Update: Blogspot

I know I haven't posted in a couple days. Blogspot is having issues with the posts. So until they are fixed, I'm not going post since I'm weird and want the daily posts to be in chronological order. Beware, there might be 4 or 5 posts in one day lol. Until next time.

Day 1: To be or not to be tasty

Before today started, my feelings about having to completely change my diet had teeter-tottered. Some days, I was positive that the stigma surrounding a sugar, dairy, and gluten free diet was simply not true anymore; a person could have tasteful, not cardboard-like food that was still following my diet. Other days, I wasn’t so positive. I thought for sure that I would not enjoy any food once I started my diet and I would crave "normal" food all the time.


BREAKFAST:

Muesli for One

Muesli for One 

1/2 cup old-fashioned oats
1/4 cup diced dried fruit (apricots, dates, and dried cranberries are good together)
1 cup soy milk (or piña colada juice) with a few slices of banana blended in
1/2 cup diced fresh apple
1 tablespoon chopped nuts
pinch of orange zest (optional) 

1. Place oats in a dry pan over medium-high heat and stir until just beginning to lightly brown
2. Pour toasted oats into a bowl and add dried fruit and milk (or juice). Let sit overnight in refrigerator.
3. In the morning, add as desired: diced apple, chopped nuts, sliced bananas or peaches, grapes, berries, or other fruits. Add more milk or juice if desired. Serve cold or at room temperature. 

*Makes 2 cups. 

What I used:
+ dried fruit: craisins, raisins, dates
+ chopped nuts: walnuts

This turned out to be way better than I was expecting. It does look a little unappetizing but not because it looks like cardboard. It was slightly crunchy, sweet, and different. I can’t say I’ve eaten anything like it. My mom was positive that she would not like it. She was shocked to discover that she actually liked it! My older sister on the other hand, wasn’t so crazy about it. Her review was that it tasted like soggy granola. It’s not for everyone. If you like trying a variation on plain oatmeal, give this a try, it just might surprise you.


LUNCH:

Almond-Olive Spread with Chips

Almond-Olive Spread 

1 cup raw almonds
1 cup water
1 cup pitted olives (may use green ripe or black)
1/2 teaspoon salt (or more to taste)
2 teaspoons onion powder
1/2 teaspoon garlic powder 

1. Blend almonds and water until smooth, adding seasonings and a bit more water if needed to keep the almonds blending into a thick cream.
2. Add olives and blend briefly (or longer, depending on how finely blended you like the olives).
Don't yield to the temptation to use a whole can of olives - it's too much.3. Serve on crackers or bread. 

*Makes 2 cups. 

What I used:
+ pitted olives: black olives
+ crackers or bread: corn tortilla chips

I had planned on eating the spread with these delicious whole grain crackers from Costco however I wasn’t 100% sure that they were dairy and refined sugar free so I decided to try the spread with chips. It was yummy!! My mom loved it! My older sister was crazy about it. We couldn’t get enough of this one!! I would give this two thumbs up, definitely worth trying!


SUPPER/DINNER:

Ratatouille Stir-Fry over Brown Rice

Ratatouille Stir-Fry with Tofu 

1 medium onion, diced
1 green or red bell pepper
2 cloves garlic, crushed
1 Tablespoon Bragg Liquid Aminos
1 teaspoon onion powder
1 Tablespoon Chicken-like seasoning
1 teaspoon basil
2 small yellow summer squash or green zucchini, sliced
2 roma tomatoes, diced
1 recipe Marinated Baked Tofu (recipe below)

1. Place onions and green or red pepper in skillet along with garlic and seasonings. Add about 1/4 cup water and cover. Simmer for 1 minute. 

2. Add the sliced zucchini or yellow squash and diced tomatoes and sprinkle with 1/2 teaspoon salt. Add a small amount of water (enough to keep from sticking, but not more than can be absorbed in about 4 more minutes of cooking). Cover and simmer for about 2 minutes. Uncover and gently stir, cooking until vegetables are just beginning to become tender (don't overcook). Stir in Marinated Baked Tofu. 

*Makes 5 cups 

Marinated Baked Tofu 

1/2 brick firm tofu (8 ounces)
1 Tablespoon soy sauce or Bragg Liquid Aminos
1 1/2 teaspoon Chicken-Like seasoning


1. Dice tofu and place in a bowl with soy sauce and Chicken-Like Seasoning; gently stir to coat. Fry on medium-high heat in a nonstick skillet turning occasionally until browned. Or bake on a cookie sheet (line with parchment paper) at 400 degrees F until golden brown and puffy (approximately 10-15 minutes). 

What I used:
+ broccoli spears instead of squash or zucchini
+ diced tomatoes instead of roma tomatoes

This dish was excellent. I really enjoyed the tofu, so good. The name makes me think of the movie Ratatouille. The stir-fry even tastes exactly how I imagine the dish in the movie tastes. I would definitely eat this again.


All in all, it was a pretty good day. My expectations were raised for the days to come so hopefully everything is as good as the food I had today. Until next time.