Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
I’ve been away. I wasn’t planning on being away but sometimes life has a habit of getting in the way of blogging.
Last month, I wrote about my ageing parents and how concerned I have been with their well-being. Well, a few weeks ago, my mom suddenly took ill. As soon as we heard, we packed up the car to make the four-hour drive to the interior. We needed to make sure she was all right.
After visiting for a couple of days, we were able to convince her to go to the hospital. They admitted her almost immediately. Blood work showed her electrolytes were out of balance. Magnesium, phosphate and especially sodium levels were dangerously low, making her so weak she wasn’t able to bear her own weight.
I stayed up there at my parent’s place while hubby returned to Vancouver because he had to work. He drove up the next weekend to collect me. I’m happy I was able to stay for the week to help my parents who are both hard of hearing and found all the medical jargon somewhat baffling. It felt great to be home but I wished I was in the interior to help my parents.
Mom is still in the hospital. Some of her days are better than others, she is weak. I know she is in good hands but still, I worry. Oh my, how I worry!
It’s that worry that has kept me from blogging these last few weeks. Since starting this blog, I’ve made some very positive changes in my life and I want my blog to show those positive changes but how can I manage that when I feel so down?
I’ve still managed to half heartedly following my favourite blogs and collect recipes to add to my Must Make Monday lists. I’ve tryed out a new recipe or two but for the most part, my notepad and camera have sat idle.
Last week, I read this post by Shauna from The Gluten Free Girl And The Chef. It stopped me in my tracks. Made me consider what it is I love most about blogging. You see, I have no want to use my blog as a platform to become some great business tycoon. That’s just not me. Have you noticed the lack of advertisements on my site? Not very tycoon like huh? I’m good with that.
I’m a foodie who blogs about the things I like to cook. I expect to grow and improve as I go along but I don’t ever see myself building a career as a writer or recipe developer. I don’t foresee my blog taking off with the mega number of followers some of my fellow gluten free bloggers (like The Gluten Free Girl And The Chef) have. In fact, I’m pleasantly surprised and amazed that a few hundred readers out there follow my blog faithfully.
We connect through email, Comments, Facebook, Pinterest and occasionally Twitter. You support me, or is it that we support each other? I hope so, after all, isn’t that what friends are for? I may not have met you face to face, but I feel connected, a part of a community, I love you for listening, caring and sharing.
And that brings me back to Shauna’s post. Who would have thought, that like me, The Gluten Free Girl has days and sometimes weeks when she doesn’t feel like being a blogger? Doesn’t feel like blogging? Times when the only thing that matters is being in the kitchen alongside her Chef husband. Where despite the expectations and pressures to meet self-imposed deadlines, to continually develop outstanding dishes that are picture perfect and commercially sound. Sometimes they just want togetherness, hearing the music, dancing, cooking, doing something they love, making a familiar dish that they know has already been perfected and published thousands of times over.
All of those things, yet sometimes Shauna doubts herself. She is a gifted writer who thinks quick short posts a couple of times a week would be preferred but sometimes she just wants to ramble on…much like I’m doing here. She may not know me, but I feel an understanding, a connection, a sense of community. We could be friends.
Unlike the multi-talented Gluten Free Girl, I don’t expect to have any publishers come knocking on my door anytime soon. I’m good with that.
I do have a bit of a recipe to share with you. While at my parent’s place, I picked up some fresh off the tree prune plums that I washed, pitted and put away in the freezer. I soon discovered these frozen plums are perfect in a Smoothie, especially when paired with fresh frozen ginger.
I like to add homemade 24hr SCD yogurt to my smoothie but if you don’t do dairy, omit the yogurt and add a little extra almond milk or milk replacer of choice.
The frozen ginger I used in my smoothie was cooked. I made fresh homemade ginger ale and then, instead of discarding the ginger, I froze it. I’m loving the ginger in my smoothies! Green, pink, purple, doesn’t seem to matter much, the ginger adds a nice bit of zing.
If you use a high-powered blender, your smoothie will appear, well smoother. I don’t have a high-powered blender, so my smoothies always have flecks of colour from fruit bits that haven’t been completely broken down. Still tastes great, so I’m okay with that.
Recipe: Plum Ginger Smoothie
Summary: A Smoothie so thick, you could eat it with a spoon.
Gluten-Free | Grain Free | Egg Free | Sugar-Free | Dairy Free (option) | Vegan (Option) | Vegetarian
- 1/2 banana, sliced and frozen
- 3 prune plums, pitted and frozen
- 1/4 Cup blueberries, frozen
- 2-3 slices fresh ginger, frozen
- 1/3 Cup plain unsweetened yogurt, **omit for vegan and dairy free
- 1 1/2 – 2 Cups almond milk, or dairy replacement of choice
- Throw all the ingredients into a blender. Blend until smooth.
- Serve immediately.
Add a couple of scoops of your favourite protein powder
Recipe by Laureen
Preparation time: 5 minute(s)
Diet type: Vegan (Option) | Vegetarian
Diet tags: Gluten-Free | Grain Free | Egg Free | Sugar-Free | Dairy Free (option) | Vegan (Option) | Vegetarian
Number of servings (yield): 1
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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