I finally saw a naturopath about my eczema. She doesn't believe its diet-related, but rather that my body and my thyroid are run down from a stressful year(s). So I was given some sulfur and orders to rest, sleep and eat kelp (iodine) and rosemary. I'm hoping this works. I'm free to eat what I'd like for now.
Billy cooked dinner on Tuesday (gasp!) and it was delicious. We adapted a recipe from Looneyspoons for Mexican Lasagna. It has tomatoes, beans, peppers and spices layered with corn tortillas and soy nacho cheese. I'd also like to try it with flour tortillas.
For a decadent breakfast this week (full of wheat!) I made some raspberry/blackberry muffins. This is a variation of a muffin recipe in How It All Vegan, in which you choose the fruit combination that you'd like. Raspberries are awesome in muffins. It made 6 jumbo muffins, but you could also make 12 regular sized muffins, which I will do next time for better portion control. I also used 3/4 whole wheat flour to make them a bit healthier.
And for dinner last night, I made the tofu loaf from La Dolce Vegan, along with dijon mustard brussels sprouts, also from LDV. This was good. The inside was still a little too mushy for my liking, but the flavour was good. I used rosemary instead of parsley and tossed in some kelp powder as well, which didn't affect the taste.
It looks like the weekend will consist of mainly leftovers, but I'll be back next week with more food :)