April 11, 2019 – Kamut, kabocha squash, asparagus and dairy free, pasta a la vodka (no vodka or cream). Eating healthy and feeling Mo better

Perfect day, wonderfully healthy. Winning back my health

Breakfast today was something new, I had kamut as my breakfast cereal.
It’s also called Khorasan wheat or Pharaoh grain, owing to the fact that grains were discovered in ancient Egyptian tombs. It’s healthier than conventional wheat and has about 30% more protein than wheat, and more fatty acids. Its chewy with a nice toothsome texture and nutty, rich flavor. This makes a great breakfast cereal. I cooked a batch in the IP yesterday and put in the fridge so breakfast preparation would be fast and easy. Water to kamut ratio was 3:1 and it took about 12 minutes to cook in the IP.

Lunch was an amazing kabocha squash, corn coconut milk soup.

And the winner winner was the elbow pasta with creamy tomato sauce (think of penne a la vodka with no vodka or cream). This was magic, the pineapple made it sing!!

MEALS

Breakfast: Kamut simmered in almond milk, mixed with ground chia and hemp seeds, topped with tangelos, applesauce and reduced balsamic.

Lunch: I love it when a recipe comes together. Kabocha Squash, Corn, Coconut Milk Soup with Asparagus, Leeks & Baby Bok Choy. I love the corn coconut milk base. I use it for all my cream soups. So soup and red cabbage slaw. Red cabbage slaw with beets, red onion, tangelos, asparagus, chickpeas and a coconut infused balsamic dressing, made with horseradish mustard.

Dinner: Creamy tomato pasta with pineapple, basil, poblano pepper, red peppers and shallots. I used Banzai chickpea elbow pasta. Winner winner.

  • kamut simmered in almond milk mixed with ground chia and ground hemp seeds topped with applesauce, reduced balsamic and tangelos
  • Red cabbage slaw with agave,, balsamic, dijon dressing with chickpeas, red onion, asparagus and tangelos
  • Corn, coconut milk, kabocha squash soup with poblano pepper, asparagus and baby bok choy
  • Banza Chickpea Elbow pasta
  • Banza pasta with creamy tomato sauce, red peppers, poblano pepper, shallots, pineapple and fresh basil
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