Sunday's Meals (7/12/15)
Breakfast on your own (I skipped breakfast today!)
Lunch:
* Leftover rice from last night, reheated and spiced Mexican (APB, paprika, chili powder, cayenne)
* Black beans, garbanzo beans, and cooked hamburger spiced Mexican and made saucy (olive oil)
* Leftover brussel sprout salad
Dinner:
* Goat-Cheese Burgers w/caramelized onions
* Grilled asparagus
* Salad of leftover brussel sprout salad, baby kale, baby arugula, lime juice, olive oil, macadamias
Meal Highlights this Week
At this point, things are falling into a pattern...we're making a few things that work, cyclically...I'm getting more comfortable "winging it' within the ingredient list we can have, to make leftovers taste a little different the second time around...
Lunch: One day EV was with us and we made some more of that Mexican meat/bean mixture from 7/12, but this time the "spiced Mexican" involved some tomato paste, since the three of us eating it can have it. I served it over baked crispy fries, and it was delicious... tasted almost like "chili cheese fries"--without the cheese, of course!
"Entertaining": We hosted some of our dearest friends and their five children for the day. They are visiting from Africa, where he is serving as a doctor to the destitute. Unfortunately, our friend has a severe allergy to nuts and seeds, which pulled out two major ingredients we've been able to make work while on the elimination diet. We pulled off the first meal by serving pasta (two boxes of rice penne (do not cook the pasta ahead and let it sit there during prep of other stuff!!) with two different sauces--the walnut sauce for us, and a jar of Classico tomato and basil for him and whoever else wanted it--with sautéed onions in both. We cooked up a bunch of other veggie toppings (broccoli, mushrooms, zucchini, peppers) and served them in individual bowls so people could take what they could have. I also served sliced apricots on the side--lots of them, as I had bought a bunch at Costco and they were getting ready to be too soft to keep around--as dessert.
For dinner, we ordered a couple of pizzas from Sam's for their kids, and we had Farm Fresh steam some shrimp (plain--we added APB and lime at home) and we cooked some burger patties. I ate my burger on a rice cake, topped with a makeshift ketchup blend (tomato paste, rice vinegar, paprika, dry mustard, salt, sugar). It wasn't half bad.
Dinner: In order to use the leftover burgers, I served the patties with waffle hash browns and cooked cabbage. (I'm not sure why I haven't been doing more of that. It was delicious, and we need the roughage! I cooked it with a good bit of onion and seasoned it with olive oil, salt, APB, and the potato dregs from my first attempt to cook the hash browns regularly, in the skillet, which stuck badly. Once the hash browns were safely in the waffle iron, I added a bit of hot water to the pan and cooked off the seasony, stuck potato mash and added it to the cabbage. Yum!)
Breakfast on your own (I skipped breakfast today!)
Lunch:
* Leftover rice from last night, reheated and spiced Mexican (APB, paprika, chili powder, cayenne)
* Black beans, garbanzo beans, and cooked hamburger spiced Mexican and made saucy (olive oil)
* Leftover brussel sprout salad
Dinner:
* Goat-Cheese Burgers w/caramelized onions
* Grilled asparagus
* Salad of leftover brussel sprout salad, baby kale, baby arugula, lime juice, olive oil, macadamias
Meal Highlights this Week
At this point, things are falling into a pattern...we're making a few things that work, cyclically...I'm getting more comfortable "winging it' within the ingredient list we can have, to make leftovers taste a little different the second time around...
Lunch: One day EV was with us and we made some more of that Mexican meat/bean mixture from 7/12, but this time the "spiced Mexican" involved some tomato paste, since the three of us eating it can have it. I served it over baked crispy fries, and it was delicious... tasted almost like "chili cheese fries"--without the cheese, of course!
"Entertaining": We hosted some of our dearest friends and their five children for the day. They are visiting from Africa, where he is serving as a doctor to the destitute. Unfortunately, our friend has a severe allergy to nuts and seeds, which pulled out two major ingredients we've been able to make work while on the elimination diet. We pulled off the first meal by serving pasta (two boxes of rice penne (do not cook the pasta ahead and let it sit there during prep of other stuff!!) with two different sauces--the walnut sauce for us, and a jar of Classico tomato and basil for him and whoever else wanted it--with sautéed onions in both. We cooked up a bunch of other veggie toppings (broccoli, mushrooms, zucchini, peppers) and served them in individual bowls so people could take what they could have. I also served sliced apricots on the side--lots of them, as I had bought a bunch at Costco and they were getting ready to be too soft to keep around--as dessert.
For dinner, we ordered a couple of pizzas from Sam's for their kids, and we had Farm Fresh steam some shrimp (plain--we added APB and lime at home) and we cooked some burger patties. I ate my burger on a rice cake, topped with a makeshift ketchup blend (tomato paste, rice vinegar, paprika, dry mustard, salt, sugar). It wasn't half bad.
Dinner: In order to use the leftover burgers, I served the patties with waffle hash browns and cooked cabbage. (I'm not sure why I haven't been doing more of that. It was delicious, and we need the roughage! I cooked it with a good bit of onion and seasoned it with olive oil, salt, APB, and the potato dregs from my first attempt to cook the hash browns regularly, in the skillet, which stuck badly. Once the hash browns were safely in the waffle iron, I added a bit of hot water to the pan and cooked off the seasony, stuck potato mash and added it to the cabbage. Yum!)
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