So we’re about a week and a half into the Clean Eating experiment here at home, and it’s going pretty well so far! The family has enjoyed all of the food I’ve made so far, and Nick and I both agree that we feel so healthy eating this way.
I will confess that I have my days when I wish I could just make some mac and cheese or grill up some hot dogs for the kids for lunch. Or have a frozen pizza stashed in the freezer for an “emergency” (aka, I lost track of time and don’t have a clue what to make for dinner).
I’ve been experimenting with some new foods, creating some new “recipes”, and trying to figure out how to bake bread. Honestly, with everything I’m trying to change about our food, I kinda feel like I’ve been at this a lot longer than a week and a half!
Hard boiled eggs
Homemade granola bars (I’ve done a couple of different versions, involving oats, peanut butter, maple syrup, whole wheat flour, sunflower kernels, eggs, chopped apples and dried fruit. I basically just mixed ingredients, pressed into a pan and baked.)Â
Apples & Peanut Butter
Fruit & Yogurt
Make Your Own Salad night (this ended up being a big hit with the boys!)
Chicken Salad in lettuce wraps
Quinoa, chicken and avocado
Chicken, brown rice, and broccoli
Make Your Own Yogurt Parfaits (we did this for lunch yesterday and the boys loved it!)
Chicken and Mozzarella on homemade bread, baked open-faced in the oven, served with a salad
Salad, brown rice and sausage (pictured below!)
I’ve tried my hand at mixing up some salad dressings and one in particular has become a favorite (especially of Nick’s)! I mixed together some olive oil, vinegar, maple syrup (why Nick loves the dressing!), garlic and rosemary. So tasty!
Ok, now I’m having bread issues and would love to hear some tips and tricks! I’ve been baking my own whole wheat bread and have tried a couple of different recipes and always have Â the same result…. the bread doesn’t rise all the way! I have a new jar of yeast, so unless there’s such a thing as a “bad batch”, I don’t think that’s the issue. I’ve been checking the temperature of the water I dissolve the yeast in and it’s been right on. I’m kneading the required amount of time.
So here’s what happens – the dough does it’s doubling in a bowl just fine, and then I transfer it to the loaf pans and it looks promising and starts to rise and Â then it stops. So I end up with half-risen loaves! The bread tastes good, but I’m annoyed that it’s not as big as it should be. So what am I missing? Some secret rising ingredient? I did a quick Google yesterday and I read on one site that whole wheat flour sometimes inhibits yeast growth, but then I see pictures of homemade WW bread and it’s nice and big! What gives?!