This morning while deciding what to cook for dinner tonight, I suddenly realised:
WHERE IS PHASE 4?!?!
I frantically scrolled back through this blog to figure out when I started Phase 3… and it was 39 days ago – eek! If you follow this blog, you’ll know that I have no problem eating the same food over and over (and over and over) again, which is probably why I got stuck on Phase 3 without even really realising that I was stuck.
In the early phases, I was eager to test food and move through the phases because the choices were so limited. But once I hit phase 2, and even more so phase 3, I got comfortable and complacent in my little ‘safe food’ bubble. I got into a habit of cooking butternut, green beans, tomato and gem squash every Sunday, and I was quite happy with my little routine.
Until I suddenly realised that I could be eating so much more! And, after 39 days on phase 3, I SHOULD be.
Phase 4, forthwith!
So I immediately made the decision to start phase 4, and tonight I began with pineapple.
Even though you can eat raw fruit and veg on Phase 4, I decided to cook my pineapple in a sweet and sour-type dish for tonight, to which I also added chicken, ginger, veg and tomato. It’s packed with (well-cooked) veg (I’m still hesitant to take chances with raw/undercooked veg) and it’s oh-so-healthy:
Here’s the recipe:
‘Sweet and sour’ chicken, pineapple and ginger pot
- 1 medium onion, grated
- 1 medium carrot, grated
- 2-3 baby zucchini, grated
- 1 small knob ginger, grated
- 2-3 leeks, thinly sliced
- 1-2 tsp minced garlic (depending on taste)
- A few glugs pure tomato puree
- 2 skinless boneless chicken breasts, sliced thinly
- 8-10 baby tomatoes, halved
- A generous handful broccoli florets
- 1/2 to 1 cup of pineapple, chopped into small blocks (soft parts only)
- Handful of fresh coriander, chopped
Place the grated onion, carrot, zucchini, ginger, leek and garlic in a pot, add a splash of water and cook on high heat for about 10 minutes, stirring frequently.
Pour in the tomato puree and mix well, then add the chicken and cook until white – 2 to 3 minutes. Finally, add the rest of the ingredients, turn down to a simmer and cover. Allow to cook for about 15 minutes, checking from time to time to make sure it hasn’t dried out (it shouldn’t).
I served mine with gem squash and fresh avo slices. Delicious!
And my belly?
My tongue is singing, but my belly is growling. It’s bloated, tight and gurgly. Cue sad face. I loved this dish!
Vegetables makes me bloated, full stop. I don’t eat them before I go out, for example, and I know when I have a veggie-based meal, I’m going to blow up like the Michelin Man.
Yes, the whole point of SCD is to be able to accurately identify the foods that make you bloated, but it’s not as easy at it seems. Even though I introduced foods 3 days apart and monitored my symptoms, it was still tricky to pinpoint exactly where the bloat was coming from.
To be honest, I got lost somewhere along the way. I’m not entirely sure how it happened, because I tried to be so careful in my testing. But I do know that sometimes I get more bloated than other times – which leads me to believe that while food plays a big role in my symptoms, it’s not the only contributing factor.
[NB: I’ve just had a brainwave: SALT?? I eat loads of it. Doesn’t salt contribute to bloating? Perhaps I need to seriously consider reducing my intake].
What I do know is that my bloating was quite under control until Phase 3, so I think it was the introduction of the more ‘advanced’ veg that put me back a few steps. I know if I cut every vegetable back out, except for the squashy veg, the bloating would pretty much disappear. But do I want to do that? Of course not. So this is a choice I make – squash only and no bloating, or a variety of veg and bloat.
Why can’t I just live on nut butter?
PS: After my 90 days + 10 extra on SCD, I plan to transition into paleo, which is supposed to really aid in bloating. Now that SCD had healed my GI system, I’m hoping that paleo will be able to target the bloating.