Good morning my lovely lot! I hope you all had a fabulous weekend! I spent Saturday coming up with lots of exciting ideas for my shop and products and general LeitchyCreates ideas. Also background shopping for food styling which was very successful and you will have probably seen my new theme and background on instagram! I love it! Sunday I had a chilled morning followed by a lovely (but demanding) sunny and warm walk in the countryside with my Momma, healthy ice cream sundaes in the garden, a delicious chicken egg fried rice and pudding and Harry Potter in the evening! Perfect! Monday was back to business and chocolate making! I also started to reintroduce grains and gluten back into my diet. Now as you know if you’ve been following me for a while or if not check out my about I cut out grains and gluten when I got diagnosed with a lot of stomach digestive issues. Since doing so, I managed to stop taking 25 tablets a day (since last June) and I now only get stomach upsets when my mental health isn’t so clever. I’d say my stomach has been absolutely fine (food wise) since Christmas. As I’m in a really good place mentally and physically, I decided it was time to start introducing things! The more options the better right?! So on Monday I experimented with sourdough and was absolutely fine! I’m not going to really try any other bread and if I do have bread it will be from a bakery only with very few ingredients as possible. But saying that, if I fancy trying another loaf I will! I’m also going to stick with wholesome grains and ones that have been the least processed. So ancient and pseudo. For now anyway. Basically I’m going to carry on eating unprocessed, natural whole foods and eat what I fancy under that bracket, when I fancy! I’m so proud of myself and how far I’ve come. Even this last month I’ve come so far. I would’ve been so scared to try grains and gluten because of the worry of old symptoms. I’m in such a good place right now, I’ve decided I want to grow LeitchyCreates, I’m determined and I’m happy. I think that’s why now I feel ready to reintroduce things as I’m feeling so much happier and positive and therefore know even if my stomach doesn’t like something I try, it will digest better than it would if I was feeling low or super anxious. It’s crazy how my digestion and relationship with food has gone on such a whirlwind of a journey. I’d say right now is the healthiest I’ve ever been with food. Even before my eating disorder I never had a great relationship with food. I saw it as a comfort and something to do when I was bored and I thought skipping meals was ok and following advice from magazines about eating a single rice cracker for breakfast was ok! Now I eat three hearty meals a day, 3 snacks if my body needs it and a nibble on whatever takes my fancy in the moment. I’m not saying my relationship with food is now perfect because its not and these things take time but I’d say I’m 90% there rather than being at the other end of the scale from that this time last year. I’m learning more and more about being mindful and how to switch negative foods and low moods into positive ones. Also how to look at how far I’ve come rather than how far I’ve got to go. Thank you to everyone that has supported me in my journey so far. I don’t know where I’d be without those few. It’s an amazing community we are in, when used right and I can’t wait to see myself and others grow around me. The world is literally our oyster.
Oh and just to let you know, LeitchyCreates will always be grain and gluten free, refined sugar free, soy free and 100% natural and vegan.
Now, today I’m sharing the most comforting one pan baked egg dish I think I’ve ever made. I roasted the squash the night before for ease in the morning and then it was all ready to chuck in the pan in the morning. I served this with coriander and sauerkraut. A dollop of full fat yoghurt or coconut yoghurt wouldn’t go a miss either.
This dish would be totally acceptable for lunch or dinner too with a chickpea socca for dunking!
Ingredients – serves one
200g butternut squash, cubed
salt and pepper
1 tbsp coconut oil
1 onion, diced
2 garlic cloves, diced
4 cherry tomatoes, halved
0.25 tsp mild chilli powder
0.5 tsp tumeric
0.25 tsp ground ginger
0.25 tsp salt
a pinch of pepper
40g creamed coconut, chopped
a handful of spinach
a handful of chopped coriander
Sauerkraut – optional
The night before –
Pop the squash in a roasting dish with a pinch of salt and pepper and roast for 35 minutes – until golden.
Leave to cool before covering and popping in the fridge overnight.
In the morning –
Melt the oil in a frying pan and fry until golden. Add the onion and fry until golden. add the garlic, tomatoes and spices.
Stir to combine and then pour in the coconut cream, water and spinach.
Once wilted and the tomatoes have gone all soft, make two holes for the eggs and crack them in.
Sprinkle over the coriander and cover with a lid.
After 4 minutes the whites should be cooked and yolk still runny. Remove from the heat and slide onto a plate.
Scatter over some extra coriander, dollop on the sauerkraut and serve.