I made this fruit and veggie cereal again (old picture).
It’s basically minced broccoli, carrot, and apple with a handful of walnuts thrown in, a perfect grain-free breakfast! I topped it with my Homemade Coconut Milk, goji berries, raisins, and tons of cinnamon.
A bit later in the afternoon, I tried out a new recipe…
These ‘biscuits’ made from cauliflower were surprisingly delicious! I added in a fair amount of garlic as well as a bit of cheese and coconut flour, and the texture was pretty awesome! These would make a great grain-free, gluten-free option for an allergic individual this Thanksgiving. 🙂
This little combo has become one of my favorite meals.
First, I roast some eggplant slices with a simple combination of olive oil, salt, and pepper. I then pair it with a quinoa medley that includes snow peas, tomatoes, garlic, and a couple of splashes of apple cider vinegar.
This day I also tried making a ‘creamy’ zucchini side, but the addition of Greek yogurt bothered me this day, so I didn’t get to fully enjoy it. My husband and girls liked it though. This was it up close…
Dinner was one of my favorites…
I made my Twice Baked Potatoes, but instead of adding the broccoli in with the potato mixture, I ate it on the side.
I made a quick fresh salsa with red onion, green bell pepper, garlic, tomatoes, salt, pepper, cumin, cilantro, and lime juice, and topped the potato with it, making it even more delicious!
I roasted about two heads of broccoli with some olive oil, garlic, salt, and pepper, and topped it with a few squirts of lemon and a sprinkle of parmesan.
For dessert, I made a grain-free, gluten-free, nut-free, sugar-free cookie as big as my face…
Holy moly, was this good! The cookie itself was free of any sweeteners, but I added in a combination of unsweetened and 73% chocolate for a bit of sweetness. The girls and my hubby loved it, but I pretty much ate half of it myself, teehee. 🙂
What are you eating lately? As always, please let me know if there is anything you’d like to see the recipe for! Thank you.