Somehow soup and stew weather has crept into July, I mean the temperature isn't even 60 degrees right now! I crave warming, soothing cooked foods in cold weather. This rich mushroom soup is perfect!
This recipe was inspired by an email I received from a fellow gluten-free blogger and mother of a toddler. Her son is allergic to wheat, dairy, soy, eggs, oats, and nuts.
When I was younger my parents made a well-rounded breakfast nearly every morning. Back then this consisted of scrambled eggs, toast, and fruit, or pancakes, sausages, and fresh fruit. French toast with maple syrup was a regular favorite too. Maybe even waffles made in a Mickey Mouse waffle iron. Remember those?
So you want to eat nutritious, healing foods AND need to eat gluten-free? Look no further. Having simple, easy-to-prepare recipes like these can make this type of lifestyle very doable.
The other night Tom began preparing dinner by making his favorite Quinoa Black Bean Salad. I usually like to serve it along side some steamed winter squash for a light meal.
When it comes time for dessert how about celebrating the day with what's perfectly in season....pumpkins! I have a relatively new recipe to share with you that is super easy to prepare and always a crowd pleaser. A Pumpkin Spice Cake, cooked to perfection in a bundt pan.
The past few years I have made a delicious, savory, gluten-free wild rice stuffing for the big Thanksgiving Day turkey. We always use half of it to stuff the turkey, while the other half gets baked in a casserole dish. I have not had a recipe for this until today; I usually just toss it all together until it tastes just right.
What do you have to be thankful for? Family, friends, a warm house, a cozy fire, delicious food? There is so much to be grateful for; just stop and think about it for a minute.
