Guess what time it is, kids! Time for another Adopt A Gluten-Free Blogger post!
Adopt A Gluten-Free Blogger (which I’m hosting this month – yippee! You can still sign up, by the way…) is a blog event originally created by Sea at Book of Yum, in the interest of allowing gluten-free bloggers the opportunity to get to know one another better.
Seriously, I love this event. You see, all of us in this event are gluten-free for a myriad of reasons, and some are “free-from” other foods, such as dairy, eggs, grains, soy, and so on. But the way we all go about nourishing ourselves, indulging ourselves, and creatively coming up with ways to enjoy “safe” versions of foods we once loved is unique. Adopt A Gluten-Free Blogger gives us an opportunity to crawl inside another gluten-free blogger’s head, so to speak, by way of making one or two of their recipes, giving us a glimpse of their ingenuity.
Sunny of And Love It Too!, my adoptee for this month, is definitely not short on ingenuity.
It’s almost a necessity to be creative in her home. With five kids, a husband, two dogs, and a mother-in-law, plus multiple food allergies/intolerances throughout the crowd, I’m sure she constantly has to be on her game to keep everyone satisfied. And from the looks of things, she is. For example, this month she is hosting a Healthy Lunchbox series, where every day a different blogger shares tips and/or recipes for healthy lunchboxes. And she still finds time to whip up a roasted tomato tart or a Chinese chicken salad.
I opted to try two of her genius recipes. The first was her roasted red pepper paleo hummus, pictured at the top of this post. While hummus is a gluten-free dish, I still can’t eat it – my body doesn’t like chickpeas one bit. So I’ve remained hummus-less for a while now. So when I saw this hummus, which used cauliflower instead of chickpeas, (hence the reason this recipe is genius) I knew I just had to give it a whirl. Oh, my, I was in heaven! The cauliflower transforms into a nuttier, creamier version of itself once roasted, and the end result is a flavorful, creamy dip, perfect for raw veggies, or your favorite gluten-free cracker. I will be hummus-less no more – this stuff is determined to become part of my regular lunchbox routine.
Next on my list to try – Sunny’s vegan sweetened condensed milk. In the interest of full disclosure, I’ll have to say I’ve made this before. But because I love you guys and wanted to share it with you (who am I kidding? I just wanted an excuse to make more of this stuff!), I made it again. It’s simple – you add the ingredients into a saucepan (make sure it’s big enough so that it won’t boil over – not that I’d know about this or anything) and heat, whisking pretty often, until reduced by half or so. That’s it. Then you’re ready to stir this stuff into coffee (which is what I love to do) or bake with it. Or eat it with a spoon. I won’t tell.
Be sure and check out more of Sunny’s recipes while you’re on her site, and keep in touch with her Healthy Lunchbox series. Even if you don’t have kids, there are some great ideas for adults. I’m taking some of them to heart for my own lunches!