Avocado Pasta Sauce

OK, seriously. Gluten is in EVERYTHING! I never thought it would be so hard to avoid it. I have not been very successful to be honest. I bought veggie sausage to have in a stew I made the other night and didn't realize until after I chopped it and threw it in the pot that wheat gluten is one of the main ingredients! I REALLY need to get in the habit of reading the list of ingredients. This stuff gets put into everything!

Dried and Canned Soup
Alcohol (no beer on St. Patrick's day!?!?)
Candy
Ice Cream (nooooo!)
Salad Dressing
Soy Sauce
Vanilla Extract
Vitamins
Hot Dogs
Couscous
and Sandwich Meat can all contain gluten!

You can buy some of these gluten free if you look for it. The point is read all the ingredients to be sure! Gluten can be hiding in anything! And sometimes it's not actually wheat/gluten itself but the chance that something like oats or even spices can be contaminated by wheat products.

This is just a short list. Take a look at the Celiac Syndrome website for a more complete list.

This weekend I am going to try baking gluten free again. I found what looks like a really great blueberry muffin recipe that is calling my name!

Now last week, I made the mistake of buying too many rips avocados and was rushing to use them before they went bad. I've made guacamole, smoothies and had it on my salad. Finally had it on my pasta!

This is a super quick recipe and take the same amount of time as heating up some canned sauce would.

I know this really doesn't look appealing but trust me on this! I found the recipe at Oh She Glows so check her space out for a much more appealing photo.

Ingredients
1 rip avocado
2 tbsp lemon juice
2 garlic cloves
salt to taste
fresh or dried basil to taste
2 tbsp olive oil

In a blender or food processor mix the garlic cloves, oil and lemon juice together until smooth. The, add the avocado, basil and salt and blend until smooth.

Serve on your favourite pasta and top with fresh black pepper and Parmesan cheese.

Nutrition Month

I just discovered that March is Nutrition Month!

Check out the Dietitians of Canada website for more information on this, nutrition myths and recipes!

The Greek Veggie Kabob looks like fun!

Buckwheat Breakfast

I cheated! Boy did I ever cheat.

Yesterday I was celebrating a friends birthday and their new home AND their baby's first birthday! Yeah they are busy. So, how could I say no to cheesy garlic bread. And how could I say no to homemade brownies. And how could I say no to a slice of ice cream cake? I couldn't say no.

Well I got it out of my system and I'm back to eating right today. I started my day with vegan buckwheat pancakes loaded with banana, blueberries and raspberries. I'm still getting used to the buckwheat flour. It's pretty gritty, but I think that is because I an using dark flour. I've seen suggestions for light buckwheat flour and might go that route next time.

Still, with the berries and banana, cinnamon and dash of honey these were pretty good and quite filling!

Bryan is sickly today, which means I might have another excuse for soup for dinner tonight. Even though the weather is warming up there is nothing better and a comforting bowl of soup. It almost makes you forget that tomorrow is Monday.

There is no bootcamp this week because it's march break so I'm on my own in terms of workouts! I am definitely going to make it to my combat class and it would be nice to fit in a yoga class. With the forecast looking so warm it might be time to get a run in too!

For now it's back to laundry, dishes and maybe a little stitching!

Ingredients
1 cup buckwheat flour
2.5 tsp baking powder
1 tsp vanilla
1 cup almond milk
1 medium banana, mashed
1 cup blueberries and raspberries

Directions
Mix together your dry ingredients then add and mix in your wet ingredients. Lightly grease your pan (I used coconut oil) and spoon the batter on the pan. Cook for 2 - 3 min on each side. The batter doesn't bubble quite the same as regular pancakes so keep an eye on it. Drizzle with honey or maple syrup and enjoy!