Thursday, 19 May 2011


This problem seems to plague me every once in a while.  What to eat for breakfast?  My old standbys are a thing of the past.  Muffins, cereal, cake, cookies, banana bread, yogurt, doughnuts.  I especially found it difficult when on my cleanse in which I eliminated sugar, corn and peanuts.  It forced me to branch out.  I have noticed that without breakfast I get really really cranky.

I have found a new love in nut butters.  I started with peanut butter on rice cakes.  Then almond butter, then cashew butter.  Now almond/hazelnut butter.  There are soo many awesome combinations of nuts. Yum!  I also add fresh fruit or honey to sweeten it up.

Then there is cereal.  I choose Nature's Path Corn Flakes (sweetened with honey) with Almond Breeze.  Also Nature's Path Crisp Rice.  I have also taken to adding quinoa flakes, coconut and raisins.

Another thing I just remembered:  creamed corn!  So warm and yummy and thickened with corn starch.

This week in food

Broiled salmon and stewed beets on a bed of spinach and basmati rice.  I used lemon juice, oregano and black pepper on the salmon.

Diced sweet potatoes baked with a coating of olive oil, nutmeg, cinnamon, cumin, thyme and paprika.  I mix the spices and oil together then pour into a bag with the diced sweet potatoes and shake and squeeze until evenly coated.  I tried sprinkling on the spices after coating in oil but found that the spices didn't permeate the vegetable.

Monday, 2 May 2011

Mini Meatloaves

It took me a while to use ground meat.  As a child we would have ground beef at least twice a week.  Lately I have been making a lot of meat balls.  They are quite nice but they always end up so small, kinda crumbly or really over done.  This time I thought I'd try mini meatloves.  I got a mini loaf pan for christmas.  I love my mini loaf pan :)  It's the perfect size for a serving of meat.  Pictured with stir fried  cabbage/mushrooms/soya sauce and diced/roasted yams.

2 packages of dark ground turkey
2 cups of cooked quinoa
1 cup of diced celery
2 tbsp of egg replacer with 3 tbsp of water (mixed together, then added)
Thyme, parsley, sage, pepper (sorry I didn't remember to keep track of the quantities)

I had to cook for about 45 minutes at 350 (I cooked it until my meat thermometer said it was ready)  Should maybe brown the top next time ...