food diary.

i started the year off with my usual list of resolutions i.e. impossibly high standards. from there i decided to take a step back and figure out what the eff my deal was, because every year i start out with a similar list and every year i feel like a failure. i’ve spent the first four months of the year in a strange place, one where i’ve been way less concerned with the what than with the why behind it. i’ve seen myself bounce from one extreme the other, and i realize this is sort of typical for me. what’s different is that i’ve gotten a lot more honest with myself by actually looking at that stuff instead of pretending like it didn’t happen and/or beating myself up over it. food is a big part of this, because i spend a lot of time in my head punishing myself for what i think are poor food choices. on and off this year i’ve kept track of what i eat, and it’s always surprising to see it written out. i am not a person who eats regular meals, i tend to snack more, and i’ve decided to just accept that instead of telling myself i should be different. i spent the last week trying to get inspired about what i really like eating, which meant cooking more, but i also did some eating (and drinking) out. and so, without further ado, here it is:

monday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide. 2 tablespoons apple cider vinegar in water (because if cosmo says it it’s true). rx mint bar. handful raw almonds. a pear. kale cooked in coconut oil with roasted brussels sprouts, beets, carrots, chickpeas and kale pesto. sun dried tomato almond flour crackers.

tuesday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. cinnamon almond milk latte from starbucks (sugar high!) & grainless granola right out ‘da bag. mint rx bar. roasted garbonzo beans with paprika & sea salt, sauteed spinach & raw sauerkraut. grapes.

wednesday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. handful roasted unsalted almonds & lavender kombucha. rx mint bar. handful of grainless granola. arugula with cherry tomatoes, lemon hummus, raw sauerkraut & quinoa burgers. a banana with 2 teaspoons peanut butter.

thursday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. rx mint bar. lavender kombucha. arugula with tuna mixed with vegan mayo, lime juice, avocado, green & red onion & cherry tomatoes. grapes.

friday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. grain free pancakes with pure maple syrup. rx mint bar. gala apple. cold brew coffee with coconut milk. grilled garbonzo beans, bell peppers, green & red onion, purple & sweet potatoes. sun dried tomato grain free crackers.

saturday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. vanilla rose chia pudding. almond milk latte. dates & almond butter. chickpeas and lavender kombucha. chips & salsa, veggie plate (quinoa, mushrooms, squash, cherry tomatoes, stuffed pepper & chard), with 3 glasses of cava.

sunday: coffee with unsweetened almond milk, cinnamon & sun potion anandamide.2 tablespoons apple cider vinegar in water. 2 poached eggs with potatoes, carrots & onions with 2 mimosas. rosemary grain free crackers. cashews. a pear.

the end.

vanilla rose chia pudding.

IMG_6643

so chia pudding is sort of a love it or hate it thing. my bff thinks it’s like swallowing spoonfulls of snot, but i on the other hand think it’s delicious. i’m a total and complete sucker for anything rose flavored, so i thought i’d give rose water chia pudding a shot. it turned out as amazing as i dreamed it would. the almond milk smoothes out any bitterness from the rose flavor perfectly.  it’s my new fave rave.

IMG_6647

ingredients:

  1. 8 tablespoons chia seeds
  2. 2 cups almond milk
  3. 1 tablespoon rose water
  4. 2 tablespoons pure maple syrup or agave
  5. 1 teaspoon vanilla extract

directions:

  1. mix the almond milk, vanilla, maple syrup, and rose water together
  2. pour liquid mixture over the chia seeds and stir till seeds are evenly mixed in
  3. stir again five minutes later, and five minutes after that
  4. let sit for at least an hour, or in the fridge overnight

IMG_6653

grain free blueberry muffins.

i’ve been doing a lot of experimenting with grain free baking lately, and it’s not so easy friends. there is always the issue of texture, consistency and the inevitable flavor of flours made by flavorful things like coconut and almonds. almond flour mixed with coconut flour gives things a sort of hazelnut-y flavor, which is rad in my book. my advice with this recipe is to do your best to fill the muffin tins or paper cups up to the brim, because grain free flour doesn’t rise very much. these turned out a little more cookie-ish than full on muffins, but they did turn out delicious.

ingredients:

  1. 2 cups almond flour
  2. 3/4 cups coconut flour
  3. 1 teaspoon salt
  4. 6 eggs
  5. 3/4 teaspoon vanilla extract
  6. 1/4 cup maple syrup
  7. 1/2 cup blueberries
  8. 1 tablespoon water

directions:

  1. pre-heat oven to 350
  2. in a large bowl combine the coconut & almond flours with the salt & mix together
  3. in a separate bowl whisk the eggs, vanilla & maple syrup together
  4. add the wet ingredients to the dry ingredients and mix
  5. add in the blueberries & the water (batter will be thick)
  6. spoon batter into greased/paper lined muffin tin
  7. bake at 350 for 40 minutes

the end.

gluten free sugar free banana bread.

img_6692-2

i’m always warring against sugar in my life, because it’s the devil. i do my best to avoid white sugar and any kind of sweetener except for pure maple syrup. i’ve even cut out my date habit, although i don’t really believe that eating fruit is bad for you. i do however love to bake, so i’m always trying to find ways to make things without sugar. i came across this grain free banana bread recipe from nutrition stripped a couple of years ago and never got around to making it, but always had it in the back of my mind. today i found myself with an excess of bananas and decided to give it a shot. i didn’t have almond flour, so i decided to use gluten free flour (rice flour) instead. i adjusted the flour ratios a bit and it turned out delicious. it is admittedly not very sweet, which i like. it’s perfect topped with peanut or almond butter.

ingredients:

  1. 4 ripe bananas
  2. 4 tablespoons melted butter, dairy free butter or coconut oil
  3. 4 eggs
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon baking soda
  6. 1 teaspoon baking powder
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/2 teaspoon salt
  10. 3/4 cup coconut flour
  11. 1/2 cup gluten free all purpose flour

directions:

  1. pre-heat oven to 375
  2. coat a loaf pan with non-stick spray or butter
  3. in a stand mixer or large bowl combine the bananas, butter or coconut oil, eggs & vanilla and mix until blended
  4. add the flours, baking soda & powder, cinnamon, nutmeg & salt into the wet mixture and blend until combined
  5. bake at 350 for 35-40 minutes

img_6704-2

feeding three gluten free on $150.

img_6449

one of my seemingly annual new years resolutions is to get an actual grip on my money and start meal planning and making shopping lists. every year i resolve to do this and every year i seem to fail. over the past couple of years i’ve managed to cut out a lot of impulse buys as far as clothing is concerned, but i do still feel like i make a lot of impulse buys at grocery stores, and i feel like i have to run to the store several times a week because i’m always out of something crucial.

i realized that part of what makes grocery shopping lists and meal planning so arduous for me is that i eat unconsciously a lot. the chore of grocery shopping gets rewarded by little impulse buys, which i eat secretly. my 3 year old son has a habit of snacking instead of eating meals, and i have to admit that i do this as well (proving once again that children are the biggest mirrors to all of our unconscious bull shizz).

i figure there is no better way to really look at where my money goes than by keeping track of what i buy. i felt like outing myself on the internet/public humiliation was the only way to go, so, i decided to chronicle my spending. this was an actual yikes, but it kept me in check and made me pay attention in a new way. after a couple of weeks of this, i kinda feel like i have it down. i am able to plan out the week and make 3 shopping trips (mostly to go where the bargains are, cause i’m a pro shopper yo). below is an example of a pretty successful, lean week. one where no alcohol or fancy meals were purchased (but we did get to eat out on saturday night). i did have things like oils, spices, quinoa & rice in my pantry, but other than that everything was purchase and used in the same week. for the three of us, it came out to $150 for the week.

monday: breakfast: instant oatmeal. lunch: peanut butter & banana sandwiches & apples. dinner: purple sweet potatoes with thai sauce, frozen pizza for my son.

tuesday: breakfast: frozen gluten free waffles. lunch: smoothie of spinach, bananas and almond milk & a lara bar (the boys snacked on trail mix, pbj oat bars, gluten free pretzels & grapes). dinner: black bean & sweet potato chili, turkey sandwich for my son.

wednesday: breakfast: toast with peanut butter. lunch: chips & hummus. dinner: roasted chickpeas & sauteed spinach with tahini sauce for me, oven fries for the boys.

thursday: breakfast: chia pudding. lunch: quinoa topped with avocado (my son will snack on yogurt, granola bars & an apple). dinner: moroccan lentil soup, eggs for my son.

friday: breakfast: instant oatmeal. lunch: smoothie of spinach, bananas and almond milk & a lara bar (the boys snacked on trail mix, pbj oat bars, gluten free pretzels & grapes). dinner: roasted chickpeas & sauteed spinach with tahini sauce for me, frozen tamales & steamed rice for hubs, turkey sandwich for my son.

saturday: breakfast: toast with peanut butter. lunch: snacking on apples & peanut butter, lara bars, chips & salsa. dinner: vietnamese: spring rolls, pho & five spice chicken with a fried egg & rice.

sunday: veggie burgers for everyone!

shopping list:

trader joe’s: chickpeas, tamales, almond milk, gf bread, vegetable broth, black beans, canned diced tomatoes, instant oatmeal, salsa, mirepoix (chopped onion, celery & carrots to use in soups and rice/quinoa dishes), eggs, sweet potato, oven fries, pbj bars, granola bars, chips, hummus, tahini sauce, grapes, chia seeds, apples, peanut butter, spinach, bananas, yogurt, trail mix, frozen pizza= $78

target: gluten free pretzels, lara bars, gf frozen waffles, turkey lunch meat, milk= $26

sprouts: cilantro, green onion, purple potatoes, red onion, avocado, veggie burgers= $16

dinner out: vietnamese= $30

total: $150.

purple sweet potatoes with thai sauce.

img_5934

it’s been an actual while since i put up a recipe, so i thought i’d share my current favorite meal: baked purple sweet potatoes with thai sauce. i came across these purple sweet potatoes at whole foods and have become pretty much hooked on them. they’re different than the purple skinned sweet potatoes at trader joe’s or the small purple potatoes that you typically see mixed in with red and fingerling potatoes. they are less sweet than an orange sweet potato and have a velvety texture that is amazing. the sauce is the sauce that i use for spring rolls, it’s simple and easy to make and doesn’t require any blending or cooking. i love this dish because it tastes like heaven and it’s super quick and easy to make.

ingredients:

  1. 4 medium sized stokes purple sweet potatoes
  2. 1/2 cup red onion, chopped
  3. 1/2 cup green onion, chopped
  4. 1/2 cup peanuts, chopped (optional)
  5. for the sauce: 2 tablespoons tahini
  6. 1 tablespoon sesame oil
  7. 2 tablespoons pure maple syrup
  8. 2 1/2 teaspoons sriracha sauce (more or less to taste)
  9. 4 tablespoons coconut aminos (or tamari)
  10. juice of 1/2 lime

directions:

  1. pre-heat oven to 400 and coat a baking sheet with non-stick spray
  2. clean the potatoes and poke them each with a fork a couple of times
  3. roast potatoes in 400 oven until soft, about 45 minutes
  4. to make the sauce: combine all ingredients in a bowl & whisk
  5. top cooked potatoes with red & green onion & peanuts & drizzle with sauce

the end.

the breakfast cookie.

i love a good cookie with my morning coffee. the breakfast cookie is something that my mom passed down, through the ages, if you will. my mom is not a fan of breakfast (although she does love a nice 2 mimosa brunch from time to time), she’s more of a coffee only gal. that is, except when a good breakfast cookie comes her way. a breakfast cookie is a very special thing. it can’t just be any old cookie. the cookie can’t be too sweet, it has to go well with a strong cup of coffee and if at all possible, it should be dunk-able. today i whipped these ones up and i feel like my mom will totes approve. they also happen to be gluten, dairy and sugar free. and they totally do not taste like paste or cardboard. thumbs up.

d62683ac-0bf3-4ee8-bfa6-8303ca2cc039

banana peanut butter oat cookies

ingredients:

  1. 1/2 cup pure maple syrup
  2. 1/2 cup peanut butter
  3. 2 very ripe bananas
  4. 4 tablespoons melted dairy free butter or 1/4 cup melted coconut oil
  5. 1 chia egg (1 tablespoon chia seeds and 1 tablespoon warm water)
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1 cup gluten free oats
  10. 2 cups gluten free all purpose flour

directions:

  1. pre-heat oven to 350
  2. make your chia egg: in a small bowl combine 1 tablespoon chia seeds with 1 tablespoon warm water and set aside
  3. spray 2 baking sheets with non-stick spray (i used trader joe’s coconut oil spray)
  4. in a stand mixer or large bowl combine the peanut butter, maple syrup, bananas and melted butter (or coconut oil) and beat on medium speed until smooth
  5. add in the chia egg and whisk in the vanilla, baking soda & powder and mix on medium speed, about 30 seconds
  6. stir in the oats and gluten free flour and mix everything together on medium speed until combined
  7. transfer to baking sheets in tablespoon size balls
  8. bake until lightly browned on the edges, about 17 minutes

3cacb2bb-d43f-43f7-ab13-0d88d70ecb04

the end.