Hello! I wasn't planning on spending my Sunday cooking my meals for the week, but that is how it turned out. I love looking at recipes so many times if I have a few free minutes I'm looking at blogs, reading magazines or reading my cook books.
The other day I came upon a recipe for a cauliflower zucchini egg bake. I thought it looked good and had potential to be a grain free breakfast for my eldest daughter when she comes home for Christmas. Unfortunately, many of the easy to find convenience ingredients like enchilada sauce and taco seasoning are not grain free. I would have had to make my own if I were to make this again. Honestly I thought the end result was just okay. I would add more seasoning to begin with, 1/2 tsp is not nearly enough. Also really follow the directions to get all of the moisture out of the zucchini. All in all I would give this a recipe a 3 out of 5. I think there is better. I decided to eat it for the past several days and add salsa which really helped.
Next for breakfast I made one of my favorite juices. I've mentioned it before. This is a 1/2 avocado, a handful of spinach, 1 grapefruit and 1/2 cucumber, 3 ice cubes and 1/2 cup water that I put in my Vitamix. It's super easy and keeps for several days.
Lunch this week is Italian Quinoa Soup. I've made this before, and I always love it. The soup is packed with veggies, quinoa and beans. I've substituted other beans for the garbanzo beans in the past and the soup is just as yummy. I do add about 1/2 of the cream. This warms up really well. I bring a container of it and a piece of fruit for a delicious lunch.
If you have a little bit of time to prepare some things on the weekend it's totally worth it. It can save a ton of time and stress during the work week.
Happy Cooking (thank you Jacques Pepin)
As always with love from the Midwest,
Beth
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