This site is about my life in the art studio. It includes drawings, paintings, knitting and cross stitch and fun art techniques. I will also include recipes and yoga and book reviews. This is a lifestyle blog with intentional and simple living ideas.
My diet consists of gluten free and dairy free and soy free. I have an autoimmune illness, juvenile rheumatoid arthritis.
On Monday, tuna, chicken BBQ and chicken burgers were prepared. Rice and roasted vegetables were also prepared.
An order from Whole Foods Market was made. They have the best gluten free and dairy free products, that I can not find anywhere else. Plus they deliver, so it’s easier to order there as my work schedule can be difficult to get to a grocery store.
I did not have a dessert every night. I finished the cinnamon muffins last night. The gluten free homemade biscuits were starting to loose it’s freshness so I had to toss those.
A spinach smoothie was made for Breakfast, along with eggs, avocado on toast and left over veggies were warmed up.
The refrigerator is now empty of this week’s meals.
This evening, I’ll make dinner. It will be a salad and a baked potato.
Tomorrow I work, so I have the chicken soup and tuna thawing. I will make those for dinner when I get home from a long day at work.
I’ll have to eat the grapes today for a snack. I also got out of the freezer the gluten free brownies I made the other day. And today I’m going to make blueberry muffins. Blueberry muffins will be my breakfast for tomorrow along with fruit. I’ll post the gluten free blueberry muffins.
I usually serve this with my salad. I like to have the pineapple cut up in the salad, along with watermelon, cantaloup and cucumber, with a lemon basil dressing from Paul Neuman. There is a toping in the recipe book that is exceptionally good and tasty, but I don’t think I will be making that when I pull this out of the freezer.
This is one of my favorite recipes to make, because it is simple and easy to freeze.
I warmed up the left over rice and veggies from earlier this week. Then I warmed up the chicken burger. (Goal for meals, is to use what I have and what I made).
This morning an order was made from whole foods market. I decided to buy for only this week, instead of thinking about next week. The goal is to use what I bought.
My meal plan is to use the meats that I already cooked and are now in the freezer, ready to be thawed and warmed up. This saves me time on the long days of being at the office. Having an autoimmune, being smart about cutting down time standing or waiting for food to be done is a definite goal.
vegan ranch dressing-first time trying it
vegan cheese-for my tuna melt
gluten free crackers
almond pudding-first time trying it
turnip-planning to roast veggies
gluten free bagels
dairy free cream cheese
I think that was all…
Meal Planning for Breakfast
gluten free bagel and cream cheese with fruit
finish cinnamon muffin with fruit
egg and avocado with gluten free toast
Meal Planning for Dinner
Tuna melt with roasted veggies-asparagus and turnip and radishes
Finish BBQ chicken and rice-add a salad to it
Roman Lettuce-roasted, with side of roasted vegetables and potato with chives
Salad with chicken patties
almond milk pudding
coconut milk pudding
gluten free brownies
This morning, I was up early, just couldn’t sleep, but wanted to so badly.
I warmed up the cinnamon muffins in the toaster oven and made gluten free hot chocolate. Added watermelon and cantaloupe.
Dinner- Tuna Melt
Tonight dinner was made and it was delicious.
I cooked carrots, turnips, asparagus until tender. You can roast them. I chose to saute them. While the veggies are cooking, I warmed up the tuna from yesterday, mixed in vegan mayo.
I used Miyoko’s cheddar cheese. It is gluten free and dairy free. It is the best brand for cheeses and butter. It had me fooled it was the real thing.
On the side I included plantains chips. Gluten free as well.
I recommend this meal. It will fill you up and keep you warm.