Today’s lunch and two snacks are:
- Leftover stir-fry (made by my husband) with some steamed kale and hemp seeds.
- The last slice of Ricki’s Giant, Baked, Upside-down Apple Pancake (similar recipe to this, which I made as part of recipe testing for Ricki’s new ebook Top of the Morning: Breakfasts without Sugar, Gluten, Eggs or Dairy, which should be out next month or so)
- A banana blueberry muffin from The Gluten-Free Almond Flour Cookbook, made with duck eggs instead of chicken eggs. This recipe is a complete remake – delicious yet bananas and blueberries are the only sweeteners.
The new thing is the hemp seeds atop a stir fry which has a tamari based sauce. As I was packing this lunch I felt it was a bit low on protein, so decided to try hemp seeds. Before pouring them on the stir-fry, I sampled a bite of stir-fry with the hemp seeds and was pleasantly surprised at how well the two flavors blend. I have been finding hemp seeds very versatile, especially in small quantities.
And a bit of news: Amy of Simply Sugar and Gluten-Free deserves congratulations. Her book came out this week:
|Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less|
Also, on Thursday, February 17th you can listen in at 8:10 a.m. EST to Amy talking about sugar-free, gluten-free baking on Sirius 112 or XM 157 – she will be on Morning Living chatting with Kim Fernandez & Betsy Karetnick. To get the word out about this, she is having a great giveaway on her blog.
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