I have found, as I move along this journey with my health, and using my food as medicine, that I cook more and more simply. Because I love to cook, I've never used much in the way of processed foods (except for the occasional frozen pizza and the like) but I used to cook with much stronger flavors and seasonings. I still love those, but when I had to cut garlic and onion out (sigh) it seemed as though I started tasting my ingredients in a different way. Slowly, I have just kept things simpler and simpler, and I've been enjoying it greatly.

Last night we had shrimp for the first time in eons. I love shrimp but it was something I had to cut out at one point when I was doing the elimination diet and hadn't added it back in. That may be why it tasted so extraordinarily shrimpy! I made garlic oil (because the fructans in garlic, which are what dislike me, are water soluble and not oil soluble, I can cook garlic in oil and use the oil as long as I remove the solids) and then added the shrimp (with plenty of salt and pepper), quickly sauteed it til partially done, then added some diced cooked sweet potato (about half a potato to 12 oz shrimp). When the shrimp was done and the potato warmed through I added heaps and heaps of arugula and spinach and just tossed til wilted. I forgot to add red pepper flakes which would have been great, but it was so good that I didn't miss them. It tasted incredibly buttery although butter was nowhere to be found. Just the briny greenness of the greens, shrimp, and a little sweetness from the sweet potato. We both devoured it embarrassingly quickly.

Onward