About Alexandra Heep:

Alexandra Heep is a longtime writer, chronic over-thinker, and recovering content mill survivor. Her work has appeared in literary journals, anthologies, and online platforms where words are still respected. She writes children’s books, health reflections, and the occasional blog post laced with humor and hard-won honesty. After years of illness, detours, and navigating the noise of modern wellness, she returned to writing with the firm belief that stories—like people—don’t have to be perfect to matter. She publishes under multiple pen names and drinks more goat milk than you’d expect.

Saturday, September 20, 2014

Whole Foods Study September 20

This is of course day 6 of the whole food study in which I am participating. It also marks my fourth soda-free day in a row.

Anyway, today I baked hormone- and antibiotic-free chicken breast that we got from a local butcher. It was also my first real try of cooking with coconut oil. (I infused it with herbs and garlic and put it on the chicken before baking).

I also created my own recipe for a sauce. I used red wine vinegar and horseradish mustard. Both were prior purchases from Trader Joe's, but I made sure to check the ingredients anyway (to make sure there was no sugar or other suspect additions).

When I looked for something to thicken the sauce with, I found some old whole grain brown rice flour in the cupboard, so I used that.

Want the full recipe for the sauce? You can find it in this post.
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