What I Eat - Day Sixty-Eight

It's been a crazy couple of months for me!   I recently moved, and it's been a gradual process to get routine back in my life, including 'What I Eat.'   I'll be getting back to regular posts now, thanks for sticking with me, everyone!  

Breakfast - Yogurt and Fruit

I mixed grapes, an Ontario nectarine, and vanilla-flavoured coconut yogurt for today's breakfast.  It was very good!

Lunch - Beans

I trimmed and steamed yellow wax beans.   When they were done, I put sauerkraut, Daiya mozzarella-style shreds, and fresh ground black pepper on top of them.   I was really struck by how hearty this lunch was, I'll definitely be making it again.  

I've really grown to enjoy the taste of sauerkraut, which is a pretty big deal considering the fact that I used to hate the smell of it so much I couldn't get near it!   It's on my to-do list to start making sauerkraut.  At the end of the day, I think I might prefer it to kimchi.  You can pick up good, simple fermented sauerkraut (pictured below) at the No Frills in North Bay Mall (right next door to the movie theatre).   Other grocery stores in town sell 'wine sauerkraut,' which isn't quite the same thing.

Dinner - Baked Salmon, Squash, Beets, and Carrots

This beautiful dinner was prepared for me by my Dad.   He tops his salmon in dried Italian herbs, and then poaches it in a special pan like this one.   The squash, carrots, and beets were all steamed and/or boiled.   

Dessert - Pumpkin Pie

I think I've finally found a pumpkin pie recipe that is easy to make and free of all my problem foods, thanks to Kinickinnik's Gluten-Free Graham Style Crumbs!   The ingredients for the crumbs includes pea, potato, rice, tapioca, and molasses. It does not contain preservatives, eggs, or corn!  

I ignored the instructions on the box (as usual) and just added a few tablespoons of margarine to the crumbs and pressed them into the bottom of a pie plate.  I'll probably try it with an oil next time and see what happens. 

I used this recipe for the filling, except I used canned coconut milk and flax eggs (in place of the eggs).  I also followed the recipe for the baking times and temperatures. 

I am extremely imprecise when I'm baking, which makes it a wonder my recipes ever turn out!  To make flax eggs, I grind up a few tablespoons of whole flax seeds in a coffee grinder, add them to a few tablespoons of hot water, and then leave it to sit for as long as possible in the fridge (which usually ends up being 5-10 minutes).  If you would like more precise instructions, click here. 

This pie was well received by people who were accustomed to regular baking.