Daily Archive: January 11, 2013

Salad lunches

Sorry if you already saw this post.  It went up earlier somehow.  I don’t understand computers (clearly).

Anyway.  I’ve been going through a salad-for-lunch-phase.


As far as phases go, I don’t think it gets much healthier.  Unlike certain food ruts of the past (Earth Balance on everything, dessert after each meal of the day, etc.).

So here are a few of my latest creations.

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Mexi-chop.  I tried to model this one after The Veggie Grill’s Baja Fiesta salad.  That salad has “chopped romaine, papaya, avocado, roasted corn salsa, cucumber, cilantro, tortilla strips, and grilled chikin’ with a ginger-papaya vinaigrette.”

Mine had romaine, carrots, avocado, home-made salsa, tortilla chips, daiya cheddar “cheese” and gardein chik’n.  Pretty close right?


No offense to VG but I promise this home-made salsa made my salad better than theirs.  You see, Kyle’s aunt makes this salsa every single year from the tomatoes in her own garden.  And then she jars it and gives it out to the family for Christmas.  It’s legendary.  I doubt it will last through January…


Here it is all mixed up and ready to get taken down.

FYI I used the second gardein breast from way back when (it lasted int he fridge this whole time).  The chips were 365 organic white corn (more salt por favor!).  And like I said above, the cheddar was daiya shredded leftover from our New Year’s Eve dinner at my in-laws.  The salsa is what MADE the salad though.  And it was so good that I had the exact same thing for lunch the next day too.


My next salad was Caesar in theme, but that’s only due to the dressing.

I’m obsessed with Follow Your Heart’s vegan Caesar.  So much so that I brought the unused portion of the bottle (from Christmas dinner) back to Santa Monica with me.


It wasn’t very Caesar-like in any other way though.  It had romaine, carrots, and avocado.

Like I said, it’s all about Follow Your Heart’s dressing.


This guy was pretty much the same as the previous, only I added daiya cheddar to the mix and topped it off with a simple balsamic and olive oil blend.

I guess the rest of my salads evaded the camera.

I’m not gonna lie, I do miss tomatoes.  These salads would have been much better with them.  But our tomato plant finally got the memo that it’s January (and stopped producing) and winter tomatoes are mealy and flavorless (and cost $$$$).  So until next season…

Oh and btw, 99% of the time I use my teeth to cut carrots (biting off chunks) rather than a knife.  I’m so lazy gross.  It just seems so much easier than dirtying a cutting board.  Aren’t you glad I shared.  😉

Breakfast for one


This was my breakfast last Sunday.  Then again on Monday.  And then again on Wednesday.  [Tuesday I went back to the egg and toast routine] There’s no saying how long this will last…


Just one massive pancake. 

The whole batter poured into the 8 inch pan.

It’s so fun to eat when it goes on forever and covers the whole plate. 


These photos are semi-deceiving.  These are large dinner plates…making this a pretty sizable flapjack.


Oat Peanut Pancake [FODMAPs friendly, gluten free, dairy free; serves 1]


  • 5 tbsp oat flour (certified GF)
  • 1 tbsp peanut flour
  • 1/4 tsp baking powder
  • pinch salt
  • 1 egg
  • 1 tbsp maple syrup
  • 2 tbsp almond milk (I used Almond Breeze vanilla unsweetened)


Mix dry ingredients together.  Add in wet ingredients and stir to combine.  Remove all lumps. 

Spray small (8 inch) frying pan with nonstick or a dollop of canola oil.  Once pan is hot, pour all of batter in.  Turn heat to medium. 

Wait until edges look like they are set and bubbles have formed in the middle of the pancake and then flip it.  It will only need a little bit of time to cook the other side.

Remove and add toppings. 

I like nut butter with bananas or vegan butter (ie Earth Balance) with cinnamon sugar.

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Peanut flour is available online – like here and here.  You may try subbing almond flour too, but I haven’t tried it yet myself.  Let me know if you do and if it works.

Feel free to use another milk or water in place of almond milk.  Flax milk, hemp milk, rice milk and coconut milk are all vegan and FODMAPs friendly alternatives.

I’ve never tried this without the egg, but I’m guessing a vegan version will work by subbing a chia or flax seed "egg".  Directions here


You could make smaller ones too, if you’re so inclined, but they’re not as fun in my opinion. 

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Anyway.  The deal with that really thick nutbutter?  It’s almond butter and maple syrup combined.  I whipped them together in a small bowl, microwaved it for 10 seconds, and then scooped it on top.  I suppose if you have a sweetened almond butter you won’t need the syrup, but I figured two toppings was better than one, so why not combine them, right?  Just like the butter and jam convo we had last week (which, by the way, had me singing the “jam and bread” song from The Sound of Music all day long).  More info than you wanted I’m sure…


Just enjoy.