One of my favorite things to eat is hummus. Served with chips or sliced vegetables, on a bed of fresh salad greens or lightly steamed kale, or my current breakfast of choice: with black beans, sriracha, and egg whites. Lucky for me, hummus is also one of my favorite things to make.
Saturday, June 23, 2012
Monday, June 18, 2012
|Roquette Salad with Grapefruit, Avocado, Cucumber, Carrot, & Pepitas.|
I often take for granted the food that I make for myself on a daily basis. My schedule is both frenetic and dense, so my meals need to be 1) packed with nutrition, 2) delicious, and 3) quick and easy to make. When I post pictures of the things I'm eating, they're often greeted with comments like, "That looks amazing - Wish I could make something like that!" or "If only you were my personal chef," which is funny to me because the food is literally 'thrown together' with little thought or planning. But then it occurs to me that "easy for me" is not "easy for everyone." And when I really think about it, "easy for me now" is not the same as "easy for me back then."
Let me explain.
Wednesday, June 6, 2012
Time for another Gluten Free Ratio Rally Challenge. After sitting last month out, I'm ready to get off the bench and back in the game! Now if you're new to the Rally, allow me to give you some quick backstory. The Ratio Rally was started in February of 2011 by Shauna James Ahern (aka gluten-free girl). Based on Michael Ruhlman's work with ratios, the use of weight and proportions rather than volume is emphasized in developing and communicating recipes. You might ask, "Why?" Well, while one person's scant cup will always be different from another person's scant cup, one ounce will always be one ounce. And when it comes to gluten-free baking, which involves a huge array of non-wheat flours that both weigh and behave differently than wheat, this is particularly important in ensuring consistent results.