Hello Fall. Farewell Summer. In place of a menu plan this week, I’ve rounded up my summer of 2015 in photos. May through September is a long time. Summer 2015 was a crazy mix of fun, sun, business, work, pleasure, pain, and a whole lot in between. Cheers to an amazing summer.
Although it’s technically still summer until September 23rd, I’m preemptively striking and making my unofficial (mental) end of summer today. The weather here is far from feeling like fall. Still, I’m in a fall state of mind. So before we get too far into the month, I wanted to round up all the recipes posted on the blog from June 21-September 11. Relive the recipes and all their glory and let me know what adventures you enjoyed most this summer.
Well my summer break is over. September is upon us, school is in session, and my schedule is about to become crazier than ever. But I had a great summer. I worked a lot. I also rested, meditated, plotted, planned, and recharged. I walked. I ran. I explored. I had fun. Of course, summer is technically still in session, but with school starting before labor day a slow transition is just not how the cookie crumbled this year. But before I digress any longer, check out all the recipes and food inspired posts that happened throughout the month of August. I baked quite a bit and also debuted two new features. I’m so excited to continue to bring you new and exciting content. The best is yet to come 🙂
The dog days of summer are here and I couldn’t be more thrilled. Clear blue skies, sunshine, and warmth are here and I’m trying to relish (and revel) in every single moment. I hope you are enjoying your summer as well. I sincerely want these moments to last; so much so, that I’m taking a minor break from the blog for the month of August. What does this mean?
Well, posts will be sparse and not featured every day. I have a ton of irons in the fire and in order to give you the best that I’ve got, I need to totally immerse myself into my work and catch as must R&R (in between) as possible. But worry not. I’ll still be busy on the respective facebook, twitter, and tumblr pages.
Season one of AskTheGlutenFree podcast will continue to be brand new every Friday through the month, inspiring quotes will be posted courtesy of my BE. campaign, and I have a very special A+mazing surprise in store.
Yes, we are moving and shaking here on the gluten free chef blog and I couldn’t be more thrilled. But before I ramble on any longer, check out this week’s menu ideas; the last until around mid September. Stay tuned, you haven’t seen the best of me yet 🙂
I’ve had the pleasure of meeting some amazing food enthusiasts who have dedicated themselves to cooking, baking, reviewing, blogging about, and eating good food. By happenstance I stumbled upon an amazing individual who shares these qualities and many more. His name is Chris Lindstrom and he is the writer of the Rochester based food blog Food About Town.
I’ve been sitting on this review for quite awhile now so I am happy to finally get it out to you. I purchased Blake’s Gluten Free Chicken Pot Pie on a whim a couple of months ago. It was one of those spur of the moment in need of a quick dinner to get back to work type of nights. The unfamiliar box jumped out at me and upon closer inspection I took mental note of all the “trendy” buzz words: organic, natural, cage free, hormone free …the list goes on and on but would the most important factor “taste” live up to the lofty food labeling?
I hope brownies count as cookies in your recipe book because they do in mine 🙂 These Vegan Black Bean Brownies are the real deal despite their unorthodox secret ingredient. I added a bit of peanut butter to mine to make them just a bit more decadent. Thanks to the Minimalist Baker for this awesome recipe!
Vegan Black Bean Brownies w/Peanut Butter adapted from orignal recipe courtesy The Minimalist Baker
1 15 oz. can black beans, well rinsed and drained
2 large flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water)
3 tablespoons coconut oil, melted (or sub other oil of choice)
1/4 cup cocoa powder (I like Ghiraldelli)
1/4 teaspoon sea salt
1 teaspoom pure vanilla extract
1 tablespoon pure maple syrup
¼ cup peanut butter
¾ cup cane sugar
1 1/2 teaspoons baking powder
1. Preheat oven to 350 degrees.
2. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for 5 minutes.
3. Add remaining ingredients (and puree – about 3 minutes until the batter is thick and smooth.
4. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
5. Pour the batter into the baking pan and smooth the tops with a spoon or your finger.
6. Bake for 20-26 minutes or until the top is dry and the edges start to pull away from the sides.
7. Remove from oven and let cool for 30 minutes before removing from pan.