Day 4 of Allergy Free Cooking

I have a problem with making too much food for our little family.  I always have a lot of left overs and end up throwing food away.  Estimating how much our family of four will actually eat at a given meal is something I am slowly starting to figure out.  It's funny because when I have larger groups of people over, I end up underestimating how much food we will eat.  Anyway, I tell you all of this because this morning as I was thinking of what to make for breakfast I realized how many leftovers I had in the fridge.  Instead of making something new to add to my already mounting amounts of food, I decided to use up some leftovers.

For breakfast we enjoyed some breakfast burritos with some of the potato & zucchini filling from earlier in the week.  Add to that a bowl of fresh fruit and breakfast was complete.

Lunch was a vegan vegetable pizza with homemade coconut cheese. It was delightful!  The pizza dough I made does not contain yeast or oil.  It's actually one of my favorites to use.  Preheat oven to 400 degrees.  Place pizza dough with sauce and veggies into oven for 12 minutes. Add cheese and bake for another 3-5 minutes.   For the pizza toppings I used spinach, yellow squash, green peppers, and crumbled coconut cheese.

Vegan Vegetable Pizza with Coconut Cheese

Dinner was Jamba Juice.  I was still full from lunch so I decided on a lighter dinner.  Zach ate some pasta and veggies before we headed out.  At Jamba Juice, Zach and I shared the Orange Carrot Karma.  It's made from fresh carrot juice which gives it an earthy taste.  Zach didn't seem to mind. He loved it!

Stay tuned for my last post of allergy free cooking at the end of the day!  I'll tell you about a new recipe I tried this morning and will share my total food bill for the week.

Blessings!