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So good, they'll never know it's gluten-free.

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Breakfast

Gluten-Free Peanut Butter Pancakes

May 20, 2020

Gluten-Free Peanut Butter Pancakes

white plate with stack of 5 gluten free pancakes with peanut butter and raspberry jam dripping down, topped with raspberries. knife and raspberry cover spoon in front, white bowl in background left and stack of pancakes in back right,

Gluten-Free Pancakes

May 19, 2020

Gluten-Free Pancakes

Quinoa Breakfast Bowl

May 15, 2020

Quinoa Breakfast Bowl

2 large white mugs with quinoa topped with blueberris, raspberries, slivered almonds and mint leaves with wood board with measuring cup and white bowl in background

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A small bottle of champagne and some small bites

A small bottle of champagne and some small bites for a 2 person New Year's Eve.
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These little polenta bites are a great way to use what you have. The new year means taking out the old & I am cleaning out my fridge.
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🥂Bite #1 is topped with leftover cranberry sauce, prosciutto & oregano leaves.
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🥂Bite #2 has pear butter I made with pears from a gift box with10 over ripe pears, prosciutto, thyme leaves & a dollop of @kitehillfoods vegan sour cream alternative. Chopped nuts are a great addition to either.
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How did I come up with these? Just think sweet+sour+salty+creamy+crunchy+fresh and you'll have a perfect bite.
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How to make the polenta bites: Simmer and stir ⅓ c polenta, 1⅓ c water & ½ tsp salt for 30 minutes. Use a mini muffin tin & fill each well half way. Smooth out the top. Let sit 10 minutes then gently press a small spoon into the polenta to create an indent to hold the topping. Chill 2 hours or overnight. Makes about 12.

This no tomato, low acid pasta sauce uses butternu

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