There’s been a bit more variety in my foods this week! I haven’t been using as many recipes from Meat Free Monday and 4 Ingredients Gluten Free as I have during the past few weeks. If I’m honest I’m having trouble finding things in those two books that I can make! As usual though any recipes I’ve made from my cookbooks will be in a cookbook challenge post later in the week.
This week I’m back on my rice and buckwheat porridge! I stopped eating it for a while and went onto gluten free cornflakes. I adore this stuff as much as I used to love oat porridge so it was a welcome return. The bowl you can see above will get a full explanation in tomorrow’s Meatless Mondays A-Z post. It’s porridge with blueberry jam, fresh blueberries and a sprinkling of mixed seeds.
This was the first time I’d ever tried fruit in a salad! I wasn’t sure it would be good but it definitely was. Look out for more on this waldorf salad with roasted new potatoes in this weeks Cookbook Challenge Update.
This was an “empty the vegetable rack” green soup on the day our new vegetable box was arriving. It includes green split peas, green beans, courgette and potatoes. Liberally sprinkled with black pepper, it made an excellent lunch.
I made some gluten free ginger cake this week but sadly ate it all and forgot to take a photo! I used the gluten free version from here.
That’s it for this week! What have you been eating?