This past weekend was a world wind of activity for me. In between packing, moving, and cleaning out my house, I was able to spend some time with a few of my Nashville family and friends. On Friday I attended a Fish Fry with a friend from my Fibromylagia group, on Saturday I spent the day prepping for a lunch on Sunday and on Saturday afternoon I attended a small farewell dinner hosted by my friend and his wife. They set up an awesome taco bar with margaritas, chips, salsa, pico de galllo, guacamole, and a few other treats. They made sure to consider my dietary restrictions and put roasted veggies on the menu while they stuffed their tacos with a succulent roast pork. How thoughtful! I was in charge of dessert (of course) and since I was baking up a slew of Carrot Cupcakes for Sunday, I made it easy on myself and made my Two Layer Carrot Cake for Saturday’s dinner.
For me Carrot Cake is my default go to for spring and summer barbecues, picnics and brunches. It has taken me awhile to perfect my gluten free version but if the compliments were any indication; I do believe I’ve got it. The cake was embraced with a flurry of comments like: this is the best thing you have ever made, “are you sure this is gluten free“; and you saved the best for last”. I am my own worst critic, so for me nothing is ever perfect and I constantly nit pick every single thing I bake. But I am happy when I hear good things about my baking. It feels good to erase the stigma that gluten free baked goods are dry, crumbly, and tasteless. As a celiac I am happy to now be able to enjoy food and dessert when I attend events with other non-gluten free folk.
I am worn out from all the fun I had this weekend but there is no rest for this weary chef. Only six days and counting until I bon voyage Nashville and there are still many things left to do. What did you bake this weekend? I would love to hear from you.
What can I say, it’s late, I am tired and this month has been super busy between baking and trying to rebuild my health and become well(er) than I have been in a long while, I haven’t been eating as diverse as other months. Mostly I am sticking to protein shakes, with added fiber, loads of supplements like garlic, cayenne, tribulus, SAM-e, fruits, (grapefruits, apples, avocados, and prunes) veggies (carrots and tomatoes) and raw nuts which are quick to prepare (no prep) portable and fresh. I felt bad so I wanted to post something. Does this juice count as a real recipe? I hope so. I hope everyone is eating and baking well.
the gluten free chef
1 very ripe banana
1/2 cup shredded carrot
1 1/2 cup spinach fresh spinach leaves
1/2 cup gluten free whole oats
Add to Nutribullet or blender and serve chilled over ice. Enjoy!
Photo courtesy of Mad Cupcake blog since my lighting was too bleak to take a decent picture
I’ll make this post short, I am too fatigued and lethargic to say to much today. I spent the majority of the day in bed, but I was able to make a bowl of hot oats with sauteed apples and cinnamon. Taking photos was simply out of the question. I hope everyone had a good day. Wishing you a peaceful night.
This chef is exhausted. Pushed this body way to far as I am already amidst a severe flare up. A lot of baking went on today. Photos will be up later. I was barely able to scarf down some Vegetable Fried Rice early on. So preoccupied I forgot all about taking a picture of it and I am too tired to Google image one. I hope everyone had a productive Saturday. That’s all I have for tonight.