What I Eat - Day Twenty-Eight

The North Bay Farmers' Market started last weekend!   It has moved to a great new location, be sure to check it out this summer.  

Breakfast - Apple Crisp

Ingredients (sorry guys, I always forget to measure this when I make it, I'm definitely guessing on the ingredient quantities)
-6 organic apples, sliced
-one cup gluten-free oats
-1/2 cup buckwheat flour
-1/3 cup grapeseed oil
-3 tsp cinnamon
-2 tbsp maple syrup

Instructions
Put the apples in the bottom of a glass baking dish.  Mix up the rest of the ingredients, put them on top of the apples, and bake in a 350 degree oven until the apples are soft (approximately 45 minutes).

Lunch - Lettuce Wraps

Ingredients
-organic romaine lettuce
-can of tuna (packed in water)
-1 1/2 avocados
-chopped pickles
-chopped green onion
-pepper
-salt

Instructions
Normally, I would avoid the mercury in tuna and make this with a can of salmon, but I decided I really wanted tuna today.  I washed and dried the lettuce leaves, and then used them as wraps, filling them with the rest of the ingredients (which had been thoroughly mixed so that the avocado became the dressing).  

Dinner - Burgers

Ingredients
-1/2 large red onion, minced
-2 cloves of garlic, minced
-1/3 cup gluten free BBQ sauce
-approx. one kilo of ground beef
-two slices of gluten free bread, toasted
-toppings you prefer (I used lettuce, red onion, tomato, goat cheese, and mustard)

These burgers were made by kneading the meat, onion, garlic, and sauce enough that it stuck together to form patties (see 'Day Twenty-Three') and then grilling them on the BBQ.  As a reminder, here's a map of a number of places you can find sustainable meat in the North Bay area.