I'm going to post my day's meals in groups of one or two days because the recipes will take up a lot of space :)
Garbanzo Flour Pancakes
1 Cup of Authentic Foods Garbanzo Flour
1/4 cup Rice Protein Powder
2/3 Cup of Milk, Soy Milk, Rice Milk or Water
2 Teaspoon Baking Powder
2 Eggs or Egg Whites
1/4 Teaspoon of Baking Soda
2 Tablespoons of Sugar or Maple Syrup
1/2 Teaspoon of Salt
1/2 Teaspoon of Vanilla
1/4 Cup of Vegetable Oil or Melted Butter (I use canola or coconut oil)
1/4 Teaspoon of Xanthan Gum
In a bowl combine all dry ingredients: Flour, Protein Powder, Baking powder, salt, Maple Sugar, Xanthan Gum, and Vanilla Powder. Mix well. In another bowl beat eggs, milk, and oil. Add to first bowl and mix well.
For a more specialty pancake, add chopped apples, grapes or any other fruit. Preheat lightly coated griddle or skillet over medium heat.
For each pancake pour about a 1/4 cup of batter onto a hot griddle. Cook on first side until bubbles that form begin to pop and edges look dry. With a spatula, turn and cook until second side is rich golden brown.
For lunch, Roy & I went out, and dinner was peanut butter & jelly (or banana for me).
Pumpkin Spice Donuts
1 1/4 C gluten free flour blend
1/2 C amaranth flour (we just did all gf flour blend)
1/2 C sugar
3/4 t xanthan gum
2 t baking powder
1/4 t baking soda
1/4 t salt
1 1/2 t pumpkin pie spice (see recipe below to mix your own)
2 T butter or shortening of choice (I used coconut oil)
1 egg, beaten (or egg replacer)
1/4 C plain yogurt (I used mayonnaise)
1/2 C canned pumpkin puree
Mixed it all together in a bowl and put it in the fridge for about 30 minutes.
Fill a frying pan 1/2 way with oil (or use a deep fryer) and drop in balls or full size donuts. Cook each side about 60-90 seconds.
We made 2 different kinds of coating:
Spiced sugar coating:
1 C sugar
2 T pumpkin spice
1 C sifted confectioner's sugar
1/4 t vanilla
3-4 t rice milk
2 tablespoons ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon salt
Lunch was Lentil Lemon Soup. I had some chicken broth that I had cooked up the last time I baked a whole chicken. The chicken was cooked in lemon & garlic, so I was looking for a lemony soup recipe. I found this one at All Recipes and changed it ever so slightly.
Lentil Lemon Soup
About 6 cups chicken broth
2 cups water
1 large onion, finely chopped
2-3 bay leaves
3 sprigs Italian flat leaf parsley
1 teaspoon thyme
1 1/2 cups dried brown lentils, rinsed and drained
1 large bunch Swiss chard - rinsed and cut into 1/2 inch slices
4 cloves garlic, chopped
3 tablespoons chopped fresh cilantro
juice & zest of 1 lemon
1 teaspoon salt to taste
Throw it all into the crockpot and cook 8-10 hours on low.
For dinner, I had a Chicory salad and a bowl of cereal :)
Tomorrow I'm going to attempt a "rotisserrie" chicken in the crockpot. Stay tuned!