Day 2- Pantry Challenge

Not much time for bloggin' because Sons of Anarchy season finale is tonight!

Today I had a grilled cheeze for brunch- made with some day old free bread and the "colby" cheeze I made yesterday from the Uncheese Cookbook.  Ridiculously good, by the way,  I also ate pickles.

For late lunch I had leftover split peas and rice, almonds, craisins, candycane Jo-Jo's, and some vegan gummy bears that were free samples.

For dinner I had Mike's brown rice special- brown rice, tofu, kale from the garden.

Here's lunch for tomorrow:

Nearly the last of the leftover GF stuffing, some smoked tofu, pickled beets, butternut squash dip, a satsuma mandarin, craisins, and almonds. Yum!  It's like a sampler platter!

I'm teaching until late tomorrow, so I'll update again on Thursday with the pantry challenge progress.

PB Sliders?

I didn't have time to bake any bread on Sunday and don't want to break my "no buying any bread that I could bake at home" streak.  So tonight I whipped up my favorite Sunflower Seed Rolls from the Moosewood New Classics cookbook.  I love these because they only have to rise once and only for aboout 40 minutes.  If you have this book, look for the "Three Seed Rolls" recipe.  I just left out the other 2 seeds.   They bake up in about 12 minutes- Super quick!

So the boys will have little sunflower seed rolls with peanut butter and homemade jam in their lunches tomorrow.  I think I'll call them PB sliders because they look like mini burger buns!

Mmmmm...Lunch

Ever since I was a little girl I remember starting the day by thinking of at least one thing to look forward to that day. If we weren't getting back our math tests that day or if it wasn't jump rope day in gym, I'd usually end up looking forward to my lunch. Of course, lunch was usually chicken fried steak, mashed potatoes & gravy, and chocolate milk in those days...


Tomorrow I will be looking forward to a repeat of today's lunch: A nappa cabbage, broccoli, and carrot salad (and lots of almonds, too) with a spicy sesame-flax dressing. For dessert: a gluten free version of the Mexican Hot Chocolate cupcakes from VCTOtW. The salad is super easy to pull together the night before or in the morning before work. I just thinly slice the cabbage and chop up the carrots and broccoli. In a separate container I splash in flax oil, hot sesame oil, tamari, and rice vinegar for an easy dressing.

The cupcakes are a big hit around here- I don't think the boys even noticed the cayenne pepper in them (and I tend to be heavy handed with the spice in Mexican Chocolate). To make them gluten-free I just subbed rice flour for the wheat flour, corn flour for the almond meal (I didn't have any), and added 1 tsp. of xanthan gum. They turned out great! Oh, yeah. I also added a sprinkle of chocolate chips on top because it sounded awesome- and was.