12- The number of times I worked out.
8- New recipes that I tried.
3- the weeks that I had and followed a meal plan.
Too Many- the minutes that I spent doing things like facebook when I could have been doing something else.
Thoughtful- my husband who allows me to spend 30 minutes most mornings reading and journalling AFTER letting me sleep in an extra half hour while he gets Aneliese her breakfast.
12- Pots of tea at my favorite Tea House pre-paid by the same sweet man mentioned above to ensure that I go out each weekend for some quiet alone time.
Countless- playdates with wonderful friends.
30- dollars under-budget last month (it will make up for this month)
Blessed- by all the hours that I was given to spend loving and playing with my two little darlings.
7-long beautiful walks in the lovely chinook last week.
1- room that stayed tidy all month (the girls room)
1- sewing room that I finally got organized enough to actually use.
Loved- by so many. With gifts like a jar full of acorn caps, a carton of eggs paid for by an unknown friend who also had the cashier give me a full gift card. A warm hug on a cold
Wednesday. Messages, emails and phone calls assuring me that there are many who care.
1- step toward the future.
One of the new recipes that I tried at the beginning of the month has turned out to be truly a winner. Quinoa Flatbread. It rises to many occasions. I found the recipe on http://glutenfreeday.com/?p=85 and really it is delicious and so easy. I made it yesterday and sprinkled a little garlic, an Italian spice mix and some medium cheddar. Once it cooled a little, I added some tuna with a little mayo and green onions, topped it with some spinach and it disappeared quickly, along with the sliced apples that Aneliese suggested as a side. Really, this is one of those recipes that even if you aren’t gluten free, it is worth trying.
- 1 cup (2,4 dl) quinoa flour
-1/2 -1 tsp salt
-1 tbls psyllium husk
-3/4 cup (2 dl) water
Preheat oven to 200 Celsius (400 F).
Mix the salt, psyllium husk and flour together, add the water gradually so that it resembles a thick porridge, wait for a couple of minutes and then spread the batter on to a baking tray lined with baking paper.
Bake for approximately 20 minutes, the time depends on the flour you used and also on how thick you have spread it. The thinner it gets, the faster it bakes. When I’m in a hurry I usually spread the batter very thinly and it bakes in 10 minutes.
Tomorrow we are going to have it again for lunch only this time I am going to top it with some leftover baked salmon mixed with some almonds, green onions, a little butter, and a little leftover lemon garlic sauce. I am getting hungry just thinking about it.