What I Eat - Day Thirty-One

Hello everyone!   Do you think anyone will notice that there's no breakfast posted today because I forgot I write a food blog and ate it before I took a picture of it?  

It has been brought to my attention that Bragg Liquid Aminos (as shown on their website) are actually called 'All Purpose Liquid Soy Seasoning' (pictured above).  I'm not sure what's going on, but I think I got so used to seeing them labelled as Liquid Aminos when I lived in the U.S., I didn't notice the label change in Canada?  I'm sorry for any confusion I caused in previous posts, but I'm fairly certain they're essentially the same product.   Either way, I've been cooking with the liquid soy seasoning.  

Exciting news!  You can now purchase two incredibly hypo-allergenic breads (in the freezer section) at Bins and Bins.  The breads are from Kinnikinnick, and they are the 'Sunflower Flax Rice Bread' and the 'Honey Brown Rice Bread.'    Most, if not all, of the grocery stores in North Bay have stopped carrying these breads.  Unfortunately, Kinnikinnick's website is not accurate or up-to-date, so I can't tell you the exact ingredients of these breads, but I am comfortable saying they are the most hypo-allergenic breads on the shelves of North Bay (to my knowledge).  Thanks to my Mom for arranging for Bins and Bins to carry these breads, and to Bins and Bins for agreeing to carry them!   

More exciting news!  Pictured above are the contents of my first CSA Basket from Field Good Farms!  It included:

1/4 lb. of baby lettuce mix
1/2 lb. of spinach
1 head of lettuce (green butterhead)
1 bunch of radishes 
2 pak choi (otherwise known as Chinese cabbage or bok choy)
1 stalk of basil

I'd like to give you an idea of how I processed this.   I made the basil into a pesto and the spinach into dinner right away.  If I hadn't have used the basil right away, I would have kept it out of the fridge.  I rinsed the baby lettuce mix (and spun it dry in my salad spinner) and will start eating it in salads right away.   The head of lettuce, bok choy, and radishes will last longer because the only trauma they have sustained is being taken from the ground.  

Lunch - Canned Salmon with Cucumber Slices

I combined one can of canned salmon with some Renee's Poppy Seed Dressing and chopped green onion.  I ate this salmon mixture with sliced cucumber. 

Dinner - Roasted Potatoes with Mustard Spinach

Ingredients:
-potatoes, cut into pieces
-fresh oregano, removed from stems and chopped
-fresh thyme, removed from stems and chopped
-grapeseed oil
-fresh spinach, rinsed
-one teaspoon brown mustard seeds
-hemp hearts

Directions:
I mixed the potatoes with the chopped fresh herbs and a bit of grapeseed oil.  I cooked them in a glass (pyrex) pan in a 380 degree oven until they started to brown, turning them once with a metal spatula.  Once cooked, I topped the potatoes with hemp hearts. 

I put the brown mustard seeds into the bottom of a cast iron pan with a bit of oil at high heat until they started to pop (see 'What I Eat - Day Thirteen' for more detailed instructions).  I added a bit of water and then the spinach, turning the heat down to low.   I left it to simmer until the spinach had wilted and the water had evaporated.