What I Eat - Day Forty

In a previous entry, I talked about my decision to avoid salt.   I thought I would give an update and let you know that it has actually been incredibly easy!   I can't believe how simple it was to just stop reaching for the salt shaker (almost all of the time).  I don't know what else to say about this topic.  I haven't yet reached the point where the occasional processed food seems too salty, but I expect I'll get there. 

Breakfast - Fried Potatoes, Red Onions, Zucchini, and Kale with Hemp Hearts

The potatoes and zucchini came from my Field Good Farms CSA Basket.   The kale came from my parents' garden.  Everything else was from the grocery store.  I ate this breakfast with organic ketchup. 

Lunch - Pasta

Ingredients
-Summer Squash, sliced
-Zucchini. sliced
-Grape Tomatoes, sliced in half
-Garlic, sliced
-Dried Basil
-Gluten-Free Rice Noodles

Instructions
Pour rice noodles into boiling water.  Stir frequently at beginning of cooking process, and infrequently once you turn down the heat.  Combine vegetables in a pan and cook at a medium-high heat until the liquid reduces.  This dish was very simple and delicious! 

Guest Chef Maxine!

This week I was lucky to have Maxine, who has been featured on 'What I Eat' before, prepare a lovely dinner for me (below, including her recipes).  Thanks Maxine, you always spoil me! 

Seasonal Roasted Vegetables 

-Summer squash
-Zuccini 
-Onions
-Garlic (from our garden)
-Carrots (from our garden, Soggy Creek Bicycling Carrots)
-Fresh thyme (from our garden)
-Grapeseed oil

Toss all ingredients together, season with sea salt, and bake until desired texture is reached.

Garlic Bread

-O'Dough's Gluten-Free Bread
-Grapeseed Oil
-chopped garlic
-chopped parsely

Cheese Selection

Purchased from The Delaney Bay Cheese Market, including a:
-Black mountain 
-Vlimeux 
-12 month aged Manchego 

-Served with Mary's Gone Crackers crackers and an assortment of olives. 

Dessert - Bakes Apples Topped with Whipped Cream

Ingredients
-apples (purchased at the North Bay Farmers' Market, non-sprayed variety grown in Bonfield)
-gluten-free oats
-organic raisins
-organic pumpkin seeds-cinnamon
-coconut oil
-organic amber maple syrup
-organic cream, whipped

Instructions
Core the apples, put them in a muffin tin, and then stuff them.  Add a bit of water to the maple syrup (otherwise it will crystallize), pour the mixture over the apples, and bake.