These crackers are amazing. The batch didn’t last the weekend in our house. And I ate almost all of them. They are super easy to make, flavorful, and loaded with protein. They are great for parties, because they cater to several special diets. They are gluten-free, lactose-free, vegetarian and paleo friendly. If you plan on making them for a party, plan on making a double or triple batch, because they are addictive. They taste great on their own and really don’t need anything else, but we spread a little honey goat cheese on a few of them which was super tasty, too. Even better, it only cost about $3.00 to make the batch and I bought all of the ingredients at Whole Foods. I bought the almond flour and figs out of the bulk bins. I made the recipe exactly like on Elana’s blog. Here are some pictures: Just look
Ugh! It’s the sixth of December and I haven’t blogged once this month! Shame on me. It seems like the holiday season has already started to take its toll on me. I haven’t been getting to the gym nearly as much and instead have been going out for fun social events that involve drinking and eating foods I don’t typically eat. While they are always a good time, I can always feel it the next day. I would say, when did I become so old? But I think it’s more that I started taking better care of myself(less booze, less processed foods, more exercise, more organic food and tons of fruits and veggies) and now I can really feel it when I veer from that lifestyle. I literally crave salads and water. To help counteract the junk I have been taking in, I have tried to throw some more green
This is a delightful and simple breakfast. Cut an avocado in half. Remove pit. Scoop out a little extra avocado on each side. Those chunks of avocado when directly in my mouth. Crack an egg in the crater that you have made. You might have some egg white spill over, so it’s best to do this in a baking dish or ramekin. Salt and pepper. Bake at 375 for about 15 minutes. This was my eggvacado after 15 minutes. Still with a runny yolk hidden inside. One of my coworkers was cooked all the way through. So, cook it how you like it. But it is a very filling, creamy, buttery and naughty tasting breakfast. Just think how delicious it would be to have some toasted points to dip in all that goodness?
I hit up a total of 3 different farmers markets this week, leaving me an abundance of fresh and tasty produce to craft meals from. My favorite table at the farmer’s market is the mushroom guy. They grow tons of mushrooms and they are 10 million times more flavorful than any mushroom that you buy in the grocery store. He had fresh garlic this week, as well. He told me that most of the garlic sold in the US is grown in China. What? Did anyone else know this? His garlic is insanely garlicy. But in a mellow, wonderful way. And it is crazy huge. Take a look at it: Just one clove: I knew I had to use some in my breakfast on Saturday morning. I sauteed some mushrooms and garlic. Some of that wonderful garlic. While that was cooking these were waiting in the wings: I tossed the
I have cut way back and have almost completely eliminated dairy from my diet for over 6 months now. I always struggle to justify paying the high prices for soy, coconut or almond milk at the store and will often just go without. I also don’t like all the additives found in it. I have seen a lot of people all over the web making their own almond milk. Not immediately realizing that I could dry out the left over almond bits into almond meal, I thought it was a waste of almonds. Then I saw a claim that you can make an entire pitcher of almond milk using only 10 almonds. I have no idea where I saw this, but it stuck in my mind. I have tried to Google it since and can not find the blog. So, I decided to make a modified version. Ingredients: 10 almonds
Preheat oven to 300F or turn on a toaster oven to 300F(what I did at work). Beat 2 eggs. Add a handful of torn up spinach. Cut 5 cherry tomatoes in half.Mix with eggs. Lightly oil a cake pan. Pour egg mixture in pan.Top with garlic salt(optional). Bake for about 10 minutes. Have this for breakfast. Top with avocado. Deluxe. Who says you can’t have a good breakfast during the week. I made and ate this at work.
Since moving to a more gluten-free life style, I occasionally miss something crunchy to eat. I prefer flavored chips to plain. I preferred baked chips to regular. Well, after going mostly gluten-free, I learned that all flavors(not plain, but flavored) of Baked Lays contain gluten. Humph. So, I began looking to make my own snacks. Oh She Glows posted this recipe and I was immediately smitten. No weird flours and no processed ingredients! Ingredients: 1/2 cup chia seeds 1/2 sunflower seeds 1/2 cup pepita seeds 1/2 cup sesame seeds 1/4 cup flax seeds 1 tablespoon poppy seeds 1 cup water 1 large clove garlic, finely grated 1 teaspoon grated sweet onion pinch of salt Herbamare to taste(optional) Preheat the oven to 325F. Put all seeds in a big bowl. Stir grated onion and garlic into cup of water. Dump water into seed mixture and stir well. Add salt, Herbamare and
Today is Brian’s birthday. Brian loves pancakes and I wanted to make breakfast for him. I wanted to make pancakes, but since I am trying to stay gluten-free as much as possible, I didn’t want to make two batches of pancakes for us. Selfish, I know. When I found this recipe, I knew it was perfect. Ingredients: 2 ripe bananas 3 eggs 1 tablespoon ground flax(optional) 1/4 teaspoon cinnamon 1 teaspoon vanilla extract Put all the ingredients together in a blender and pulse until combined. I kept pulsing to make sure it was super mixed and my batter was pretty runny. I think next time I would leave it a little chunkier. I would also consider adding in mix-ins like nuts, chocolate chips or small pieces of fruit to batter after it was mixed. I don’t like to mess with a recipe too much on the first go-round though. Back
This is by far one of my favorite things to get on the Whole Foods salad bar. After having it the other day, I decided that I needed to make it at home. It’s cheaper to do that and more convenient. I *thought* that I had avocado at home, so I didn’t buy one. I did, it just turned out that when I cut my avocado open it was 75% brown and only 25% usable green. I know some people eat it even when it turns brown, but it just doesn’t taste good to me and creeps me out. So, I had to make a modified version of this salad. I will be making it again soon with a good avocado. Here’s the recipe for all the people with one whole good avocado. Ingredients: 1 ripe avocado, lightly mashed 1 small tomato, seeded and diced 1/4 inch slice of red
I’m hooked! Almond butter is a great alternative to peanut butter and healthier for you, too. It can be a little pricey in the stores, but you can make it at home in under 10 minutes and for about $4.00. I bought a 15oz bag of unsalted dry roasted almonds for $3.99. I tossed those, a pinch of salt and a tablespoon of coconut oil in my Ninja blender. I blended them until smooth, scraping down the sides as needed. Yields about 2 cups of almond butter. Fresh and free of added chemicals and preservatives. But look what it does before becoming almond butter… almond meal or almond flour. Great for people looking to cut gluten out of their diets.