Posts in i make food
when you can't eat a lot of stuff

a few weeks ago, i was diagnosed with this chronic disease called small intestinal bacterial overgrowth. people call it SIBO. this is what i felt like when i received the news.

i’ve been dealing with a lot the last four to five weeks. i know i haven’t really been present on here, and honestly, that space has been relieving. i think what is overwhelming me most is the abrupt and almost instantaneous changes that are happening in my life to cure what has seemed like almost six years of health problems.

what does that look like? bouncing between 2 different “diets” that have opposite restrictions (note: “diet” in this context = limiting certain foods to keep me from relapsing into SIBO, not trying to lose weight). seeing 4 doctors regularly— 5 after today. beginning my cycle of antibiotics for what i thought would be 3 months. explaining to people what i can’t eat and why i can’t eat it. having to prove to people that my health matters.

i think it is honest to say that i am frustrated. i’m slowly acknowledging these “setbacks” as progress— that this is what i need to push through, deal with, accept to get better. i am getting better. it gets easier to make this distinction as i see improvements in my health.

for me, the struggles that i am facing in recovery have had more of a mental impact than a physical one. i don’t want to restrict my food, but i am being asked to. i don’t want to check labels on the back of containers, but it is heavily recommended that i do so. in minor ways, i am being asked to return to disordered habits. i know that i cannot let that happen.

sibo recovery has been a test of my recovery from previous disorders. i dismiss disordered thoughts as soon as they enter my head space. i try to think less about why i am eating something even though i have to make sure i know what i am eating. i’m starting to practice mindful eating. i just have to slow down.

i have proven to myself that i am stronger than whatever i was going through many years ago.

and i am so incredibly proud of myself for that.

i’m getting better. i’ve been coping with the stress of my fluctuating health the best way i know how: cooking. i make breakfast in my dorm every day. you can find out what i get to eat every morning as i document my meals here.

i’m getting stronger.

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spice-y overnight oats
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hi there. it’s been awhile without any new recipe updates. while i’ve been back at home, i’ve been making a lot of overnight oats lately. spice-y or milk-y or blueberry-y or matcha-y? i’m sharing this suuuuuper easy and quick way to make overnight oats topped with whatever i had in pantry. that simple.

here we go:


spice-y overnight oats

serves 1

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what you do

  1. combine oats, almond milk, chia, flax, spices, and tahini into bowl. stir until completely combined

  2. refrigerate overnight or at least 3 hours

  3. if too thick after refrigerating, thin out with a little more almond milk

  4. top with more tahini (or even almond butter), pistachios, blueberries, and greek yogurt

  5. enjoy

what you need

1/3 cup old fashioned oats

3/4 cup almond milk

1 tablespoon chia seeds

1 tablespoon flax seed meal

1/4 teaspoon ground ginger (or fresh!)

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2-1 tablespoon tahini

1 tablespoon maple syrup

tahini to drizzle

blueberries (or other fresh fruit) to serve

pistachios (or other nuts) to serve

greek yogurt to serve to serve

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i make foodizzy raelComment
5 things to make this week

hi there. remember this iconic post when i did that cool thing with the roll-over image? yeah check that out again for these sweet potato bowls.

over the past couple of weeks i’ve been realizing how much i miss new york city autumn. like this sort of thing. any color besides the very vivid blue whenever there’s never a single cloud in the sky—which constitutes most of the week.

i can’t even remember what it was like to have lived here and see this every day. i’m revisiting, i guess.

something i haven’t done is share some link-love stuff. here’s what i’ve loved over the past week or so:

and now onto the autumnal things i’d like to make sooner or later:

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1. sweet potato bowls with spiced lamb

i’ve really been loving sweet potatoes lately. i’m able to steam them in my microwave in my dorm room and just top them with almond butter, yogurt, and coconut that get warmed and gooey. weird? eh. i guess this recipe is more or less an upscale and savory version… spiced lambs, mushrooms, quick-pickle fennel and onions, and yeah, yogurt just how i like it.

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2. kabocha and kale miso soba salad

i have a little bit of an obsession with the winter squash family. (couldn’t you tell from the last recipe being sweet potatoes?). i’ve been meaning to make soba salad recently, and i feel like a miso dressing is the perfect umami-salty flavor to balance out the mild sweetness of the kabocha squash. and a little added kale for good measure. need those greens, too.

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3. ottolenghi’s lamb + pistachio patties

the wonderful yotam ottolenghi just released a new cookbook of simpler recipes for the amateurs like me. from the pages i’ve gotten to see (from a copy at a design book store in culver city) the recipes are, yes, simple, but uniquely flavored and have pretty minimal ingredients. like these lamb and pistachio patties! and yeah, yogurt is also featured. there’s a lot of izzy food trends happening here…

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4. chicory salad with honey-mustard vinaigrette

okay! now! for! very! simple! things! sweet & bitter things. honey & chicory leaves. there’s nothing like a super simple salad for your more complicated entree. “sweet and sharp” is how bon appetit describes it. plus this photograph is just so beautiful.

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5. steak tacos with cilantro-radish salsa

okay, i’ve realized that LA has really good tacos. especially street tacos. that you can’t really find in new york city, or at least, i never really tried hard enough to look. these skirt steak tacos are another addition to our simple recipe collection. a lot of savory and salty going on here: medium-rare steak, a crunchy radish salsa slaw, only the most complementary herbs, and salty cojita cheese to top it off. don’t forget lime.

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i seriously need to make all these things.