Chicken is marinated in a herb and lemon marinade to make a delicately flavoured, citrus and garlic-flavoured chicken that is tender and moist. It’s a cinch to make and the ingredients used are probably already in your fridge and pantry. Somewhere along the way, I picked up the notion that marinades were fussy and time … Continue reading »
One factor of Valentine’s you can always count on is chocolate, and lots of it. The only chocolate in this dessert is in the frosting, the cupcakes themselves are vanilla. They have a lovely, moist crumb and are made with coconut flour. It’s been a while since I’ve done any SCD or grain-free baking, so … Continue reading »
I’m up at 6AM making pancakes and I feel slightly Julia Child-like standing over the stove, wearing my fake pearl necklace I posted yesterday on trend & chic, my fashion (among other interests) blog.
These pancakes are hearty, fluffy pancakes that are the epitome of classic pancakes. These are the pancakes you think of when you think of your basic breakfast pancakes. They have a slightly nutty flavour as well from the quinoa (we use quinoa flour and cooked quinoa in the batter), which compliments itself well to being generously spread with butter and drizzled with honey or maple syrup.
Thanks to quinoa being nutrient-dense, these pancakes also fit the bill for this month’s theme of Go Ahead Honey, It’s Gluten-Free! hosted by Maggie of She Let Them Eat Cake. Continue reading »
