This salad really shouldn’t have excited me so much! With so little effort and such great flavor, I felt like I was eating at a restaurant.
I used frozen salmon filets, defrosted them, sprinkled lemon pepper and lots of Parmesan cheese on top, and then baked them. I tossed romaine lettuce, red pepper, and tomatoes with fat free honey mustard dressing, and then placed a salmon filet on top to enjoy what felt like a very special treat for lunch. Now, if I could just find a waiter and a dishwasher, I’d be set. 🙂
My sweet boy made me these for a special dessert. He stabbed strawberries onto the skewers, put some chocolate in a little ziploc baggie, melted it for a few seconds in the microwave, cut a small edge of the corner of the baggie off, and then used the baggie to drizzle the chocolate onto the berries. (The smaller the cut the corner, the more delicate the drizzle line will be. His was not so delicate.)
How can you go wrong with strawberries and chocolate? Especially when you see the smile on your baby’s proud face for his culinary masterpiece!
You could buy a bottle of processed, sugar-filled, expensive blueberry syrup.
Or, you could buy a bag of frozen blueberries, thaw them, blend them up to make a sauce, heat them up, and enjoy a homemade treat that makes pancakes or waffles extra special.
I know there are wonderful specialty gluten free mixes and crackers and cookies and frozen treats out there.
I just can’t afford to buy them.
As much as I can, I choose naturally gluten free food to feed my family, and I shop at my regular old grocery store for most items. There are whole sections of the grocery store that are generally gluten free (dairy, meat, produce, drinks, canned veggies condiments), so I focus on the things that I can eat and not on what I can’t.
I make an occasional trip to Sprouts to supplement my normal grocery store purchases, and I stock up. I buy nuts and whole grains from the bulk bins which I grind myself to bake flatbread and muffins or just eat plain as side dishes of brown rice or quinoa. I buy a cake mix and a pancake mix to have on hand in a pinch, and I buy several packages of GF pasta. That’s it!
I’ve learned that food tastes much better this way too. The more I focus on simple, unprocessed eating, the better it tastes, the better is it for me, and the better it is on my budget!
I eat one of these every day for dessert! They are perfect for making in big batches and then freezing, so you can pop one into the microwave anytime of the day you need one.
The best part of these muffins is that they taste amazing, but they are also GLUTEN FREE and WHOLE GRAIN.
Banana Muffins: (makes about 24)
6T butter, at room temperature
1/4 C applesauce
1 C sugar
8 very ripe bananas, mashed
2/3 C water
3 1/2 C gluten free whole grain flour mix (I use my Blendtec blender to grind whichever grains I have…brown rice, GF oatmeal, millet, etc… It’s best to use several kinds of grain, but there’s no exact ratio you have to use)
1/2 T cinnamon
2t baking soda
1 t salt
1 t xanthan gun
1/2 t baking powder
1 C chopped (or ground) walnuts
Preheat oven to 350. Line muffin tins with paper liners. Beat butter and sugar with an electric mixer on high until fluffy. Add eggs and beat at medium until combined. Add applesauce, water, and banana and beat on low for 1 minute. Mix together all dry ingredients, then add to bowl of wet ingredients. Mix with a spoon only until just combined. Spoon batter into muffin tins almost to the top of each tin. Bake at 350 for about 18 minutes. Right out the oven, take a muffin out, break it open, and cover it with chocolate chips. When they have mostly melted, reward yourself with the best muffin ever. Let the rest cool, and then freeze.