Welcome back to another week of 'What I Eat!' Here's another video update from my farmers at Field Good Farms (where I'll be getting my CSA fruits and veggies this summer). It's so much fun to watch these updates!
Breakfast - Banana Chocolate Chip Muffins
I made these muffins for a group of people, including young children. Just like everyone else, I modify my recipes to make sure kids will find them palatable. I was really shocked by how well these muffins held together, it was as if they had EXTRA gluten!
Mix dry ingredients together first
-2 cups of gluten free flour
-3 tsp baking powder
-2 tbsp sugar
Then add in wet ingredients
-2 eggs
-one cup of vanilla soy milk
-1/4 cup grapeseed oil
-one tsp vanilla extract
-one over-ripe mashed banana
-3/4 cup chocolate chips
Bake in a 400 degree F oven for about 15 minutes (or until brown on top).
I made these muffins for a group of people, including young children. Just like everyone else, I modify my recipes to make sure kids will find them palatable. I was really shocked by how well these muffins held together, it was as if they had EXTRA gluten!
Mix dry ingredients together first
-2 cups of gluten free flour
-3 tsp baking powder
-2 tbsp sugar
Then add in wet ingredients
-2 eggs
-one cup of vanilla soy milk
-1/4 cup grapeseed oil
-one tsp vanilla extract
-one over-ripe mashed banana
-3/4 cup chocolate chips
Bake in a 400 degree F oven for about 15 minutes (or until brown on top).
Lunch - Roasted Cauliflower Salad
I put a pot of brown rice on the stove to cook (one cup of brown basmati rice with two cups of water). Then, I chopped up a head of cauliflower, put it in a glass baking dish with a light coat of grapeseed oil, and put the pan in a 380 degree F oven.
Then, I prepared the rest of the ingredients, and mixed everything together once the rice and cauliflower was done
-10 whole sundried tomatoes, chopped
-a large handful of parsley, chopped
-a few tablespoons of oil from the jar of sundried tomatoes
-approx. 3 tsp. of dried dill
-freshly ground black pepper
-sea salt
I put a pot of brown rice on the stove to cook (one cup of brown basmati rice with two cups of water). Then, I chopped up a head of cauliflower, put it in a glass baking dish with a light coat of grapeseed oil, and put the pan in a 380 degree F oven.
Then, I prepared the rest of the ingredients, and mixed everything together once the rice and cauliflower was done
-10 whole sundried tomatoes, chopped
-a large handful of parsley, chopped
-a few tablespoons of oil from the jar of sundried tomatoes
-approx. 3 tsp. of dried dill
-freshly ground black pepper
-sea salt
Dinner - Warm French Lentil and Broccoli Salad
This recipe comes straight from my friend Sarah, who has been a guest chef on the blog before. The only thing I've done differently is use a different dressing, and skip the red onions she normally includes because there was garlic in the dressing. Thanks Sarah!
Ingredients
-one head of broccoli, chopped
-one organic gala apple, chopped
-1/2 cup of raw, unsalted sunflower seeds
-1/2 cup of dried cranberries
-one cup of french lentils (cooked in 2 1/2 cups of water)
Dressing
-2/3 cup raw sunflower seeds
-3 cloves of garlic, minced
-1/3 cup apple cider (I used the kind you get from the liquor store, but you could use many different kinds of juice in this recipe)
-3 tbsp lemon juice
-1/2 tsp sea salt
-1 cup filtered water
Directions
I blended all the dressing ingredients together, and then mixed the fresh ingredients in. I served this salad as soon as the lentils were cooked through, so that it was warm (even though the broccoli was raw).
This recipe comes straight from my friend Sarah, who has been a guest chef on the blog before. The only thing I've done differently is use a different dressing, and skip the red onions she normally includes because there was garlic in the dressing. Thanks Sarah!
Ingredients
-one head of broccoli, chopped
-one organic gala apple, chopped
-1/2 cup of raw, unsalted sunflower seeds
-1/2 cup of dried cranberries
-one cup of french lentils (cooked in 2 1/2 cups of water)
Dressing
-2/3 cup raw sunflower seeds
-3 cloves of garlic, minced
-1/3 cup apple cider (I used the kind you get from the liquor store, but you could use many different kinds of juice in this recipe)
-3 tbsp lemon juice
-1/2 tsp sea salt
-1 cup filtered water
Directions
I blended all the dressing ingredients together, and then mixed the fresh ingredients in. I served this salad as soon as the lentils were cooked through, so that it was warm (even though the broccoli was raw).
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