Continuing with 5 days of a grain-free diet, here are some recipes from Day 2.
Look here for Day 1’s recipes and an explanation for why temporarily going grain-free can be a good idea.
Breakfast: Pretty much the same as the morning before. I made 2 cups of Chia Seed Pudding in one go to last a few days. (Leftovers are the best!)
Lunch: Another salad, this time leftover Braised Green Beans and Tahini Turmeric Dressing from the night before, avocado and a few cooked black beans. Simple enough.
Snack/Dessert: There was about 1/2 cup of prepped fruit in the fridge which wasn’t eaten during breakfast: apricots, peaches, nectarines, blueberries, blackberries. This became a nice “not-quite-a-smoothie” but “not-quite-a-pudding” spoonable after-lunch dessert.
1/2 cup mixed Fruit
1 Medjool Date
2 Tbsp Coconut Milk
2 Tbsp Coconut Flour
1 Tbsp raw Cashews
Tiny pinch Sea Salt
2 tsp Chlorella
Blend in a food processor or hi-speed blender.
The chlorella is totally optional to the success of this recipe. This microalgae comes as a green powder which is great for a multitude of things including increasing energy, cleansing blood cells, healing wounds, boosting the immune system and freshening breath. If you have some on hand, brilliant. If not, look for it the next time you’re in a health food shop.
Dinner: Instead of showing you what I actually ate (another salad, since I was a bit busy prepping for some projects), I’m going to give you the following recipes which suit a grain-free menu.
Spaghetti Squash with Roasted Tomato Sauce and Italian-seasoned Falafel
First, make your sauce and make loads since it freezes well. I doubt any graduate of the Natural Gourmet Institute leaves school without this recipe ingrained in his/her memory. Not because it’s part of the curriculum (it’s not, one of the instructors offers it verbally) but because it’s so simple and so delicious.
Roasted Tomato Sauce
2 lbs Tomatoes, any kind
1 lb Onions
1 head Garlic
Extra-Virgin Olive Oil
Splash Balsamic Vinegar (optional)
Basil, thinly sliced
1. This recipe is very relaxed and measurements aren’t strict. Preheat oven to 350F.
2. Chop the tomatoes and onions into large chunks. Smash and skin the garlic. Toss with oil and sprinkle with sea salt before arranging on a large baking tray in one layer.
3. Roast for 1 to 1 ½ hours until vegetables have blackened and juices are running. Tip the tray’s contents into a blender and blend until smooth.
4. Taste, adding more salt and a few grinds of black pepper if needed. Sometimes the tomatoes need a splash of balsamic to add a tart/sweet counterbalance to their flavor. Garnish this sauce with basil or you could even add basil to the mixture when blending. This keeps well in the freezer for up to 2 months.
Makes about 20 meatball-sized falafel
¼ cup Sunflower Seeds
1 ½ cups Chickpea Flour
1 small Onion, chopped
2 cloves Garlic, coarsely chopped
¼ tsp Paprika
½ tsp ground Cumin
¼ tsp Turmeric
½ tsp dried Oregano
½ tsp dried Thyme
½ tsp dried Rosemary
2 Tbsps Lemon Juice
2 sun-dried Tomatoes
¼ cup + 1 Tbsp Nutritional Yeast
¼ cup Water
Sea Salt, to taste
1. Preheat oven to 350F.
2. In a food processor, pulse the sunflower seeds until finely ground. Add the rest of the ingredients, waiting to season with salt and pepper until the very end, and process until fully incorporated. Scrape down the sides of the bowl a few times. Taste the mixture and add more seasoning as needed.
3. To roll into falafel, coat your fingers in coconut oil before pinching small portions and shaping between your hands. Lay the falafel out on a baking tray lined with parchment. You will need to rinse off your hands and recoat with oil from time to time.
4. Bake 15 minutes. Flip and bake another 10-15 minutes until two sides are browned and falafel feels firm but still tender when pressed. If you’d like to freeze some for later, pull these out after 15 minutes of baking. Freeze in layers in an airtight container with parchment between each layer.
Baked Spaghetti Squash
Extra-Virgin Olive Oil
Sea Salt and Pepper
1. Preheat the oven to 350F. Carefully cut the squash in half, this will take quite a bit of force so go slowly. Cut half of the squash through, pull out your knife, turn the squash to point in the other direction then cut the other half through. Use a spoon to scrape out the seeds.
2. Brush a light coating of oil on the cut sides. Sprinkle with salt and pepper then place the squash cut-side down on a baking tray lined with parchment. Bake for 50 minutes to 1 hour, checking the squash strands for tenderness.
3. To serve, use a fork to scrape out the flesh into strands.
And that’s another day of grain-free eating done!
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