Favorite Friday: Honeyville Almond flour

As I began to introduce more almond flour to my diet rather than rice flour, I realized almond flour was pretty expensive at the grocery store. I immediately went online to find the best price I could without sacrificing quality. I decided to give Honeyville a shot and wasn't disappointed! It was $29.99 for a 5 lb bag and the shipping is a flat $5 rate. Everything I've baked with it has been great and no - this isn't an ad and I don't get money from any of my favorite friday posts. I just really want to share some of the great things I've found.
Have a great weekend everybody!

Favorite Friday: daiya dairy free, soy free, vegan cheese

Daiya has made it so much easier to be dairy/soy/gluten free and still enjoy things like homemade pizza and omelets! I'm excited to make it my favorite friday and hopefully spread the word to some of you who've been looking for a cheese replacement that actually melts and

Meal plan for the week of June 5-11

This week's meal plan centers on the plethora of cucumbers growing in the garden. There is also plenty of corn as well! You'll find a few repeats if you downloaded last week's plan because we our schedules were pretty busy and we didn't always get to cook.
I hope everyone had a great holiday weekend and spent time with the people they love. We're so lucky to have the freedoms we do and may we always remember the ones who make it possible!
Click here for a Meal Plan for the week of June 5-11

One of my favorite breakfasts: Baked Tomato and Eggs!

I'm so excited for my tomatoes to start getting ripe in the garden! I have so many green tomatoes right now... we're going to be overloaded soon!
Until that happens though, I have to keep getting my tomatoes elsewhere. I bought some organic tomatoes from a local farmer for the purpose of making my favorite tomato & egg bake this weekend. It's really simple but does take some time to do it right so save it for a weekend!

All you need is:
(for one serving)
1 large tomato
1 egg
oregano
basil
1.5 T olive or grapeseed oil
salt & pepper to taste

1. Preheat to 400 degrees

2. Start by removing the core of the tomato.

3. Sprinkle it with salt & turn it upside down to drain for about 10-15 minutes. This helps level out the moisture because once you start baking, it intensifies. If you didnt drain them first, it would become incredibly soupy!

4. Bake the empty tomatoes for 10 minutes.

5. Remove from oven and sprinkle with fresh or dried oregano. (we use fresh oregano from our garden)

The Melting Pot has a new Gluten Free menu!

This is great! The Melting Pot has a new GF menu and it isn't just lettuce :-) They are stocking Redbridge beer for their cheese fondue and can replace their thickening agents with cornstarch upon request. This is all thanks to the Gluten Intolerance Group of North America®'s Gluten-Free Restaurant Awareness Program™