For breakfast I ate a piece of my walnut flax bread with jam. I have been working on making a sandwich bread that I can use instead of buying it from the store. This bread is fairly dense and is good for a snack or with dinner but a little dense to use for a sandwich. It is a great source of fiber and loaded with anti inflammatory omega-3 fats.
Walnut flax bread (grain free/vegan)
2/3 cup ground walnuts (soaked or freshly shelled)
1/2 cup coconut flour (freshly ground)
1/4 cup ground flax seeds mixed with 1/4 cup warm water (let sit for a few minutes to thicken)
1/4 cup ground raw buckwheat (a gluten free seed-not a grain)
3 tablespoons tapioca flour
1/4 cup coconut milk
2 teaspoons vinegar
pinch of sea salt
1 teaspoon baking soda
Mix ingredients together and bake in a greased pan at 300 for about 45 minutes (or until the knife comes out clean after you test it)
For lunch I made some black bean garden chili. I love making chili because you can slip in a ton of veggies and the kids don’t really notice. I threw in shredded carrots, shredded beets, butternut squash, cilantro, red bell peppers, onions and tomatoes (technically a fruit along with bell peppers). I usually put a half of a chopped avocado on top but I was out so I just put a little coconut milk and fresh veggies. I had the lunch leftovers for dinner as well. For desert I made some really tasty raw carob raisin bars that I didn’t get a picture of because we ate them so fast and it was dark out so the lighting would have been no good. I will post those tomorrow.