Today’s menu utilizes leftovers. Don’t let them rot in your fridge! Leftover veggies go great with eggs for breakfast or a quick lunch when you are pressed for time!
Breakfast – Scrambled Eggs, Pan-Fried Sweet Potatoes (leftovers from dinner the night before!), water and coffee
- The key to fluffy, delicious scrambled eggs is cooking over low heat and stirring frequently (constantly, if possible). We whisk our eggs then sprinkle with salt and pepper either in the bowl or in the pan before we cook them. Grease the pan with oil or butter and turn heat on low. Stir and scrape the bottom of the pan as they cook. Stop cooking when they are still moist. Serve immediately.
- The sweet potatoes were peeled and chopped then cooked in a lightly oiled frying pan and seasoned salt. Cook, stirring occasionally, until soft.
Lunch – “Snack-y” lunch: cheese and gluten free crackers, apple, carrot sticks, bell pepper sticks, dill dip, and garlic/dill pickles from our garden
- Nothing earth shattering here, folks. My goal is to have veggies, fruit, and some protein on my plate, and to have half or more of the plate covered with vegetables.
- You will be full! I promise!
Dinner – Skillet Rice and Beans with Corn and Tomatoes
- Another fantastic recipe from this cookbook.
- I left out the corn because while it is gluten free, it is very high in carbs. It always sneaks up on my in recipes, so I avoid it when it’s paired with other high carb food: rice and beans.
- The tomato salsa on top is the killer part: quarter grape or cherry tomatoes toss with chopped green onions 1/4 cup cilantro and 1 tablespoon of lime juice. It’s to die for. Make any kind of rice and beans and throw this on top. You won’t be disappointed!
Today’s menu is some dishes that are becoming staples around here: steel-cut oatmeal and “snack-y” lunch.
I had a weekend where I felt really tired and empty. I had a couple periods where my lips were chalk white. My google-doctor told me it might be low iron. A lot of the foods I eat contain iron (oatmeal and raisins for one!), and I also to most of my cooking in a cast iron pan. Food cooked on cast iron absorbs some iron from the pan. So I was confused how I could have low iron. When I get blood work, my iron levels are usually great.
I did a little digging, and it looks like you need vitamin C to actually absorb the iron in my food. I eat oranges on the regular through the winter but hadn’t had citrus in a while. I’ve been taking Vitamin C pills the last week or so and I’v never felt better! Crazy, huh?
Breakfast – Steel-cut Oatmeal (base recipe), Raisins, Cashews, and Banana; Green Smoothie
- I’ve found that toppings or garnish, if you will, make all the difference in a plate a food. Garnish takes any dish to the next level in both flavor and aesthetics. Take the extra minutes to gather something from the pantry to throw on top of your oatmeal. Grab those herbs and cook that bacon to toss on top of your soup, it will make it so much better!
- Green Smoothie – 1 cup of water, 2 tablespoons of lime juice, 1 apple, 1 cup pineapple chunks, a whole bunch of Swiss chard
Lunch – “Snack-y” lunch, grape tomatoes, dill dip, marble cheddar cheese, crackers, sweet potatoes and Swiss chard
- This lunch is a quick, clean-out-the-fridge kind of lunch. I regularly do a lunch like this: cheese and crackers then load up the rest of the plate with veggies (raw or some leftovers like the sweet potatoes above).
- I use these lunches to make sure we are finishing random jars of pickles, olives, etc. too. I found I like pickles, and my kids LOVE them. So I usually toss one pickle on everyone’s plate for lunch.
Dinner – Tortilla Soup
- I am ridiculously proud of this dinner. It wasn’t too difficult, and I was able to pack in a ton of greens into this soup.
- The broth and chicken came from my favorite Mexican cookbook. I did find the recipe online, but I don’t think you can view it without a subscription. Here’s a blogger’s take which is similar to mine (the broth and chicken prep is exactly the same as in the cookbook).
- I took my idea from the rice bowl I had at a new restaurant in town, Core Eatery. It is the only completely gluten-free restaurant around. It makes me so sad it’s a chain, but it did have the freshest, realest food I’ve ever had at a restaurant. I was pleased when i went there. Could I make it better? Sure, but for eating out, I loved leaving a restaurant feeling satisfied and not sick-to-my-stomach full. 🙂
- Basic idea: make a yummy broth then fill your bowl with chopped greens (mine is kale), black beans, chopped chicken, rice, and other veggies (We did avocado, green pepper, and jalapeno.) and pour the broth over everything. Top with queso fresco and sour cream.
- It was so good. Dan thought possibly the best dish I’ve ever made. Woot! Try it!
Here’s another example of what we eat at our house. I’m still not finding the diet super restrictive. I love to cook, and I think almost everything we already made was gluten free. The biggest change for us is lunch. No more sandwiches. 🙁
We did just purchase ingredients to make gluten free flour. We are going to try converting our sour dough starter to gluten free. I’ll let you know how it goes!
Breakfast – Steel Cut Oatmeal (stovetop method, base recipe), Cinnamon Apples, Toasted Cashews, Coffee & Water (of course!)
- The boys (and I!) love cinnamon apples. I peel and slice the apples thin, put in small sauce pan with a couple tablespoons of water and cinnamon, and cook until soft. Add cinnamon until your liking. These are deliciously sweet without any additional sugar. When we’re running low on fresh fruit near the end of the grocery cycle, this is our go-to breakfast.
- The cinnamon apples also pair very well with sausage.
- The cashews are black spotted because I’m lazy and didn’t wipe out my cast iron pan before toasting. Just trying to keep it real, folks. 😉
Lunch – Egg Salad with lettuce and crackers, carrots and dill dip, and a green smoothie
- This is my go-to lunch if I’m craving a sandwich. I make the typical filling for the sandwich, egg salad in this case, then eat it by scooping it up with lettuce or crackers. I honestly love it this way. I just don’t tell myself it’s a sandwich because it so isn’t.
- Green Smoothie: 1 cup water, 1 whole apple, 2 kiwi, 1ish cup of pineapple, and a whole bunch of kale (I fill my pitcher to the top. I’ll take a picture one of these days). Blend until smooth. I add more pineapple if it’s tasting too “green.”
Dinner – Smoked Bratwurst, Roasted Broccoli, Wilted Leaf Lettuce Salad
- The smoked brats are complements of my wonderful husband. He is king on the grill/smoker. I don’t know how he made them, but we agreed, these were the best ever. They are Kirkland brand brats (Costco store brand) smoked over apple wood.
- Roasted Broccoli (my new favorite way to eat it!) – Toss broccoli in olive oil, salt and light pepper then roast at 425 for 15-20 minutes (until desired doneness) then sprinkle with lemon juice. The lemon juice is key! It turns this veggie into delight to eat! I did substitute lime juice in a pinch one night, and that worked just fine too!
- Wilted Lettuce Salad – Folks, this is the way to eat salad – covered in bacon grease! Recipe complements of Zach Gembis.
- a large amount of leaf lettuce, torn/chopped
- 3-4 slices of bacon cooked and crumbled, reserve grease
- a large amount of green onions, chopped (4-5 store bought, 2-3 homegrown)
- 1-2T brown sugar
- 3T cider vinegar
- 1.5T water
- Cook green onions in bacon grease until starting to wilt, stir in sugar until melted, stir in vinegar & water until all combined. Pour over lettuce and bacon crumbles, stir to wilt, then serve immediately, warm.
- Delish! We added queso fresco and cashews this time because it sounded good. You need to try this salad! You can eat a TON of greens because they are partly wilted. I never knew a warm, wilted salad could be so good!