It's been a crazy couple of months for me!   I recently moved, and it's been a gradual process to get routine back in my life, including 'What I Eat.'   I'll be getting back to regular posts now, thanks for sticking with me, everyone!  

Breakfast - Yogurt and Fruit

I mixed grapes, an Ontario nectarine, and vanilla-flavoured coconut yogurt for today's breakfast.  It was very good!

Lunch - Beans

I trimmed and steamed yellow wax beans.   When they were done, I put sauerkraut, Daiya mozzarella-style shreds, and fresh ground black pepper on top of them.   I was really struck by how hearty this lunch was, I'll definitely be making it again.  

I've really grown to enjoy the taste of sauerkraut, which is a pretty big deal considering the fact that I used to hate the smell of it so much I couldn't get near it!   It's on my to-do list to start making sauerkraut.  At the end of the day, I think I might prefer it to kimchi.  You can pick up good, simple fermented sauerkraut (pictured below) at the No Frills in North Bay Mall (right next door to the movie theatre).   Other grocery stores in town sell 'wine sauerkraut,' which isn't quite the same thing.

Dinner - Baked Salmon, Squash, Beets, and Carrots

This beautiful dinner was prepared for me by my Dad.   He tops his salmon in dried Italian herbs, and then poaches it in a special pan like this one.   The squash, carrots, and beets were all steamed and/or boiled.   

Dessert - Pumpkin Pie

I think I've finally found a pumpkin pie recipe that is easy to make and free of all my problem foods, thanks to Kinickinnik's Gluten-Free Graham Style Crumbs!   The ingredients for the crumbs includes pea, potato, rice, tapioca, and molasses. It does not contain preservatives, eggs, or corn!  

I ignored the instructions on the box (as usual) and just added a few tablespoons of margarine to the crumbs and pressed them into the bottom of a pie plate.  I'll probably try it with an oil next time and see what happens. 

I used this recipe for the filling, except I used canned coconut milk and flax eggs (in place of the eggs).  I also followed the recipe for the baking times and temperatures. 

I am extremely imprecise when I'm baking, which makes it a wonder my recipes ever turn out!  To make flax eggs, I grind up a few tablespoons of whole flax seeds in a coffee grinder, add them to a few tablespoons of hot water, and then leave it to sit for as long as possible in the fridge (which usually ends up being 5-10 minutes).  If you would like more precise instructions, click here. 

This pie was well received by people who were accustomed to regular baking. 

I thought I'd take a moment to talk about navigating food intolerance and one's ideals.  The way I choose to eat at home is not the way I ask others to cook for me, nor is it the way I always eat out.   

At home:

• I don't eat pork
• the rest of my meat comes from local and/or humane farms
• I steer clear of the dirty dozen, and 
• I try very hard to avoid purchasing food that has been transported a long distance.  

If I visit someone, and they serve me Hawaiian pineapple slices on pork roast with a side of imported snap peas....well, I count my blessings and I dig in!   It is almost always delicious.  Food is an important part of our culture, and I truly believe that your body will handily assimilate most foods that were made for you with love.   As long as people avoid the foods I just can't ever eat (gluten, nuts, and shellfish), I will eat just about anything else on a special occasion.   

I also believe in eating the occasional unhealthy treat!   The way I phrase it to my patients is that we each need to find our own way to 'live in the world.'  

Breakfast - Potato Bake

So, all the above was a pre-amble for this absolutely delicious dish prepared by my friend Sarah.   She layered fried bell peppers and onions over hash browns, and topped the dish with bacon.   It was so good! 

Lunch - Pasta

I made this late one night after coming home from watching the movie Chef (which inspired me to cook), and then I ate the leftovers as lunch.   I sliced up an entire red onion and fried it at a medium heat in olive oil.   Once it was starting to caramelize, I added dried basil and a sliced tomato.    A few minutes later I added leftover rice noodles from another day's dinner with a few tablespoons of water, and let them warm up until the water evaporated.   I topped it with some fresh ground pepper. 

Dinner - Food for Relay for Life

I took part in Relay for Life.  I knew that I'd require really hearty food if I was going to be staying up until 7 a.m.   I was also in a huge rush before I left.  My solution was to throw chicken breasts and sweet potatoes (peeled and halved) into the oven to roast the night before.  Then, in the morning, I just cut everything up into equal sized chunks and added Daiya mozzarella style shreds, olive oil, and pepper.   It was a great meal to eat out of a cooler.    

The salad was Sarah's contribution to our Relay for Life food.   It is steamed beets, arugula, goat cheese, and salad dressing.