Though I’m taking a break from the Jamie project, I am still trying to maintain a healthy diet comprised of mainly whole grains, locally-grown fresh vegetables and fruits, and unrefined sugars. That last one has been tough. After all I devoted much of last month to this.
Last night, I made a Panzenella (bread) salad that consisted of La Brea Bakery’s pain rustique, grilled vegetables such as corn, bell peppers, red onions, zucchini, and fresh tomatoes, cucumber, tons of herbs, and a delicious dressing made from a walnut oil, mustard blend. This recipe was developed by my managing editor, Katie, who is kind of the queen of delicious grilled salads. I want to be the queen of something too.
Here’s a snapshot of some oatmeal-wheat bran blueberry muffins I made not too long ago. It was sweetened with maple syrup and applesauce, with just a sprinkling of muscovado sugar on top for crunch. These were delicious (for what they were). I’ll post the recipe if I can remember it!