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
-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
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!
-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)
-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
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).
What I Eat
I want to give you an idea of how to eat healthfully on a restricted diet, without a lot of work, by showing you how I eat! I eat strictly gluten-free. You'll find A LOT of veggies in this blog! I eat both fish and meat a few times a week (local and/or humane, whenever possible), and dairy when I'm visiting family and friends, or eating out. I hope you find this blog inspiring and interesting!