Right Now...

Right now I am...

Loving this cream cheese sandwich with mizuna and a clove of garlic instead of broccoli!

Feeling the cool morning breeze of this wonderful summer morning roll through the open windows

Waiting for my best friend to come over for a quick visit

Had strawberry pie on Saturday to celebrate my birthday early as my husband is on another business trip

Happy that strawberries are not a migraine trigger!

Grateful for my mother in law who is coming tomorrow to watch my son so I can go to my magnesium infusion

Enjoying these early days of summer before its too hot

Picked strawberries with my best friend while catching up on some much needed gossip

Drove to the airport and back at 6 am (its a hour away) and then took a nap with my little one

Ate this polenta pizza outside (I had a picture but it was on my husbands phone)

Frittata and Teff Breakfast Muffins

Made this yummy frittata today. Scroll all the way down the page on the site for the recipe. I used fake cheese and green onions.  I also added red pepper. So easy I cant believe I never made one before!

I also made these Teff  Breakfast Muffins from the Whole Life Nutrition Kitchen blog. They came out wonderful. They have carrot and apples in them too. Teff is a new grain to me and I really like its rich almost molasses-y taste! My husband was like in there molasses in these? Nope! The taste and color are both from the teff grain. It is also high in iron, fiber and hails from Ethiopia.  I made a few substitutions to the recipe including using an egg instead of xanthan gum because I don't love the flavor of it and I didn't have any. I also did not put in raisins and nuts as they are migraine triggers! Oh and I used rice flower instead of tapioca flour. And yes these muffins are gluten free!

RIght Now

Right now I am...

Hardly believing that Finn's first year in Montessori school is over! We went out for ice cream after the ceremony with the grandparents.(homemade custard style= no headache!)

Enjoying this dip on this bread!

Surprised to find that I may be able to tolerate coconut milk, greek yogurt and lemon juice.. so far so good at least no big reaction like goat cheese and regular ice cream

Waiting for my blackout curtains to come- its sooo bright in my bedroom!

Still working on bats (he comes tomorrow!)

Thinking about a list of things I want to do this summer almost like a bucket list!

Excited that garage sale season has begun!

Watching all the things growing and enjoying the seasons first strawberries

Eating these homemade Popsicles with Finn

Signed up with this mama's meal plan service called Whole Food Meal Plans to help with the next month or two of gluten free (helps fertility and it worked last time can't hurt right?!) I tried the free trial one and after making the 3rd recipe from it decided I should subscribe even though its a little pricy but it does make things sooo easy! Most recipes were easy to adapt to no migraine.

Tex Mex Vegetarian Chili Over Polenta

I made this the other night and it turned out delicious! I never would have thought to put chili over polenta but it is wonderful! Its not like football chili either it is a complex mix of flavors which meld together perfectly. This recipe comes from Madhur Jaffery's World Vegetarian cookbook - she is one of my favorite chefs always full of flavor!

Tex Mex Vegetarian Chili Over Polenta adapted from Madhur Jafferey's World Vegetarian

Chili Ingredients
3 Tbs olive oil
1 Leek chopped
3 garlic cloves
1 green or red pepper- I only had a red!
1/4-1 fresh or dried hot pepper like jalapeno
1 1/2 teaspoons ground cumin
2 teaspoons paprika
1/2 ts dried thyme
1/2 ts dried sage
1 ts oregano
1/4 ts cayenne or ancho chili powder - I love ancho!
1 can or cup of Kidney beans - rinsed
1 can or cup of White navy beans or other bean- rinsed
1-2 cans diced tomatoes - drained slightly
3 tablespoons fresh chopped cilantro

Saute leeks and garlic in oil for several minutes then add the peppers. Cook for a few more minutes and add beans and tomatoes. Then add all the seasonings except cilantro. Let cook for 30-50 minutes on low stirring occasionally. Add the cilantro and serve over polenta.

Polenta- Try to find the dry kind and it has less ingredients. It is usually in the Italian aisle. I like organic as it is non GMO. I used the kind of polenta in a log shape that is found in the refrigerated section. It had some dried onion and natural flavors in it. I didn't buy it again even though I was desperate and ate it anyway without problems.
Cook according to package instructions for soft polenta. I added a tablespoon or 2 of butter and a pinch or 2 of salt to the mush and it was wonderful!

And yes the bats are STILL here- ugh