Welcome to another week of 'What I Eat!" I know this has been done a million times, but I was inspired to show everyone what a typical grocery shopping trip looks like for me. I wanted to call your attention to a few things:
Breakfast - Rice Porridge
-1 1/2 cups red rice
-one can of coconut milk
-that same can filled with water
-1/2 cup of golden raisins
-two apples, cored and chopped
-2 tsp. ground cinnamon
Place all the ingredients in a slow cooker. Stir thoroughly and then cook on low setting for six hours. I always make this right before I go to bed, so that it is ready and waiting for me for breakfast!
Lunch - Quesadillas
-brown rice tortillas
-washed and thinly sliced greens (I used chard)
-black beans, mushed up with a fork or potato masher (I used canned beans, rinsed)
-Daiya mozzarella style shreds
I make these in my cast iron frying pan. I put a bit of avocado oil in the bottom of the pan. Then I layer in one tortilla, some black beans, the greens, the shreds, and then a second tortilla. I cook it at a medium heat until one side has started to brown, and then flip it over to brown the other side. I served this with avocado. It makes a great lunch!
Dinner - Rainbow Trout, Red Kabocha Squash, and Steamed Broccoli
For those of you who have been reading my blog for a few years, you know I get really excited every year (around this time) when Red Kabocha squash hits the grocery store shelves! I love it! It tastes absolutely delicious, and you can eat the skin! I prepare it by slicing the top and bottom off, slicing anything off the skin I don't want to eat, scooping out the seeds, and then roasting it cut side down in a glass or ceramic baking dish at 375 degrees Fahrenheit until it gets soft (approximately 40 minutes). You can season it as you wish, but I find it so delicious I prefer to eat it plain. I roasted the rainbow trout on my cast iron cookie sheet at the same time.
Welcome to another week of 'What I Eat!' I've got lots of produce from locals fairs and markets in this post. I also have an abundance of avocado, I was trying to make it through a bag of them before they went bad. I hope everyone else is enjoying the beautiful local vegetables that are available now!
Breakfast - Fried Potatoes
I had an unusual craving for lettuce for breakfast, which almost never happens. If I'm craving something healthy, I always try to honour the craving. I put fried potatoes (from Powassan) and diced avocado on a bed of lettuce. I would be lying if I didn't admit that I added some ketchup to this dish. It seemed a bit strange with the lettuce, but it was still very good.
Lunch - Chicken Salad
I picked up some delicious golden beets at a local farmers' market. I steamed them the night before, which made it easy to rub the skins off the next morning when they had cooled. I added diced avocado and cold chicken. This salad was so flavourful, I only added salt, pepper, and olive oil.
Dinner - Chili
I have an intolerance of kidney beans, as do many of my patients when I test their antibody levels, so this chili was made with different kinds of beans (no one noticed). I have to admit, I threw this chili together at a friend's, and then thought to take a picture of it later (and try to remember all the quantities). It was really yummy!
-three yellow onions, peeled and chopped
-six large cloves of garlic, peeled and chopped
-two medium-sized zucchini, diced
-one cup of red or yellow bell pepper, chopped
-one can of black beans, drained and rinsed
-one can of white navy beans, drained and rinsed
-two cans of pureed tomato
(I meant to add chopped celery, but I forgot)
-approximately one tbsp. ancho chile pepper
-approximately two tbsp. ground cumin
-approximately two tbsp. apple cider vinegar
-sea salt to taste
-In a large pot, brown the onions and garlic at a medium-high heat in a bit of oil, adding the ground beef partway through
-once the meat is done, add the tomato, pepper, and zucchini, and cook, covered, at a medium heat
-once the vegetables are soft, add the beans and spices and keep warm until ready to serve
I got these carrots from at a local fair. I thought the different colours were beautiful. I boiled them, seasoned them, and then froze the extra. I haven't frozen carrots before, I'll let you know how they turn out.
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!