A friend asked me if I was going non-vegetarian for a while and I said I was waiting for my labs. Endoc told me my red blood cells looked wimpy and I had low iron. New labs show it back up, so I’m easing back to vegetarian with more attention to iron happy food. I get new labs in 6 weeks so we’ll see what we see.
So Wednesday after groceries, I threw the chicken into the crock pot with 6 cups water to make stock. I put it in the fridge to chill. Thursday I defatted it, put the stock back in the crock pot and added the veggies for Panamanian Sancocho.
I also shredded the chicken to add back in later during the last hour of simmering. Here’s one bowl of the finished dish with snipped cilantro on top. It made 16 cups. I can see where soups and stews are going to have to become major players in this experiment.
Thursday I sent Julia to camp with green onion pancakes and strawberries. No pix. Turns out she had a filed trip and ate there, so she had the lunchbox today instead for brunch. She also ate apple, watermelon, rice cakes, rice milk, blueberry tea.
Today I ate sancocho, cheerios with milk. Then we went out again. Julia had a veggie sub that she really wanted, and I made a 3 egg, cheese, and ham omelet. I didn’t flip it well though… it kind of fell apart.
I had some nuts earlier. I’m just having a “Purple Rain” smoothie now — blueberry, banana, yogurt, apple juice. Pretty, but starts going grey fast and the pectin makes it clumpy if it sits. So best drunk then and there.
Hi, I was just searching for recipes and came across your blog. Do you have the recipe for your Panamanian Sancocho? The picture looks beautiful!
Thanks,
Michelle