Gluten-free and low FODMAP diet recipes, news and tips
I’ve made it pretty clear here already that I am somewhat obsessed with that most iconic of summertime flavor combinations: strawberry+rhubarb. There’s been strawberry-rhubarb jam, strawberry rhubarb pie, and strawberry rhubarb butter. But the thing about obsessions is, you’re always feeding them. And in this case, quite literally.
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Too often, the only gluten-free chocolate chip cookies I come across are of the crunchy variety. And although there’s nothing wrong with that, I’m a fan of a softer cookie. One that’s more chewy than crispy when you take that first bite.
I’d perfected my soft-baked chocolate chip cookie recipe years ago. And it was my go-to contribution for just about every gathering I attended. So I’ve been working on perfecting an equally soft gluten-free chocolate chip cookie recipe….
I finally broke out of my egg-and-cheese breakfast rut with this simple sweet potato and egg breakfast bake.
I’d gotten in the habit of grabbing a hard-boiled egg and a babybel cheese and tossing it into my lunch bag for a simple breakfast I could eat at my desk at work. I know, it’s terrible to sit at your desk and eat. But when you are not a morning person, just getting out the door on time to catch the bus is hard enough. And I need to be awake before I can even think about eating anything.
So the egg-and-a-cheese breakfast made sense….
Growing up, we had a bed full of strawberry plants that stretched along the entire Western side of our house. It was one of my chores to make sure to keep them watered, and to pick them. And when we had far more strawberries that were ripe than we could eat in the next day or two, we’d make jam.
As an adult, I discovered the joyful combination of strawberries and rhubarb, and I was hooked. The rhubarb is a nice way to keep the strawberries’ sweetness from becoming overpowering. Every summer, I’d make a strawberry and rhubarb pie or two during peak season….
With the blueberries in abundance at my local farmers’ markets, despite the typical grey and chilly San Francisco Summer in full swing, it’s the perfect time for baking blueberry scones. I like mine unsweetened and unadorned, like this one above, showcasing how the blueberries explode in a burst of deliciousness….