After we went strawberry picking last week, I then had the task of using up all those strawberries we so carefully picked.
I started off by making strawberry muffins. You can find the recipe here.
My son did what he did with last year’s strawberries—crushed them (by hand!) and mixed them in with some orange juice. So as to avoid any further mess, the next time I asked him to run them through the Magic Bullet with the orange juice, rather than crushing them by hand.
Before the remaining strawberries could rot, I washed them all, cut the stems off, let them dry on paper towels for a bit and laid them out on wax paper-lined cookie sheets to freeze. (This keeps them from freezing together in a clump.) I then put them in freezer bags to use for future smoothies. The great thing about these smaller strawberries is that they don’t give your blender a hard time.
I also made some strawberry jam in the bread maker. It is so easy and lasts three weeks in the fridge. Today, I made some vegan Scottish Scones as a nice base for the jam.
My daughter and I baked some vegan chocolate chip cookies the other day. Only we used Enjoy Life Chocolate Chunks instead of chocolate chips.
Lunch one day was rice chips with roasted red pepper hummus and Blue Sky natural cola. I know I should have had salad, but sometimes I’m lazy like that.
One day when my husband and son were busy elsewhere, I picked up some dinner at the health food store buffet. I topped some brown rice with a coconut milk tofu curry, as well as sweet potatoes and chickpeas. My daughter opted for a Taco Bell bean burrito instead. As my father-in-law would say, “What are ya gonna do?”
How did this week in food look for you?