Now, the reason the bread was important was because we were using it for sandwiches for mock-tuna salad. Not real tuna salad, since we're vegetarians (i know, i know -- gluten free AND vegetarian; what the heck do these people eat?!). I replace the tuna part with mashed chickpeas, but everything else is pretty much the same -- chopped onions, chopped celery, chopped hard-boiled eggs, gluten-free mayonnaise and salt and pepper all mixed together. Soooo good! It's best when cold, though, obviously, so while the bread was cooling and we were making our other things, I put this in the fridge. Super yummy food #2 -- done.
Shiloh and I both sort of flip out over deviled eggs. Bigtime. For some reason, though, I always think that deviled eggs are too big of a deal to make for a regular meal, so I save them for special occasions. Well, even though we're having eggs in the tuna salad, this was a special occasion and we made them to eat with our lunch. Omgoodness I LOVE deviled eggs!! I showed Shiloh how to hardboil an egg and let her mash up the cooked yolk and stir in the mayonnaise and sugar. Didn't take long, and we put these in the fridge as well. Super yummy food #3 -- done.
Next, a treat that I'm super excited about. My friend MacKenzie gave me a recipe for homemade Lara Bars. Since being gluten-free for just a couple of weeks, I think it's safe to say that the amount of food that I've been consuming has gone down considerably, mostly because there just isn't that much laying around to snack on. And I'm a snacker. So, when I need a good snack, I've been enjoying Lara Bars and Luna Bars as a healthy alternative to my gluten-laden ol' faithfuls. I knew that the ingredients are simple, but I had no idea just how easy they are to make! Seriously. Just google it. "Homemade Lara Bars." They're awesome and a ton cheaper than retail. Basically, you just dump the ingredients in a food processor and then press them into a pan. This was Shiloh's favorite part. :o) Then, you refrigerate them til they set enough for you to cut them into bars. Yet another food item chillin' in the fridge; Super Yummy Food #4 -- done.
Finally, the big deal recipe. I'm most looking forward to this one -- Mint Chocolate Chip Cookies, recipe courtesy of the Gluten-Free Goddess, a blog that is one of the most amazing resources ever. If you are gluten-free or cooking for someone who is, and you haven't stumbled across her blog, shame on you. It's amazing!
For this recipe, I had to lug out all of my forty billion types of gluten-free flours, but I was sort of excited to use them all. I've been collecting them these past few weeks knowing that I would eventually need them all, and I think I used almost all of them in this recipe. I mean, look at that picture. That's alotta ingredients. And that's not even all of them! Shiloh had a blast helping me make it, though, and (even though I know you're not supposed to eat raw cookie dough), the dough was amazing. They're cooking now, and I"m assuming the finished product will be amazing as well. Super Yummy Food #5 -- nearly done.
And, here was lunch. Omgoodness, SO delicious!! And this was Shiloh's plate. Mine had a slightly bigger sandwich. ;o) The bread has a bit of a different taste to it, and it compliments the tuna salad so perfectly. And yes, I know, it's an overload of the eggs, but we do love our deviled eggs.
Lastly, there's no picture, but we'll have stovetop popcorn with Parmesan/garlic salt later this evening while we watch our movies.
When we were finished with all of our cooking, I asked Shiloh if she had a good time. She looked around and said "This is going to be a great day!" I agree.
UPDATE: Mint Chocolate Chip Cookies and Lara Bars. They were fantastic!!! The cookie recipe made a ton (still more in the oven) and mine didn't turn out quite as smooth on top as hers, but they tasted just like Thin Mints! The Lara Bars were also fantastic, as evidenced by the fact that there are two missing from the dish. :o)




















