Posts
Here's today's breakfast smoothie:
Tropical banana mint madness
Into your blender, throw the following-
1 zucchini
1 handful each fresh parsley and coriander
8-10 leaves fresh mint
1 handful sunflower sprouts
1/2 lemon (peeled- not juice only)
4 coconut milk "ice cubes"
1 frozen banana
water (to facilitate blending and to thin to desired texture).
Oh...my...heavens..this is AMAZING. Sweet, and ALIVE. There's no other way to describe that taste. YUMMY!!!!
After another dinner was a bbq'd tuna steak, bbq'd brussel sprouts, steamed broccoli and scalloped potatoes. YUM!
Scalloped potatoes (gluten free, milk free)
Ingredients:
3 large russet potatoes
1 onion
pinch saffron
1 TB dried basil
1 1/2 TB all purpose gluten free flour mix
2 cups unsweetened organic almond milk
2 TB butter (sub coconut oil for a completely dairy free option- small amounts of organic butter don't seem to bother me so we're going that route)
salt/pepper to taste
GF bread crumbs
Directions:
Preheat oven to 400 degrees Fahrenheit. Grease glass baking dish with either butter or coconut oil. Slice potatoes and onion and layer with a little salt/pepper between layers.
In a sauce pan, melt butter (or coconut oil). Add saffron and basil, and a little salt/pepper. Stir while heating on med/low for a minute, then add in the flour. Stir for another minute or two then add the almond milk (or other "milk" option). Simmer for 5 minutes, or until it thickens slightly, then pour over potatoes. Top with bread crumbs (I made mine by grinding up GF croutons that were already flavoured with garlic and basil).
Cover with foil and bake for about 30 minutes, then uncover and continue baking until it browns and softens. You may need to splash on a little extra almond milk if it dries out.
YUM!
1 comments:
You know I'm crazy for smoothies. Will have to give this one a try. How're ya doin'?
Post a Comment