proper/make
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everything i eat, most of which i've made, somewhat properly
tofu five-spice rice flake noodles. i basically did my pad thai recipe but with a lot of five-spice. it totally works.
layered enchiladas which fell apart because i thought we had more cheese than we did. still a tasty almost-veggie gluten-free dinner though.
bacon celery gorgonzola polenta rounds and mixed green salad i made a bacon apple cider vinaigrette for my salad. jason smothered his in ranch dressing.
brown rice pasta with sausage, kale and parmesan i’ve been really getting into the the brown rice pasta. it’s totally flexible—pastalike al dente and great for soups.
chickpea and spinach on baked potato, based loosely on this recipe. i subbed out the coconut milk for regular milk and crossed my fingers that i wouldn’t have a lactose reaction. (i didn’t.) really tasty combo.
emergency meal: brown rice pasta cooked in brodo with parmesan rinds, with bacon, corn and green beans.
gluten-free bacon and kale quiche on salad.
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