This is certainly a learning road that I would not choose to travel if not necessary.
He was delighted to have some bread on which to put his peanut butter and jam
Smoothie consisted of 1/3 cup of almonds, banana, Nanogreens, kale, blueberries + supplements
Amy’s brown rice bowl n vegetable bowl,
Amy’s Tamale with roasted vegetables,
tossed green salad
cantaloupe/strawberry dish for dessert
Bowl of lentils,
repeat of the mornings smoothie,
“ice cream” vegan style
Breakfast: Kidney beans over baked potato plus blueberry, banana smooth with supplements
Lunch: Hummus and corn tortillas
Dinner: Banana, Strawberry smoothie with greens and supplements again
This is inadequate on vegetables, I know. However, I am having a difficult time with the veggie part. He tells me beans and potatoes ARE vegetables.
Since DH started the deck at 6 this morning, he only wanted his smoothie with supplements. So that’s what he had for breakfast and again at lunch with different fruits. Because he is trying to gain weight, I put almonds in the breakfast drink and cashews in the lunch drink.
Supper was stir fry with rice, tofu and veggies.
Here is a photo of the large homegrown red potato baked
that went under the lentils
Breakfast: Gluten free granola, Banana, Blueberries and supplements
Lunch: Baked potato, lentils, side salad from our garden
Supper: Hummus and chips.
Breakfast: Oatmeal, banana, strawberry, blueberry, almond smoothie
Lunch: Potato salad and baked beans plus strawberries
Dinner: hummus with chips, split pea soup
The soup had split peas, onions, celery, garlic, bay leaves and salt.
Breakfast: *Pancakes with maple syrup and smoothie (blueberry, apple, banana with prescribed supplements)
Lunch: Potato salad, baked white beans,, tossed salad plus strawberries
Supper: Banana ice cream made with frozen bananas, raw Cocoa and almond milk
*Pancakes – my own recipe.
- 1 cup Bob’s Red Mill non-gluten all purpose flour
- 1 cup nut milk – I used almond
- 1/2 teas salt
- 1 T honey
- 1 T baking powder
Stir all together and pour on non stick griddle at 350. The first batch I made came out thin, more like crapes.
Then I added 1/2 t of Xantham gum to the remaining half of the batter and they came out like we are used to our pancakes being. DH was quite happy with both of these types.
We spent a couple hours at the health food store looking at what fun foods might be available that were also vegan and gluten-free. Not a lot, but we did find a Daiya Pizza that looks good, two types of patties and mostly high priced crackers and other “treats”
And I did spend a considerable amount of time looking for bread and muffin recipes on the internet that were gluten-free and vegan. It wasn’t very encouraging.
Breakfast: Cooked oat bran, bananas, 1/2 apple, blueberries.
Lunch: Finished the Quinoa, rice with green peppers, tomatoes, cucumbers,
Dinner: Potatoes with hummus for dressing and pinto beans
Breakfast was Bob’s Red Mill Oatmeal with bananas and blueberries.
Lunch was black beans over rice with salad
Dinner was yesterday’s casserole by special requests plus hummus on gluten free crackers.