I caved at the store because Califia was on sale and the sound of toasted coconut almond milk was too amazing to pass up. The ingredients list, for the record, is:
Almondmilk (Water, Almonds), Coconut Cream, Sunflower Lecithin, Sea Salt, Natural Flavors, Potassium Citrate, Locust Bean Gum, Gellan Gum, Monk Fruit Extract
Which is a lot more than almonds and water, but shockingly less than some of the other flavors I was debating, not to mention the lack of “sugar”. Califia prides itself on being carrageenan free, but all those gums seem just as tricky for sensitive guts like mine. I’m not sure if the amount is enough to do cause any real symptoms since I’m using it as a creamer in my coffee rather than as a drink, but it’s something to watch.
In the end though, the flavor wasn’t even that good! Toasted coconut sounds dreamy…alas, I didn’t get much of that, if any. In the future, I’ll take my TJs almond milk (with barely more ingredients) over this. But really, I just need to make my own nut milk again.
I had two slices of AAG blender bread – one toasted, one not – for breakfast.
And for lunch, the last raw breakfast crust with half an avocado. And carrots. I waited for a bit after eating seconds and thirds of carrots, but my body was still hungry and wanted something different so I had some macadamia nuts.
I dispensed them onto the cap so that I wouldn’t accidentally eat the whole tub, and I still ended up overdoing it a bit…which was frustrating because dinner was so awesome, I was annoyed to not be hungry when it was time to serve it.
One of my besties sent me this recipe for salmon cakes from her Whole30 cookbook and I was so excited to make it.
She also gave us these pan patty squashes from her garden.
I prepped the salmon cakes the night before, minus the dill. Kyle hates dill so I usually delete any recipe that comes my way that calls for it, but I thought this time I could make a few salmon cakes for him first and then add the dill to the rest.
It yielded 10 cakes, just enough for us to all fill up with two left over.
I ate mine plain, but served theirs in flatbread, which they ate like tacos.
I wasn’t sure how the kids would do with the herbs but didn’t hear a peep of complaints so that’s good! Kyle even ate the squash! I didn’t tell him it was basically zucchini, so shhhhh.
Kombucha and football (!!!!) to wrap up the day. 🙂
This is not food related, but would you be willing to share some of the podcasts you enjoy? I know you mentioned the NPR podcast Wow in the World, but are there others you regularly listen to, both ones for adults and ones for kids? Thanks!
I listen to a bunch of NPR podcasts, fresh air, NPR politics, etc. But I mention some of my other faves in this post: http://www.hungryhungryhippie.com/pinkish-pancakes/
As for kid’s podcasts, I didn’t even know they were a thing until “wow in the world” but I have been exploring others since then. I havent found any others that are quite as good of a fit for them as that one but try out “but why” “ear snacks” “story pirates” “brains on” “the past and the curious” and see if any of those hit it off 🙂