Morning! How are you? Hope your Monday is off to a great start 🙂 Thank you so much for the cleaning tips- I’m excited to see if I can get the beastly water stains outs 😉
The grillmaster DID make an appearance last night 😀
Burgers and veg 🙂
For the veg, I used asparagus, sweet onion, mushrooms and grape tomatoes, seasoned with sea salt, pepper, oregano, balsamic and olive oil and
The Pilot made himself some grass-fed organic burgers.
I had grand plans for these veggies:
grilled veggie salad beast!
I topped arugula with the grilled veggies, dressed with red wine vinegar, olive oil, sea salt and a hefty helping of goat cheese 🙂
The Pilot’s plate:
Amazing. I love when someone else cooks dinner 😉
This morning, I woke up and it was CHILLY outside. I love it- so does Bell
[She twirls for treats now]
I was so stoked to try a new recipe for breakfast: Gluten-free almond biscuits!
When reader Leah sent me this recipe and said it was one of her favorites, I couldn’t wait to try it. Le’s be real- I’m a fan of any recipe that includes almond butter.
Here are the deets:
Leah’s gluten-free almond biscuits
*2 1/2 C. Almond flour / meal
*1/4 C. Oat flour (or spelt)
*1/2 tsp salt
*1/2 tsp baking soda
*1/8 C. grapeseed oil
*1/8 C. almond butter
*1/4 C. agave
*2 large eggs
*1 tsp lemon juice
Preheat oven to 350.
1) Combine dry ingredients
2) Whisk wet ingredients and pour into dry
3) Drop batter by the spoon full onto a parchment paper lined cookie sheet
4) Bake for 10-11 min until a little golden on top and a toothpick comes out mainly clean
The only changes I made:
-canola instead of grapeseed oil
-maple syrup instead of agave
-baked an extra 7ish minutes, since I made 6 giant biscuits instead of smaller ones 🙂
These are INCREDIBLE. The texture is fantastic –not grainy in the least- and they have a mildly sweet nutty flavor. Perfect for any sweet or savory meal. You’ll love them 😀
Off to spin <3