Before meeting Dielle I never would have thought to have vegetables for breakfast, but a year later and I’m hooked. This breakfast is my easy go-to. I’ll also often have a mixture of sliced avocado, fruits and veggies, or celery sticks with sunflower seed spread. Sometimes I make the smoothie at night and keep it in the fridge overnight. It turns slightly brown from the avocado but it still tastes good.
Breakfast - Fruit & Veggie Smoothie with Sweet Potato Fries
-1 Handful frozen cherries
-1 Handful blueberries
-1 Handful chopped kale
-A few pieces of cucumber
-1 Thumb size piece of ginger, chopped
Cover with half apple cider, half water. Blend til smooth. This makes about 4 large glasses.
Sweet Potato Fries: sorry I forgot to take a picture!
Dielle has featured sweet potato fries on her blog before (December 2012) but I do them slightly differently. I don’t bother cutting the potato into fries; instead I just select skinny potatoes and then cut them into 0.5 cm thick disks. I toss them with a bit of olive oil and throw them on a cookie sheet. I bake them at 400 F for 15 minutes on one side and 5-7 on the other.
Tip: When I know I have an early morning coming up, I cut the potatoes at night and keep them in the fridge covered with water. In the morning I dry them with a tea towel and coat with oil as above.
Lunch - Salmon Lettuce Wraps
-1 can of salmon
-Chopped red onion to taste
-Renee’s poppy seed dressing
-Ground black pepper
-Lettuce for wraps
Local Blueberries with Ontario peaches
My mom, sister and I picked a tonne of wild blueberries this August near my sister’s cottage in Quebec (near Ville Marie). The picking was great and the blueberries even better! I’ve also been devouring Ontario peaches while in season.
Dinner - Garden Beans with Wild Chanterelle Mushrooms, Kale Slaw and other Garden Veggies
One of my favourite things to do in the summer is to be able to make dinner mostly from the items in my garden or even my backyard. This summer my family and I picked wild chanterelle mushrooms near Hwy 533 (towards Mattawa, ON). They are lovely in a stir fry and awesome with some wild venison. Tonight we had them with garden beans…yum, yum.
-Half of a sweet onion
-2 handfuls of chopped chanterelles (washed well)
-1 clove garlic, chopped
-Herbamare, to taste
A friend introduced me to this kale slaw last summer and it has been a staple in my kitchen ever since. It’s really tasty and lasts in the fridge for days. This is a day-old slaw – the beets have already turned the carrots red.
-4 cups chopped kale
-1 large beet
-1 handful sunflower seeds
-1 handful currants
-Olive oil (~1/4 cup….I don’t actually measure)
-Red wine vinegar (~1/4 cup)
-1 tsp Dijon mustard
-1 tsp honey
-Pinch of sea salt (or to taste)
Note: Photo not to be used as an identification tool. Be sure to collect mushrooms with someone who really knows their stuff as many are non-edible and/or poisonous.
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!