I don’t mean to be dramatic but this recipe calls for caps lock, ok? THESE SQUARES ARE A GAME CHANGER! They are refined sugar-free, gluten-free and dairy-free. This is the best recipe on my blog (at least so far!) and I can’t even take credit for it. My boyfriend created this recipe *accidentally* while trying to make something else. What a happy mistake! These squares will definitely satisfy your sweet tooth and, even better, they have the gooey texture of barely baked cookie dough. And there are only three ingredients!
I’ve been pretty obsessed with having these open-faced sandwiches for lunch lately. It’s delicious and healthy and can be thrown together in less time than it takes to boil the kettle. For me, that’s the key to quick meals: more assembling food than actually cooking it. A take on Danish Smørrebrød, if you like.
The title of this post seems oxymoronic, right? Who would call gluten-free bread delicious? Probably not someone who has tried regular bread. Most gluten-free varieties are so dense, mealy, and hard that I once preferred to just pass the bread plate. But now I’ve found the secret to delicious gluten-free bread: you need to make it yourself. None of this freezer-section-of-the-supermarket, is-it-made-of-concrete bread. If you’ve found a store bought brand that you love, that’s wonderful (and what is it, please?) but I never have. Skip the supermarket and get thee to a Bulk Barn or anywhere else you can buy nuts and seeds. There are two recipes for gluten-free bread I keep on rotation and this is one of them.
Working from home has highs and lows. Short commute time? Great. Not leaving the house for days at a time? Not recommended. Lately, the biggest perk of a home office comes at lunchtime in the form of warm soft boiled eggs. Somehow I made it through my entire life without ever making them at home until this year. Cue regret. Anyway, I love them and have finally figured out how to get them juuust right. I eat them alone, on avocado, on salad, on salad with avocado…you get the picture. This salad was particularly delicious so I wanted to share! And you can totally take this to work with you – just keep the salsa and olive oil separate. In Portugal last year I found an adorable travel size tin of olive oil which obviously came home with me…