Week One - Much More Energy and Happy KiddosToday is officially day 7 since we started the no gluten, sugar, dairy, corn, or soy eating plan. At dinner we had grilled halibut and brussels sprouts and asparagus with balsamic vinegar drizzled. We also had a green salad with mushrooms and cucumber and my friend, Cynthia Sumner's strawberry vinaigrette dressing that is fantastic. You can grab her recipe book on Wisdom Window. It's amazing - try her raw cobbler! For dessert we are having watermelon, which is ideal obviously, because it is the dead of summer. A thunderstorm is rolling in, so I'm going to curl up on my mom's bed and watch Call the Midwife tonight. It's our Sunday evening ritual these days to watch British drama.
Quinoa Salad Recipe for Lunch
I had a request to take a picture the next time we made quinoa salad, so here you go!
This is the salad with green bell peppers instead of red, because that is what we had on hand. This time my husband cooked the quinoa in our vegetable steamer instead of on the stove. He likes it fluffier and the steamer makes that happen. Now we have lunch for the next couple of days, and the ingredients cost around $5 for the entire pot. We have realized that we are spending less money on food, but definitely more preparation. However, the kids are loving it because we are sitting down as a family to eat dinner more often.
Breakfast - Green Smoothie with kale, spinach and chard blend, banana, pineapple, fresh blueberries, and eQuivalent from QSciences
Lunch - Organic turkey bacon, grapes, blueberries - we got home from church and I just grabbed a few different things from the fridge before my afternoon nap
Snack - soaked almonds
Dinner - Grilled halibut, green salad with cucumbers and mushrooms, roasted asparagus and roasted brussels sprouts. Watermelon for dessert.