I am so impressed with how organized you are to have a weeks menus planned. I usually spend half of every day wondering what I'm going to make for dinner. Part of my problem with planning, is that I don't know on Monday what might sound good on Thursday. Lately, I just write down 5-7 ideas and then just fix whatever works best that day. I did find a website that has forms you can fill out for the week that have inspired me to do better. The website is: theprojectgirl.com.
You asked for a bun substitute. The closest thing we have found to a bread-like texture are the Buckwheat English Muffins in the book. We've also used some biscuit recipes with bean flour. However, we do feel better when we don't eat those kinds of things. Mostly we just have to get over the idea of so much bread and starch. Last time we went to see Dr. Lafferty, he gave us his sample menu for a day. Basically it is vegetables and eggs for breakfast, soup made with vegetables and a little meat for lunch, and a big salad for dinner with a little protein on it.
I have found a couple of websites that have inspired me this year. One is a website Annie told me about. It is cosmohippiechef. Her salads are beautiful and make me want to eat salad. Another one is Empowered Sustenance
She has this recipe for cauliflower tortillas that I want to try.
Cauliflower Tortillas
Recipe inspired
by: Lauren from Empowered Sustenance
Ingredients:
-1 head of cauliflower
-4 eggs
-1/2 teaspoon salt
-3/4 teaspoon garlic
granules
-1/2 teaspoon Mexican
seasoning/spices (optional)
How To:
1. Cut the cauliflower
into florets
2. Add 1/2 of the
florets to a food processor and pulse until they are a crumb like texture, then
pulse a little further until a fine texture is achieved. Remove the
cauliflower and add it to a steamer basket. Add the remaining florets to
the food processor and repeat, adding this batch now to the steamer. Add
in 3/4 cup water to the pot and steam for 8 minutes.
3. After steaming, the
cauliflower will be HOT, so I like to spread it out on a plate to cool.
Preheat the oven to 375
degrees
4. After it has cooled,
I use my nut milk bag to squeeze out ALL the water from the cauliflower.
THIS STEP WILL MAKE OR BREAK THE TORTILLAS! You
must squeeze all the water out as much as your can. I've found the less
moisture, the better results.
5. Add the cauliflower
to a bowl. To the bowl also add in the eggs and spices. Mix well.
It will look like a batter. Somewhat thick.
6. Fit some parchment
paper on top of two baking pans.
7. Spoon the batter
onto the parchment paper. I get about 6 out of this recipe, so three on
each pan.
8. The trick is to
evenly spread the batter in a circle. And as Lauren states, keep the
batter compact - there should be no parchment showing through any area of the
tortilla.
9. Bake for 17 minutes.
After they bake, I flip mine over and give them another 2 minutes.
10. Remove from
parchment and transfer to a cooling rack.
Notes:
*I prefer to make these earlier in the day. I
store them in the fridge and simply heat on a pan before I serve.
*I cannot offer any subs for the eggs, and I've only
made these with eggs.
*The cauliflower is not overwhelming and they don't
taste to "eggy" either.
I just made the same soup today Soozi. Thanks for sharing Karen.
Jen
Jen!!! That was an awesome post! Pictures and linking!! You've been holding back on us :o) I know we are going to have to learn to simplify our diets. We are finding things that we like. Some make us feel good and some don't. Too much quinoa and his blood sugar still goes up higher than we'd like. We still struggle getting enough greens in. And Stephen hasn't been much of a soup eater. I've got SO MUCH to learn. Thanks for posting!
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