Welcome to another week of 'What I Eat!'
Check out my fabulous Christmas present, the stacking tiffin container pictured above. I've wanted one of these for years! It is made entirely from stainless steel, which means that nothing leaches into my food. These containers are especially great for schoolkids, because they have to work a lot harder to lose the entire container, as opposed to a separate storage container that just doesn't come home in a lunch bag.
If you decide to buy a tiffin container, please note that they aren't completely watertight (no silicone seals) and you might want to buy one that comes with a plate at the top of each compartment (less mess).
I used my tiffin for breakfast and lunch, and we're going to start with dinner!
Dinner - Pizza!
I picked up the Flax Pizza Kit from O'dough's, and I absolutely love it! I've listed the ingredients below the picture of the box (below) - no eggs, no corn, no nuts! The box comes with little frozen packets of pizza sauce, which I didn't leave time to thaw, so I just used a can of pizza sauce.
-Unico Hot & Spicy Pizza Sauce (I cannot guarantee this is gluten-free)
- organic cremini mushrooms
-chopped red onion
-ground black pepper
I followed the instructions on the box, the only change I made was to drizzle a little bit of avocado oil over the pizza toppings before I put them in the oven.
(Pizza Crust) Ingredients: Potato starch, tapioca starch, soy flour, sunflower oil, whole grain rice flour, chickpea flour, flax meal, cellulose, yeast, salt, sugar, xanthan gum, glycerine, sodium phosphate, sodium bicarbonate.
Breakfast - Beets and Oranges
-steamed beets, peeled (after steaming and cooling) and sliced
-navel orange, peeled and sliced
-organic, raw pumpkin seeds
Lunch - Chili Quinoa
-3/4 cup red lentils
-3/4 cup quinoa
-3 cups of water
-about a tbsp. of ancho chili pepper powder
I brought all these ingredients to a boil, then left them to simmer until soft, then topped the dish with:
Second Lunch - Leftover Pizza :)
Dessert - Brownies
I decided to make a different version of the brownies featured in last week's post. I wanted to see if I could make them, but with a little bit less of a caffeine and sugar jolt. It worked out pretty well! I made the following alterations to the recipe:
-3/4 cup cocoa powder replaced with 1/2 cup carob powder and 1/4 cup cocoa powder
-reduced sugar to a 1/4 cup
-used a full 19 oz can of beans
Carob powder is nice to include in your diet because:
1) it has a different nutrient profile than cocoa powder, especially being very high in calcium
2) it is less bitter than cocoa powder, so recipes require less sugar
3) it actually soothes the stomach
4) I haven't researched this in any detail, but I think it raises less issues in regards to environmental impact, fair trade, etc.
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!