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How we eat…

… and how I cook, and ultimately I guess, how we live.

During our recent trip I spent a lot of time answering questions, and in some cases defending our choices, about food. Being that I have signed the October Unprocessed pledge and then did a guest post there [!!] I figured that this was as good of a time as any to spell it out for all to see. You may think we are bat-sh*t crazy or amazingly brilliant, or both, or neither. I am kind of past caring what other people think!

It all began back in the end of last year with a visit to a naturopath

We walked out slightly shell-shocked yet determined to get healthy and give it all a go for a bit – what started as a detox has ultimately turned into a way of life. It is not about denial or the evil ‘diet’ word on any level – lets get that straight right away. I still love cake, we eat pizza at least once a week, we go out to restaurants. I am all about finding substitutions for things we want, it is about changing what we eat and how we see food, not living in a cave to do it.

Being more aware means we can go out with friends for dinner and make better choices from the menu, or catch brunch on the weekends without issue, and I certainly don’t miss eating junk just because it’s there to be had. I feel better each day, have more energy, and I am considerably thinner than I have ever been in my life, although that was more a pleasant side effect than the original aim.

So here are ‘the rules’ as we do them….

  • 90 percent. If you try for 100% you will hit 90 most of the time, and that’s pretty darn good.
  • Go for food that doesn’t have a label. No, not because it is some dodgy discount store brand, but because it is natural and doesn’t need one. If it does have a label, read it carefully, and if things on that label require any translation, explanation or laboratory equipment, put it down slowly and walk away.
  • Organic. Organic, organic, organic when ever possible.

What’s in:

  • Lean protein, eggs and fish; seeds, nuts and beans, pulses and whole grains; non-cow dairy, lots of veggies, a bit of fruit, water and tea.

What’s out:

  • No Sugar – none. Stop making excuses, your body doesn’t need it and yes, your propensity for a ‘sweet tooth’ is in your head not your DNA. Even the natural sweeteners you can go without once all your nutrients are balanced. Sugar, especially the processed stuff, reeks havoc on your glucose levels, and your organs and your moods. We limit to a piece or two of fruit a day and try to keep juices to a minimum. Dried fruit is out. I bake using apple juice concentrate or fruit puree, if anything at all.

    During the first 2 weeks of the diet change someone who will remain nameless, but may or may not go by the initials RJ, was sugar-angry – don’t do this when changing jobs or while in-laws are visiting – but it passes. After the first month the irritation is gone and by the 3 month mark it is just habit and your taste buds begin to change, I can pick added sugar in pretty much anything now and appreciate both sour and bitter flavours more. FYI – fake sugars like those in diet sodas are even worse for you than the real stuff – not only are there even more chemicals but it tricks your body into needing more sweet. Just go cold turkey, you’ll get over it, I promise.
  • No White/Refined Flours. No, not no carbs, just no white carbs. Whole flours, brown rice, whole grains are the go. The white stuff can leach nutrients out of your system and they tend to be really high-GI so you are hungry again quite quickly. We do have white basmati rice occasionally because it is in the lo-GI category, and a potato or two make an appearance every now and then but that’s about it.
  • No Cow’s Dairy. Dairy in general is pretty hard on your system, Cow dairy even more so. We have limited amounts of Goat and Sheep products. We buy goat and sheep’s cheese and have found everything from hard parmesan style to perfect melting semi-hard to traditional soft spreadable chevre and fetta, from both species.

    The exception for cow products is yogurt – real yogurt. I mention ‘real yogurt’ in my recipes quite a bit, so what does that mean? The real stuff is made from milk cultured with good bacteria like Bifidobacterium bifidum and Lactobacillus acidophilus. The culturing changes the enzymes and makes it easier to digest. The cheap/fake stuff is set with gelatin and other thickening agents – additives plus a complete loss of the benefits of eating yogurt in the first place! We won’t even go into the sugar content here. Read the labels on this one – you will work out pretty quickly what is good and what isn’t.

  • No Soy. And not just the obvious stuff like Tofu and Soy Sauce. This is a tough one because is it added as a filler to most everything these days. Most likely your bread, sauces, chocolate and chips all have some kind of soy in them. Now most of these things we aren’t eating anyway, and others we have found ‘unprocessed’ brands or make from scratch at home but soy comes up in the oddest of places. Too much soy throws your hormones out of whack pretty quickly, especially since it is so processed and so prevalent. The exception on this one? Here come the cultures again – things like miso and tamari and tempeh are ok in small amounts.
  • Very limited red meat. And then only the good lean bits. Anything that is not fish or chicken is considered red meat. ‘The other white meat’ is a lovely advertising campaign but that’s about it. Since I don’t eat meat this is not an issue, and RJ has cut down considerably. I won’t go on a rant about how the benefits of red meat are far outweighed by the negatives, you can research it yourself if you are that interested but red meat has some huge health implications for many people. FYI, my not eating it has nothing to do with animal rights and everything to do with texture, it’s just a thing, it’s been 15 years, if I ever went back the first item I would have is sausage and American bacon simply due to the fact that they smell amazing, but I digress. Sausage and bacon are out due to the next item anyway!

  • No saturated fat. Nothing fried is the basic one here. As the meat and dairy is already limited they just get re-enforced really. Fats in vegetable and nut products are fine and oils, especially cold pressed ones are highly encouraged. We are by no means Low-Fat eaters anymore. If you are buying something that promotes itself as low-fat it is probably just loaded with extra sugar – back away slowly.

  • We also have cut out alcohol and caffeine. RJ’s every few days soda habit is already out due to the no sugar thing. Luckily neither of us drank coffee, and green tea is on the really good for you list so my sanity has remained intact even without red wine.

Phew, that’s about it for now! I’ll add to this as we continue down the path – feel free to join in and let us know how it’s going!

 

 

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@84thand3rd on Instagram

What’s your order? 🍳 … When the middle litt What’s your order? 🍳
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When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
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Could I have made one dish? Of course. Did I instead prepare quail eggs four ways, bake mini loaves of brioche, make mini waffles, dig through the prop closet for the smallest dishes, and set up an entire table? Of course I did. 
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Swipe to the end for reference on the size of the eggs and loaf.
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Prep, styling, 📷 & 👋🏻 by me 💁🏼‍♀️.
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#whatsforbreakfast #beautifulcuisines #eggsforbreakfast #lifeandthyme #foodandwine #foodartproject
Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
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Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
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Pour-over vessel is a @decadentpantry test piece that came with me from Sydney. That’s it, I got nothing else. Send kittens.
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#stopmotionanimation #stopmotion #manmakecoffee #pourovercoffee #pourover #coffeecoffeecoffee
My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
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Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
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If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
Flowers for your Friday, that is all. 
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Setup inspired by the amazing @hughstewart_ 
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#stilllife #floralarrangement #florals #mystillmoments #stilllifephotos
Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
☀️ I mean, I’m not saying the sound on this video will brighten up your day by an infinite amount, but I’m not, not, saying that either ✨. 
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The full recipe with all the info is over on my site (⛓ in profile and all that jazz), along with a longer version of the video. Because a 5yo singing - SINGING - about rolling dough into balls is ah-mazing. 
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Ingredients, for those wondering:
* whole spelt flour
* white 00 pizza flour
* water
* sourdough starter discard
* active dry yeast
* kosher salt
* millet flour (for shaping)
⏲ All the times and weights are in that aforementioned post - plus opts to bake right away vs letting it all ferment for a day or two... There’s also a list of equipment I use, and my personal flour and pizza oven faves. Now go have a pizza party! 🍕🎉
Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
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• food prep & styling @84thand3rd 🙋🏼‍♀️
• photography @ivansocal 
• props & studio @plateandpatina 
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If you want to see a moodier version of this image, pop over to Ivan’s feed as he just shared that one today too 🤣.
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There seems to be a common thread this year of people asking in stories if it’s ok to start decorating for 🎄 already - my answer, every time, is ‘the world is on fire, time has no meaning, go for your life’. Am I wrong? (I’m not, haha) I may even put up a tree here more than 3 days before (I do keep it up until Easter though, so who knows 😜). Are you getting festive already or do you have hard and fast rules about these things?
Oooh, chocolate chip cookies! 🍪 💥 Your favou Oooh, chocolate chip cookies! 🍪
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Your favourite almost 6yo is back again, and this time it’s cookies. They’re vegan and gluten-free but that’s beside the point really, they’ll be ready to bake in less time than it takes to preheat the oven, and gone the second they cool. For a peek into our VO ‘process’ 😆 hold out for the end 🔈 - the outtakes we’re too good to not include.
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For those wondering what everything is:
- 2 c almond meal
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 tsp vanilla 
- 1/2 c choc chips or chopped choc
- 180C/355F ~12 min
⚡️ Happy baking, kids! ⚡️
Lemon Marmalade 🍋 made with lemons from our tre Lemon Marmalade 🍋 made with lemons from our tree and sweet limes from my cousin’s tree, narrated by the littlest little niece (5 1/2) who is apparently a natural at voiceovers - you’re going to want to put the sound on for this one 🤣😍.
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Basically 4 cups each chopped lemon, white sugar, water - and if there’s any interest in an actual recipe I’ll even do a post on le neglected blawg.
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Hope this brings a bit of sunshine to your day ☀️🍋🥰 (let me know what your favourite part is - mine is ‘put it in the ooooveenn??’)~ xx JJ
Me: I should do some kind of 2021 wrap up reel as Me: I should do some kind of 2021 wrap up reel as my first post of the year, or maybe some celebratory New Years thing from the archives...

Also me: Look! I put stuff on toast, it was delicious, you should make it!

For those keeping score: a combo vaguely inspired by cilbir turkish eggs, but lazier and dairy free, and on toast 🤷🏼‍♀️. Homemade spelt sourdough, vegan (cashew) yoghurt, jammy (7min) eggs, chilli crisp, toasted sesame seeds, kosher salt, coffee. 

And for the visual but not literal people: 🍞🍦🥚🌶🍂☕️

...now I think this is where I ask you to share this post! And save it for later! And inquire what’s on your plate! Does that sound right?! Great! If you need me I’ll be eating toast (and playing today’s Wordle 😆) and shooting client videos 📹. Have a good one kids, stay safe. x~JJ. 
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#mealpreprecipe #stuffontoast #eggsontoast #turkisheggs #vegetarianrecipe #whatsforbreakfast  #thebakefeed #eatcaptureshare #f52home
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