So this new GF free thing has been suprisingly easy this week and I am feeling really good. I’m finding that I am not even craving bread at all. Perhaps it’s because there is no question right now that I can have it. The only challenge is being really cautious and finding hidden traces of wheat. For example, Tostito’s multigrain rounds contain wheat whereas the multigrain scoop variety doesn’t. You would think they would be made from the exact same ingredients as they look and taste exactly the same except for their shape but *bonus* to me because scoops are so much more fun!
This week I have had a couple of delish eats up my sleeve that I figured I would share all at once.
1 can coconut milk
1 28 oz can on diced tomatoes
4 tbsp of curry paste or to taste
2 chopped up chicken breasts
This recipe is super simple. Chop up a bunch of veggies and saute in large pot. Throw in a can of diced tomatoes, a can of coconut milk, curry paste and chicken. The chicken will cook in the liquid so don’t worry about throwing it in raw. My favourite veggies in this recipe are the cauliflower and eggplant. They really hit it home but feel free to throw whatever is in your fridge. This curry lasted me about 4-5 meals. I will definitely be making it during the school year and freezing portions for quick meals!
Broccoli and Cheese Omelet – Dad’s Specialty
1 tsp milk
Chopped up red & yellow pepper
Chopped up red onion
Kraft Tex Mex Cheese
Omelets are my dad’s specialty and nobody makes one as good as him. Hands down his omelets are better than the ones made at a fancy restaurant and more filling. Plus he only uses one egg! Who needs three eggs?!? The key to making a delish omelet is to have a really good quality pan that is oiled or buttered well.
Chop up broccoli and place in covered dish to cook in microwave (Approximately 2 minutes) Meanwhile, mix egg and milk, add chopped peppers and onion in a bowl and pour into a medium hot pan. Spread out the veggies as they will clump. When the egg is about half cooked (starting to congeal) sprinkle tex mex cheese and add broccoli on one side of the omelet. Now the tricky part, the flip. I always manage to mess this up but really, it’s all going to the same place and that’s not what counts is it! Flip the side of the omelet without the broccoli and enjoy. Delish!
A girl at work brought in the bar called a monkey bar which is basically a hodgepodge of everything in your pantry. I like it! So I decided to make my own version.
1 cup GF oats
2 tbsp. coconut oil
2 tbsp. peanut butter
1 tbsp. real maple syrup
1/2 cup of dates
1/4 cup of raw cashews
1 tbsp chia seeds
2 tbsp almond milk
1 tbsp vanilla
1/4 tsp salt
1/4 cup of unsweetened coconut
dark chocolate chips
1 tsp. cinnamon
1/4 tsp. nutmeg
In a food processor, blend dates and cashews until finely processed. Add coconut oil, peanut butter, chia seed egg (Chia seed mixed with almond milk and let sit for 2 minutes), vanilla and process again. This will form your wet mixture.
In a bowl add your oats, spices, salt and mix-ins. Combine wet ingredients with dry by mixing with wooden spoon. You will have to put a little effort into mixing it but it is well worth it. Bake in 350 F oven for 15 minutes or until brown. Remove from oven, cool and cut into bars to enjoy! These bars are great for on the go, a pre-workout snack or a healthy dessert!
Question of the day: What are some of you favourite eats from the week?!