What I Eat - Day Twenty

Hello everyone!  As is often the case, all of today's meals resulted from me standing in front of my open fridge (and cupboards) trying to figure out how to combine the food I found inside.   These meals were all quite delicious, even though I experienced moments of doubt during their preparation.   There's a metaphor for life in there somewhere.....

Breakfast - Pineapple Rice with Adzuki Beans

Ingredients
-one cup of brown basmati rice
-one cup of water
-one can of coconut milk
-540 ml can of crushed pineapple in pineapple juice
-dried adzuki beans (no soaking required, just boil and then simmer in water)

Directions
Bring rice, water, pineapple, and coconut milk to a boil.  Simmer, covered, until rice is done.  Serve with the cooked beans (most of readers will probably want to add a bit of honey or maple syrup to the beans).  

Lunch - Pad Thai

Ingredients
-two grated zucchinis
-two peeled and grated carrots
-one finely sliced red bell pepper
-raw sunflower seeds
-Bragg Liquid Aminos
-Thai Kitchen Original Pad Thai (stir-fry noodles with sauce)

Directions
When a pot of water comes to a boil, turn off the burner and add the noodles.   When noodles are soft, drain them.  Add noodles to vegetables, dump sauce on top, and stir. 

For the sunflower seeds, I just put them in a frying pan at a higher heat with about a teaspoon of the Bragg's until they've roasted a bit and absorbed the liquid. 

Obviously this dish might have been yummier with lime juice, tofu, etc.  I just went with what I had, and it was delicious.  

Dinner - Sweet Potato and Mango Curry

Ingredients
-five cups of water
-two cups of red lentils (pictured below)
-one can of coconut milk
-two medium - size sweet potatoes, peeled and diced
-one package of frozen mango, thawed and diced (liquid in package used too)
-one red onion, diced
-one heaping tablespoon of McCormick's Red Curry Powder
-one package of organic dandelion greens, rinsed and cut into halves

Directions
Start by browning the onion in a bit of oil.   Add lentils, water, coconut milk, and curry powder.   Stir well, add the rest of the ingredients, and bring to a boil.  Once it has come to a boil, reduce the heat to a simmer, and avoid stirring too much because the veggies will lose their shape. 

Dessert - Carrot Cake

Ingredients
-4 eggs
-1 1/4 cups oil (I used grapeseed)
-1 1/2 cups brown rice flour
-1/2 cup of brown sugar
-1/2 tsp xanthan gum
-2 tsp cinnamon
-2 tsp baking powder
-1 tsp baking soda
-1 tsp salt
-3 cups grated carrots

Directions
Mix dry ingredients.  Add wet ingredients.  Add carrots.  Put in greased pan.  Cook at 350 for approx 45 minutes.