Monthly Archives: August 2013
Snack Time: Sophisticated ~ Prosciutto Wrapped Figs w/ a Drizzle of Honey
Allergy-Free Wednesdays Week 82: August 28, 2013
- We welcome allergy-free cuisine in any shape or form
- Tips & allergy related articles/information are welcome
- Food allergies, intolerances, and sensitivities all welcome
- Rules & Guidelines *Please provide a link directly to your post (not your homepage).
- Please provide a link back to our weekly blog hop somewhere in your post.
- Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
- Recipes do not have to be free of all common allergens, just allergy-free in some way.
- TWO weekly submissions max please.
- Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
- Entries that don’t comply with stated rules and guidelines will be respectfully removed.
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So without further ado…
May I present you with the most popular submission (most viewed by readers):
Gluten Free Lunchbox Recipes
From: Allergy Free Alaska
And here are my favorite recipes/posts from last week:
Perfect Chocolate Ice Cream
(vegan & paleo)
From: Oatmeal with a Fork
The Natural Remedy that Beat Antibiotics
From: Whole New Mom
Dessert You Can Eat for Breakfast:
Chocolate Cherry Zucchini Shake
From: Veggie Quest
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Homemade NUT-Free Nutella
Labels: allergy-friendly, dessert, dips and spreads, nut free, Paleo, snacks.
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Zughetti with Roasted Butternut Squash, Roasted Cherry Tomatoes and Baked Chicken Topped with Lemon Garlic Cashew Sauce
-1 1/4 to 1 1/2 cups filtered water
-1/2 teaspoon salt (or to taste)
-2 teaspoons garlic granules (or 1 fresh clove)
-1/3 cup fresh squeezed lemon juice
How To:
Labels: chicken recipes, GAPS, main dish, Paleo, SCD, summer cuisine.
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Allergy Free Wednesdays Week 81: August 21, 2013
- We welcome allergy-free cuisine in any shape or form
- Tips & allergy related articles/information are welcome
- Food allergies, intolerances, and sensitivities all welcome
- Rules & Guidelines *Please provide a link directly to your post (not your homepage).
- Please provide a link back to our weekly blog hop somewhere in your post.
- Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
- Recipes do not have to be free of all common allergens, just allergy-free in some way.
- TWO weekly submissions max please.
- Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
- Entries that don’t comply with stated rules and guidelines will be respectfully removed.
_________________________________
So without further ado…
May I present you with the most popular submission (most viewed by readers):
Grain and Dairy Free Bagels
From: Laura’s Gluten Free Pantry
And here are my favorite recipes/posts from last week:
Cauliflower Couscous Salad with Plums & Prosciutto
From: Beyond The Peel
Chunky Strawberry Vegan Ice Cream
From: Vegan Richa
Date and Coconut Power Fudge Bars
From: The Fussiest Eater
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Zucchini Chai Spiced Muffins (gluten free, dairy free, cane-sugar free)
Notes:
*Try homemade non-dairy milks for great results: Almond, Walnut, Hazelnut, Macadamia, Hemp.
*For baking, I suggest following the weight of the ingredients exactly. This might mean investing in a small kitchen scale. I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring. *For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*Oh, and I use these large baking muffin cups.
Here are my other baking recipes
(all gluten free, dairy free, cane-sugar free)
And stayed tuned for these chocolate cupcakes comin’ atcha soon
Shared on: Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy Free Wednesdays, My Meatless Monday,
Allergy Free Wednesdays Week 80: August 14, 2013
Before linking up – PLEASE click HERE to review rules, guidelines, and legal information. Thank you!
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So without further ado…
May I present you with the most popular submission (most viewed by readers):
Why I Gave Up Peanut Butter
From: Real Food Forager
And here are my favorite recipes/posts from last week:
Testing Essential Oils – It Is Reliable?
From: Whole New Mom
Oatmeal Raisin Cookies
(gluten free, vegan, extra moist)
From: Tessa The Domestic Diva
Cauliflower Rice
From: Gluten Free, SCD, and Veggie
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Coconut Mango Spinach Smoothie (dairy free)
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Shared on: Fat Tuesdays, Allergy-Free Wednesday, Raw Foods Thursdays , Wellness Weekend ,Slightly Indulgent Tuesdays
Zughetti with Mushroom Fennel Pasta Sauce (SCD/GAPS/Paleo)
-2 1/4 cups homemade marinara sauce or THIS is my favorite store brand (it’s in a glass jar, organic, and salt free)
YOU ARE TALKIN’ MY LANGUAGE SISTA!!! I adore figs – with prosciutto? FIG HEAVEN has just happened. I used to take fresh figs, put a dollop of goat cheese on top. Roast in oven until slightly warm. Then, top with a toasted walnut. Drizzle with warm honey. OHHHHHHHHHHH MYYYYYYYYYYY WOOOOORRRRRRDDDD.
These look awesome Am –
XXXXOOOO
Jen
Ha ha, I thought you would like this one, Jen!! You will LOOOOVE These. They are so delicious and addicting. My husband was going nuts for these. Please try them if you can eat figs and let me know what you think!!!
What an incredible combination Amber! I adore figs and have never tried them with prosciutto-a MUST TRY!
Thanks, Laura. Please try these and let me know what you think!! 🙂
I love this combo. Totally my type of snack! Sweet and salty. Such a lovely flavor sensation. I love the simplicity of it all as well.
You’ll love these, France. I hope you make them one day. 🙂