As I eat my rice cereal for breakfast, I am reading about much more interesting meals. I tried the Bob Red Mill's Creamy Rice hot cereal, and think perhaps I'm not a creamy rice cereal kind of girl. It's not that it's bad, but rather that even with yogurt and flax seeds, it's not very interesting.
I got two recommended cookbooks from the public library this week. They are:
The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre (recommended by my cousin, Sarah), and
Gluten-Free Baking Classics by Annalise G. Roberts (recommended on the GF RN's blog).
They both are filled with a lot of good sounding recipes. The Whole Life Nutrition one has gluten-free, dairy-free and egg-free recipes. The Baking Classics is gluten-free but not vegan.
What is striking my fancy this morning are recipies like the Triple Ginger Tea Loaf, Lemon Poppyseed Tea Loaf, Lemon Squares, Biscotti (from the Baking Classics) and Grandma's Cinnamon Rolls (with whipped potatoes as well as rice flour! - from the Whole Life Nutrition). The Whole Life Nutrition book has a whole section on breakfast foods. In fact, one of their recipes inspired me to invent a salad smoothie this week (with lettuce, carrots, apples, a banana, and cranberry juice). It sounds a bit odd, but I wanted to use up some salad from the night before, and i was curious to see how it worked to purée lettuce. I think I need a more powerful blender to do it really well, but it was pretty good! The flavor was great even though the texture was a bit odd. They also have a recipe for teff porridge. Teff is a high-protein, high iron gf grain that Nadine recommended during her Intro to GF class, and I have been curious to see how it is
I'll have to plan ahead and try some of these things out!