Gooseberries, Corn Tortillas & Peanut Butter

So, I had kind of a strange breakfast this morning. It was pouring rain and I wanted something rich and filling. One of the yummiest flavor combinations is peanut butter & banana!

• 1 banana
• 2 T peanut butter
• 1 T ground flaxseed
• corn tortilla

Ok, so I know it’s odd to use a corn tortilla, but it’s the only kind of ‘bread’ that I have on-hand. And it made a pretty neat little roll-up! I spread the peanut butter on the tortilla, sprinkled the flaxseed on the peanut butter, then placed the whole banana on it and just rolled it up! It took less than 2 minutes to put together. At first, I thought I would easily eat 2 of these, but after one I felt totally satiated.

Checklist items: 1 other fruit, flaxseed, 1 nuts, 1 whole grains (4 out of 18 servings)

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Gooseberries are new to me. I tried them for the first time just yesterday! It’s early in the season, so they’re still a little bit sour, but I don’t mind that. I went out after the rain stopped and picked some right off the bush in my garden. If you’ve never picked fresh gooseberries – beware!! These suckers are thorny, and it might be a better idea to buy them if you don’t like the sight of blood. Lol.

• 1/2 c. gooseberries
• 2 peaches

Checklist items: berries, 2 other fruits (3 out of 18 servings)

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Wrap number 2 for today. For 2 simple reasons – it’s super fast & easy to throw them together, and you can use anything you’ve got lying around. Oh, and I LOVE corn tortillas!!!

• 1/2 c. cooked black beans
• 1 c. Kamikaze lettuce
• Chef AJ’s House Dressing
• 1 corn tortilla

Instructions:

1. put lettuce down first
2. then beans
3. before pouring on the dressing, I wrap it half-way so that I can put on enough without it spilling all over the counter

Checklist items: 1 beans, 1 greens, 1 whole grains (3 out of 18 servings)

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My partner loves when I make coconut curry. I don’t do it often because of the saturated fat in coconut cream, but today seems like a good day for this little treat.

 

• 1/2 c. red rice (cooked)
• 1/2 c. garbanzo beans
• 1/2 c. peas
• 1/2 c. cauliflower
• 1 c. spinach (raw)
• 1/2 c. carrots
• 1/2 c. yellow bell pepper
• 1/3 onion, diced (optional)
• 1 clove of garlic, diced (optional)
• 1 T. fresh ginger
• curry powder
• garam masala
• coconut cream*
• vegetable stock/bouillon or water

This can be a one-pot meal if you start out with already-cooked rice. In that case, just add the rice after you’ve turned off the heat so that it doesn’t over-cook. If the rice is cooking at the same time as everything else, then mix just before serving.

*If you prefer to stick with a fat-free meal, just substitute tomato paste for the coconut cream and make a nice red curry instead.

Checklist items: 2 beans, cruciferous, 1 greens, 2 other vegetables, spices, 1 whole grains (8 out of 18 servings)

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Taking account of the day:

18 servings in total.

We got at least the minimum the recommended servings of everything, plus a little extra veg if you included the onion & garlic in the curry.