Had a wonderful time catching up with our old friends (and watching our toddlers get to know each other- so cute!) We ate every meal here at the house during their visit, and the only time I spent in the kitchen (about 20 minutes) involved making this AMAZING grain free bread. (Click here for the recipe from Against All Grain). I misread the recipe and used tablespoons instead of teaspoons for the vinegar. I actually think it turned out even better. Gave it almost a sourdough flavor. We (four adults and two toddlers) ate the entire loaf in one sitting. I served it smothered in grass-fed butter alongside a roasted beet salad with citrus vinaigrette and organic chicken soup- all of which had been made ahead of time and just had to be warmed up and plated. I had a frosty glass of pomegranate kombucha with mine.
Our friends supplied the steaks for dinner, which the boys grilled while I warmed up the pre-baked sweet potatoes and sautéed the sprouts mixture I’d put together ahead of time. Dinner was on the table in 15 minutes. I love being prepared.
Dessert was not grain free. I made and froze this dish before I made the switch. Though I’m pretty sure it would be easily converted to grain free. I’ll have to try it soon. Anyway, it was a pear/peach cobbler made with brown rice flour (so it IS gluten free at least) and sweetened with honey. I adjusted my Granny’s old peach cobbler recipe to eliminate the refined sugars and wheat flour. Topped it off with coconut whip cream (the delicious white stuff from the top of a refrigerated can of coconut milk, then mixed with vanilla extract and agave). Mmmmmmm. So good.