Imagine taking a favorite comfort food and having to tweak it. One of those for me is one my mom used to make--egg noodles cooked and mixed with butter, garlic, and parsley. Now, adapt it to a new diet. I ended up with rice-based fettucine, cooked and mixed with vegan margarine and shopped chives. It could have used a little salt but it was pretty good. I served it with sliced, steamed zucchini and summer squash. I like it with butter and onion, but onion's off my list for the moment, and I had enough margarine in the noodles. It turned out that I loved it. The squash had a rich, delightful flavor all on its own.
For a while, each meal is a discovery. Breakfast today was mango and strawberries, pureed and mixed with ice and a tiny bit of stevia to make a smoothie. It was simple but delicious, and with a small bowl of Rice Chex and rice milk, made a good breakfast. I usually try to have protein for breakfast, but today I went without it.
Today's nut choice is walnuts, and I have some, but I need to toast them. If I eat them raw, they hurt my throat. Since I haven't done it yet, I did not have any at breakfast. Doing an internet search to learn how to roast them is the next thing on my list. Last week, I dry-sauteed some of them and then cooked them with a wild rice blend. We both thought it was great, a fun new twist on rice.