Breakfast - Rice Cakes, Soy Butter, and Wild Blueberries

The soy butter was a special treat...from the store.  And, the blueberries were a special treat....from the woods!    

Lunch - Pasta Salad

This is a lovely summer lunch!    The salad is a combination of quinoa noodles, cucumbers, bell peppers, and salad dressing. 

I also had some of my home-made kombucha with lunch, in this instance mixed with sparkling water and frozen strawberries.   I've become completely comfortable brewing up and drinking kombucha, I highly recommend trying it out!

Dinner - Barbecue

I learned that you can put tomatoes on the barbecue!    You slice them quite thick and coat them in oil, just like other vegetables.  Zucchini is my absolute favourite vegetable to barbecue.  

The meat was a 100% beef patty, which I ate without a bun (and came with the 'Certified Humane' endorsement).   

The next few months of 'What I Eat' will be all about eating locally and in season!   

Breakfast - Strawberries and Toast

I'm definitely enjoying the fresh local strawberries!   The toast was made with Silver Hills Gluten Free Omega Flax Bread.  

Lunch - Salmon and Sliced Cucumbers

I must admit, this lunch has become a bit of a regular thing for me when I don't have leftovers.   I mix canned salmon with Renee's Poppy Seed Dressing, and then eat it with sliced cucumbers. 

Dinner - Roasted Vegetables and Lentil Pilaf

I was happy to eat this wonderful dinner that my friend Sarah made for me, especially on a night when I wasn't feeling like cooking myself.  

Lentil Pilaf 

Ingredients:
-one can lentils, rinsed and drained
-one cup basmati rice, washed and drained
-tbsp butter/oil
-2 tsp yellow curry
-1 tsp garlic powder
-1/2 tsp chili powder
-2 cups vegetable broth (Campbell's)
-cilantro (as a topping)
 
Instructions:
Melt the butter or warm the oil in a pot.
Add the spices and heat for 60 seconds.
Add the rice, cook briefly at a high heat. 
Add the vegetable stock and lentils.
Bring to boil and cover, simmer on low until all the water is absorbed.

Roasted Vegetables

Ingredients:
-2 carrots, cut into medallions
-4 small potatoes, cut into pieces
-half a dozen radishes, sliced
-broccoli, cauliflower and mushrooms - chopped
-1 tsp toasted sesame oil 
-1 tsp olive oil
-feta cheese (as topping)

Instructions:
These vegetables were roasted in the T-fal Actifry, pictured below.   The advantage to this appliance is that it roasts/fries food very quickly, and with very little oil.  The disadvantage is that the non-stick coating may release toxins into the food.  (Generally, the best thing to do it to avoid using any Teflon pans at a high heat.)   The vegetables were certainly very fresh and delicious!

Welcome to another week of 'What I Eat!' 

Breakfast - Yogurt and Raspberries

The yogurt I used for this breakfast is Yoso 'Premium Creamy Cultured Coconut - Vanilla Flavoured.'   This is the first time I tried this brand of coconut yogurt.  I still prefer the So Delicious brand a bit more, but the Yoso was pretty good!

Lunch - Cabbage Salad

Ingredients
-sliced green cabbage
-snow peas
-cilantro, chopped
-soy beans (edamame), boiled

Dressing
-two tsp. tamari sauce
-two tsp. lime juice
-one tsp. apple cider vinegar
-one tsp. toasted sesame oil
-one tsp. oil
-one tsp. hot sauce (I used sambal oelek)
-salt, to taste

This one isn't too complicated, you just mix it all up!

Dinner - Chili

Ingredients
-one onion, chopped
-five cloves of garlic, peeled and roughly chopped
-ground beef (from Beretta Family Farms)
-one cup of frozen corn
-three bell peppers, chopped
-one large (28 oz) can of plum tomatoes, chopped
-one jar (22 oz) of strained, crushed tomatoes
-one can of black beans, rinsed and drained
-one can of romano beans, rinsed and drained 
-two tsp. chili powder
-1/2 tsp. smoked paprika

Instructions

Start with the onion in the bottom of the pan with some oil.  Once the onion is half cooked, add the ground beef and garlic, keeping at a medium-high heat until cooked through.   Add everything but the beans and spices.   Cook at a medium-low heat for at least half an hour.  Add spices and beans at the end, heating at least long enough to warm through.  

*Note, I didn't put kidney beans in my chili due to my recently discovered intolerance.