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Nourishing Food

Happy in the Kitchen

May 22, 2014

Man… I have become that woman…
The one that cooks delicious nutritious stuff every day, bakes for breakfast, makes desserts that need not envy any poisonous white fluffy things found out there, and ENJOYS IT. Four years ago, three, maybe even two years ago, I had no interest in ever being “her”. I really like how I’ve expanded.

French toast

French toast with goat kefir cream cheese and honey (SCD)

lunch

Sauteed chicken breast with veggie sauce, plain millet, and asparagus leek soup.

dark chocolate

Dark chocolate (sugar and dairy free)

bread loaf

Bread (gluten, sugar, and yeast free)

breakfast

Chia pudding made with almond milk, coconut milk, and goat milk kefir. Millet. Topped with toasted almonds, coconut, raisins and blueberries.

birthday cake

Brownie wrapped in cake and icing (SCD)

pizza

Pizza and raspberry water kefir (gluten and yeast free)

lunch

Raw zucchini noodles, lightly steamed sweet potato noodles, ground beef, avocado, and Stacy Stowers’ raw “Not-Cho-Cheeze sauce” (dairy free).

ice cream

Cake ice cream (SCD and dairy free)

scone

Currant lemon scones (gluten, sugar, and yeast free)

lasagna

Pasta-less Lasagna (zucchini replaces pasta layer)

lunch

Millet cooked in juice from zuchinni lasagna, garnished with peas, raw dark greens, parsley, flax and olive oil. Chicken breast cooked in GAPS chicken stock. Raw tomato sauce (tomatoes, red pepper, red onion, sweet potato, garlic. Avocado slices. A squeeze of lemon juice on top.

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