gluten-free Archives - grace grits and gardening

Sunday Letter: 02.28.2021

February 28, 2021 By Talya Tate Boerner 18 Comments

Dear Sunday Letter friends,

Last week was certainly a welcomed change from the prior week. Yay for seasonal temperatures and a bit of sunshine. Tomorrow we welcome March, and soon thereafter, spring.

I’m pretending spring has already sprung. Even with recent sub-zero temperatures, our daffodils and tulips and crocus are poking right through the soil. In another few weeks, winter will be a memory.

Yesterday, I pulled my three spring/Easter decorations from storage.

Call me ready. I may go ahead and set my clocks forward-ha.Continue Reading

Oatmeal Blueberry Bars

November 20, 2020 By Talya Tate Boerner 4 Comments

In my constant quest to add fiber to my diet, I made oatmeal blueberry bars this week. I followed this recipe from Eat Yourself Skinny (what a fun name!), making a few substitutions for things I didn’t have and was too lazy to go buy.

We were completely out of milk. Sort of a requirement for baking, right? Of course, I could have walked down to the Co-op for more milk, but by the time I realized it, I had already mixed half the ingredients together. (See? I didn’t follow my own advice of assembling all the ingredients before starting.)

Oopsie.

Sometimes we have to be flexible and willing to experiment.

Spicy Creamed Carrots and Cauliflower (and a colon cancer awareness announcement)

March 24, 2017 By Talya Tate Boerner 2 Comments

spicy creamed carrots and cauliflower

Hey everyone! If you’re looking for a healthy, flavorful substitute for mashed potatoes, my recipe for spicy creamed carrots and cauliflower is a winner. It has a back-end spicy kick and very few calories. Hello, gluten-free, dairy-free, and vegetarian.

Yes, I like mashed potatoes with cream gravy just like the next normal person. I’m a fan of mashed sweet potatoes, too. But my spicy creamed carrots and cauliflower makes a tasty side dish without all the calories. Try it with roast chicken or grilled pork chops. Yum.

One of my 2017 goals is to cook more at home and to try new recipes. Well, I haven’t been home all that much, but the past few days I have been. And I’m making up for the bad (delicious) food I recently enjoyed at the Jonquil Festival, most of which was served on a stick.

Why does everything served on a stick taste heavenly? (I have a theory that dips well beyond the grease involved, but that’s for another time.)

Food. Farm. Garden. Life.