Look at me experimenting!
3/4 cup whole wheat flour
6-8 Tbsp water
1.5 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 cup unsweetened plain almond milk
1 tbsp vegetable oil
3 shallots, sliced
2 garlic cloves, minced
Pinch of ginger
1.5 cups of #blueberries
2 tbsp agave syrup
2 tbsp molasses
3 tbsp apple cider vinegar
1/2 tbsp vegan Worcestershire sauce
1/2 tbsp ketchup
1/2 tbsp Dijon mustard
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
Dash of all spice
Dash of nutmeg
Dash of cinnamon
1 chipotle pepper from adobo can
S&P to taste
Preheat oven to 450 F (232 C) and line a baking sheet with parchment paper.
Next, prepare batter. Mix dry ingredients together, and then add almond milk and 6 Tbsp water to start. Stir with a whisk or fork until well combined. Add only enough water until you reach the right consistency. Add more flour if it becomes too thin.
Once the oven is preheated, add the cauliflower to the batter to coat. Shake off excess and place on baking sheet. Give each piece 1 inch of room to prevent sogginess.
Bake for 25 minutes. In the meantime, heat a pan over medium high heat. Add vegetable oil. When the pan is hot, fry the shallots until lightly browned; add garlic and ginger, frying until they turn light brown.
Add the rest of the ingredients for the sauce (except the chipotle pepper, salt and black pepper); bring to a boil.
Turn heat to low and simmer covered for 10-12 minutes. Set aside.
Once mixture has cooled, pour into a blender along with the chipotle pepper. Blend until smooth.
If sauce is too thick, add a touch of water; season with salt and black pepper.
Remove wings from oven and toss with sauce. Serve immediately.
Once the cauliflower has finished baking, remove from oven and dip/toss in the glaze 1-2 pieces at a time. Shake off excess, then place back on baking sheet and bake for another 20-25 minutes, or until browned on the edges and the glaze has caramelized.
Quinoa Salad from Modified Thyme & Love | Serves: 4 as a side | Time: ~35 min
1 cup uncooked #quinoa, rinsed and drained
2 cups water
1 tbsp EVO
¼ white onion, finely diced
1 red bell pepper, finely diced
2 small #zucchini, diced into small pieces
2 ears of #corn, corn kernels removed
½ cup parsley, chopped
¼ cup lime Juice
3 tbsp EVO
½ tsp Salt
¼-1/2 tsp agave nectar, or to taste
First make the quinoa. Add the rinsed quinoa and water to a 2 quart saucepan. Bring to a boil over medium high heat. Once boiling, lower heat to low and cover. Cook until the water has been absorbed and the quinoa is fluffy, about 15-20 minutes.
While the quinoa is cooking start on the vegetable mixture. Heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes, until it starts to soften up. Add the bell pepper, zucchini, and corn. Add a pinch of salt. Cook for 7-8 minutes, stirring once in awhile.
While the vegetables are cooking, make the dressing. In a small bowl or jar, whisk together the lime juice, extra virgin olive oil, salt, and agave nectar. Taste and add more agave for sweetness or lime juice for tartness if needed.
Once the vegetables are cooked transfer to a large mixing bowl. Add the quinoa once it is done cooking, stirring everything together. Add in the parsley and mix together. Pour the dressing over the salad and mix.
This all adds to 7 fruits and vegetables: blueberries, shallots, cauliflower, zucchini, red bell pepper, yellow onion, and corn!
What I ate and drank today (5/29/2018)
90 oz of water
24 oz of cups of decaf coffee
8 oz of caffeinated coffee
Mexicali vegan salad from Chopt
Peanut butter sandwich
Blueberry BBQ cauliflower wings
Zucchini and corn quinoa salad
~2.5 miles of walking
Strength training (core)