Cook turkey bacon and add vegenaise, avocado, sauteed onions, tomatoes, or other vegetables and
roll them up.
Deli meat roll ups (you can add some vegenaise and avocado or eat them plain)
Smoked salmon and sardines-this was always Tula’s go-to!
Cucumber slices with chicken salad or tuna salad
Fermented coconut yogurt-Here is a video on how to make it
Carrot sticks
Celery with Sunbutter® or sprouted almond butter with dulse flakes (“ants on a log”)
Snacks
Avocado mousse
1 avocado
¼ cup water
3 tbls cacao powder
1 tbls mesquite powder
Liquid stevia drops to taste or Be Sweet
½ tsp vanilla
Pinch salt
Fried Arame
Soak until soft and fry in coconut oil. Or use Body Ecology’s recipe and add sauteed onions and carrots to the pan.
Avocado ice pops
2 cups water
2 mashed avocados
½ cup lime juice
½ cup chopped mint
Stevia to taste
Pour into ice pop molds and freeze overnight
Coconut oil suckers
I couldn’t find my exact recipe but found this one which has the same ingredients but I bought a sucker mold and sticks instead of using the tray.
Dehydrated veggies
I bought a dehydrator and dehydrated many different vegetables, mostly kale. If I were you I would save yourself the time and buy the many different brands of dehydrated vegetables on the market. Just make sure they don’t have added sugars.
Dinners
Sprouted quinoa with vegetables and red potatoes
Chicken-we ate a lot of organic whole chickens that we roasted with vegetables, then used the bones to make a bone broth that turned into a delicious soup the following night! Some of the vegetables we added were carrots, celery, onion, kale, collard greens, etc. After stage 1 of the diet we added gluten free pasta.
Lots of greens! We had leafy greens most nights for dinner as a side. Swiss chard, collard greens, kale, bok choy. I saute them first in a drizzle of olive oil, then add a little water to the pot, cover and cook for around 10-15 minutes. Season with salt and pepper. There’s tons of ways to cook leafy greens and plenty of recipes online.
Stir-fry with chicken, beef or pork with vegetables and tamari or coconut aminos (both gluten-free soy sauce alternatives)
Treats
Fermented coconut yogurt ice cream
Take the above recipe for fermented coconut yogurt and put it in an ice cream machine! Add Be Sweet to taste and some peppermint flavoring and topped with finely chopped sugar free dairy free chocolate. We liked Luv brand.
Quinoa crunch bars (These were a particular hit with the girls)
¾ cup nut butter
2 cups quinoa puffs (or more)
½ cup coconut oil
Mix together and put in pie plate. Put in fridge while you make the topping.
Topping
2 tbls coconut oil
Stevia or Be Sweet to taste
1 oz. sugar free dairy free chocolate
Stir on low heat until melted. Pour over the cold bars and refrigerate until firm. My girls couldn’t wait that long so we would put it in the freezer to speed up the process. :)
After we saw marked improvements, we added beans, flours, and other kinds of nuts (almonds are the only nuts allowed on stage 1) which opened up a lot of new recipes.
© Copyright A Journey Off the Spectrum 2022
Such good info!!