I eat lots of salads during the week. It’s probably subconscious, because I eat lots of goodies- I need to pare back somewhere right?
In the summer its glorious for salads. I make all different ones. With nuts and seeds, and fruits and veggies and cheese and different dressings! The combinations are absolutely endless.
Here are a couple of my favourite combos:
Chelsey’s Favourite Basic Salad
Fresh greens, red cabbage, raw pumpkin seeds, tomatoes, a gfree creamy dressing (my favourite right now is the Simply Natural organic creamy caesar!)
Chelsey’s Favourite Gourmet Salad
Fresh greens, goat cheese, sunflower seeds, organic apples (something tart!), red onions & my homemade blackberry dressing.
What is your favourite salad combo?
Whenever I make pancakes, I prefer ones with blueberries but mostly ones with chocolate chips in them. LOTS of them.
But my husband always mentions apple pancakes. I think his mom used to make them when he was a kid. But I wasnt too excited about an apple pancake. What I WAS excited about was an apple fritter. So I kind of combined the two ideas and voila! Apple Fritter Pancakes.
I used my no-fail gfree pancake recipe (but you could always use a pre packaged mix) of:
1 cup rice flour, 1 cup almond milk, 1 egg, 2 tsp oil, 2 tsp baking powder, 1/4 tsp salt, tsp of vanilla and this time I added in cinnamon- and lots of it!
What I did was remove the core from the apples and slice them super thin with a mandolin. Then I battered the apples with the pancake mixture and pan fried in butter. Topped them with lots of icing sugar afterwards which was the best idea ever. lol.
These were REALLY good. Give em a try!
Maybe this soup should be called “detox” soup.I have been over indulging in gluten free chocolate covered cranberries for the past couple of weeks.Who knew they might add some poundage back on 🙂 .I need to get back in balance so I thought I would make this soup full of goodness from the garden.
My father originated this recipe when he was faced with an abundance of tomatoes,like I am right now.The neighbours won’t even make eye contact if they see me walking down the street with tomatoes to give away.My gluten free garden runneth over.
There really isn’t a recipe.It really is exactly what you have in the garden and fridge at the moment.The tomato is the star of the show but feel free to add whatever other veg you have.My soup consisted of lots of peeled tomatoes,garlic,onion,celery,organic spinach,zucchini,flat leaf parsley,dill,salt and pepper to taste. Cook on medium low until all vegetables are cooked.Let cool and puree smooth or leave a bit chunky.Serve with a dollop of sour cream if desired.
This soup is gluten free,vegetarian,vegan and dairy free.It is filling and nutritious and hopefully gets me back on track.
Review: Not much more to say here than THESE ARE AWESOME.
They come in a small size (which is what I bought) or a big size. I got them at Bamboo Market but I havent seen them anywhere else yet!
We used them for fish tacos the night I bought them, and then later in the week I made a quesadilla with extra old cheddar, apples and black pepper in the middle- YUM.
You put them in a hot pan to crisp them up a bit and they tend to puff up in the middle at first, so they look like naan bread, and to be honest, the texture is very similar. A crispy outside but soft/chewy in the middle…
You should most definitely try these out. I think you will enjoy!
Peaches are the fruit of the season right now and I cannot get enough! I have been grilling them, making jam with them, baking with them and of course eating tons of them raw. I’m on a 2 a day diet at least. I like to eat things in season SO MUCH that I get sick of them until they are in season again the next year. lol.
I made a peach upside down cake for my sister in laws engagement celebration (yay!) and I had some leftover batter so I just turned it into some donuts!
I used the Betty Crocker gluten free golden cake mix. I followed the recipe on the box but instead of water, I pureed some fresh peaches and added that as the liquid instead. I also added almond extract instead of vanilla. Which paired really well with the peaches I must say!
What I did was in each donut tin, put a bit of melted butter, brown sugar and peach slices. Then I simply poured the batter over top of it and baked them! I just kept an eye on them in the oven but they took about 18 minutes at 325.
As soon as I took the pan out, I ran the knife around the edge and wiggled them out. The more it cools the harder the brown sugar butter mixture gets and it becomes sticky and they are harder to release.
They were delightful. I suggest eating them right away- best served warm. They dont keep particularly well (they get kinda soggy) so just bake em and eat em 🙂