Johnny and I celebrated our one year wedding anniversary this past weekend and instead of heading out to dinner, we decided to make one of our favorite meals in, restaurant-style filet mignon. This time around, Johnny surprised me and added surf to the plate as well with lobster tails. I’ve prepared filet several times this way now and I swear it is fool-proof, and better than the grill! We were surprised how easy the lobster tail […]
‘Tis the season for cookies, desserts and lots of indulgence! And if you have any sort of food sensitivity, this time of year can be extra stressful or rather disappointing when you realize all of the sweets you have to miss out on. Sure, there are a few exceptional bakeries out there, but most pre-made options are about as nice as eating sugarcoated cardboard and generally speaking almond flour and rice flour can be a little […]
Update since originally posted: After a wonderful honeymoon in Italy, where I ate whatever I wanted (and loved it), I have eliminated all gluten from my diet. I feel tremendously better and can immediately tell when I have accidentally consumed wheat. It took a lot to get to this place and now almost a year later, I’ve finally come to terms with it and am much happier with food than I have been in some […]
I was recently craving pancakes one Saturday morning and was anxious to try my gluten-free all-purpose flour blend, so I found a few recipes and adapted my own.
Scallops from Savor. Three weeks ago I was diagnosed with celiac disease, an autoimmune disorder in which gluten (a protein found in wheat, barley and rye) inflames and damages the small intestine.
I’ve been cooking at home a lot lately and while I’m neither a vegetarian nor vegan by any definition, the eating habits related to each are something I’m trying to stick to more regularly. Additionally, Johnny and I have frequented the farmer’s market and have been stocking up with veggies for the week.
Self-proclaimed as “fast food for foodies,” Snap Kitchen is serving up goodness to go in perfect portions. Starting with the bright colors when you walk in the door, this place is different from the rest.
I have a huge sweet tooth and I’m exploring alternative ways to satisfy it that don’t include (or at least use a lot less of) dairy or refined sugar and that use natural, whole, raw, good-for-you ingredients.