What I ate Wednesday.

For breakfast today I had oatmeal with maple sugar. I splurged and added some Brown sugar too.
For lunch I made a Red Lentil Dal  and had it over rice. This is a picture of what was left that I will have for lunch over the next few days. No cooking lunch for a while!

Dinner tonight is steamed butternut squash and pasta with a taste of butter  and some parmesan. 

Breakfast is ready for tomorrow too. I soaked 1/2 cup of quinoa today. I drained the water and covered the quinoa in my thermos with boiling water. In the morning it will be cooked and delicious!

Quick Hawaiian Haystacks

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These are the toppings for our lunch today. Braggs liquid aminos, bell peppers, celery, olives, pineapple, red onion, and a cashew sauce. It is a version of Hawaiian Haystacks. In a traditional recipe there would also be chicken and a fatty dressing. We like this one:) Sometimes if we are in a big hurry, we will use a can of creamed corn for the sauce.

Here is the recipe for the sauce. It is soooo good!

Cashew Sauce

1 cup cashews
1/2 cup non dairy milk
2 Tbs. Nutritional yeast
2 Tbs. Lemon juice
1 Tbs. Dijon
Dash black pepper
1/2 tsp. Salt
1 tsp. Garlic powder or 6 cloves roasted garlic
Optional: 2 Tbs. Parmesan
Blend it up and use as a Caesar dressing or like I did on rice!

Veggie Salad Sandwich using green onions from the garden

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Out in the garden we have some onions that came up from last year  in a place where we want to grow lettuce instead. We are putting them to good use in our salads and sandwiches! Yum.

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Today we made a Veggie Salad Sandwich from the Whole Foods Binder System. We used hummus and instead of the relish we added dried dill. It was pretty good but my favorite is when we use the Vegenaise:)

Here it is, taken straight from the binder, even with the Food Combination Color Coding! (Red for a protein meal which means the tuna in this recipe, green if you choose the pita instead. You are not properly food combining if you choose to eat both the pita and the tuna – there is more explanation in the BINDER.)

veggie salad sandwich

We used 3 stalks of celery, 3 green onions, 1 bell pepper, 1 cup of frozen peas, 1 cup of hummus, and 1 Tablespoon of dill and 2 cans of tuna. It fed 7 of us.  Again, it was a lower fat version using the hummus but I like the taste of the vegenaise or almondaise best:)

What do you think about making this for lunch?

Do you want to eat garden foods or do you already?

Enjoy your Garden Eatin’ and leave a comment, like or share please 🙂

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Lunch today

I bought containers today that will  always hold salad toppings. The plan is to keep them full so that at lunch time we can just get out all of the containers and put together whatever kind of salad we want individually. These are the toppings for the greens we have today.
flax seeds
Pumpkin seeds
slivered cashews
Slivered almonds
Sunflower seeds
Cherry tomatoes
Chopped tomatoes
Sprouted beans(will be different daily)
Baby carrots
sesame seeds
Crunchy granola
hard boiled eggs
9 different kinds of healthy dressings
I also have out spelt pitas if someone wants their salad in one of them.
Another option I will make available for those who want it is shredded chicken or tuna.
Other options I will add are craisins, raisins, apple slices, and croutons.
Do you have any other topping ideas?

 

Today's lunch

Lettuces and sprouts from the greenhouse
Chopped tomatoes
Slivered carrots
1 oz. Sunflower seeds
1 Tablespoon flax seeds
1 cup sprouted and low heated kidney beans
olive oil and balsamic vinegar

Together with the vegetable juice I had for breakfast and the  cooked veggies and small amount of rice I am going to have for dinner, this is a day of eating that I can be and am happy with. 🙂 I am filling my body with the  nutrients it needs to keep going full steam ahead. The only thing missing is the fruit which I will add back in when I can- just not right now…. 

Today's harvest soup

Today’s lunch and dinner is soup from the garden. I am opting to cook once a day in large portions rather than spending my precious time in the kitchen all day. These veggies were all given to me from other people’s gardens. I had to leave my garden in Cheyenne to the people who are renting my house so I am missing out on the fall harvest. I am bringing things in from the garden I planted a month ago, just none of these things!

The flavor of this soup came from a pound of breakfast sausage I had. I am still not buying groceries (It has been a month and a half now), so I am using what I have. The pot I used was a 10 quart one, so you can imagine how spread out the meat is. My bowl had one piece! 🙂

I sauteed the meat and onions together, then added some chopped garlic cloves. To that I added a bunch of water and then started throwing in the chopped veggies. I even put in oatmeal that was left over from breakfast and some leftover chili.  The veggies I added you can see in the picture are squash, potatoes, beets, tomatoes, more squash, and garlic.  The spices I added were Italian seasoning and Herbamare.

This soup turned out way yummy. Next time I would put in less water though. The water in the veggies add extra water to what I already put in. I served this soup with rice that I cooked in butter, salt and garlic. A healthier version would be to use coconut oil or olive oil instead of the butter.

Happy Healthy,
Elisa

Squash from the Garden

 I brought in some squash, washed them and cut off the ends.

 Then I sliced them, put them in a steamer basket in a pot that had an inch of water in the bottom.
I put a lid on and steamed them for about 8 minutes.

 I brought in basil from the garden and chopped it up. (First I smelled it a whole bunch because it was so divine!)

I added the basil to the steamed and drained squash along with

  • olive oil
  • VegeSal(salt replacer from the health food store)
  • and garlic powder

Then I called in the boys and we devoured it in no-time-flat.

Lunch from the garden today

I weeded for a few hours in the garden today and on the way inside I picked a few things to make lunch with:

  • baby potatoes
  • kale
  • zuchinni
  • green onions

I started them sauteing in a wee bit of olive oil.
I then added:

  • green peppers
  • Mrs. Dash garlic and herb
  • Better than Bouillon Organic chicken
  • 1 cup quinoa
  • 3 cups water

 I let it cook, covered, for 20 minutes.

I was going to take a picture of this yummy lunch but my husband has my phone with him today. He is building fences at a cattle ranch with my 10 year old son. He is being fed by the ranchers wife. I wonder what she is going to make today.

Lunch on Wednesday

My 12 year old son made lunch today. He sauteed onions and carrots in olive oil and added them to a pot of boiling soup stock that we had saved and frozen. He also put in diced potatoes.  On the table he put raw veggies and a dish of hummus to dip them in. I’m going to go read Island of the Blue Dolphins to the boys while they eat and then have some for myself.