I was looking back through my camera to delete old pictures and was stunned to see that it was like a journey back through time. Mind you, 98% of the pictures were of food, and yet I could remember which cake I made for which birthday, my delight with the first watermelon, which dip was for which party, and so on. It was a fun trip down memory lane, complete with tastes and smells.
I did get back in the kitchen and made my Bittersweet fudge with a mint variation, Chickpea crackers, and I hope to post a step by step picture version, and Melissa’s Pumpkin Pecan Boyfriend Bait, and her Sweet and Spicy Moroccan Stew, too. I posted a review for Adopt a Gluten free Blogger here.
I also wrote a post on Self-Acceptance and Authenticity, which is something that I don’t normally do, and it was an interesting and very personal experience for me. Essentially, I have many wonderful, beautiful aspects to my life, and yet there are challenges and I tend to pretend they don’t exist. It felt like writing a post on those would be more complete, and much more full representation of me. I appreciate all of the very sweet comments.
I’ve got a bunch of recipes that use chia:
- Lemon Poppy Seed Bread or muffins
- Carrot Muffin-cakes
- Pear Skillet Bread
- Chocolate cherry pudding
- Nanaimo Bars
- Apple Quinoa Cake
And I look forward to seeing everyone else’s way of using chia.
Salmon and avocado with herb salad
Nightshade stew with fennel
Quinoa with broccoli and Kalamata olives
“Breaded” Turkey cutlets with veggie TBD. If I can find kale, I’d be delighted
I am finally getting a new bag of almond flour…and will have to see where spirit moves me, so to speak!