I tackled a few more new recipes this week as well as buying some new foods to try through Vitacost. My first new recipe was a Spaghetti Squash Veggie Bake, with several adjustments. First, I omitted the red pepper, second I used garlic olive oil, and I used my homemade Turkey Tomato Basil marinara for the sauce. I thought it turned out tasty, the hubby was just okay with it, but I supposed I wasn’t surprised by that.
spaghetti squash veggie bake
Next, I wanted to find something that I could use some of my date paste for, especially since I just recently realized that it’s not something I should really be having, per FODMAP. I knew dried fruit was technically off limits, but I guess I thought it was more because it can be hard to digest, not because of the fructose content, but apparently dates have VERY high fructose content. Darn. I found this recipe, Sugar Free Chocolate Chip Cookies, which I ended up also using my leftover oat-coconut pulp from making milk instead of just oats. I had to play with the amount of liquid since the pulp was more moist than oats would be. I thought they turned out okay, not wonderful, but a good use of things I had on hand.
oat-coconut pulp, date paste cookies
We had leftovers a few nights this week, which was really nice- I love knowing that I have several kinds of already cooked veggies in my freezer to choose from at any time!! I did make this Tandoori Spiced Fish last night and I thought it turned out pretty tasty. I think the chicken curry I made last week was much better though! A good use of my homemade yogurt though 🙂 I had the fish with a side of this awesome pumpkin, ginger, rice pasta that I just got through Vitacost- yummmy! I wanted to see how flavorful the noodles were by themselves, so I just melted a little bit of the coconut manna I also got (aka coconut butter- yes different than coconut oil) and some salt. I didn’t necessarily get an overwhelming taste of pumpkin or ginger, but they were very good even as plain as I had them.
rice pasta; coconut manna
Some of my other findings at Vitacost, which had some products cheaper than Amazon but definitely not everything, was raw pumpkin seeds for only $5.79/lb (almost a dollar cheaper than Amazon), organic pumpkin for almost the same price as Hy-vee brand, and quinoa flakes cheaper than I’ve seen anywhere else! I definitely am going to stock up big time on pumpkin come the fall, I use it all year round so it’s really dumb to be paying twice as much for it right now!
organic pumpkin- no BPA!
I’m excited to give the quinoa flakes a try, they can be used similar to oats and I have several recipes pinned that I want to give a whirl! Since I finished off my homemade yogurt, I was able to do another batch of yogurt, but this time I wanted to try coconut milk yogurt!!! I used the Aroy-D coconut milk that I got at the Asian grocery store, plus a bit of my homemade oat-coconut milk. It ended up being about 6 cups Aroy-D plus 2 cups of homemade, mostly because that was all that I had of my homemade. I used this thick and rich coconut milk yogurt recipe, but doubled it and like I said, used a little more coconut milk than she did since I didn’t have much homemade on hand. I was very nervous if this was going to work, I had read other blogs that said never to mix in things like tapioca starch or agar while it’s cooking! But I think it turned out GREAT! It has a natural bit of sweetness, so I didn’t really need to add a whole lot of maple syrup to make it palatable. I do think I might try next time to use less tapioca starch, it was plenty thick and I feel like I could kind of tell there was a starch in it. But maybe I would need that much tapioca starch if I had had more homemade milk, not sure.. OH and I used a store bought SO Coconut milk yogurt as the starter, since the starter I have is dairy based and I wanted to make this one with no dairy whatsoever. In any case, I think it was a success!! A return trip to the Asian store to stock up on Aroy-D will be made next week! 🙂
homemade coconut milk yogurt!!!
I swung out to Trader Joe’s tonight so that I could gather some more ingredients to make another batch of homemade granola this weekend- can’t wait! I think I’m going to try a version that uses egg white, I know I don’t really eat eggs, but I think it wouldn’t be all that much and supposedly that is what makes it nice and crunchy, which I missed with my last version. While there, I was looking at beer for my husband and came across this NGB gluten free lager! I’m enjoying it now after a chill in the freezer and it’s pretty good 🙂
ngb GF beer