Day Three, still going strong!
Today, I decided to start my day with some yoga. I even had a little puggy cheering me on. For the most part, Lou is pretty respectful when it comes to yoga time, however he will get impatient at times. “Mommy, you have to throw the ball for me, remember? That’s your job!” Then there are those times where I’ll bend forward and he’s right there waiting for me with a big kiss! Moments where I can pet my puggy are mandatory in my practice!
So let’s talk about food! Today was a double shake day, one for the morning and one for the afternoon. I was excited because this shake turned out more pink than the others. I may have “accidently” put in more strawberries…but is that even an accident? Is it??
Dinner was one of my specialties! If there is one thing I could make for anyone, it would be gumbo. I love the warmth and spiciness of gumbo; it’s rich and comforting! Stews and soups are fun to make in general, especially if I have a plethora of veggies and I need to do something with them. Throw them in! I can honestly say, out of the many times I have made gumbo, they all turn out different. It could be the ingredients, it could be the timing, but they all are different in their own way. Don’t get me wrong, they’re freakin amazing, but I love them for being different! Yes, gumbo is great with the sausage or the shrimp, but I decided to omit these ingredients for obvious reasons and stick with only veggies.
One of my dreams is to actually have gumbo in New Orleans, but until then, I will stick with my gumbo at the Royal Street Veranda in Disneyland! A little fun fact about me, I don’t like to eat in restaurants and try to avoid going out to eat at all costs. I won’t deny that I’ve tried some amazing food at restaurants, but I usually take those recipes and try to replicate them at home. It has saved me SO MUCH money in the long run! So if you ever ask to go out to eat, I will most likely convince you to come over for dinner, and I’ll cook.
With that being said, I wanted to replicate the Disneyland Gumbo for my birthday one year. And I was lucky to have found THIS RECIPE on Pinterest!
For today’s recipe, I changed up the ingredients a bit because I had a lot of extra veggies in my fridge.
1 Zucchini diced
1 Tomato diced
1 yellow onion diced
1 carrot diced
1 red bell pepper diced
(I also had half of a green, yellow, and orange bell pepper, so I diced those up too)
2 stalks of celery, diced
I still followed the recipe in the link for the seasonings.
The base of the gumbo is the roux, which is a combination of flour and butter (or oil). The darker the roux, the more flavor in the gumbo. This recipe called for ¾ cup oil, ¾ cup of flour. I’m sticking with gluten free, so I decided to use a GF flour. Guess who was out of Brown Rice flour? This chica, yup! So I used coconut flour instead. Everything turned out just fine and still tasted amazing.
Once you have the flour and the oil in the pot, stir, stir, stir, and stir some more. You’ll notice the roux begin to change into a darker brown. Be sure to start on low heat, you don’t want anything to burn. Once you have a good color on your roux, toss in those ingredients! It took about 20-30 minutes for the vegetables to become tender. I also had it simmer for about 10 minutes so all of the flavors could come together.
Before it is completed, I tossed in a teaspoon of Gumbo File. This powder is used to help thicken up the gumbo. Another thickener that can be used is sliced okra.
Once completed, I poured the gumbo in the bowls, served some brown rice on top of the gumbo, and topped it off with a little bit of thyme. This recipe is PERFECT for rainy days, cold days, or any of the 365 days in a year.