Breakfast
We’ve been enjoying quite a few Chickpea Flour Waffles lately, as both the kids and my husband love them…
Hehe, be sure to oil your waffle maker though! Luckily, these came out intact. 🙂
Snack
I recently purchased a few new flours to experiment with, including barley flour, so I’ve been putting them to use. First up, soaked oatmeal muffins!
I soaked the oats overnight in some milk and lemon juice and just added in a few more ingredients in the morning. They were lightly sweetened and had a creamy buttermilk-ish taste, which I loved!
Lunch
For lunch, I made a batch of chicken, okra, and mung bean noodle soup. I also added in some other random vegetables, making it delicious, nutritious, and satisfying.
I just love okra and am sad I didn’t get around to posting a recipe with it this summer.
Snack
I snacked on two more of the above muffins before heading to the gym!
Dinner
Potatoes have been a regular staple in my diet lately, as my body tolerates them very well.
This night, I was craving a large, cheesy baked potato! I baked them once, then mixed the inner, soft flesh with an Italian dressing I’m working on, and topped them with a bit of cheddar cheese. I baked them again and garnished them with some scallions. Such a great meal!
Dessert
I haven’t been eating much in the way of dessert lately, as I’m currently trying to decipher the source of some allergy trouble, so I usually just end the night with an apple or pear from the fridge. 🙂
What are you eating this week? Any good desserts I can experience vicariously through you?
Shared with: What I Ate Wednesday
Lindsay @ The Functional Foodie
Potato skins look really good. I will definitely have to try a healthy recipe for those since I haven’t had them in forever. I have never thought of putting chickpeas in a waffle, but I’m glad I stopped by so I can make that recipe.