I stopped taking pics of my lunches a while back because they were soooo repetitive (avo and egg salad with some kind of carb). But then we ran out of eggs and I was forced to get a little more creative. The stars of the show were these gifts from my neighbor. She has a pomegranate tree and hooked me up with 4 red beauties. There’s something therapeutic about de-seeding them. Especially when your kiddo is napping in his crib for the first time in days. [I love chest naps but they make it… Read more >
Elise
November 8, 2013
avocado, butternut squash, eggs, goat cheese, peanut butter, POM, potatoes, quinoa, spinach salad, tinkyada, yogurt, zucchini
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Buying bananas at Costco is hard to pass up (so cheap!) but they all go ripe at the same time. All 150 of them. So one second you have a bunch of green fruit and then you blink and find yourself with a million pounds of brown spotted bananas to use up. Stat. I’ve been adding them to everything. And freezing them for smoothies. I have 2 loaves of banana bread in my freezer. I have pumpkin banana bread in the fridge. I have made gluten free banana pancakes for myself twice. These… Read more >
Elise
October 28, 2013
banana, butternut squash, chocolate, chocolate cake, fish, kale, oatmeal, pamela's products, pancakes, quinoa, salmonrecipe
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Here’s a list of my favorite foods that are orange: sweet potatoes butternut squash carrots …and now this dip. I actually set out to re-make my creamy dijon cashew sauce. I wanted a nut free version – something lighter. It turned out quite nicely for a low fat food. Actually it turned out great for any kind of food. And now I’m pretty much putting it on everything. Especially other orange things. You can’t have too much B carotene, right? Right. Tangy Tofu Dip [vegan, gluten free] Ingredients: 1/2 aseptic pack lite silken tofu 1/4… Read more >
Elise
January 31, 2013
butternut squash, nooch, potatoes, quinoa, tofurecipe
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A play on the word soup? Such an Elise move. I blame this on my dad (thanks for the pun gene). Here are a few of the reasons soup is awesome: 1. It’s filling. 2. It’s cheap. 3. It’s easy to make. 4. It can be healthy and still taste really really good. 5. It’s perfect for cold winter months. Totally awesome list, huh. Inspired by the soup from this book (see below), I made my own version. The concept was the same, I still used mushrooms, miso and butternut squash. But I… Read more >
Elise
January 27, 2013
beans, butternut squash, quinoa, souprecipe
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Feel free to try this next Sunday. I’m all about work week prep, so this is what I did. [Yes, I ate the same thing all 5 days] Pumpkin “Ricotta” Bakes [makes 5 breakfasts] Ingredients: 1/2 cup pumpkin 12 oz. aseptic box silken tofu 2 eggs 3/4 cup almond milk (or liquid/milk of choice) 4-5 tbsp maple syrup 1/2 cup almond flour 1/2 cup oat flour (certified GF) 1/2 cup brown rice flour 1/2 tsp cinnamon 2 tsp baking powder pinch of salt Directions: Mash tofu until it resembles a ricotta cheese like texture. … Read more >
Elise
November 7, 2012
beets, brussels sprouts, butternut squash, nutbutter, pancakes, potatoes, pumpkin, quinoa, root veggies, tofurecipe, work meals
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