I missed posting yesterday and I wish I could say I have a good excuse, but I don’t. I am afraid it is simply a matter of feeling blah. This time of year is difficult. The cold, the stress of the holidays and the diminishing of light all make it difficult to have enthusiasm for writing posts. All I really want to do is curl up and sleep until winter is over. Of course I don’t have that luxury. Not many of us do.
When it comes to eating oil free that feeling of blah definitely gets in the way. I found a little inspiration from a video that I link to a the bottom of this post, that talks about preping meals for five days. What I really liked was that with careful choices when shopping for sausage and bacon everything they make is oil free. They make a roast chicken with butter, a dozen boiled eggs, some egg cups and some crispy bacon for salads.
Much of the conventional bacon and sausage contains thing like ‘spices, flavorings, garlic and onion powder, natural flavoring, and fruit juices from concentrate, all of which can contain oils. At this point I don’t eat commercial spiced sausage but I do buy ground pork and spice it myself. If I was really good I would grind the pork myself.
I do buy bacon and ham if it doesn’t list anything other than nitrates or that calls itself ‘uncured’. Uncured meat is still cured it just uses celery salt instead of nitrates. I have heard of people with oil sensitivities still having problems with these meats. Possibly because of the celery salt being contaminated. If I was really good I would buy fresh pork belly and cure it myself. The recipes look very easy to manage but I have always just eaten my pork belly fresh. It’s quite good that way.
If you just don’t like bacon or ham (some people don’t) I would think that it would be easy enough to substitute another meat with some spice in for it in the egg cups they make and the bacon they add to salads.