What I Eat - Day Twenty Six

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).  

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

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).