First Meal: There are no more whole grains at home to cook. I am not ready to go shopping yet, I want to clear out what we have. Today I finished up the All-Purpose Gluten-Free Flour and made Pancakes using half of this Pancake recipe with some small modifications. I may be far from a fully stocked kitchen but I am not suffering at all. There was a bag of mixed organic Berries in the freezer that I heated up in a sauce pan and blended to make a Berry Sauce for my topping. Sliced organic Oranges were served on the side.
Second Meal: Concentrating on my work the hours flew by until I had to stop and eat. I was going to heat up my Tofu/Kale dish that I made yesterday. When I took a taste it was so delicious I devoured it cold. I couldn’t believe how the flavors all came together the day after. Can I remember what I did to make this again?
Snack: There’s been two containers of Wheat Flour in the refrigerator for a while. It was time to do something with them. I have been avoiding wheat but I decided to make a loaf of bread. I added organic Rosemary to the dough and sprinkled organic Poppy Seeds, organic Caraway Seeds, organic Sunflower Seeds and organic Pumpkin Seeds on top. It came out beautiful. I had one slice, sliced the rest of the loaf, wrapped it and tucked it away in the freezer.
Third Meal: Got to have my big salad. This one is made with organic Mesclun Greens, organic Tomatoes, organic Red Onions, organic Walnuts and organic Tahini Dressing.
There was plenty leftover of the frozen treat I made yesterday with organic Cocoa, organic Blueberries, organic Peanut Butter and organic Soy Milk. I froze it and scooped some out for my evening dessert, sprinkled with unsweetened, organic Coconut.
