Oh the bounty of veggies that are in my valley at this time of year! It’s great! We eat like royalty… vegetarian royal family. Teehee.
Today I am not going to give a play by play of what I ate. Breakfast was usually a fruit and greens smoothie or sauted veggies of some sort. I got a new pan that I love so far, and I can saute veggies without oil and it cleans up super easily after. It will eventually be on Satisfaction Saturday for sure! For lunch I would eat a bowl of Cabbage Soup and/or a salad from the veggies in my garden… like this one:
I had a ton of over ripe bananas and I didn’t want them to go to waste. I decided to create a sugar free, oil free, whole wheat banana bread.
Here is what we did:
6-8 over-ripe bananas, peeled and sliced in thick slices
1/2 c home-made sugar-free applesauce
1 Tbs vanilla
2 c whole wheat flour
3/4 tsp baking soda
1/2 tsp pink salt
Preheat the oven to 400. Roast the bananas for 15-20 minutes until they start to caramelize. Let them cool completely and then mash them.. Reduce the heat in the oven to 325. Grease 2 loaf pans. In a bowl whisk together applesauce, bananas, eggs, and vanilla. Stir in the flour, baking soda, and salt. Pour the batter into the bread pans. Bake for 1 hour at 325, or until a toothpick comes out clean. Cool before slicing.
We are getting a ton of zucchini and yellow summer squash form the garden. For this dinner I sauted a whole sliced onion, 1 medium sized zucchini, 1 medium sized yellow summer squash and 3 chopped tomatoes. I also made quinoa to go with it. Delish!
I’ve been craving soups. So I made this Japanese inspired Ramen soup. Here is what I did:
3 carrot, juliene sliced
2 cloves garlic, minced
3 tsp ginger, minced
4 c vegetable broth
3 c water
3 packages of Ramen
3 c chopped Chinese cabbage
2 Tbs Sriracha sauce
2 Tbs soy sauce
1 Tbs miso paste
1/2 small bunch of cilantro, chopped
1 8 oz. pkg sliced mushrooms
1 bunch of green onions, sliced
1 pkg firm tofu, cubed
In a pot, cook chopped carrots and ginger over medium-high heat for 2 minutes, continually stirring. Add garlic; cook for 1 minute. Add broth, water and the packets of seasoning from the Ramen packages; bring top a boil. Add Ramen. When noodles are nearly done, add the rest of the ingredients. Simmer for 5 minutes. Let cool a bit and serve. My husband, who spent time in Japan, said it was pretty good.
I also made this Lentil and Veggies in Peanut Sauce. Here is, roughly, what I did:
5 Tbs peanut butter
3 tsp minced ginger
3 tsp minced garlic
2 Tbs soy sauce
1 Tbs lime juice
1/2 c chopped cilantro
2 tsp Worcestershire sauce
3 tsp Sriracha sauce
1 can of coconut milk
1 1/2 c lentils
14 1/2 c water
1 onion, diced
2 bell peppers, cut in bite-sized strips
3 carrots, julienne sliced
1 medium zucchini, sliced
1/4 fresh basil
Blend the ingredients for the peanut sauce and set aside
Cook the lentils in water with a dash of pink salt for 10-15 minutes. Drain and set aside. Saute onion in a skillet about 3-4 minutes. Add bell peppers and carrots and cook for 2 minutes. Add zucchini and basil (spinach might be good too and I will try that next time I make this dish). Add peanuts sauce and mix well. Add lentils and mix in. Reduce heat and simmer for 5 minutes. Serve on rice.
Now the family still wants some meat in their meals so I made a Thai Basil Chicken to go with the Lentils. Here is what I did for that:
I diced 4 chicken breast and cooked them on a medium heat. I added 5 tsp of minced garlic and 4 chilies from my garden. I added 3 tsp of oyster sauce, about 1 Tsp of soy sauce, and 2 Tbs of honey. When the chicken looked done I threw in 1/2 of chopped fresh basil. Serve with rice. The family seemed to like it.
Now we are off to a new week. The garden continues to produce abundantly. This week I need to start planning for how to do meals with a crazy busy schedule. We will need to do extra prep work for sure.