What I Eat - Day Sixty-Six
Welcome to another week's post! An update on the Kombucha - I've started to drink larger quantities more regularly and I've really grown to love the taste. I've done a secondary ferment with a green tea base, and then honey and blueberries added for flavour. I'll let you know how that one turns out. I'm definitely becoming more comfortable with the whole process, and the fact that it would actually be difficult to make myself sick. I'm also finding sauerkraut more palatable now....I suspect I'm developing my taste for fermented foods?
Breakfast - Waffles!
These waffles were made with equal parts water, Robin Hood Gluten Free flour mix, Bob's Red Mill Pancake Mix, and Bob's Red Mill Garbanzo and Fava Bean Flour. The eggs were replaced by flax eggs.
I'm not a big fan of the Robin Hood flour in terms of its texture and taste. The ingredients, however, are pretty good - rice flour, sugar beet fibre, potato starch, and tapioca starch. Sugar beets are a big GMO crop, and I imagine incorporating the fibre was a way to make use of a manufacturing byproduct, but it is nice to have a flour mix that doesn't contain corn!
I've taken to calling the raspberry sauce I make 'blood sauce' (kids like it). Actually, it was probably a tiny human who called it 'blood sauce' in the first place :) I make it by combining frozen raspberries with a very small amount of water, putting them at a high heat until they start to release their water, and then leaving it to simmer at a low heat until it reduces to a thick sauce. I usually add a little bit of maple syrup at the end to enhance the flavour.
I love these waffles with 'blood sauce' because they are delicious AND they don't put me into sugar shock for the rest of the morning.
Lunch - Leftover Macaroni and 'Cheese'
This is a great dairy-free alternative to macaroni and cheese, recipe here. The only variations I made to the recipe were to leave out the tomato paste, substitute a gluten-free flour, and not worry about the topping/crust. It tasted even better the next day! Oh, and I used Tinkyada brown rice noodles, which I purchased in bulk from the Ontario Natural Food Co-op (the co-op makes deliveries to North Bay).
Dinner - Baked Fish and Brussells Sprouts
I put one package of frozen brussells sprouts in the middle of an oiled pyrex lasagna pan (after mixing them up in the pan so that they were coated in oil), and then placed frozen pieces of halibut on either side. I baked the whole lot at around 375 degrees, and found that everything was done around the same time.
The spice I used on the halibut was the Calico Fish Rub from World Spice Merchants. Last I checked this business does ship to Canada, but there are loads of great spice mixes available domestically too. I store my spices in mason jars, and I find they keep for a long time.
I often send my patients home with this handy wallet card to help them decide which fish have the highest concentrations of heavy metals. The handout is specific to mercury, but that same principles generally apply for other heavy metals and toxins. See What I Eat - Day Forty-Six for even more information about what kind of fish to eat regularly.
What I Eat - Day Sixty-Five
This week's post will be another 'travel edition!' I took a weekend trip down to Toronto to pick up some medical supplies, and to pay visits to friends and family. I was in a huge rush so, instead of being able to spend time in advance cooking for the trip, I just stopped at the grocery store on my way out of town. It worked out pretty well, I actually ended up sharing two of my meals with my various hosts.
Breakfast at the Teatree Cafe
I had this delicious breakfast at the teatree cafe in the Danforth (salad, black bean burger, scrambled eggs, and toast). I also had dessert (pictured below), because who doesn't want dessert after breakfast?
Breakfast (Option Number Two)- Gluten-free Cereal with Soy Milk
I don't recommend soy milk, as a rule, but it's the only milk alternative that comes in smaller packaging and with a gluten-free guarantee These options allow me to bring a breakfast that won't spoil if I don't end up eating it.
Lunch - Pre-Packaged Soup
I was pretty excited about these new soups, available at Independent! They are reasonably priced, vegetarian, easy to pack, and gluten-free. I loved the split pea soup and I disliked the thai coconut.
Snacks - I think these are fairly obvious ;)
Dinner - Homemade Pizza
This dinner was a hit with my hosts! They had offered to order a pizza when I arrived, but I didn't want them wait on a late dinner. I told them I'd be bringing food with me, which I would be happy to share if they decided to wait. It doesn't take more than 30 or 40 minutes to cut up all vegetables, top the pizzas, and throw them in the oven. It feels good to bring food with me when I travel because I know it can be daunting to feed a person with so many dietary restrictions.
Dinner (on Second Day of Stay) at Riz Restaurant
I love this restaurant because the food is delicious and reasonably priced, but also because every gluten-free dish comes to the table on a plate that says 'Gluten-Free' right on it! I should have taken a picture, but I forgot because I was hungry and excited about eating. Anyway, it's a big comfort to know that miscommunication between serving and kitchen staff is dramatically reduced by a plate that tells everyone it needs to be gluten-free!
What I Eat - Day Sixty-Four
Breakfast - Fried Mushrooms and Onions with Toast
I sliced up mushrooms and half of a red onion, and combined the two with avocado oil. I put the veggies in my cast iron frying pan, covered, and left them on medium heat until they started to caramelize, stirring very infrequently. I toasted a piece of Kinnickinnick's Sunflower Flax Rice Bread (which is gluten, dairy, and egg free), cut it into small pieces, put the vegetables over top, and then topped it all with hemp hearts. Such a delicious and hearty breakfast!
Lunch - Potato Salad
If you have baked potatoes hanging around as leftovers, this is an easy and delicious lunch!
-baked potato, cubed
-dill pickles, diced
-Renee's Cucumber Dill dressing
-fresh ground black pepper
-hemp hearts (as a topping)
On a bed of fenugreek sprouts (see What I Eat - Day Fifty-Nine).
Dinner - Roasted Vegetables and Quinoa
-three medium sized sweet potatoes, peeled and diced
-two red bell peppers, diced
-one eggplant, diced
-one red onion, diced
-two cloves of garlic, minced
-5 tbsp. tamari sauce
-2 tbsp. maple syrup
-8 tbsp. water
-Place the sweet potatoes in one baking dish and the rest of the veggies in another (I use large pyrex lasagna dishes)
-Top each with a few tablespoons each of balsamic vinegar and avocado oil, mix well
-Bake at about 350 degrees until the sweet potatoes start to brown, mixing with a spatula approximately two times while they're in the oven
-Top with dressing
-Serve on a bed of quinoa
So, I finally worked up the nerve to taste the secondary ferment of my kombucha from last week. To be honest, I tasted it right before writing this week's post because I figured I'd better be brave and report back to everyone. I had a ridiculously small amount and it tasted amazing! About ten minutes after I drank it, my stomach felt a little bit off, but the feeling passed. I'm going to try increasing the quantity each day and see how I feel.
What I Eat
I want to give you an idea of how to eat healthfully on a restricted diet, without a lot of work, by showing you how I eat! I eat strictly gluten-free. You'll find A LOT of veggies in this blog! I eat both fish and meat a few times a week (local and/or humane, whenever possible), and dairy when I'm visiting family and friends, or eating out. I hope you find this blog inspiring and interesting!