Food Week 5
Toasted gluten free waffles with homemade pineapple guacamole.
Gluten free pasta with spinach, hers and spices, and a box of frozen spinach.
I drink coffee sometimes. However, it’s 1/4 to 1/2 measured cup coffee, the rest is milk (unsweetened almond or coconut normally). I decided to add a tablespoon of Stracciatella gelato, and my goodness, it was fantastic!
Stir fry-baby kale and carrots, mushrooms and water chestnuts, some spices and gluten free soy sauce, and some sliced English cheese.
I was very excited to try this tea, especially since I was craving peach tea. However, this only had a hint of peach flavor. I still think it was yummy, but just not what I had anticipated. Also, I made it cold and used carbonated water and honey to make it feel fancy.
Quinoa, avocado, tomato, fresh cilantro, spices and extra virgin olive oil.
My dad cooked some chicken with onions and red bell pepper, so I took that with coleslaw veggie mix and peanuts. Then I made my own gluten free dressing with some honey, gluten free soy sauce, ginger, garlic and onion powder, and fresh lemon grass. It was really good!
Night time dessert! 🙂
I took the quinoa leftovers and ate them with two eggs for breakfast.
The photo is mehh, but the food was good. It’s just a big pot of homemade curried chickpeas.
Curried chickpeas, tomatoes, meat from the deli (it’s called Toba in Romanian, different meat pieces with gelatin that’s hardened), fresh dill and a splash of olive oil.
I met Esther for tea at Hooker Tea in the afternoon. I tried some delicious tea while having awesome conversation!