Flatbread sandwich, White bean ketchup curry and Mushroom rice.

My inspirations today are from my two current favorite cookbooks: Mary McCartney's FOOD and Hugh Fearnley-Whittingstall's River Cottage Veg. The above sandwich I had at lunch is Mary's "hummus, avocado and chili jam sandwich" on a whole wheat flatbread instead of toasted whole grain. Very messy and very delicious.

Dinner was the ketchup curry from Hugh's book. He uses chickpeas but I was all out so I subbed white beans. It was a super easy 10 minute recipe that uses ketchup instead of tomatoes. Loved it. On the side, more flatbread and one-pot mushroom rice from Mary's book.

Gluten Free Cinnamon Raisin Flatbread

This recipe caught my eye and I decided to give it a try since I had almost all the ingredients. I used cranberries instead of raisins and used canola instead of coconut oil. I also added sunflower seeds for some crunch. It's pretty interesting, kind of like a thick, firm pancake. It doesn't have much sweetness so you'll have to rely on your nut butter or jam to kick it up. It's a pretty good snack to have around if you're trying to stay away from breads made with white flour.