breakfast: granola
lunch: salad, roasted cauliflower and potatoes
snack: muffin with raw butter
dinner: baked unstuffed shells, swiss chard, carrots
I think I've finally perfected a gluten-free/wheat-free muffin recipe. The key seems to be soaking the grains in either buttermilk or yogurt to soften them and bring out the flavor. It also has the added benefit of reducing phytic acid and increasing mineral absorption. This time I soaked them for 24 hours and they came so soft, tender and fluffy - just like the real thing.
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