I had this with a gluten-free shortbread cookie from the Wedge Co-op. Yum! I’ll have to find a good gluten-free shortbread cookie recipe now. I’m envisioning a lemon tart.
For dinner last night, I made a spinach salad with a great Maple Mustard Dressing from the Wedge, and made lemon pepper tofu to top! It turned out great!
Aaron came over and hung out last night. He gobbled his salad up quickly. I sent him home with about half my freezer. All those yummy gluten filled treats that had been staring back at me every time I opened the freezer door. Rather than being tempted, or mocked depending on my mood, I decided to give them away. It’s good food and he can use it so I feel good about it. Now I have room to store all those darn gluten-free flours I’ve been accumulating.
So tomorrow is Wheat Day (see Elimination-Challenge diet). I wish I could punctuate that with an exclamation point, but wheat…just sounds so boring. And besides, I had another frustrating trip through the grocery store trying to find products that were 100% whole wheat but that didn’t have any of the other eliminated ingredients. Fat chance. I wanted to at least vary it a bit instead of eating cereal all day. Har. I’ll have to go to the co-op tomorrow.
For tonight’s dinner, I just couldn’t resist making this salad. I know mangoes are totally not in season now but this salad is a shot of brightness on a cold winter day. Makes me think of the tropics, especially whist wrapped in a heated blanket.
I turned a Giada De Laurentiis recipe into this salad. She served it in little wonton cups. I make my own dressing with avocado oil, EVOO, a few drops of toasted sesame oil, white balsamic vinegar and a bit of rice vinegar. The salad itself is arugula, avocado, mango, and tilapia. I topped it with toasted almonds and a few hemp seeds.
Of course, because I am eliminating certain foods at the moment I am craving meals with those very ingredients. So I challenged myself to make another quiche. I call it an alterna-quiche. It took some work to find a good crust recipe. The hilarious bit is that I had never made a crust before my first alterna-crust made a couple weeks ago. This crust turned out nicely as did the first. My issue is that I need to learn how to roll dough. I sort of suck at it. This crust is a delicate thing and I fear that I am manhandling it!
The second time around gave me a chance to tweak some ingredients. Last time, my filling was asparagus, goat cheese, and hemp milk. It was good but the hemp milk, when cooked, took on a weird greenish-brown. This time I used almond milk, which really made all the difference; it was a great base along with eggs. I also used butternut squash and herbed goat cheese. Goat cheese, btw, is allowed on the Elimination-Challenge diet, and I’m taking full advantage of that.
Oh, and I asked AJ to bring over bacon, to accompany the quiche. Only as he can, he managed to buy something called English bacon which was remarkably like Canadian bacon. It was okay but did not quite whet my taste for the crispy bacon I dreamed about as he made his way over from the store. Ah, AJ wouldn’t be AJ without doing something just a little mindless. And I love him just the same.