What I Eat - Day Eight

Disclaimer - Today's menu was heavy on the refined carbs and low on protein, which is unusual for me.  However, this blog is called 'What I Eat,' not 'What I Should Eat' so.....here it is! 

Breakfast - Muffin and a grapefruit.  The muffins can be made with flax eggs.   I make my muffins 'Texas size' because that's just the right size for breakfast, and it's easier.  Recipe follows (ingredients in bold are essential, the rest can be interchanged with fruit, grated zucchini, other spices, nuts, seeds, etc.):  

2 cups of brown rice flour (or other flours)
3 tsp of baking powder
3 tbsp brown sugar (not necessary if you have fruit in the muffins)
One tsp cinnamon
1/4 tsp ground nutmeg
One tbsp vanilla extract

One cup of grated carrots
One egg (or 2 flax eggs)
One cup of water (or any kind of milk)
1/4 cup grapeseed oil (or other oils)
1/4 cup raisins
1/4 cup dried cranberries

Mix up dry ingredients, then add wet ingredients.  Bake in lined/greased muffin tins in a 400 F oven until the tops brown (approx. 15-25 minutes).

Lunch -  This soup was made by combining vegetable stock with a baked hubbard squash (skin removed), fried onion, curry powder, and sea salt.   I ate this soup with sunflower seeds (for protein).  

Dinner -  Pizza!  I made my pizza crust with a mix that I picked up at Winners.   Winners has a large gluten-free selection (see photo below).  It's better to shop there for brands that aren't available elsewhere because their pricing isn't always all that competitive.  I topped this pizza with tomato sauce (which I mix with hot sauce and herbs), diced olives, diced red onions, diced zucchini, diced mushrooms, and Daiya shredded mozzarella.   As you can see, I bake my pizza in a glass baking dish, which I find works quite well.  Oh, I also leave this crust to rise for a ridiculously short period of time.... I've got better things to do than sit around waiting for a crust to rise ;)  [I do make my own delicious pizza crust, which I'll put in a future post.]