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:

• The lack of plastic bags/containers.   [With the exception of the arugula, I have a strange weakness for arugula.]   Plastic can leach all sorts of toxins into your food.  If you can buy it without plastic, take advantage of it!  
• Local produce!  Almost all of the food shown here is from Ontario, which is great because it is cheaper AND filled with nutrients  (less travel and storage time).   The 10 pound bag of beets cost $1.97!  The 10 pound bag of onions cost $2.97!  There are Canadian organic apples under that pile somewhere.  This whole conveyor belt of food cost me a grand total of $51.47.  
• More vegetables than fruit.   This is a great way to shop for two reasons. One, it's cheaper (WAY cheaper).  Two, it's better for your health to eat more vegetables than fruit.  

Whenever anyone asks about how I eat, I tell them the truth, which is that my meals are very good (otherwise I wouldn't be writing a food blog) but my snacks are not always.  My clinic is a half block away from a convenience store, and they know me there.  In fact, one the clerks has nicknamed me 'only one' because I refuse to save money on two for one deals!  Why?  Because I know I'll just eat the second one much too soon.  I share this because I don't want anyone to get the impression I eat perfectly all the time.  I'm working on it, just like you!    

Breakfast - Rice Porridge

Ingredients:
-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

Instructions:
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

Ingredients:
-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 

Instructions:
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!
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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! 

Ingredients:
-ground beef
-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
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Instructions:
-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

Seasonal Eating

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.