Hello Everyone!  My CSA basket from Field Good Farms will be arriving next Tuesday!  I'm not sure I'll get anything prepared quickly enough to post next Wednesday, but I'm certainly looking forward to sharing my produce in the weeks to come!  

Breakfast - Wraps

Well, after almost nine of months of posting this blog once a  week, I think I've run out of unique breakfast suggestions :)  See, 'What I Eat - Day Two' for details about this breakfast.   In general, it's a gluten-free wrap available at Metro, a sliced apple, and soy butter.  

Lunch - Spicy Carrot Salad

This salad was so good, thanks to my friend Maxine for reminding me to try new recipes (and sending them to me)!  

Instructions
Cut up four large carrots (as above).  You can use them raw, or steam/boil them.  Add 1/3 cup raw pumpkin seeds, 1/3 cup dried cranberries, and 1/4 cup chopped cilantro.

Mix up the following ingredients and pour over top:
-two tbsp oil
-one tbsp lemon juice
-one large garlic clove, put through a garlic press
-one tsp. cinnamon
-1/4 tsp cayenne pepper
-one tsp. cumin
-1/2 tsp. smoked paprika

Dinner - Tofu Salad

Ingredients
-baby spinach
-bean sprouts
-one red bell pepper, sliced thin
-one can of sliced water chestnuts
-one can of mandarin orange segments
-sesame seeds
-one package of tofu [marinated in Bragg's Liquid Aminos, toasted sesame oil, and finely chopped ginger], pan fried

Breakfast - Fruit and Porridge

I left the house in a rush this morning, so breakfast was instant oatmeal with fruit.  It's good to have something relatively healthy on hand when you just aren't as organized as you'd like to be.   By the way, those are mini-bananas :)

Lunch - Lentil Casserole

I brought this dish to a party, and we were all surprised by how absolutely delicious it was!  This was another dish I put together based on what I found in my fridge and cupboards.  

Bottom Layer
-baked butternut squash, scooped out of skin after baking
Middle Layer
-chopped red cabbage, cooked in a cast iron pan in a bit of water (until the water evaporated)
Top Layer
-lentils, onion, and spice mixture (ground in a coffee grinder), cooked 
-chopped cilantro (sprinkled on top)

Dinner - Baked Cod Dish

Place the ingredients in a pot in the following order (I used a cast iron pot with enamel covering and a lid) :

Put a bit of grape seed oil in the bottom of the pot.  Add the following ingredients and mix them up thoroughly with the oil:
-one package of baby organic kale leaves
-one red pepper, chopped
-one half of a red onion, chopped

Place one package of frozen cod, or other fish, (thawed) on top, and then sprinkle with chopped fresh oregano. 

Bake, covered, in a 375 oven for about 40 minutes.

I took a trip to New York last week!   I managed to combine both camping and wandering around downtown New York City while I was away, so this week's entry is a strange combination of what I ate when I was at a campsite and when I was in a big city.   Enjoy! 

Breakfast - Seeds!

I generally find these kinds of cereals (like Holy Crap) to be too expensive, but I found this one on sale at the Bulk Barn and decided to take it on my trip.  I ate it with hemp milk and fresh fruit, and I was impressed with the fact that it was an easy breakfast that kept me full for hours! 

Lunch - Greek Salad

I brought the spice mixture with me, and just mixed it with a chopped english cucumber, three tomatoes, and a can of pitted Kalmata olives.   I packed it up in a waterproof container, and it made a wonderful lunch in Central Park! 

Dinner - Beef Teriyaki

I used a fantastic app called 'Find Me Gluten Free' to find restaurants where I could eat in New York City.  It was such an amazing feeling to discover numerous places I could eat within a few blocks of wherever I was!!!  This was my favourite dish of the trip from a restaurant called Glaze, which operates under some principles I can really embrace!