Hi, friends! I am currently on my way to the WBTV news station to have a short appearance on Morning Break – eek! They have had me on a couple of times to discuss making homemade baby food, and again to chat about planning kids’ birthday parties and how to cut a pineapple into a fruit tray. It is certainly an honor to be on the show, and I still get nervous each time. I am going to be chatting about the gluten free lifestyle, going over a few points I made in yesterdays Q&A post, and also sharing some of our family’s favorite recipes. I wanted to make sure you guys could find the links to those recipes easily, so, besides the cupcakes, they are all included in this post. The gluten free chocolate cupcake recipe will be on the blog later this week!
vegan oat pancakes
These are the vegan oat pancakes that our whole family loves. They are mixed in the blender, and are so easy! I follow this recipe from Feasting on Fruit, but I add a pinch of salt. And I usually double the recipe and keep the leftovers for the next day’s breakfast.
paleo and whole 30 chicken tenders
The chicken tenders I am showing are one of my recipes. These paleo (and Whole 30) chicken tenders are another gluten free family favorite. They are good dipped in ketchup (which wouldn’t keep them whole 30, but the kids like them this way), or sliced and used on a salad. On the show this morning I am going to show them both ways. For a salad, place some mixed greens in a bowl, slice a couple of the tenders and add to the greens. Add some berries, nuts or sunflower seeds, sliced avocado, goat cheese or blue cheese, and balsamic vinaigrette.
To make a simple vinaigrette, whisk together 1 Tbsp whole grain dijon mustard, a little less than 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, a squeeze of honey, salt and pepper.
Stay tuned for this gluten free chocolate cupcake recipe!
I just watched the segment on Morning Break with my gf/df sensitive son. Thank you for the ideas.
Thank you for watching! 🙂