This post is going to be a little different , I have decided to change it up a bit! I am putting you in my shoes. What did I exactly eat today? well this post will reveal all (of course every day is different in my book). My mornings usually start with a cold wet nose touching my cheek. I hear the alarm, but hit the snooze (who doesn't?), then here comes the persistent paw. That same paw usually stays there until I start to stir and decide to get up. After my morning is so rudely awakened by my loving cat, I don't have a moment to spare on getting breakfast ready (or debating what to eat) so I usually get half of it ready the night before. Say, I am having oatmeal, I halfway cook it the night before, and then leave the pot in the fridge. In the morning I take out the pot and finish cooking the oats, (which only takes about 3 minutes! ) Today I had a simple breakfast consisting of kefir with granola, and some oven roasted grapefruit. The granola was this recipe. The grapefruit was cut in half and then roasted at 350F for about 15 minutes to bring out the juices! To finish it off I drizzled some honey over top. I also had some hot rooibos tea (not pictured).
I usually cannot take photos of my meals throughout the day, but on the days I am off, I take advantage! During these days I spend my time experimenting in the kitchen, thinking up new recipes. For lunch I decided to have a filling kale salad (trying to get in those greens during the winter months). Into my salad went, some sauteed mushrooms, onion, and chickpeas, all spiced up with rice vinegar and chili powder. For the kale salad dressing, I whipped up one of my spur-of-the moment dressings, peanut butter, miso paste and lemon juice. If you have every tasted raw kale, then you would know that it is rather on the chewy side and needs some help becoming soft. The lemon juice in this dressing really makes the kale soften up. I really like combining hot and cold things in my salads, especially in the winter months to help with that comfort food craving. To balance out the flavors of my salad I also had a juicy clementine on the side (before they go out of season). To drink, I had some refreshing water (you can never have enough).
Later on in the day, once everything starts to wind down, I usually have my mid afternoon snack. Today I was in a rush so it basically consisted of some delicious greek yogurt with some homemade granola (made earlier this morning, recipe coming soon!) and some fresh pomegranate seeds!
Today's dinner is a little different than the usual. I really do enjoy just snacking throughout the day so sometimes I create a smorgasbord of items for dinner, kind of like a bunch of appetizers. The main attraction was some homemade flatbread (gluten free of course, recipe below) and a trio of hummus dips. I made, garlic hummus, sun-dried tomato and basil hummus (recipe coming soon!) and some cheezy hummus. A cheese platter, nuts, roasted potatoes and boiled eggs were some other things I included. Unfortunately the sun left me at a bid of a loss and I did not end up photographing my complete dinner, but I did manage to get some photos of the delicious cheese tray!
Easy Homemade Gluten Free Flatbreads
Gluten Free, Vegan
Ingredients:
1/3 cup buckwheat flour
1/3 cup certified GF oat flour
1/3 cup sorghum flour
1/2 tsp sea salt
1 packet dry rapid rise yeast (about 1 1/2 tbs)
3/4 cup warm water
Instructions:
Combine all the flours, yeast and salt. Add in the hot water a little at a time until a moist dough is formed. Place the dough into a bowl and let it rise in a warm place for about 1 hour (it does not rise that much).
Pre-heat about 1/2 tbs safflower oil in a nonstick skillet over medium heat. Once the skillet is fully heated plop 1/4 of the dough into the pan. Cook the flatbreads on each side for about 3 minutes or until browned and fluffy. Enjoy with some homemade hummus!
Ingredients:
1/3 cup buckwheat flour
1/3 cup certified GF oat flour
1/3 cup sorghum flour
1/2 tsp sea salt
1 packet dry rapid rise yeast (about 1 1/2 tbs)
3/4 cup warm water
Instructions:
Combine all the flours, yeast and salt. Add in the hot water a little at a time until a moist dough is formed. Place the dough into a bowl and let it rise in a warm place for about 1 hour (it does not rise that much).
Pre-heat about 1/2 tbs safflower oil in a nonstick skillet over medium heat. Once the skillet is fully heated plop 1/4 of the dough into the pan. Cook the flatbreads on each side for about 3 minutes or until browned and fluffy. Enjoy with some homemade hummus!
Post by: Rebecca
Featured Articles from FEM by mgid:
