Experiment - Collard Wraps
I read this blog post about collard wraps and I got really excited about making them! It's hard to find gluten-free tortilla wraps that don't break apart as soon as you try to roll them. For some reason, it took me a little while to find some collard greens in our local grocery stores. After I did, I followed the instructions and made the wraps pictured above. I filled them with a mixture of black beans, rice, fresh peach, and mexican seasonings. I'm disappointed to say that I thought they were terrible. I have to work hard to appreciate raw kale, and I REALLY don't like raw collard greens! However, others seem to enjoy them, and they are easy to prepare, so maybe you'll like it better than me?
Breakfast - Roasted Potatoes and Peach
I found these roasted potatoes in the freezer section when I was shopping for a camping trip, but I'll admit I now keep them in the freezer at home for when I'm feeling lazy. They're super fast and easy to prepare for any meal!
Dinner - Chicken Salad
Made with chopped organic apple, chopped organic celery, roasted chicken, and Renee's Poppy Seed Dressing. Easy, filling, and delicious!
Dinner - Fish and Chips
I ate this wonderful meal at the Kitchener Borealis Grill and Bar, which I highly recommend! Borealis is a beautiful restaurant, with friendly staff, and a serious dedication to serving local food. I wish I lived closer!
Breakfast - Salmon Cakes on Spicy Carrots with Fried Sweet Potatoes and Fruit Salad
Fruit Salad - made with fresh blueberries, peaches, and strawberries mixed with a small amount of dried mint and maple syrup.
Sweet Potatoes - I peeled and cubed a large sweet potato, boiled it until it was soft, and then put it in my cast iron frying pan with some meat drippings at a medium-high heat until the cubes (well, technically rectangles) had slightly browned, stirring very occasionally.
Salmon Cakes - I mashed together (with a potato masher) a drained can of salmon, sliced green onions, a few tablespoons of arrowroot flower, a few teaspoons of water, a bit of salt, and about a tablespoon of avocado oil. Once I had mashed this mixture enough that it was a uniform texture and sticky, I formed it into patties, and fried it in my cast iron frying pan with avocado oil at a medium-high heat until each side had browned.
Carrots - I modified my own recipe by taking out the dried cranberries and pumpkin seeds, and adding in currants. I also was less lazy this time and shredded the carrot!
Lunch - Cabbage and Apple Dish
Cut up a half a head of green cabbage. Slice two apples and mix them with the cabbage. Put in a pan (I use cast iron) and add about six tablespoons of water at the bottom of the pan. Cook at a high heat until the cabbage is soft and the water has evaporated (you might need to add more water). Add a few tablespoons of apple cider vinegar and cayenne pepper to taste. Sprinkle pine nuts on top. This dish makes surprisingly good leftovers.
I rinsed and chopped greens from local gardens (chard, arugula, and green onions). I put a little bit of avocado oil in the bottom of my cast iron frying pan and then layered a brown rice tortilla, the greens, and vegan cheese shreds (topped with another tortilla). I fried it at a medium high heat until brown, flipped it, and did the same. So delicious!!
Dinner - Cauliflower Curry
[please forgive the terribly out of focus picture]
I make this dish a lot, and I'm going to give you the basic formula.
I used a base of minced ginger, minced garlic,and finely chopped onions. I fry this base in avocado oil until it starts to lightly brown and become aromatic. The, I add pieces of vegetables, including cauliflower, zucchini, squash, and bell peppers, mixed with a few teaspoons of curry powder. In this dish, I used curry powder from my favourite spice company. I mix this up, and let it cook a bit, getting the vegetables covered in the curry powder. Then, I add canned coconut milk, sometimes diluted with a bit of water or rice milk if it is quite thick, and golden raisins. Sometimes I add chicken. I finish cooking the vegetables in the coconut milk, avoiding bringing it to a full boil (it changes the flavour). That's it!
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!