Oatmeal Brownies

I recently heard that someone I know was diagnosed with celiac disease. I haven't heard from her since she told me so I don't know how strict her diet will be. I've heard that some people with celiac disease can eat oats so I was trying to find something I could make if she can eat them. I came across a recipe for Oat Flour Brownies. I had to change some ingredients because I didn't have them and I don't know if I can get them here.

Oatmeal Brownies

3 dl oatmeal (ground in food processor until flour-like)

1 tsp baking powder

dash salt

1 dl cocoa powder

2 dl sugar

1 tsp vanilla sugar

1 dl oil

2 eggs

Grind oatmeal in food processor. Pour into a bowl and add baking powder, salt, sifted cocoa powder, sugar and vanilla sugar and then mix together. Beat in oil and eggs until just blended. Pour into a greased pan. Bake at 175 C for 30 to 40 minutes.

This is how the oatmeal looked before and after I ground it in the food processor.

Chipless: 1 Year, 18 days

Candyless: 18 days

Chocolatefree Mondays: 18

Chocolatefree Fridays: 10

Dahl and Macaroni Salad

Last week's vegetarian dish was a dahl. I got the main recipe from Thimble's Blog but because we don't eat onions or garlic nor did I have the spices, I changed it.

Coconut Dahl

2.5 dl orange lentils

5 dl water

½ curry

dash pepper

½ tsp ginger powder

1.25 dl coconut

2.5 tbsp yogurt

Cook lentils according to package instructions. Add curry, pepper, ginger, coconut and yogurt and heat through. Serve over rice.

I bought something today that I've never bought before. Fresh ginger. I wasn't even sure how it tasted so I was a bit weary about using much of it. I googled fresh ginger and found out it can be frozen, so I cut it up into pieces and froze the rest. I also read that it is possible to put it through a garlic press which sort of worked.

Today's vegetarian meal was what we call a macaroni salad. I use either a tin of kidney beans or chickpeas. I tried a new dressing on top. I usually just mix some oil, honey, orange juice, dried dill, paprika and curry together.

Apple Salad Dressing

1 apple, cored, seeded and chopped small

1 tbsp lemon juice

1 tbsp sesame seeds

¼ tsp dried dill

dash chili powder

½ tsp curry powder

small piece of fresh ginger, grated

¾ dl olive oil

Puree until smooth

Macaroni Salad

1 tin of kidney beans or chickpeas, drained and rinsed

1-2 carrots, diced small

cucumber, diced

red pepper, chopped

(celery, chopped)

1-2 tomatoes, chopped

Mix well with dressing.

Chipless: 1 year 9 days

Candyless days: 9

Chocolatefree Mondays: 17

Chocolatefree Fridays: 8

I Did It!

I can't believe I actually did it and how fast this past year has gone. I wonder what I'd look like if I had been able to cut out all of the extras I've eaten over the year too. Oh well on to the next stage which is cutting out candy. It won't be too hard because I don't each much candy and I'm not including chocolate or marshmallows.

Chipless: 1 Year

Candyless:

Chocolatefree Mondays: 16

Chocolatefree Fridays: 7

Broccoli and Chickpea Pasta

Well I had my first all vegetarian day. For breakfast I had oatmeal porridge and fatfree milk. Lunch was peanut butter and homemade strawberry jam on bread. I had heard about Chef Marc Meyer's Lemony Broccoli and Chickpea Rigatoni recipe on some body's blog and looked it up. I adapted it and my version is below. Oops, I can't remember what we had for our evening snack.

Broccoli and Chickpea Pasta

265 g cooked chickpeas (I used tinned, drained and rinsed them.)

1½ tbsp lemon concentrate (Use more lemon next time – 2 tbsp?)

1 tbsp olive oil

10 rose peppers, crushed

head of broccoli, cut into pieces (I use the whole thing, not just the florets.)

200 g pasta

1½ tbsp olive oil

1 dl cooking water

2 tbsp Parmesan cheese

1 tbsp Parmesan cheese, for garnish

Mix chickpeas, lemon, 1 tbsp olive oil and crushed rose peppers together and set aside.

Cook broccoli for 4 minutes. You need to keep the water, so remove the broccoli with a slotted spoon. I steamed the broccoli because I don't have a slotted spoon and it was easy to lift it out but I had to add more water before adding the pasta.

Add pasta and cook according to package directions.

While the pasta is cooking, heat 1½ tbsp of olive oil in a large skillet and add the broccoli and chickpea mixture and heat through. When pasta is done remove 1 dl of cooking water before draining pasta and add it to the skillet. Add 2 tbsp of Parmesan cheese to skillet and stir well. Mix in pasta and stir until coated with liquid. Garnish with rest of Parmesan cheese.

Chipless Days: 259
Chocolatefree Mondays: 15
Chocolatefree Fridays: 6