While I work on my cookbook, I’m inviting some of my favorite veggie food bloggers to do guest What I Ate This Week posts once a month. This month’s post (which is my last guest WIATW post!) is from Meg, who blogs at Beard and Bonnet. If you’re looking for incredibly creative vegetarian recipes that just happen to be gluten-free, you need to add Beard and Bonnet to your reading list. I’m always hungry when I leave Meg’s blog and I’m thrilled to have her guest posting on Oh My Veggies today. Thank you, Meg!
Hello Oh My Veggie’s readers, my name is Meg and I write a little gluten free, vegetarian blog called Beard and Bonnet. I am so honored that Kiersten asked me to share with you ‘What I Ate This Week’! I have been cooking and eating vegetarian dishes for over 7 years, but it wasn’t until our son was born with a gluten intolerance 2 1/2 years ago that we delved into the world of gluten free cooking in our home. My husband, Todd and I are artists and designers by trade and since we share design ideas with clients every day, sharing the food that helped to heal our family was a natural transition for us. We have learned a lot in the last year and a half of gluten free living; we learned that both my son and my husband are gluten-intolerant, that we all feel better when eating whole foods and eliminating processed junk foods, and that the blogosphere is full of really supportive amazing people like Kiersten who have turned into wonderful friends!
17 Amazing Health Benefits of Lemon Water, According to Science from Jan Reviews // I am a sucker for a good morning routine! I find that I crave structure in my life and when I don’t have it I can quickly become unbalanced, unorganized, and less efficient. I have tried many morning routines over the years, but this one has been the most beneficial for me so far. Drinking warm lemon water in the morning before eating or drinking anything else aids in kick starting digestion for the day and helps to clean toxins out of your system. Like Beth, I zest my lemons before juicing them and keep the zest in the freezer to have on hand when I need it then I utilize the juiced lemon itself by adding a few drops of honey on the lemon and rubbing it all over my face. I allow it to sit for 5 minutes before washing my face with cool water. What girl doesn’t like a spa facial every morning with the added bonus of knowing that you didn’t waste a single part of that lemon!?
Ginger Quinoa Granola from Beard and Bonnet // Next up in my morning routine is breakfast. Each day differs, but my favorite breakfast dish would have to be granola (even our 2 year old can’t get enough of this one). I love how the quinoa crisps up in the oven and the sweet / heat from the cranberries and ginger in this mix really makes my taste buds want to dance. This granola holds it’s crunch in milk, is a perfect pairing with any type of yogurt, and is actually pretty darn good on its own.
Hatch Chile Cashew Cream & a Killer Sandwich from Beard and Bonnet // Lately I have been testing out all sorts of gluten free bread recipes, so we have been indulging ourselves with sandwiches that highlight everything Summer has to offer. This has been the sandwich of the week at my house for two weeks running! Soft gluten-free and vegan millet bread topped with a savory roasted hatch chile cashew cream, then layered with heirloom tomatoes, baby spinach, pickled hatch chile peppers, avocado, and a generous sprinkle of black truffle salt.
Southwestern Salsa Salad from Beard and Bonnet // It has been insanely hot and humid here the past few weeks in Southern California and since our house doesn’t have A/C the oven is pretty much out of the question, so I have been getting pretty creative with no-cook meals around here. My family LOVES this salad, we eat it in taco shells, we top omelettes with it, scoop it up with chips, and eat it “as-is” in a bowl with whatever greens I happen to have on hand. This past week when I realized I was out of pinto beans I whipped up a version utilizing the black beans I had on hand with a few roasted hatch chiles that happened to be waiting in my fridge. My family didn’t even realize that technically we had this meal twice in one week, score!
Hush Puppy Tacos by Beard and BonnetWe have tacos at least once a week, and if I am being totally honest sometimes 3 times a week. My family LOVES them! These hush puppy tacos were a request from our 11-year old daughter who started middle school this week. (*sobbing*) This is her favorite taco combination to date and she requests it all the time. I whip up a batch of hush puppies, make a huge tray of taco spiced kale chips, and toss in some smokey black beans. I know it sounds like a crazy combination, but the hush puppies soak up all of the juices from the smokey black beans and it is all just a bunch of happy taco goodness.
Key Lime “Cheesecake” Truffles by Beard and Bonnet This past week’s dessert menu consisted of pop-able key lime “cheesecake” truffles! I put cheesecake in quotes because really it is a slightly sweet key lime cashew cream tucked under all of that chocolate. You see, I blame my neighbor Beth for turning me onto cashews in the disguise of cheesecake filling; she brought over this stunning no-bake vegan “cheesecake” when we were hanging out for dinner one night and ever since I have not been able to get through a week without some type of cashew “cheesecake” type goodness. I guess if you have to have a weakness you should try and go for a semi-healthy one…right?