Welcome to Day 2 in Michele’s kitchen. Michele cooks in the Nourishing Traditions style and is always experimenting with new recipes. Her kitchen is frugal, healthy, and full of whole foods. We are very excited to see and share a week in her kitchen. We hope you enjoy this week in her kitchen.
Welcome to Day 2 in my kitchen!

This morning, we made Gluten-Free Waffles. I substituted almonds for hazelnuts. To accommodate an assortment of lactose/soy sensitivities, I used Hemp Milk in place of dairy milk in the recipe. We topped it with my Mom’s Raspberry-Peach Syrup, and served fried eggs alongside.

Last night, I started some dry chickpeas soaking before I went to bed, as I planned to make a bean salad for lunch. I add lemon juice to the soaking water to make them more digestible. When using dry beans, it is important to note how much they expand after soaking and cooking! (See the pictures to compare.) In the morning, while the waffles were cooking, I cooked the chickpeas.
Presoaking

Cooked Beans

After breakfast, I started a batch of yogurt. It is “yog-ing” at the moment, so I will have photos and a description of my process tomorrow!

Mid-morning, we visited a local farm. Since one of our guests is a child with Autism, we have learned to be flexible in our plans. (For instance, we didn’t end up berry-picking; we just looked around at the animals at the farm!)

As another hospitality gesture, I purchased some boxed pastas. (It is the same child’s favorite food!) For lunch, I made a bean salad with lots of fresh veggies, and seasoned with lime juice and garlic. (This was based on my Bean Wrap Recipe. I also made a Veggie Pasta Salad (using quinoa pasta). Instead of a pesto, I used fresh cilantro and olive oil. We each had handfuls of blueberries on the side.

After lunch, we started up the ice cream maker to make Homemade Coconut Milk Ice Cream. It is in the freezer right now, and we’re eagerly anticipating it! Maybe we will add some coconut flakes or fresh berries on top.

I had planned on making a Pesto Pizza (with gluten-free crust) for dinner, but then we discovered a wonderful restaurant in town that offers an incredible selection of allergen-free foods. So, we are headed there now!

I have already pulled some ground turkey out of the freezer (into the refrigerator) to thaw for tomorrow. When we get home, I will start soaking rice for tomorrow as well.

See you tomorrow!

Make sure you stop in throughout the rest of the week to see what other adventures Michele is up to in her kitchen. And don’t forget to stop by her personal blog, Frugal Granola.Thank you for your willingness to open your kitchen to us all Michele. It is going to be an inspiring, educational and encouraging week!

If you are interested in participating as a guest blogger for this 3 Moms feature, please leave us a comment or send us an email at 3moms@happytobeathome.net. We are looking for a variety of women willing to open their kitchens for one week to all of our readers. You do not even have to have your own blog in order to participate.

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