Day 30

I made these meatballs with squash and quinoa from the Guardian.  Subbed beef for lamb, potato starch for corn starch.  We had them with these sweet and spicy carrots.  I also tried these granola bars from Half Baked Harvest.  They're very tasty but very crumbly, I think I used too much oil.

Day 8

Breakfast: Coffee, almond milk.  Used the almond:water ratio from this recipe and added about twice as much sugar as I thought necessary, at least a tablespoon, and a teensy bit of salt.  Much better than the hazelnut-almond milk, either because I added more sugar or because the hazelnut skins made it bitter.  Oatmeal, hazelnut-almond meal, grapefruit.

Lunch: Eggplant and chickpeas with tomato from Claudia Roden's Arabesque, basmati rice, this pork and squash soup.

Dinner: Fried some string beans in a wok until blistered, put aside.  Fried some ground pork with fennel, chili, garlic, and salt until crumbled and browned (actually closer to blackened, whoops!).  Brown rice.  Marshmallow.

Day 7

Breakfast: Apple, peanut butter.  Oatmeal, jam, almond hazelnut meal.

Lunch: Another pureed soup.  Chopped carrots, a fennel bulb, and half a butternut squash, tossed with olive oil, salt, and pepper, roasted until the squash was soft.  Sauteed garlic, added roasted vegetables, homemade chicken stock and about half a cup white wine, simmered for a little while.  Zapped with the stick blender.

Dinner: Ribeye prepared by extremely thoughtful and considerate friend who came to visit even though it is bitterly cold here and we weren't going to be able to eat out.  She cooked it in a cast iron pan in olive oil for six minutes per side with a bit of salt and pepper.  I am pondering whether I can just eat it for dinner every night between now and the end of the LID.  Also had Barilla GF spaghetti mixed with shredded zucchini, a drizzle of chili oil from Fuschia Dunlop's Every Grain of Rice, and a spoonful of Chinese sesame paste (tahini would have been fine too).  Skittles.

Day 1

Breakfast: Bob's Red Mill Scottish Oatmeal, lingonberry jam from Ikea, apple.

Lunch: Apple, peanut butter.  I can see myself leaning on this combo hard over the next month. Haagen Dazs Raspberry sorbet.

Snack: Salt free peanut butter and Marshmallow fluff on unsalted rice cake.

Dinner: Squash and lentil soup.  No recipe really, just sauteed some leeks, threw in chopped butternut squash, red lentils, kosher salt, pepper, and homemade chicken stock, simmered until soft, and zapped it with my trusty stick blender.  Not sure about dessert, probably Skittles.