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Day 12: Same and Different

This morning’s breakfast looks familiar…

day14bre1

But when you have a good thing going, why change it?

Peanut butter breakfast cookies + super-charged Green Monster.

The cookies were similar to yesterday, but with a few changes. I am still experimenting, but zeroing in on a variation I love.

There was also a Green Monster packed up for the workday (along with a bag of peanut butter cookies). Two days in a row; now twice in one day!

day14sn2

Lunch was a homemade vegetable ‘burger’ inspired by Sunshine Burgers (Check them out if you haven’t already!).

day14lun1

I’m still working on a recipe, but I basically downsized this one, significantly. I used short-grain brown rice, and a bunch of spices to season it. I served it with cheese on one of the English muffins (now kept safely in the freezer). A little spinach and leftover corn-bisque to go with it, and it’s a meal.

I think the recipe for the burgers is promising, but I still found that I needed to microwave the patties for 2-3 minutes each, just so they would stay together. Then it was simple to brown them in a skillet. I still want to try baking a bunch of patties at 300-350F for 20ish minutes, then browning them. They just need to be dried out before attempting to brown them. At least, that method achieves the consistency that I am after.

day14lun

And now I present…

day14sna

Choosing Raw’s Banana Soft Serve gone raspberries! I adore the color. I used 2 frozen bananas + 1/4 cup of raspberries. I processed it for about 2 1/2 minutes, then served it in an ever-so-fancy GF ice cream cone.

Dinner

day14din

A deconstructed taco in salad form. This plate includes black beans, rice, spinach, fresh peas/corn, chips, a bit of cheese, cottage cheese, salsa, olives, and hot sauce.

GF Everyday Seasoned ‘Taco’ Beans

Inspired by this recipe.

  • 1 tablespoon chili powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried Mexican oregano
  • 1/2 teaspoon paprika
  • 2-3 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive or canola oil
  • 1/2-1 onion, chopped
  • 1-2 garlic cloves, minced
  • 1 15 oz can black or pinto beans
  • 1/2 cup salsa or diced tomatoes
  • 1/4 cup water
  • Mix spices together in bowl. Heat oil in skillet over medium-high heat, then saute onion and garlic for 2-3 minutes. Add spices and beans, stirring to evenly coat. Lower heat. Cook for 4-5 minutes, stirring often. If pan gets dry, add a tablespoon of water. Next add the salsa/tomatoes, and cook until most of the liquid evaporates. May keep adding water if pan seems dry. Taste and adjust spices as needed. Beans may be mashed a bit, or left whole. Serve with tortillas, chips, or taco shells.

    I’ve found these to be a perfect stand-in for ‘taco meat’. I also like to mix up the spices by adding a little cocoa, smoked paprika, molasses, cinnamon, and even GF beer for the water. Endless variations, for sure.

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2 Responses

  1. […] was a simple, makeshift taco ’salad’ made from yesterday’s leftovers. It included beans, peas, fresh corn, spinach, a bit of cheese, cottage cheese, and […]

  2. […] other appearances of these cookies, check here and here. I didn’t like today’s trial very well, as the coconut flour seemed […]

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