I am happy to say I was much more diligent about taking photos of our properly food combined meals this week.
Protein: Bar B Q’d chicken thighs. We had Greek, vindaloo, and Korean BBQ flavours. Roasted veggie fries and broccoli coleslaw. I will be posting my recipe for the veggie fries, they turned out amazing.
Starch: Vindaloo chickpeas with onions, mushrooms and spinach, a dollop of tofutti sour cream, and avocado flatbread (chapatis). The vindaloo is a paste from a jar (Patak’s if you’re looking for a good brand. Nope, they didn’t pay me to say that.) It was a bit spicier than I’d intended. I believe my husband’s comment was, “Wow, I get to spend 10 minutes as a dragon and an hour as a rocket!” However, the avocado flatbread was to die for, I will be posting this recipe also, so stay tuned.
Starch: Baked potatoes with tofutti sour cream and fried onions with corn on the cob (I cut my corn off the cob…) We’ve started to really enjoy the simpleness of properly combined potato meals. Potatoes are likely the most difficult vegetable to “convert” as it’s the “meat and potatoes” meal that is so Western diet. Usually we’ve been eating baked potatoes with a simple garden salad, but corn on the cob was great too!
Starch: Fog pea soup (sans ham or bacon, but with some kelp granules instead to add the missing saltiness), with my mom’s homemade whole wheat buns.
Starch: Butterhead lettuce with avocado, corn (from a left over cob), mushrooms, green onion, Roma tomato, kelp, a drizzle of chocolate orange dressing.
Starch: Potato salad with green onion, orange pepper, and peas, and a pumpernickel toasted cucumber and avocado sandwich.
Protein: Cobb salad with ham and hard boiled egg.
That wraps up this week’s meal ideas for proper food combining. If you have any questions about food combining or any of the meals here, please ask. Enjoy!