wheniwentglutenfree:

image

Really people, you DO NOT want to know.

For more things gluten free people are tired of hearing, including “but what if you only had half a bagel?” and other winners, click here.

 

Processed with VSCOcam with f2 preset

I moved from NYC to Los Angeles back in November (’13) with visions of the epic vegetable garden I was going to plant, how the abundant sunshine would make my veggies flourish, and how the warm climate would give me nearly a year-round growing season. 9 months later I now know that gardens don’t just grow on trees in Southern California.  What we have in sunshine we lack in water, what we have in…

View On WordPress

food52:

A play on frangipane — with pistachios.

Apricot Pistachio Squares on Smitten Kitchen

I really love everything that Deb Perelman puts out, these late summer bar cookies are no exception. I’m going to try these with the ATK gluten free flour blend, keep an eye out for my gluten free take on this already glorious recipe.

wheniwentglutenfree:

just remember:

image

ESPECIALLY WHEN YOU CAN’T EAT BREAD.

I think a daily dose of gluten humor does one a world of good. Also they used the four words that made me start my blog in the first place, the four words that I heard time and again when I was diagnosed with Celiac disease back in 2006:

Them: ”You can’t eat bread!?

Me: *sigh*

Me: “Nope. But I make up for it in spades.”

A simple solo Monday night meal. Toasted Kinnikinnick Multigrain Bread, half a mashed avocado, tomato from my garden, quick pickled red onion, drizzle of EVOO, sprinkle of Maldon, and a dash of pepper; all washed down with my favorite gluten free cider, Angry Orchard Crisp Apple.

It may not be the prettiest picture, but maaaan does it taste good.

  1. Camera: iPhone 4S
  2. Aperture: f/2.4
  3. Exposure: 1/20th
  4. Focal Length: 4mm

foodnetwork:

Recipe of the Day: Simple Strawberry-Greens Salad

Sunny tosses peppery greens and sweet berries with a tangy lime dressing for a quick-fix salad.

I just finished a 3 day DIY Blueprint juice cleanse, and I’m supposed to transition back to “real food” by eating fruits and salad, this counts right? A smattering of parmesan didn’t ever hurt anyone…

momofuku:


in 1995, restaurateur and food activist alice waters created the first edible schoolyard in berkeley, ca, pioneering the notion that the best place to teach children the connection between food, health, and the environment is in our schools.
edible schoolyard nyc (esynyc) is a separate affiliate program that has brought alice’s vision to the public school children of new york city. esynyc partners with public schools in disadvantaged areas of the city to build organic gardens and kitchen classrooms. esynyc’s staff teaches the organization’s interdisciplinary curriculum on-site, providing programming for students as well as family and community members, and training for teachers and principals. this curriculum of learning about delicious, healthy foods through seed-to-table engagement with a garden and kitchen, provides a path to a more sustainable food future for the neediest children in the city.

esynyc is transforming both the communities in which we work as well as the greater food system in nyc. as part of momofuku’s 10 year anniversary, a portion of the proceeds from our special offerings will be donated in support of esynyc. these funds will continue to provide students with the knowledge, skills, and environment to make healthier choices and change the way they eat for life. 

Now this is a truly inspiring and AWE-some endeavor to not only introduce healthy eating and sustainability, but to literally give students, faculty, and families the seeds to grow a better, healthier future. momofuku:


in 1995, restaurateur and food activist alice waters created the first edible schoolyard in berkeley, ca, pioneering the notion that the best place to teach children the connection between food, health, and the environment is in our schools.
edible schoolyard nyc (esynyc) is a separate affiliate program that has brought alice’s vision to the public school children of new york city. esynyc partners with public schools in disadvantaged areas of the city to build organic gardens and kitchen classrooms. esynyc’s staff teaches the organization’s interdisciplinary curriculum on-site, providing programming for students as well as family and community members, and training for teachers and principals. this curriculum of learning about delicious, healthy foods through seed-to-table engagement with a garden and kitchen, provides a path to a more sustainable food future for the neediest children in the city.

esynyc is transforming both the communities in which we work as well as the greater food system in nyc. as part of momofuku’s 10 year anniversary, a portion of the proceeds from our special offerings will be donated in support of esynyc. these funds will continue to provide students with the knowledge, skills, and environment to make healthier choices and change the way they eat for life. 

Now this is a truly inspiring and AWE-some endeavor to not only introduce healthy eating and sustainability, but to literally give students, faculty, and families the seeds to grow a better, healthier future. momofuku:


in 1995, restaurateur and food activist alice waters created the first edible schoolyard in berkeley, ca, pioneering the notion that the best place to teach children the connection between food, health, and the environment is in our schools.
edible schoolyard nyc (esynyc) is a separate affiliate program that has brought alice’s vision to the public school children of new york city. esynyc partners with public schools in disadvantaged areas of the city to build organic gardens and kitchen classrooms. esynyc’s staff teaches the organization’s interdisciplinary curriculum on-site, providing programming for students as well as family and community members, and training for teachers and principals. this curriculum of learning about delicious, healthy foods through seed-to-table engagement with a garden and kitchen, provides a path to a more sustainable food future for the neediest children in the city.

esynyc is transforming both the communities in which we work as well as the greater food system in nyc. as part of momofuku’s 10 year anniversary, a portion of the proceeds from our special offerings will be donated in support of esynyc. these funds will continue to provide students with the knowledge, skills, and environment to make healthier choices and change the way they eat for life. 

Now this is a truly inspiring and AWE-some endeavor to not only introduce healthy eating and sustainability, but to literally give students, faculty, and families the seeds to grow a better, healthier future. momofuku:


in 1995, restaurateur and food activist alice waters created the first edible schoolyard in berkeley, ca, pioneering the notion that the best place to teach children the connection between food, health, and the environment is in our schools.
edible schoolyard nyc (esynyc) is a separate affiliate program that has brought alice’s vision to the public school children of new york city. esynyc partners with public schools in disadvantaged areas of the city to build organic gardens and kitchen classrooms. esynyc’s staff teaches the organization’s interdisciplinary curriculum on-site, providing programming for students as well as family and community members, and training for teachers and principals. this curriculum of learning about delicious, healthy foods through seed-to-table engagement with a garden and kitchen, provides a path to a more sustainable food future for the neediest children in the city.

esynyc is transforming both the communities in which we work as well as the greater food system in nyc. as part of momofuku’s 10 year anniversary, a portion of the proceeds from our special offerings will be donated in support of esynyc. these funds will continue to provide students with the knowledge, skills, and environment to make healthier choices and change the way they eat for life. 

Now this is a truly inspiring and AWE-some endeavor to not only introduce healthy eating and sustainability, but to literally give students, faculty, and families the seeds to grow a better, healthier future. momofuku:


in 1995, restaurateur and food activist alice waters created the first edible schoolyard in berkeley, ca, pioneering the notion that the best place to teach children the connection between food, health, and the environment is in our schools.
edible schoolyard nyc (esynyc) is a separate affiliate program that has brought alice’s vision to the public school children of new york city. esynyc partners with public schools in disadvantaged areas of the city to build organic gardens and kitchen classrooms. esynyc’s staff teaches the organization’s interdisciplinary curriculum on-site, providing programming for students as well as family and community members, and training for teachers and principals. this curriculum of learning about delicious, healthy foods through seed-to-table engagement with a garden and kitchen, provides a path to a more sustainable food future for the neediest children in the city.

esynyc is transforming both the communities in which we work as well as the greater food system in nyc. as part of momofuku’s 10 year anniversary, a portion of the proceeds from our special offerings will be donated in support of esynyc. these funds will continue to provide students with the knowledge, skills, and environment to make healthier choices and change the way they eat for life. 

Now this is a truly inspiring and AWE-some endeavor to not only introduce healthy eating and sustainability, but to literally give students, faculty, and families the seeds to grow a better, healthier future.

momofuku:

in 1995, restaurateur and food activist alice waters created the first edible schoolyard in berkeley, ca, pioneering the notion that the best place to teach children the connection between food, health, and the environment is in our schools.

edible schoolyard nyc (esynyc) is a separate affiliate program that has brought alice’s vision to the public school children of new york city. esynyc partners with public schools in disadvantaged areas of the city to build organic gardens and kitchen classrooms. esynyc’s staff teaches the organization’s interdisciplinary curriculum on-site, providing programming for students as well as family and community members, and training for teachers and principals. this curriculum of learning about delicious, healthy foods through seed-to-table engagement with a garden and kitchen, provides a path to a more sustainable food future for the neediest children in the city.

esynyc is transforming both the communities in which we work as well as the greater food system in nyc. as part of momofuku’s 10 year anniversary, a portion of the proceeds from our special offerings will be donated in support of esynyc. these funds will continue to provide students with the knowledge, skills, and environment to make healthier choices and change the way they eat for life. 

Now this is a truly inspiring and AWE-some endeavor to not only introduce healthy eating and sustainability, but to literally give students, faculty, and families the seeds to grow a better, healthier future.

allrecipes:

Too hot to cook? Bet these refreshing spring rolls will hit the spot. 

See how to make Vietnamese Fresh Spring Rolls: http://bit.ly/UOUWQ6

Really easy to follow how-to video for making one of my favorite GF appetizers (who are we kidding, I eat entree size portions of Spring Rolls whenever I can). I would probably swap out the shrimp as the last thing I want to do on a hot & sticky night is peel shrimp, and throw in chopped up leftover chicken or whatever protein I made the evening before. And lastly I would of course make a GF version of the hoison & peanut sauce.  

YUM.