Happy Wednesday! We've made it halfway through the work week, and aren't you wishing for Friday already? I've had a quiz and an exam this week, and I'm studying for another exam next week. But all of this work isn't getting me down; I've already learned the science behind why I crave carbs so much, and even better, I'll be interning soon at Green Lake Nutrition. This is pretty much my dream job, so I can't wait to begin. One of the nutritionists, Julie Starkel, is even connected with the Gluten Intolerance Group of North America, so you can imagine how excited I was to hear that! During my interview, I got to sample gluten-free cornbread. When's the last time you got to eat anything at an interview, much less something gluten-free? I'll be sure to pass along any healthy tidbits of information I learn there.
Now, today I'm sending you over to City|Life|Eats for a guest post. My good friend, Valerie, has been helping her readers come up with creative lunch box ideas, but she's going on a much needed vacation (to Switzerland, lucky woman!), so I'm taking over for a day. What am I eating for lunch? You'll have to check the post out to see, but there's definitely an apple in there.
In other news, I'd like to share with you a couple of blogger recipes I've made lately. My pictures are not exactly stellar, but the food was delicious! First off, I made a recipe I've been eyeing for a while now. Gluten-free naan from Brian at Fire and Salt. Because I was cooking for my housemates, I veganized this recipe by replacing the egg with flaxseed meal and water, and the butter with coconut oil. Other than that, I followed the recipe exactly. It wasn't as light as I remember naan being, but isn't that often the way with gluten-free? It might be that the flax instead of egg made it more dense, or it might just be that whole gluten-free thing going on, but either way, these still made me very happy. I served them warm from the oven with soup and dip, and they made a perfect side for our meal.
For dessert, my housemate and I made an upside down pear cake using this upside down pineapple cake recipe. We replaced the pineapples with pears, used Bob's Red Mill Gluten-Free Baking Mix for the flour, and added a dash of cardamom spice. The result? Scrumdiddlyumptious. I tried valiantly not to eat the leftovers because of how much sugar is in this recipe. I failed. Valiantly. I can honestly say though, I don't know the last time I enjoyed a piece of cake quite so much.
What recipes have you been trying lately? Are there some on your list you've been dying to try, but never get around to? Maybe this is the week to give it a go! You might discover an amazing new recipe that will become a weekly standby. I would suggest starting with Valerie's Teff Kefir Flatbread - after you read my guest post of course!