I’ve always known that using fresh herbs is best, but I never knew how to handle them. When a recipe calls for 1 tbsp of fresh parsley, and you can only buy a bunch of it that equals about 4 cups, it doesn’t make much sense. So when I read somewhere that you can freeze herbs, I decided to give it a go. I went out and bought fresh parsley to use in my meatball recipe. Not only does it taste great, but freezing it has worked like a charm. Basically I just put the bunch in a couple baggies in my freezer. When I need some, I easily break of a small chunk and put the rest back in the freezer. You don’t even have to wait for it to thaw, you can chop it up easily while it’s frozen and add it to the recipe.
Now I need to stock up on some fresh herbs! And also should label what I have now, they all look the same lol.
What I ate today:
Breakfast: SCD yogurt, blueberries, almond butter brownie, tangerine
Lunch 1: leftover chicken and artichokes with mushrooms
Lunch 2: 2 fried eggs, butternut squash, spinach
Dinner: Lamb chops in the crockpot with carrots and asparagus
I’m trying to cut down on the brownies while still maintaining 2000 cal/day. The brownies are great but higher in sugar (honey). Also trying not to rely so much on fruit, again because of the sugar. I’ll talk more about candida in a post soon.
