Welcome to another week's post! An update on the Kombucha - I've started to drink larger quantities more regularly and I've really grown to love the taste. I've done a secondary ferment with a green tea base, and then honey and blueberries added for flavour. I'll let you know how that one turns out. I'm definitely becoming more comfortable with the whole process, and the fact that it would actually be difficult to make myself sick. I'm also finding sauerkraut more palatable now....I suspect I'm developing my taste for fermented foods?
Breakfast - Waffles!
These waffles were made with equal parts water, Robin Hood Gluten Free flour mix, Bob's Red Mill Pancake Mix, and Bob's Red Mill Garbanzo and Fava Bean Flour. The eggs were replaced by flax eggs.
I'm not a big fan of the Robin Hood flour in terms of its texture and taste. The ingredients, however, are pretty good - rice flour, sugar beet fibre, potato starch, and tapioca starch. Sugar beets are a big GMO crop, and I imagine incorporating the fibre was a way to make use of a manufacturing byproduct, but it is nice to have a flour mix that doesn't contain corn!
I've taken to calling the raspberry sauce I make 'blood sauce' (kids like it). Actually, it was probably a tiny human who called it 'blood sauce' in the first place :) I make it by combining frozen raspberries with a very small amount of water, putting them at a high heat until they start to release their water, and then leaving it to simmer at a low heat until it reduces to a thick sauce. I usually add a little bit of maple syrup at the end to enhance the flavour.
I love these waffles with 'blood sauce' because they are delicious AND they don't put me into sugar shock for the rest of the morning.
These waffles were made with equal parts water, Robin Hood Gluten Free flour mix, Bob's Red Mill Pancake Mix, and Bob's Red Mill Garbanzo and Fava Bean Flour. The eggs were replaced by flax eggs.
I'm not a big fan of the Robin Hood flour in terms of its texture and taste. The ingredients, however, are pretty good - rice flour, sugar beet fibre, potato starch, and tapioca starch. Sugar beets are a big GMO crop, and I imagine incorporating the fibre was a way to make use of a manufacturing byproduct, but it is nice to have a flour mix that doesn't contain corn!
I've taken to calling the raspberry sauce I make 'blood sauce' (kids like it). Actually, it was probably a tiny human who called it 'blood sauce' in the first place :) I make it by combining frozen raspberries with a very small amount of water, putting them at a high heat until they start to release their water, and then leaving it to simmer at a low heat until it reduces to a thick sauce. I usually add a little bit of maple syrup at the end to enhance the flavour.
I love these waffles with 'blood sauce' because they are delicious AND they don't put me into sugar shock for the rest of the morning.
Lunch - Leftover Macaroni and 'Cheese'
This is a great dairy-free alternative to macaroni and cheese, recipe here. The only variations I made to the recipe were to leave out the tomato paste, substitute a gluten-free flour, and not worry about the topping/crust. It tasted even better the next day! Oh, and I used Tinkyada brown rice noodles, which I purchased in bulk from the Ontario Natural Food Co-op (the co-op makes deliveries to North Bay).
This is a great dairy-free alternative to macaroni and cheese, recipe here. The only variations I made to the recipe were to leave out the tomato paste, substitute a gluten-free flour, and not worry about the topping/crust. It tasted even better the next day! Oh, and I used Tinkyada brown rice noodles, which I purchased in bulk from the Ontario Natural Food Co-op (the co-op makes deliveries to North Bay).
Dinner - Baked Fish and Brussells Sprouts
I put one package of frozen brussells sprouts in the middle of an oiled pyrex lasagna pan (after mixing them up in the pan so that they were coated in oil), and then placed frozen pieces of halibut on either side. I baked the whole lot at around 375 degrees, and found that everything was done around the same time.
The spice I used on the halibut was the Calico Fish Rub from World Spice Merchants. Last I checked this business does ship to Canada, but there are loads of great spice mixes available domestically too. I store my spices in mason jars, and I find they keep for a long time.
I often send my patients home with this handy wallet card to help them decide which fish have the highest concentrations of heavy metals. The handout is specific to mercury, but that same principles generally apply for other heavy metals and toxins. See What I Eat - Day Forty-Six for even more information about what kind of fish to eat regularly.
I put one package of frozen brussells sprouts in the middle of an oiled pyrex lasagna pan (after mixing them up in the pan so that they were coated in oil), and then placed frozen pieces of halibut on either side. I baked the whole lot at around 375 degrees, and found that everything was done around the same time.
The spice I used on the halibut was the Calico Fish Rub from World Spice Merchants. Last I checked this business does ship to Canada, but there are loads of great spice mixes available domestically too. I store my spices in mason jars, and I find they keep for a long time.
I often send my patients home with this handy wallet card to help them decide which fish have the highest concentrations of heavy metals. The handout is specific to mercury, but that same principles generally apply for other heavy metals and toxins. See What I Eat - Day Forty-Six for even more information about what kind of fish to eat regularly.
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