Cooking with Brain Fog

Hello spoonie chefs! Today we’re going to make a delicious meal that I promise will be a real crowd-pleaser.

(full disclosure: I didn’t make this food, but I did take this photo.)

Brain Fog Dinner:

1. Open your pantry and see what’s inside.

2. Now check the fridge.

3. Open your pantry and see what’s inside.

4. Now check the fridge.

5. The freezer?

6. Wait go back to the pantry.

7. Ok there’s some good stuff in there. Pull out all the things you need.

8. Start boiling some water because I’m pretty sure you’ll need it for something.

9. Wash and peel the produce, thaw the meat, do all that preppy stuff.

10. Now just grab the pot andHOLY MOTHER OF HELL THAT’S HOT——-

11. Put ice on your hand.

12. Use oven mitts to move anything hot from this point forward.

13. Try very hard to remember if you already added spices.

14. Pour some drinks.

15. Realize you don’t have any eggs.

16. Look up substitutes for eggs.

17. While you weren’t paying attention, whatever you’re cooking has caught fire.

18. Hastily remove from heat andHOLY #!%^!##!! HOT HOT HOT

19. Ice again.

20. Try eating whatever survived your cooking.

21. Call your local pizza place.

22. Have a drink – those always seem to survive.


Bonus step 23: Freak out when some stranger appears at the door in 30 minutes or less.

14 thoughts on “Cooking with Brain Fog

  1. I’ve been so happy with my clear head with eating mostly grain free (except for some rice), no processed foods, low sugar (and no “normal” sugar), yada, yada, yada, and identifying my own triggers above and beyond this. It took some months and falling off the wagon frequently, but the slow climb to the top for my brain has been wonderful! (You know every now and then I have to put a plug in for nutritional overhaul!) But, sadly, this doesn’t include pizza, my favorite food. 😦

    1. Oh no! Not even if you make a crazy cauliflower crust? I’m not grain-free and I’m not sure I’ll ever be since I eat very little meat, but I really like a cauliflower crust and I think it’s pretty comparable to the “real thing” πŸ˜›

  2. Sounds about right! The other night I put my turkey meatloaf in the oven, then turned around to find the onion that was supposed to go in it was still in the food processor on the counter.

    1. Ughhh I do that all the time! It’s usually eggs for some reason. I end up with muffin crumbles instead of muffins because the eggs are always still sitting on the counter. πŸ˜›

  3. Hahahahaha!

    I love it. That is so funny!

    Have you ever looked into Vedic Indian cooking? I know it’s probably a bit “out there” for most people, but I made the switch about two years ago because avoiding meat seems to be one of the few things studies have shown with any certainty to mitigate oxalate kidney stones, from which I suffer.

    Now I’m discovering some side benefits of this diet. For one, the battle of the bulge is over, with me the victor. In fact, I have the beginnings of my first ever six-pack. I have increased alertness, lightless, energy, and well-being. Now, whenever I eat something like a plate of barbeque, I feel a heaviness and grogginess that I used to accept as normal, but now recognize as probably not the best thing for my health. On odd occasions I eat meat-based meals just for old-time’s sake, but I’m really happy with my new way of eating.

    Would it be right for you? Authentic Indian cuisine is a bit different from what you find in restaurants in the United States. The ingredients are more exotic, and it is not a meat-based diet. Trust me, though–the flavors are so huge and amazing, and the balance of nutrition is so close to ideal, that you don’t miss the meat at all! It is completely satisfying without being heavy, highly caloric, and fattening.

    If you’re curious about this and would like to try it, you’ll need a decently equipped kitchen with proper knives, an enthusiast’s aptitude for cooking, and (unfortunately) a fair amount of time to prepare your meals. You’ll also need access to an Indian grocer with all the crazy, wonderful ingredients like asafetida, kari leaves, bitter melons, and so on. Without authentic ingredients your results simply won’t be as exciting and flavorful as they should be.

    For cookbooks I recommend Yamuna Devi’s “The Art of Indian Vegetarian Cooking” and Julie Sahni’s “Classic Indian Vegetarian Cooking”. Start with a simple dal soup, a raita, and maybe a pilaf for a wonderfully indulgent, sin-free meal.

    1. I have taken on a more plant-based diet but in my few excursions into Indian food, I haven’t liked it much. Husband likes it a bit. I’ve heard it can be rough on the tummy and with IBS I wouldn’t want that! But I’m open to trying more. I use Pinterest religiously to find recipes that are new and different and healthy (of course I also pin really unhealthy desserts too but I don’t actually make dessert unless it’s Thanksgiving) and I have a fair amount of Indian recipes on there. I might seek out more – always looking for ways to feel better!

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