This week's post is all about beets! Try and make some time to get out to your local farmers' markets....there are so many vegetables that are ready to pick at this time of the year.
Breakfast - Sauteed Beet Greens with Garlic
This little bowl of beet greens was made from all the greens attached to three large beets I pulled from the garden. I like to prepare this breakfast the night before and then cook it in the morning, so that I can sleep in as late as possible. I rinse the beet greens and slice them into thin strips, and I peel and slice the garlic. Then, I just leave all the ingredients in my cast iron pan overnight, making sure to cover the garlic in avocado oil. In the morning, I just turn up the heat to medium and stir regularly. It's that simple!
A friend of mine told me she found beet greens too bitter, but I let her taste this dish and she immediately decided she was going to have beet greens with her dinner.
Lunch - Sweet Potato Fries and Golden Beet Salad
Sweet potato fries are the easiest thing in the world to make! Just slice the potatoes into fries (peeled or unpeeled), put them on a baking sheet (ideally a thick material like a pyrex lasagna pan, or a baking sheet made of cast iron or stoneware, so that they cook evenly), dump some avocado oil on top, mix everything up to coat the fries thoroughly, and then bake at about 375 degrees until the fries start to brown.
I love this simple salad (if you're a regular reader, you've seen it before)
-three golden beets, peeled and sliced
-four oranges, peeled and sliced
-dried dill (though fresh would be even better)
-cheese (I used Daiya Mozzarella Style Shreds)
I made this dish by steaming the beets the night before, and then leaving them to cool overnight. If you have the room in the pan, it's best to steam your beets with the stem and root still attached because it helps them keep their colour and nutrients. In the morning, it's super easy to peel the skin off the steamed beets by hand, and slice them up.
Dinner - Veggie and Tofu Hash
-two tbsp. smoked paprika
-two tbsp. ancho chile powder
-one head of celery, rinsed and sliced
-two portabella mushrooms, rinsed and diced
-one cup of frozen corn
-one white onion, diced
-half a block of firm tofu, diced
I started out frying the onion with a bit of avocado oil in my cast iron dutch oven. Then, I added the mushrooms and celery. After about five minutes, I added everything else and cooked it at a medium heat until all the moisture had evaporated. This spice mixture was really delicious!
Breakfast - Raspberries and Avocado Toast
I picked these raspberries at Leisure Farms, and they were delicious. As for the toast, it really does taste better with slices of avocado on top!
Lunch - Kale Salad
I made this salad with kale from my garden, sauteed in a cast iron pot. I use a little bit of avocado oil in the bottom of the pot and then, when the veggies are really hot, I add a bit of water (a few tablespoons at most) and let the veggies finish cooking as the water evaporates. I find this is a really good way to cook veggies quickly without losing nutrients in the water I would use to steam them, or using a lot of oil. I added a bit of maple syrup, balsamic vinegar, dried cranberries, and pine nuts to this salad.
Dinner - Veggies, Beans, and Rice
This dinner was made with a can of Romano beans (rinsed and drained), brown Basmati rice, and a stir-fry of beet greens, zucchini, and onion (which I cooked in a cast iron pan with a bit of avocado oil and water, as described in the lunch above). The beet greens came from the farmers' market and the zucchini came from the garden. This dish would taste good with a bit of tamari sauce.
Welcome to another week of What I Eat. This week we're talking peelers...
Breakfast - Granola
This wonderful granola recipe is thanks to my Mom. Every once in a while she sets out on a mission to make something for me I usually can't have (it is difficult to find gluten AND nut free granola). My mom looked at a bunch of recipes online, and combined them into the granola pictured above, which was delicious! Thanks Mom!!!
-6 cups rolled oats
-1 cup ground flax
-2 cup nuts and/or seeds (pumpkin seeds, sesame seeds, sunflower seeds, pine nuts)
-1-2 tsp. cinnamon
-1 cup sweetener (honey and/or maple syrup and/or brown sugar)
-1 cup oil
-1/2 cup boiling water
-1-2 tsp. vanilla
-Mix dry ingredients in a roasting pan.
-Combine sweetener(s) and oil in a separate bowl. Add boiling water to dissolve. Then, add vanilla.
-Pour wet over dry ingredients, mix well.
-Bake at 300 degrees for 60-70 minutes. Stir approximately every 15 minutes, minimum, until golden brown. Temperature can be reduced to 250 degrees at the end of cooking process (if it starts to burn).
You can add any kind of dried fruit you'd like at the end.
Lunch - Salad
A friend made me this beautiful salad during a visit. It contained mozzarella, feta, avocado, raspberries, steamed beets, lettuce, cucumbers, salt, pepper, and lemon juice. Yummy!
Dinner - Fish and Vegetables
EVERY TIME, I cook fish and then by the time I remember that I write this blog, I've already thrown away the package and forgotten what kind of fish I bought. I think this was fresh Tilapia. I coated it in a bit of brown rice flour, and fried it in my ceramic frying pan with avocado oil.
One of the veggies is kale, which came from my garden! I massaged washed and ripped up pieces of the kale with balsamic vinegar and a little bit of maple syrup
The other veggie is organic zucchini. I love this veggie peeler (pictured below), especially because it will create strips of vegetables which are attractive and easy to cook. I peeled the zucchini and sauteed it with a little bit of garlic.
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!