Breakfasts:
Fruit & Nuts
Homemade granola with almond milk (6 c gluten-free oats mixed with about 1c homemade, unsweetened applesauce with cinnamon and baked at 300F until toasted and dried, about an hour. Store in refrigerator.)
Quinoa with olive oil and salt
Turkey-vegetable soup (see below)
Curried rice with green beans (leftovers, see below)
GF oatmeal
Lunches at home:
Dinner leftovers
Salads (mixed greens, chickpeas, various chopped vegetables, nuts/seeds, fruit, vinaigrette)
Packed lunches:
Sliced chicken, steamed waxy potatoes, and sliced raw vegetables
Dinner leftovers, packed in a food jar
Chickpeas and raw vegetables
Salads
Packed snacks:
Fruit and vegetables
Chickpea crackers*
Potato chips (check ingredients)
Allergy-OK banana muffins*
Allergy-OK almond shortbread*
* recipes to follow in next post
Dinners:
Poached chicken, steamed waxy potatoes, and steamed broccoli, cauliflower, and carrots
Curried rice with green beans (recipe follows)
Chickpea-vegetable soup
Chicken sausage, rice, and asparagus
Turkey-vegetable soup (recipe follows)
Additional cooking
1 pound chickpeas - used broth and some chickpeas to make a vegetable soup; ate some on salads or as a snack; roasted some for snacks.
Roasted sweet potato slices - not thin, like chips, but about 1/4 inch thick - very tasty addition to salads or for eating as a snack
Curried rice with green beans
modified from Jeanne Lemlin's
Quick Vegetarian Pleasures
1/2 cup cashews, toasted
1 T olive oil
1 medium onion, finely chopped
1 T minced fresh ginger
1 t turmeric
1/2 t cardamon
1 cinnamon stick
2 whole cloves
1 bay leaf
1/4 t salt
1 cup brown or brown basmati rice
1 lb green beans (I use frozen, whole organic beans for this recipe)
1 carrot, sliced
1/3 cup finely cut prunes (about 6-8 prunes)
2 c boiling water
In a 6-quart pot, saute the onion & ginger in the oil. Mix in spices and toast lightly, then add rice, prunes, and carrot and stir to coat. Pour in the boiling water and cover. Cook over low heat until the rice is nearly done (30-35 minutes). Add frozen green beans to the top of the mixture; they will steam as the rice finishes cooking. When done, add cashews and mix together gently.
Turkey-Vegetable Soup
Most commercial turkey and chicken is injected with a "broth solution;" the ingredients are never labeled on the poultry packaging. We generally buy locally-raised poultry, organic when possible. In addition to the lack of added ingredients (and paying a poultry price-per-pound for what is in essence saltwater, the added broth), we find that the local birds are much leaner and tastier. Our local natural foods store sells turkey pieces, and this week there was a surplus of wings at a good price.
6 turkey wings, organic if possible
1 T apple cider vinegar
1 medium onion, finely chopped
5 carrots, finely sliced
1/2 c brown rice
1/2 t salt
2 t dried thyme
1 t dried rosemary
2 t dried parsley
1 lb frozen peas
Add 2 quarts water to a stock pot and poach the chicken wings until completely cooked, then remove. After cooling slightly, remove the meat from the wings and refrigerate. It will likely be in tiny pieces, which is perfect for soup and burritos, which is where it's headed. Add 1T apple cider vinegar to the water in the pot, and return the turkey bones and skin. Simmer gently for two hours, then strain into another pot. Skim the fat from the broth, and use this fat, or part of it as needed, to saute the onions and carrots (and celery if you have some; I didn't), then add this to the broth, along with brown rice and seasonings; cook for about 40 minutes, or until rice is done. Add as much of the turkey as desired, then add the peas. If you are serving immediately, continue to cook until the peas are hot. If saving for another meal, add the frozen peas and allow them to begin chilling the soup, then refrigerate.
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