Tapenade and Basil Oil for dinner and Pumpkin
Amaranth/Flax/Sunflower Seed Pancakes for breakfast.
It definitely didn't seem like I was deprived by being on a
rotation diet. In fact, I haven't felt that way at all on this
food-eating plan. If anything, it has forced me to experience
new foods and not just eat the same old stuff day in and day out.
As you can see, Pumpkin and her canine pal, Kona, were
hoping and waiting for me to share some of my creations in the kitchen.
Breakfast: Pumpkin Amaranth/Flax/Sunflower Seed Pancakes topped with pumpkin puree and toasted pumpkin seeds
- Amaranth pancakes
- 2 T. pumpkin puree mixed with agave nectar for syrup
- 1 T. toasted pumpkin seeds
- 1 Shelton's gluten-free turkey sausage for those not on rotation plan
Recipe for Amaranth Pancakes (makes about 6 medium pancakes)
1/2 cup pumpkin puree ( I used canned.)
2 T. agave nectar
EnerG egg replacer for 1 egg
1/2 cup amaranth flour
2 T. ground flax
1/4 cup ground sunflower seeds
1 tsp. g/f baking powder
1 T. sunflower oil
2 tsp. pumpkin spice
1/4-1/2 cup water or more if needed
pan spray and additional oil for pan
1 T. toasted pumpkin seeds and 2 T. additional pumpkin puree mixed with 1 tsp. agave nectar for topping per serving
(optional: carob chips)
Just mix it all together. Heat your pan. Cook the pancakes. Keep them warm in the oven while you are making additional ones. Toast the pumpkin seeds. Heat the pumpkin puree topping in the pan. Serve topped with pumpkin puree and toasted pumpkin seeds
Lunch: Taro veggie burger topped with olive tapenade on a soy flour tortilla
- Hawaii Taro Company veggie burgers
- Sauteed spinach, endive, red onion
- 1 T. olive tapenade per veggie burger
- Soy flour tortillas (follow recipe from previous post)
- 1 T. olive oil for cooking
Dinner: Grilled Ahi Tuna Steaks with Olive Tapenade and Basil Oil Topping
- Tuna steaks
- Olive tapenade
- Steamed green beans
- Sauteed spinach, endive and red onion
- Sauteed winter squash with sage
Recipe for Ahi Tuna Steaks with Olive Tapenade and Basil Oil
1 bunch fresh basil
1 cup olive oil
Olive Tapenade (purchased)
bag of fresh spinach
1 small red onion
2 Belgian endive
1 acorn squash (peeled and diced)
2-3 T. olive oil
4 tuna steaks
Make basil oil. Separate basil leaves from stems. Blanch leaves in boiling water until they wilt. Then drain and plunge into icy water. Drain and squeeze dry. Blend leaves with 1 cup olive oil in blender or food processor. Let stand for 2 hours, then press mixture through a fine-mesh strainer. I didn't do this part. I just used it without straining. The basil oil will keep in refrigerator for a week.
Prepare spinach, endive and onion for sauteeing in several tablespoons of oil. Cover and keep warm. Repeat with acorn squash or other winter sqash.
Brush tuna steaks with remaining olive oil. Salt both sides. Pepper is optional if you're not on rotation diet. Grill until medium done. I did this in a grill pan on the stove but a hot charcoal fire would be great. Serve on warm plates, placing tuna on bed of veggies. Spread tops with olive tapenade and drizzle with basil oil. My husband said these were better than any steak he'd ever eaten.
Dessert: Sunbutter/Carob Cups
1 bag Sunspire vegan carob chips
1/4 cup Sunbutter (sunflower butter)
1 mini-muffin pan
Melt carob chips in microwave. Stir. Spoon 1 tsp. or so into each section of the mini-muffin pan. Top with 1 tsp. sunbutter. You can top with additional melted carob chips but I forgot to do that. Refrigerate until set. Makes 12 cups. Very scrumptious.