Yesterday afternoon the fiance and I took the bus to Denver to get away for a night (and use up some expiring Marriott points). After arriving, we walked around the 16th Street pedestrian mall before heading to ChoLon for and early dinner/happy hour. I scoped out a bunch of restaurant menu’s downtoan and didn’t really find anything that was grabbing me or featured items that seemed simple enough for me to modify for my elimination diet. I asked a friend and she recommended ChoLon for a great happy hour–and she was right. Since their menu didn’t really include anything that appeared to be easily modified to accommodate foods I have re-introduced to my diet, I decided to test the waters a bit, while still avoiding gluten/wheat, dairy, and soy. I asked our waiter what menu items avoided these common allergens, and luckily he was just the right person to ask, because his girlfriend also suffers from the same sensitivities. He recommended the chili crab spring rolls with charred corn salad and sriracha mayo and the green papaya salad with tamarind sorbet and long beans. I recommended the Garnache .
Everything was delicious. There was no real way to know that gluten, dairy, and soy were not in either of these dishes, but I really wanted to enjoy a nice dinner out and I did the best I could do with making sure my waiter was aware of my sensitivities. Lucky for me I felt okay throughout the night.
After happy hour/dinner we went to see the Colorado Rockies take on the San Francisco Giants at Coors Field.
We only stayed until the 7th inning stretch, because (a) it got chilly and (b) baseball is boring. Although, I think we missed some action since the Giants won 6 to 5. Either way, I’m glad we can check that one off the “to do” list for the year!
The next morning we got up bright and early to go to a ever so popular breakfast place called Snooze. Last time we tried to go at 8:30 and ended up waiting 2 hours for a table, of which we didn’t get because I had to be somewhere at 11:00. Instead, we ended up scarfing down bagels at Einstein–waaaaa! This morning we arrived around 8:15 AM and there was already a wait out the door, but luckily we got the last two person table available. Score! Even though they have a gluten free batter for their famous pancakes, their recipe contains dairy, so they were out. Instead, I went for the huevos rancheros with over easy eggs, avocado, spinach, and no cheese. I looooove Mexican flavors + eggs.
(Taken after I had already dug in!). When they first brought out our meal, mine was covered in cheese, so I had to send it back. They were nice enough to whip up a new one quickly and comp 1/2 our bill. There is one opening up in Boulder soon, so I am sure we will be paying them a visit again.
We took the bus back to Boulder, did some grocery shopping and Costco browsing and I came home starving! Naturally, I made a vat of salad.
In the mix: spinach, romaine, cucumber, green pepper, carrot, red onion, green peas, basil, 2 slices deli smoked chicken (pinwheeled), sauerkraut, and cumin vinaigrette. And a giant organic granny smith apple for dessert.
I walked to a nearby coffee shop to meet my mom for some tea, where I sipped on some Sencha Green tea while we chatted about canning tomatoes, the wedding, and new ideas for snacks. From there I jogged ~1 mile to the gym to do She Rocks Fitness‘ back and core workout. This was a great workout and it only took about 40 minutes. I can’t wait to see how I feel tomorrow. I jogged another ~1 mile home and made a recovery smoothie.
Blueberry Recovery Smoothie
- 4 ounces cashew milk
- 4 ounces water + more if necessary
- 2/3 cup frozen blueberries
- 1 serving vanilla brown rice protein powder
- 1 handful spinach
- 2 teaspoons chia seeds
- sprinkling of unsweetened coconut flakes
Tonight was another Sunday pizza night for us, because it worked out so well last time! This time I made a Middle Eastern inspired pizza while the fiance made a Canadian bacon, pineapple, jalapeno, dairy and gluten full pizza.
For the base I used an idea from Clean Eating Magazine and roasted a salted eggplant, roma tomato, onion, and garlic (which got charred) at 450 degrees for 30 minutes.
Cooled, pealed, and roughly chopped the veggies (and a fresh clove of garlic), and pulsed it in a food processor with 1/4 teaspoon sea salt. Then I added 1/2 lemon juiced and 8 mint leaves and pulsed some more.
For the crust, I modified the recipe from last week a little and doubled it for leftovers:
- 1 1/4 cup chickpea flour
- 1 1/4 cup quinoa flour
- 2 cups water
- 2 tablespoons olive oil
- 2 tablespoons unsweetened apple sauce
- 1 teaspoon granulated garlic
- 3/4 teaspoon of salt
Mixed well and poured in a parchment lined 9×13 baking dish. Baked at 375 for 40 minutes. While the crust was cooking, I browned up 1/2 # lean ground turkey with 1 clove of garlic, minced, and 1 teaspoon shawarama seasoning. When the crust was done, I spread it with the eggplant spread and topped it with the turkey, red onion, green pepper, tomato, kalamata olives, dollops of cashew “cheese” and tahini. Baked it for 8 minutes at 400 degrees alongside some asparagus with sunflower oil, balsamic vinegar, sea salt, and black pepper. Finished it off with some chopped fresh parsley.
There was a little too much flavor going on with the eggplant spread and the shawarma seasoning on the turkey. I think skipping the seasoning on the turkey would have been a little better. The crust was a little thicker this time too, since I doubled the recipe but not the size of my baking pan. I didn’t mind it though, it was kind of like a bruschetta pizza with Middle Eastern ingredients.
The fiance feasted on this guy. Jeal Jeal.
What I am looking forward to this week:
- Trying out a new yoga class
- Trying some new recipes from Clean Eating Magazine
- More fall weather
- Morning tea
What did you do this weekend? What are you looking forward to this week?