Check this out…
Today was filled with some good eats and I thought I would share!
For breakfast I used a recipe idea from Katie over at HealthyDivaEats. I filled a small bowl with some Buckwheat and a little water. Warmed it up a little and then added some Pumpkin puree, small spoonful of almond butter, and cinnamon!
I picked up a Cooking Light magazine and saw some good looking recipes for a grilled veggie sandwhich. I decided I needed to give it a try!
I simply Grilled some eggplant and red and green peppers with a little olive oil on our little grill. I made some Socca Bread and melted a little soy cheese on it.
1/2 C garbonzo bean flour
1/2 C water
pinch of garlic and onion powder
I then topped it with my grilled veggies, a little avocado and basicall inhaled it! It tasted like a resturant style sandwhich:)
I was still craving something else and decided I wanted to try a recipe I found on Pure2Raw. Their recipe called for okra but I just had some zucchinni on hand so I decided to give that a try.
2 Zucchinni’s sliced into thin strips (however thick you want your fries)
2 Tbsp brown rice flour
3/4 tsp Cumin
1/2 tsp Garlic Powder
large zip lock bag
In a bowl, coat the zuchinni in the coconut oil. (this makes the spice mix stick better). Pour the zuchinni strips in to the ziplock bag as well as the spice mixture. Then just shake it up till they are all coated!
You could bake these on a cookies sheet at 400 degrees if youd like but I just used a skillet to crispy them up.
yummy! I love a guilt free meal! Thanks Pure2Raw! Im still looking for an awesome spread for my “sandwhiches” that is vegan and low fat. If anyone has any suggestions let me know! I’d love to find a good pesto spread recipe!
I think ill give this sandwhich another shot and grill up some steak for my hubby! Ill let yoi