Ah, this week has been a bit weird, sorry for no Monday post (to the two of you that care). 🙂
I will have a great recipe for you this upcoming Monday though! The original photos I took didn’t quite do it justice, so I decided to save it for next week.
Moving on to this week’s eats…
I’ve been having quite a bit of inspiration, which mainly stems from an actual need in our home…for example, my oldest daughter is allergic to quite a few grains, including wheat, barley, and even (occasionally) oats. She has even started showing signs of having trouble with spelt lately, which has been tough.
Anyway, though I typically buy her a gluten-free rice bread, I recently took a stab at creating a quinoa/millet bread…
It was a little bit of work, as it involves soaking the grains overnight, but I LOVED it! Unfortunately, Jade did not, lol. Back to the drawing board for her, but I may post this out of my sheer bliss anyway.
Aside from the toast, we all shared a large batch of my Life-Changing Green Drink, complete with added pear and beet…
This makes for a great (energizing) start to the day!
One of my favorite snacks used to be apples and peanut butter, but since me and peanut butter aren’t the most compatible, I recently made some homemade pumpkin seed butter.
With a touch of honey and cinnamon added in, this was delicious! Such a great spread for my Snow White fruit.
I’ve recently taken to making my own tortilla chips and tostadas out of the sprouted corn tortillas made by Ezekiel.
I just lightly brush them with olive oil, sprinkle them with salt, and bake them for 10-15 minutes. So much better for you than the deep-fried chips!
This day, I topped them with some garlicky black beans, homemade salsa, and mashed avocado with lime juice. I served it with a side of cucumbers.
For dinner, I made a spicy chicken curry.
I’ve been making this just about every week, because my husband and I love it so much!
I served this with a heaping pile of brown basmati rice, which soaked up the broth nicely.
For dessert, I made a favorite of mine…
I pour my Homemade Coconut Milk into a mug and add in a combination of frozen raspberries and blueberries, a splash of vanilla, a sprinkle of stevia, and a drizzle of raw honey. I then kind of mash the berries, creating a slushy-like texture that’s really yummy!
What are you eating this week?