After yesterday’s disaster I was hoping today would be a better day. Breakfast seemed promising as it was a baked grain and fruit concoction. It did take some foresight though as the millet needs to soak overnight and the baking takes nearly one hour so I wanted to bake it the night before.


Blueberry Millet Breakfast Bake


I never baked with millet before and after this experience I am going to seek it out more. Besides being healthy it tastes nice, kind of nutty and crunchy. This recipe was a mixture of soaked millet, blueberries, ginger, applesauce, coconut oil and cinnamon. My applesauce and blueberries were not particularity sweet so I served it, as per her suggestion, with some maple syrup drizzled on top. I had it warm and the texture was a mix between pancakes and a chewy granola bar. I am definitely going to experiment with baking with millet after this.


I replaced the Buckweat Vegetable Polenta with leftover Baby Bok choy stir-fry

as the “polenta” was in the trash


Tasty Fish Tacos with Pineapple Salsa


Fish cooked with lime (or in my case lemon) juice can’t be bad. I am finally getting the memories of last night’s dinner out of mind. I just wish hot peppers weren’t on the anti-inflammatory blacklist as although this was delicious I am starting to miss spicy.

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