My biggest accomplishment this week:
I made an omelette! Seriously, this is the first time in my life that I have successfully made an omelette. Turns out, my dad was right all along. His secrets are a lot of butter, and sticking the whole pan under the the broiler to let the top set before any attempts at flipping ate made. Thanks, dad
I’ve shared with you before my love for brown rice tortillas – this is true. They are tasty. I have only one complaint which is that they must be eaten warm and quickly(!) or they will harden and taste more like cardboard than tortillas.
A few weeks ago, I picked up these gluten-free sandwich petals at a local natural market. The company recommends warming them, but the tortillas are actually soft! I bought the spinach and garlic flavor, which tastes a little like pesto. Because they’re a little smaller than the brown rice tortillas, I don’t think these will work as well for my chicken salad wraps, but I’m quite liking them with my other favorite wrap – turkey, bacon, and avocado.
Had one for dinner just last night, with apples and carrots and some unpictured extra crunchy nut butter.
And my recent snack obsession has been a gf version of an old favorite – Chex Mix! I used the Original Recipe, but used only rice and corn Chex, these pretzels, and axed the bagel chips (although I have seen some gluten-free ones on the grocery store shelves …). I use this brand of worcestershire sauce – be sure to check yours as some contain wheat.
There’s also a certain fruit I’m currently obsessed with, but it deserves its own post. Until then!