Freekeh Pancake with a Poached Egg

This recipe required a little improvisation, as it is neither gluten free or vegan. But two different versions were created and it worked!

Version one used rice instead of freekeh and a normal poached egg. (Tim's version) I tried the rice version as well, and I think I like it even better than freekeh. Would be easy to make again in the future with variations on rice and spices.

Version two used freekeh, a flax egg, and minimalist baker's vegan omelet (http://minimalistbaker.com/simple-vegan-omelet/) on top. It was delicious! 

Black Lentil Salad with Tzaziki Sauce -Jillian

Loved it, the kind of meal I want to eat lots of. I used store bought coconut yogurt for the Tzaziki and it was excellent (after a failed attempt earlier that day to make my own yogurt). I couldn't find pea shoots so used radish sprouts, but now I really want to find pea shoots to try that.

Sushi -Jillian

I'm a bit amazed that I was able to make sushi. And that on top of that, it stayed together like sushi and even tasted like it.  I was very pleased. 

The only downside was that I found this recipe quite time consuming, what with all the chopping and wrapping. But it would be quite an enjoyable meal to make if you have help. Or even for company that wanted to try wrapping their own. 

At first my sauce was very strong. But then, I did not have white miso- I had yellow, so maybe that made a difference? In the end, I doubled all the other ingredients besides the miso and added a bit of warm water to thin, then it was just right.

Broiled Rosemary Ginger Grapefruit with Macadamia Nut Cream -Jillian

This was an energizing and citrusy way to start a morning. I probably won't go out of my way to make it again though. Tim doesn't like grapefruit, and I like them so much fresh that I'd rather just eat them plain. Also, this recipe requires a broiler, and that causes me great stress. I'm always anticipating the food will burst into flames. I get out the baking soda just in case. 

The macadamia nut cream is good but a tad too sweet as is. We've been dolloping the leftovers into espressos, and that has been quite delightful.

Beet Party Salad -Jillian

Indeed a very pretty salad! I've been on a beet kick lately, so I really enjoyed it. Would be a fairly simple one to make at the beginning of the week so there can be a beet party for days.

Chipotle Sweet Potato Breakfast Tacos -Jillian

These tacos didn't really work for me. I liked aspects of it, but it didn't all come together. I love the idea of sweet potato tacos, but I think next time I would roast the sweet potatoes and use cabbage that's been slightly pickled to create more flavors. I also made them for dinner instead of breakfast, and I think they would be too time consuming to make in the morning as breakfast tacos. Or maybe I just didn't do them right.

Pecan Cranberry Pie -Jillian

Made for dessert the night I made the butternut kasha stacks. 

A nice pie, however it was extremely sweet for me. I had to use brown rice syrup instead of the barley malt because of the gluten, so maybe that changed things. I couldn't eat very much of it, so it was a mostly Tim Pie. :)

Seems like a good standard crust to keep in mind though.