Exciting things are happening for What I Ate Wednesday!
Yesterday, I tested garbanzo beans in a quinoa salad and they passed the test. They were the final key ingredient to making my own hummus! So, what did I do last night? Made hummus, of course! I have made hummus before, but have not been successful in achieving the amazingly creamy texture of my favorite Banzo’s hummus. My guess is that skimping on the oil and tahini in effort to make it “lower in fat” was not helping. But who gives, extra virgin olive oil and tahini provide healthy mono and poly unsaturated healthy fats. This time I decided to go back to a trusty source instead of experimenting. I followed this recipe adding about 1/2 cup of reserved garbanzo bean liquid (from the can), 1 tablespoon of cumin and 1/2 teaspoon sea salt. The result was creamy and delicious.
Today marks the first day of Phase 4 of my immune system calming elimination diet. This means that I have another list of allowable foods to begin adding back in to my diet.
- Proteins: salmon, egg, lentil, beef
- Starches: white potato, amaranth
- Vegetables: mushroom, lettuce, onion, tomato
- Fruits: apple, avocado, honeydew melon
- Miscellaneous: tea
- Nuts/Seeds/Oils: hazelnut sesame
- Flavor Enhancers: parsley, vanilla, basil, cane sugar
I have been looking forward to adding in eggs in since starting the program. Eggs provide cheap, high quality and tasty protein. And I was so excited to have them this morning. I decided to serve them up over-easy style over some polenta cooked up with 3 ounces of homemade cashew milk, 3 ounces of water and a pinch of sea salt and some re-fried beans. Oh yes–I was able to find re-fried with only organic pinto beans, water and salt as the ingredients. No mystery spices, oils, preservatives or additives. I love the texture of re-fried beans, so this was definitely an exciting find.
Okay, back to the eggs. The runny yolk combined with a little polenta and a little re-fried pintos was heaven in my mouth. This combo would have been even better with a little salsa–but that day will come.
Since eggs passed the test this morning I plan on hard boiling them for snacks, scrambling them for breakfast, making variations of protein pancakes, trying Ashley’s quinoa and eggs and possibly even doing some baking with them. I always eat the whole egg unless a particular recipe calls for only the white. The yolk contains most of the nutrients of the egg and can actually lower your cholesterol. When possible I buy free range organic eggs from a local farm. Trust me, you will notice a difference.
After breakfast I went off to help teach the nutrition class for the Growe Foundation health and wellness program at a local elementary school. I did this last year and I am excited to be participating in the program again this year. It was so exciting to see so many new and old faces this year. We went around the room introducing ourselves and naming our favorite fruit or vegetable and it was so incredible to hear some of the kids say “broccoli” and “brussel sprouts”. I am so honored to be helping bring nutrition education in to these kids lives at such a young age! We even got to tour the garden they have at the school!
How cool is that?! These kids have their own garden where they can learn how to grow fruits and vegetables and even taste them straight from the vine. They even teach them how to use the fruits and vegetables from the garden in recipes in cooking class. Look at the size of this pumpkin!
And swiss chard…
I snacked on some of that deliciously creamy hummus with some baby carrots mid-morning.
Then ventured outside to eat my lunch al fresco style; quinoa salad and sliced Applegate Smoked Chicken (ingredients: chicken breast, water, honey, salt) for extra protein.
Quinoa Salad (Serves 2):
- 2 cups cooked quiona
- 1/3 english cucumber, diced
- 10 black olives, sliced
- 2 tablespoons unsweetened raisins or currants
- 2 tablespoons sunflower seeds
- 1/2 – 1 cup garbanzo beans (more if you are not having another protein with it)
- 1 1/2 tablespoon extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon sea salt
Combine, marinate in fridge overnight and enjoy for lunch the next day. I thoroughly enjoyed the salty/sweet/crunchy combo of the olives/raisins/cucumber.
Capped off the afternoon with some fresh organic raspberries topped with a dollop of cashew cream and a swirl of honey.
Came home from work, snacked on some of nature’s Shot Blocks: unsweetened dried apricots,
threw on my AWESOME new Justin’s Nut Butter kit and went out for a 25 mile bike ride. Check it out!
Yeah, it says “knead and squeeze” on the bottom–in case you were wondering.
Love it! After my ride I re-fueled with some Lauren-Izze: homemade sparking water with a splash of unsweetened 100% pure cranberry juice.
And some good ‘ole gluten/dairy free comfort food: turkey tenderloin, brown rice pasta, peas and cashew cream. Hers:
Whew. What a WIAWednesday.
Do you have a garden? If you do, what are some of your favorite fruits/vegetables to grow? How did you learn how to garden? If you don’t, what would you have in your garden if you could?