The Whole Wheat

I can’t believe this is the last day for these food tracking posts. I know you will all miss them. I on the other hand will not!

I hope that I have helped to show that you don’t have to eat a boring diet in order to eat HFCS free. Additionally I should add – I found eliminating HFCS from my diet very easy. Though I was cautious around crackers and other foods, I really did not need to alter my daily meals at all.

• Breakfast: oatmeal with almond butter, dried cranberries, milk, and protein powder; coffee (black)
• Lunch: homemade pizza with baby shitake mushrooms, zucchini, leeks, and spicy capacola with fresh mozarella, clementine
• Snack: 4-5 little pieces of Dove chocolate
• Dinner @ The Slanted Door: Imperial Rolls, shaking beef, crab cellophane noodles, eggplant, pear granita; red wine

Did you know that we currently get two-thirds of our calories from only four crops: corn, soybeans, wheat, and rice?

When you consider that humankind has historically consumed some 80,000 edible species, and that 3,000 of these have been in widespread use, this represents a radical simplification of the food web. Why should this matter? Because humans are omnivores, requiring somewhere between 50 and 100 different chemical compounds and elements to be healthy. It’s hard to believe that we can get everything we need from a diet consisting largely of processed corn, soybeans, wheat and rice.

Source: Pollan, Michael, Unhappy Meals, The New York Times, January 28,2007.

• Breakfast: oatmeal with almond butter, dried cranberries, milk, and protein powder; coffee (black)
• Lunch: cabbage salad, pieces of turkey breast, brie cheese, cookie
• Dinner: homemade pizza with baby shitake mushrooms, zucchini, leeks, and spicy capacola with fresh mozarella; red wine

Yikes I’m behind in my posts!! I cannot believe I am *almost* done with the 30-days. It will be great to not have to remember everything I eat to record here!

Day #27:

• Breakfast: oatmeal with almond butter, dried cranberries, milk, and protein powder; coffee (black)
• Lunch: steak quesadilla at Baja Fresh
• ZAP Wine festival: red wine, cheese, and chocolate
• Dinner: Indian food and Le Gateau Piege

Day #28:

• Breakfast:oatmeal with almond butter, dried blueberries, milk, and protein powder; coffee (black)
• Lunch: leftover indian
• Dinner: hummus cakes and caponata stew leftovers

• Breakfast: oatmeal with dried cranberries, almond butter, and milk, coffee(black)
• Lunch: Cauliflower Risotto with Spicy Pangrattato
• Dinner: local Camembert and TJ crackers, steak with truffled mashed potatoes, green salad with truffle vinagrette

Chocolate & Zucchini has long been one of my favorite food blogs. Clotilde has the most lovely excitement and enthusiasm about all things food. This recipe is another (similar the the Cauliflower Risotto with Spicy Pangrattato) that comes from a specific chef, to a food blog, and then to me. Clotilde found this basic recipe in ELLE Magazine (I assume the French edition), made her adjustments & renamed it. I quite like her name (so I kept it) since it reflects the chef (Jean-François Piège) in the name.

This cake is extremely versatile and I have already thought of a million variations I’d love to try (lavendar, almonds, cointreau – so many things to explore!). I made my version of this cake with clementines since I have been getting so many in my CSA organic boxes. As shown in the picture – I topped it with local California strawberries I found over the weekend as well. Another wonderful aspect of this cake is how quickly you can put it together – perfect for any weeknight or a quick brunch cake. Many possible meals!

Le Gateau Piage recipe follows… Read more »