I've turned rice cakes into my "sandwich bread." I'll put tuna salad, peanut butter and jelly or, just last night, sloppy Joe. I've even used them to make S'mores! That is one of my guilty pleasures for desserts... I put a layer of peanut butter, then sprinkle on chocolate chips, then top with marshmallows and stick it in the toaster oven until the marshmallows turn golden... Oh. So. Good. Not the most healthy, but wonderful. :)
|My tuna salad "sandwich"|
When it comes to vegetables, I don't think I've ever eaten or liked them as much as I do now. I'm constantly roasting, steaming, blending or chopping them. Spaghetti squash has become normal around here for pasta night and I make smoothies all the time for breakfast or lunch. Smoothies are a great way to get in some extra greens and I really enjoy them too.
Spaghetti squash "pasta"
I know I mention her all the time, but Kristen at Change of Pace has given me tons of inspiration and new recipes and ideas to try. I love her Salt and Vinegar Cabbage and Massaged Kale. She does a lot of meal prepping of food to get her through the week and that has really helped me too. Not only with staying GF, but not looking in the fridge and wanting nothing but junk. I've been slowly doing this more and more. For me I really struggle with lunchtime and this is the key I think for me stay healthy and on the right track.
Roasted sweet potatoes to heat up for lunch.
My chocolate tray from Easter.Easy Chocolate Truffles
(From Martha Stewart)
- 1/2 cup plus 2 tablespoons heavy cream
- 1/8 teaspoon ground cardamom (I didn't have cardamom so I used a cinnamon stick instead)
- Five strips 1-inch-wide orange peel, pith removed
- 8 ounces semisweet chocolate, finely chopped
- 1/4 cup confectioners' sugar
- 1/4 cup sifted cocoa powder
- 1/2 cup finely chopped assorted nuts, such as walnuts, pecans, and pistachios
- In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
- Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
- Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
- Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
- Place the confectioners' sugar, the cocoa powder, and the chopped nuts in three separate bowls. Roll the truffles in desired coatings