Sunday Food Prep – what went down in my kitchen (10)

Hello, hello!

Welp, Monday’s back…

hooray monday

…and that means I get to share my Sunday food prep adventures with you!

I was feeling less than inspired – much like the Redskins offense – and only accomplished a little – much better than the Redskins offense. *sigh*

I decided that I needed to make some brownies. Because … duh … brownies.

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I’ve been fiddling with my recipe a little and I like what I did this time around. I decreased the flour (gluten-free) to 3/4 cup, only used 1 egg, subbed peanut butter chips for the dark chocolate chips, and threw in some chopped pecans from the pecan tree in our backyard. We have a few so I figured why not?

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I also added a couple teaspoons of this new chia, hemp, and buckwheat cereal I found at the Fresh Market.

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These are definitely winners! Not overly sweet and dense but still thick and fudgy. Just the way a brownie should be! Have you tried them yet?

I roasted a chuck roast in my crockpot.

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I defrosted some homemade chicken broth and used that as the liquid. I skipped all the fanciness and just went with salt and pepper and a little bit of garlic powder as my seasonings.

For a girl who doesn’t like pot roast, I was really reluctant to share!  So good!

My sailor and I had some last night for dinner with some quinoa and roasted broccoli and there’s plenty leftover for a few sandwiches or to top a sweet tater throughout the week. 🙂

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This broccoli. It’s like veggie crack. Seriously, I could eat the whole pan.

Finally, I decided to make a loaf of The Lean Green Bean’s Dutch Oven bread.

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Yeah, yeah, I know. I’m not doing that whole gluten thing right now.

Well, I’ve been gluten free for a few weeks now and I’ve been assessing my tummy situation. I’m not exactly sure that gluten is the problem (I see my doc tomorrow and we’ll discuss all the tummy things then) and I read Erin’s post about why she stopped being gluten free and it really resonated with me. I mean, I don’t eat a lot of gluten anyway (as long as I don’t eat an entire baguette in one sitting!) but I also wasn’t having any of those other, more serious issues like balance and headaches, etc.  So, unless a test comes back indicating that I need to eliminate all gluten, I figure I’ll eat it in moderation. And maybe only in homemade foods so I can control all the ingredients.

Like in this bread.

Which, incidentally, I made with 2 cups of whole wheat flour and 1 cup of gluten-free flour and, while the loaf might be smaller than one that uses all gluten-y flour, it was still pretty delicious toasted and smeared with avocado this morning. And my tummy wasn’t mad. 🙂

Random Spam Comment Time!

…in response to this post

“Today, I went to the beach with my kids. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is totally off topic but I had to tell someone!”

Talk to me: Have you ever done an “elimination” diet? What did you eliminate? What did you learn about yourself?

– jennifer

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One thought on “Sunday Food Prep – what went down in my kitchen (10)

  1. Yeah, that was my thing. I just found that if I ate less bread products or pasta or delicious desserts then it wasn’t as much of a thing. When I did eat them I didn’t have a noticeable reaction and it was only when I ate it consistently that I felt like my body wasn’t happy with me. I don’t know that I can attribute that to gluten though specifically. To that I say eat away!!

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