I have been a collector of recipes for as long as I can remember but I never manage to find enough time to try all the recipes I collect and that was the reason my MMM (Must-Make-Monday) series was born. The idea was to force myself to choose at least one recipe from my Must-Make-List each week. I would post the results here on my blog. Solid idea, or so I thought, but with my recipe collection growing faster than the speed of light, I could use a month of Mondays and still not get to all the recipes in my collections. That’s the other thing, since I started this series, my collection has become plural. It started with the Must-Make-Page on my blog site but now, I also have a Must-Make Board on Pinterest.
One of the things I like about my MMM (Must-Make-Monday) series, is that it forces me to follow through and use the recipes in my collections. I cross a recipe off my Must-Make-List after I have used it and add it to my Made-This (TAB). You can view archive postings from my MMM (Must-Make-Monday) series, by clicking on my Must-Make-List page and then clicking on the Made-This TAB.
To start things off this week, here are a few recipes, that I’ve come across recently. These recipes are categorised but are listed in no particular order. These are recipes that I would love to try but haven’t gotten around to yet. They are to become the newest additions to my Must-Make-List.
Important *** I have not tagged these recipe links as Gluten, Grain, Sugar, Dairy, Egg or Nut Free, nor have I labelled them as Vegan or Vegetarian. Please review and confirm the recipe meets your dietary requirements before you begin baking.
- Lavender Almond Tea Biscuits by Daily Bites. I love lavender but I haven’t tried baking with it yet. I think it’s time to change that. These biscuits look like they would be lovely with a cup of tea.
- Grain-Free Banana Almond Butter Cookies by Gluten Free SCD and Veggie. SCD, grain-free version of the Flourless Banana Almond (or Peanut) Butter Chocolate Chip Cookies by Shirley at Gluten Free Easily. Two of my favourite gluten free bloggers…I can see myself trying both versions of these cookies!
- Graham Crackers by Real Sustenance. I’ve made my own Graham Crackers before but gluten, grain, dairy, soy, corn and egg free? All I need to do is to find a source for Chestnut Flour. I’m looking forward to hearing more about the other grain-free flours Brittany at Real Sustenance is working with.
- Date, Pecan, and Orange Zest Frosting by Spiced Plate. I love the flavour combination and I’m game to try any Frosting Recipes that are sugar-free!
- Lemon Blueberry Bread by In Flora’s Kitchen. I’m trying to avoid grains, starches and refined sugar (read the last link, above) but I’m not sure I will be able to resist making this yummy looking Quick Bread.
- Frozen Yogurt Fruit Bites by Our Heirloom Life. A quick and simple snack idea that I definitely plan on trying with my homemade yogurt! Chocolate Kiwi Popsicle by Show Food Chef and Chocolate Covered Frozen Banana Bites by Recipes to Nourish. Apparently my latest obsession is frozen fruit bits, covered with yogurt or chocolate. I can hardly wait for summer .
- Mixed Berry Breakfast Bars by This Chick Cooks. Oh yum, these grain-free, gluten-free and dairy-free bars look fantastic.
- Roasted Asparagus Grape Chicken Salad by Daily Bites. For me, this would be a different blend of flavours but I can hardly wait to try this Springtime Salad.
- Roasted Fingerling Carrots by The Tasty Alternative. Roasted little carrots fresh from the garden. Yum, my mouth is watering just thinking about it!
- Cauliflower Pizza Crust by Adventurous Me, Gluten Free. Different versions of Cauliflower Pizza Crust have popped up all over the place. It’s a recipe I will definitely try, I can’t believe I didn’t already have it on my Must-Make List.
These next two links do not link to recipes. I’m sharing these links because they are stories that really moved me. Stories that brought back memories of loved ones gone too soon and of times spent at BC Children’s Hospital with our firstborn son. That was a long time ago, before he became an adult and outgrew some of his more serious medical needs, but it’s still just as gut wrenching to think of it today. I imagine one day I will tell my son’s story (with his approval of course) but I tend towards being shy and introverted, not the sort to share my emotions outside of my immediate circle of family and closest friends. I’m going to have to get to know you a little better my friends.
- Living in the Moment by Laura at Gluten Free Pantry.
Thank you Laura. Stay well! ~Laureen
- Our Personal Story – Part 1 and Our Personal Story Part 2 and an Announcement by Nancy at Real Food Allergy Free.
This story fills me with wonder and touches me to my core, yes, it moved me to tears.
It’s amazing the love, determination, strength and dedication that Mom Nancy has for her precious daughter Bella.
Nancy, I hope and pray you find some answers for your beautiful little girl, so that she may get some relief from those itchy fits. ~Laureen
There are only two ways to live your life
Here’s a glimpse at what’s been cooking in the Fox Kitchen lately…
Fruity Coconut Flour Pancakes Grain Free by The Nourishing Home. A grain free pancake recipe.
Imagine waking up one morning to the smell of these coconut pancakes on the griddle…mmmm…this recipe didn’t even make it to my Must-Make-List, I had to try it right away!
I did find the pancakes were a bit softer than traditional wheat pancakes and a little finicky to flip over. Maybe I should have paid more attention to Kelly’s tutorial
I love the mix of flavours in these cookies. They tasted even better on the second day when everything melded together. These are not for anyone who wants a crisp, crunchy cookie. With the dates and bananas, these cookies stay chewy and moist inside.
The original recipe had gluten free oats instead of quinoa flakes. If you prefer oats and tolerate them well, swap them out and then pop on back here to let me know how they turned out (I have trouble with oats, even the certified GF Oats).
No pictures to go along with this next link, but you have to try the recipe!
I’ve already used this Coffee Cake (Grain-Free and Refined-Sugar-Free) recipe by The Nourishing Gourmet, a couple of times. This last time, I doubled the recipe and baked it in a 9×13 cake pan to take along for a grown up Easter treat. I love this Coffee Cake recipe as it is, other than doubling the recipe. I would not change another thing.
I imagine the cake would freeze well but I haven’t yet had enough leftovers to prove my theory.
For the Main Feature, I have some Baked Honey Pecan Glazed Salmon for you!
Recipe: Baked Honey Pecan Glazed Salmon
Summary: This recipe is from the Weight Watchers 5 Ingredient 15 Minute Cookbook but don’t let the WW diet book put you off. It’s a cinch to make and tastes like you spent all day on it!
Gluten Free | Sugar Free | Grain Free | Egg Free | Dairy Free| Omnivore
- Place the fish in a glass bowl, or a large zip-lock style bag.
- Sprinkle the fish with salt and pepper; add the remaining ingredient to the bowl or bag and seal. If you feel the marinade is too thick to cover the salmon, add a little oil to the marinade mixture.
- Allow to marinate in the refrigerator for at least 15 minutes or several hours.
- Remove the fish from the bowl or bag, reserving marinade.
- Place the fish on a well-greased baking dish or foil lined pan. I used a baking dish lined with parchment paper and spritzed with cooking oil.
- Scoop the nuts out of the marinade and spoon them on top of the fish.
- Bake at 425°F for 15-20 minutes or until fish flakes easily with a fork.
- Baste the fish once or twice with the reserved marinade while baking. ***Do not eat the leftover marinade without cooking it…yucky, raw salmon juice and bits, not good.
- Serve hot, or allow to cool slightly and serve on a salad of baby greens.
Recipe by Laureen
- Once we are into BBQ season, I want to plank and grill a “Honey Pecan Crusted” version of this salmon.
Preparation time: 30 minute(s)
Cooking time: 15 minute(s)
Diet tags: Gluten Free | Sugar Free | Grain Free | Egg Free | Dairy Free| Omnivore
Number of servings (yield): 4
This posting is linked to the following events:
It’s a Keeper Thursday hosted by Christina at It’s a Keeper
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