As you may have noticed, I tend to get a little stuck on flavor combinations. For a while it was using pumpkin pie spice in smoothies, overnight oats and this luscious Pumpkin Ice Cream. Now, as a direct result of the Cinnamon Chipotle Chocolate Ice Cream I created recently, I am on the lookout of different ways of incorporating that flavor profile. I have tried it in a smoothie with collards and also in this sweet potato and avocado mousse, complete with added spices. I am not quite there with either the smoothie or the mousse, but am definitely enjoying the different tries. Today’s lunchbox of a lunch and two snacks includes:
- Leftover black bean chili with chard and butternut squash from Amy at Simply Sugar & Gluten Free. I have adopted Amy for this month’s Adopt a Gluten Free Blogger and this chili was the first recipe I tried – I love it. You will see me rave about this in my roundup tomorrow.
- Baked unseasoned spaghetti squash
- Steamed green peas
- Salt and vinegar kale chips (dehydrated instead of roasted, but otherwise the exact recipe)
- Mexican Chocolate Mousse – a work in progress of avocado, sweet potato and spices. I promise to keep tweaking it and post a recipe eventually.
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