The Week of Real Food - Prep Weekend

In preparation for my week of eating only real food, I did quite a bit of cooking and baking this weekend to get a head start. I needed to make sure I had some real food items for breakfast and lunch (which I take and eat at work), since those tend to be my most questionable foods normally. But I found that I also needed to make some basics that are difficult to find at the store in a package with less than five ingredients. It seems like everything has texurizers or preservatives or something that doesn’t really seem like it should be there.

Rio Zape and Spanish Tolosna Beans – Bean Liquid to be used for Stock

Whole Grain Quinoa

Long Grain Brown Rice (that’s what the bulk bin label said, so hopefully that’s what it is!)

Boiled Chicken Breasts (really, it’s a great way to cook them – nice and moist)

Whole Wheat Crackers (made with Tomato Paste, Pecorino Romano, Basil and Oregano)

Ingredients for Stock – the Liquid from the Heirloom Beans, Onions, Carrots and Celery

Okay, this is not an attractive picture, and the loaf is indeed sadly misshapen, but the bread itself is wonderful – 100% Whole Wheat made with Purple Sweet Potatoes – as light in texture as if it were made with white flour

Homemade Granola