What I Ate Wednesday #4

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Happy Hump Day! πŸ˜€

I spent the entire weekend cooking and baking so I have some great goodies for #WIAW today. Big shout out to our wonderful host Jenn for starting the party!

Breakfast: 2 Free Range Eggs Scrambles with some Parmesan, paprika and freshly ground black pepper served with cherry tomatoes on the vine and fresh parsley

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Lunch: Smoked Coley and Leek Chowder (not a hint of cream in sight!)

Cream free Gluten free smoked coley and leek chowder

Cream free Gluten free smoked coley and leek chowder

Dinner: Gluten Free Mighty Moussaka

Scrummy Moussaka

Scrummy Moussaka

Snacks / Treats: Pumpkin Slices – inspired by Madison’s recipe at Eating4BalanceΒ – they are sooooo good! My first time baking with Pumpkin too. I was well impressed πŸ™‚

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Gluten free but notΒ Guilt Free Banoffee – Base made with dates and mixed nuts πŸ˜€

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Drinks: Raspberry & Limoncello Daiquiris πŸ™‚ πŸ™‚

No photos unfortunately!

Hope you enjoy #WIAW this week and don’t forget to pop over to Peas and Crayons and see what other bloggers are eating. Recipes for all the above will be up soon.

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10 thoughts on “What I Ate Wednesday #4

  1. That moussaka looks tasty! I love moussaka πŸ™‚

    I am SO glad that your adapted version of my pumpkin bars worked out for you. Especially since it was your first time baking with pumpkin (how it that possible?!) I would have hated for the recipe to not work out and for pumpkin to be tainted in your sight. Ha. πŸ˜‰

    • Oh My God Madison they were so nice!:) I didn’t have coconut flour so used extra almond flour and I used and egg instead of the flaxseed as I couldn’t get my hands on any of that either (Our supermarkets are not the best!) I ate two in a row still warm and one for breakfast from the fridge the next day – wow! Im thinking of adding nuts to my next batch? Thanks so much for introducing me to it haha πŸ˜€ πŸ˜€ πŸ˜€

      • Orginially I was going to use eggs in the recipe too, but then when I got home for the weekend from school we were all out. Better for me I guess with egg allergies so I didn’t have to keep on washing my hands. Haha. But really, that’s one of the main reasons why a lot of my recipes are vegan- we’re always running out of eggs!

        Adding nuts to the bars would be amazing! I’m thinking of making a nut-based crust base to pour the batter into before cooking for a more authentic pumpkin pie-type dessert. We’ll see how it goes!

  2. Spending the whole weekend in the kitchen sounds pretty good and it looks like it was well worth it.
    [Veganized] Moussaka has been on my list of foods to try for ages. And Madison’s pumpkin slices sound great, too.

    • Hi Amy
      Traditional moussaka has a Bechamel Sauce topping which is made with white flour but I used rice flour so this one is gluten free yay! I use lean steak mince whereas the traditional recipe uses lamb mince so it’s a Queen Bees Moussaka πŸ˜‰ Recipe will be up soon, it does take time but definitely worth it πŸ˜ƒ I’m going to make it for dinner tomorrow again it’s soooo good ❀️ Thanks for popping by

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