I spent all day Monday driving across the ever-interesting state of Illinois and missed getting in a “Weekend Highlights” post, but because I am also a bad food photographer, I only have one photo for my WIAW…so yay for combined posts!
We had a long weekend of fun and driving, which meant some comfy I-swear-I’m-really-an-adult clothes.
And, here is my sad attempt at taking a picture from the…..FALL OUT BOY CONCERT!!!
For my one food photo, I managed to grab a picture of lunch which was ground bison with veggies (asparagus, butternut squash, onions, and brussels sprouts).
I feel like I spent my entire day running in circles, when I really just sat in a cubicle all day. My poor adrenal glands…
Breakfast: I am still obsessed with beef liver pate, plantain crackers, kombucha, and brussels sprouts.
Grabbed a banana for a snack, followed by this huge salad for lunch.
Afternoon snack: delicious Kind bar. Not a bad flavor, but not really my favorite thing to snack on.
Dinner: bison burger with mushrooms over arugula with zucchini and yellow squash. Amazing.
I had a fun, social weekend. I didn’t grab a ton of pictures, but I did listen to an amazing TED talk this morning while walking to work. So, instead of some weekend randomness, I just want to share this video:
I have been holding on to the post for a VERY long time. Typing up the recipe has been on my to-do list for at least two months oops. This was a staple for us during the colder weather. It is a rich and filling gluten- and grain-free lasagna. I am thinking about trying to make it in my crockpot to see if it can become a very hands-off recipe (minus the preparation, of course).
**Want a meatless version? Omit the ground meat and substitute another 20-30 white or baby bella mushrooms (or others, shitake mushrooms are delish)
- 1 lb ground meat of your choice. We used turkey, but this would be delicious with beef, bison, or lamb.
- 1 Tbsp coconut oil
- garlic: 2 tsp diced
- 10-12 baby bella mushrooms, diced or sliced
- 1 medium onion diced, yellow or red
- 1 large carrot, shredded or diced
- 2 tomatoes diced (or a can of stewed or diced tomatoes)
- 1 large butternut squash (or the necks from 2 squashes), sliced. You can use a mandoline to achieve more noodle-like slices. We stick with the half-circle pieces.
- at least one large jar of tomato/pasta sauce. We like saucy lasagna, so we used between 1.25 and 1.5 jars
- nutritional yeast-as much as needed for layering
- Seasoning: red pepper, basil, oregano, paprika, parsley, thyme
- optional: drizzle of honey
- Heat the coconut oil in a large skillet, and add the ground meat.
- When the meat is approximately half cooked, add the garlic, diced onion, and diced or shredded carrots.
- Once the onions and carrots begin to soften, add the diced mushrooms.
- When the meat is fully cooked, add the diced tomatoes and 3/4 of one jar of sauce to the pan. Season to your liking with red pepper, basil, oregano, paprika, parsley, and time. Taste as you go (because the meat is now cooked)!
- If you like, you can add a drizzle of honey to cut the acidity of the sauce.
- In a 9×13 pan, start with a layer of sauce.
- Place the sliced butternut squash on top of the sauce in any formation that will cover the whole pan. I cut up some of the half-circles to lay down in the empty holes that appeared.
- Next, layer the meat sauce.
- Sprinkle nutritional yeast over the meat.
- Layer squash, meat sauce, and nutritional yeast until the pan is nearly full. I usually get a total of two meat sauce layers.
- Top with squash, plain tomato sauce, and nutritional yeast.
- Cover with foil.
- Bake at 350 degrees for 45-60 minutes. The lasagna is ready when you can easily pierce the squash with a fork.
- Let cool for a few minutes before serving if you would like the pieces to hold together. Otherwise, be careful, but dig in 🙂
Wednesday breakfast this week: beef liver pate (OMG YUM), plantain crackers, shredded brussels sprouts with coconut oil with salt and pepper, and a little kombucha.
Lunch: I barely remembered to get a picture. I had a salad with tons of veggies and chicken.
Snacks: Two cuties and a banana.
Dinner: Sauerkraut with caramelized onions, chicken sausages, broccoli, and mustard.
Supplements today: magnesium, zinc, chromium, taurine, b-100 complex.
Another weekend that flew by! In the whirlwind, I managed to grab some photos and videos!
Fizzy Water: I am totally obsessed with fizzy water right now. I think it is partly because of allergy season (or at least I can pretend that it is…)
Travel Potatoes: We had a mini road trip this weekend, which in food allergy land still means packing a ton of food. One of our favorite things for car trips are cold potatoes that we steamed and salted before leaving.
Vine Obsessions: I recently discovered the joys of being an iPhone owner, and I am now obsessed with the app Vine. It let’s you shoot and share 6-second videos–like Twitter for YouTube. I can’t get it to embed, so check the link for my fun video. https://vine.co/v/b2B117xVM0E
More like Lame 1. I would just like to say that I started out the day so well, and then I spent 3 hours straight in meetings and my brain turned to mush. And so, I now present “What I ate (for breakfast) Wednesday.”
Today I had turkey/liver meatballs, sweet potato with coconut oil, and a pear.
Lunch (not pictured, ugh) was a salad with romaine, arugala, carrots, onions, avocado, olives, and salmon with the most amazing honey mustard dressing.
Dinner was some sweet potato fries (check out my Twitter feed for the one photo), and grilled tuna steak.
During the day I also snacked on some plaintain chips and raw honey (omg yum).