I’ve got another “what I ate” style post for you guys, starting off with the same persimmon walnut bread I showed last time. I forgot to mention that I used honey in place of brown rice syrup this time around and it turned out fine. Slightly denser than normal, but that may also be because I doubled the batch and you never really know what happens when you do that…I swear it isn’t quite as simple as just multiplying everything times two. But of course it is still absolute perfection in my eyes. And the kids. They are devouring it. It probably won’t make it another day.
For lunch I made the same perfect Trader Joe’s salad that I shared here.
It is SO easy because it is made entirely with TJ’s products.
The only “work” you have to do is massaging the greens with the sesame dressing. So tough.
I am so bummed I forgot to take a final photo of this dinner because it was SO GOOD.
Honey Mustard Grain Bowl
Ingredients:
- 1 bunch kale, de-stemmed and chopped
- 1/2 cup honey mustard dressing (I used Brianna’s)
- 1 1/2 cups brown rice/wild rice mix (cooked w 1:2 ratio grain:water)
- 1 can chickpeas
- 1 fuji apple
- 1/4 cup grated parmesan cheese
I took two progress pics and then forgot to capture the finished product but V is holding her bowl above so I guess that’s going to have to be good enough. 😛
I had a nice little plate of goodies for dessert, including TJs dark chocolate covered almonds and dark chocolate covered mallows, candied ginger, and a few pieces of the Tony’s Chocolonely* sea salt caramel bar.
*Until I just typed that entire name out, I don’t think I’d ever thought about how it was pronounced. I am pretty sure I’ve been calling it Tony Chocolony in my head. I like my version better because lonely isn’t something I want to associate with my dessert hour.
Hi Elise, Long time reader who is finally hoping to make my own kombucha and am trying to find the recipe and posts about your experience. I can’t seem to find it (probably because you mention kombucha in every other post : )) Are you still making your own? Can you share your recipe again or point me to the right post? Thanks!
ha! so true! the recipe I followed was this one: https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858
happy brewing!!
Also, you will only need to reference it the first few times you make it because after that if becomes second nature. i can do it w my eyes closed at this point 🙂
Thanks so much for your quick response! Any favorite combinations to share? The neighbor who gave me the scoby today ran through her process but I realized I didn’t really understand what to do once I got home so this is very helpful.
Thanks so much for your quick response! Any favorite combinations to share? The neighbor who gave me the scoby today ran through her process but I realized I didn’t really understand what to do once I got home so this is very helpful.
Yeah, it sounds SUPER involved and complicated when you are reading it, but I promise it’s not…once you have done it you’ll get the hang of it. I typically stick to lemon and ginger. But I only flavor during the second ferment. My main kombucha is plain green/black.