Lakegran, it is truly addicting...good luck on your quest to find the right one for you!
[EDITED]-Chef, just saw your post, that is exactly why I started experimenting with raw recipes! And look where it got me--my own larabar recipes and a spiralizer! Couldn't be happier.
Did I mention that I am so
looking forward to your recipes? Good.
I couldn't sleep very well last night so I sleapt in a little bit and plan to do either yoga or pilates tonight. I also have to clean the entire house, wash the sheets and towels, and prep some of the food for tomorrow's family visit. My parents are coming in this weekend instead of next week for a pre-Thanksgiving, since none of us can travel to the others on the actual turkey day. Since it is not technically Thanksgiving, I feel absolutely no obligation to make anything remotely resembling the classics (no stuffing, turkey, gravy or pumpkin pie at my house this year!). Instead, I'm making:Pumpkin seed salad
(butter lettuce mixed with massaged kale, pumpkin seeds, avocado, LF parmesan and dulse--that is a type of seaweed that tastes a little like BACON!--mixed with a lemon-pumpkin seed oil vin.)Zucchini pasta primavera
(tons of spiralized zucchini and perhaps some spiralized yellow squash, black olives, mushrooms, yellow peppers, halved grape tomatoes and basil with some marinara instead of the traditional primavera sauce)Grilled chicken parm
(chicken breasts pounded into cutlets and put on the grill, then topped with diced tomatoes, a little of the marinara, LF parm, and topped with one slice each of LF provalone. I've made this before, and it's a crowd pleaser!)Side of cannellini beans with sauteed spinach
(beans sauteed with garlic, olive oil, and wilted spinach)Apple cinnamon almond bread "a la mode" with banana soft serve
(this is blanched almond flour, eggs, baking soda, macadamia nut oil instead of butter, honey, cinnamon and nutmeg mixed with apple butter, diced fuji apples and some golden raisins and baked at 350 for 40 min. I top the slices (which come out like apple cinnamon pound cake!) with banana soft serve, which is just frozen bananas pulsed in the food processor until it has a creamy, soft serve ice cream texture and can be scooped with an ice cream scoop on top of the hot bread)
Needless to say, I am very excited for the meal...
But I'm also excited to show my parents just exactly how I have been eating on this WOL and how it is so very not
B: 3 egg omelet with chicken apple sausage, spinach, onion and peppers, coffee with sweetener and hazelnut milk
S: FF greek yogurt with honey, sunflower seeds and buckwheat
L: romaine with granny smith apples, brie and turkey, dressed w/lemon juice, a touch of honey and 1T grapeseed oil, 1/2 home made larabar
S: 2/3 container butternut squash w/cinnamon, honey & 1 t olive oil butter