Breakfast - spelt berries cooked in apple cider with blackberries and honey and mint tea with honey
Snack - acorn squash seeds toasted with camelina oil and savory herb with roasted red and yellow cherry tomatoes (from Fresh Abundance)
Lunch - a combination of leftover spelt berries and carrots from last night's dinner and leftovers from yesterday's lunch of zucchini, tomato, etc.
Snack: 2 peaches, apple cider
Dinner - mashed baked potato, roasted garlic, corn and savory herb mixed together and rolled in emmer flakes and fried in camelina oil over a bed of sauteed onion, purple sweet pepper, green beans (FA) and bok choy (p.e.a.c.h.)
Another day is coming to an end. I'm pretty sure that if I can make it to the end of Wednesday I'm golden. As I mentioned before, I'm going to need some more cider and fruit. I've been eating two peaches a day and feel like I need more variety. I've decided to forgo picking up any legumes (at least for now) because I feel like I'm getting enough protein from the spelt, emmer and veggies (yes, veggies have protein too!). I'm really having fun in the kitchen! I'd been in a rut recently and haven't been too creative with my meals. This challenge was just what I needed to get me thinking beyond tofu. My mid-morning snack was so good. I left the squash seeds in the oven a little too long and some of them got a little charred, but surprisingly that made them taste better. And the tomatoes I roasted after reading about Monique's breakfast yesterday were fabulous. Little pockets of sweet juicy flavor. Tonight's dinner was an experiment that paid off. The flavor of the roasted garlic really came through and played well with the sweetness of the corn. It was just fine with out the salt, but I couldn't help but long for a drizzle of something like a balsamic reduction. Again, this meal was kid-approved. I'm so thankful my son isn't nearly as picky as I was at his age.
Foods I'm craving:
bread of any kind
good vegan pizza