So today is a holiday in many Canadian provinces and in Atlantic Canada we had a crazy storm on Sunday so I prepped some and shoveled some. I finished up my prep work today with the carrots and cucumbers. Last weekend I was away visiting family and friends so I was not home to prep. The not eating nightshades has been going pretty well. I ended up loving that squash and apple soup and enjoyed some leftovers of it I had frozen before I went away. This time I topped it with some herb goat cheese and it was delish!
So what did I prep this week:
-Cucumbers: some chop cucumbers for the week but I find cucumbers get a little funny if you cut them too far in advance so I prepped just enough for tomorrow and each night I will have to chop cucumbers for the next day.
-Carrots: Something I forgot to mention last time was I put my carrots in a little water to keep them nice in the fridge. Each day when I scoop some out for lunch I change the water. I find it keeps the carrots nice for the week.
–Sweet potato hash: As I have given up nightshade veggies/fruit and I am transitioning off of wheat, I have been looking for some new recipes. This was easy to make but bland, so I added lots of pepper and some curry powder. The end result was it was yummy and I was happy to find a nightshade free curry powder recipe so that I could still add some curry to the dish.
–Quinoa Breakfast bars: Made with a mix of coconut and rice flour these are still great but I found the gluten free flours made them a little flaky. I broke up half a bar last night on some coconut yogurt as a dessert.
–Blueberry Green Tea: Made some ice tea to add to my smoothies in the morning. I also washed up the leftover spinach from making the Hamburger hash and soup to add to my smoothies.
–Tuscan Bean Soup: This soup has lots of great things in it but it is a little plain jane for my taste buds. So thank goodness I am not cutting out dairy this week because a little parmesan cheese will help this one along. I think I will try and make this soup again but will add in some mushrooms, leeks, start the base of the soup off with a little bacon.
-Extra quinoa: when I make the bars, I need to make a pot of quinoa, there always seems to be a little leftover. I will eat it when I have the soup or when I have scrambled eggs for dinner with some spinach.
So that is what I am eating this week. The picture on the right is my carrots, cucumber and a breakfast bar ready to have a lid put on and get thrown into my bag in the morning for work. Hope you have lots of tasty things in your lunch this week.