If you are gluten free and or a clean eater you will love these recipes!
I tried the recipe for Grain free Carrot Cake for our Easter dessert.
I was so happy with the recipe I made it to take as a treat to my
office to celebrate my 2nd year work Anniversary.
Using a square pan I cut the cake into small squares and frosted them using a pastry poche.
Oh, and the Blueberry Crisp Tart, WOW!
Both recipes are delicious, simple and easy to make. I highly recommend them both!
The house smells divine!
Grade B Maple syrup is used as a sweetener in both the Carrot Cake,
Cream Cheese Frosting & the Blueberry Crisp Tart.
I used a round biscuit or cookie cutter to make bite-size Blueberry Crisp Tarts.
My Luncheon Specials are a collection of my lunch meals. I create them as I go. I am usually inspired on weekends grocery shopping, at Whole foods or for example this past weekend at the “Veggie Fair” here in Dallas http://www.texasveggiefair.com/
Luncheon specials are also a translation from the Italian “Pranzo del lavoro”, usually found on boards or signs infront of local Italian restaurants offering a “Work lunch” menu, a moderate priced menu for workers out to lunch. My “Luncheon Specials”, as are all my meals, determined and planned by my budget, my taste and my time. My luncheons are highly versatile and work wonderfully as dinners too! 🙂
Quinoa Butternut luncheon
- 1/4 Roasted Butternut Squash cut in large pieces
(To roast: cut Squash lengthwise, clean out seeds, rub cut side with evo and place on a parchment paper lined baking sheet. Cook at 400F for 40mins+/-)
- 1/4 c Quinoa, cook as directed on package.
- 2 sliced Cremini Mushrooms
- a handful of cooked frozen Peas
- 1 clove Garlic
Sautee’ Garlic and Mushrooms in a little EVO, when mushrooms are soft and their water is evaporated add Squash and peas, stir add Quinoa, salt and pepper to taste.
I woke up early to fix something heart warming for Boss’s Day to take to the office. Both of my Supervisors deserve something sweet and deliciously healthy to celebrate their special day!
This Banana bread is definitely a keeper, delicious! I didn’t use an extra ripe banana, I used a yellow banana, it was soft but not overly ripe. I don’t like the sweet, overly mature taste they give. I also used half a 78% extra dark chocolate bar instead of cacao nibs. The recipe’s method/instructions are perfectly explained. I appreciate this in a recipe!