Sorry for my absence from the blog. Life is happening at our house, leaving me with little time and energy for recipe creating or blogging. Although this morning Matt came up with a great idea for a dish that I am excited to try out. Thankfully my camera, although still not working well, has let me take a few pictures successfully.
Lately, I've been eating a lot of Van's frozen gluten free waffles, and banana whip. The banana whip is frozen banana's pushed through my champion juicer, creating a lovely soft serve ice cream. You can create a similar treat by processing frozen bananas in your food processor or high speed blender. Drizzle on some maple syrup and you have a seemingly decadent breakfast that is healthy too.
Grapefruit has also been a reoccurring treat. We don't buy grapefruit too often, so when
we do I am always reminded of how much I love that tangy, bitter, sweet flavor.
Easy soups have also been on the menu. This one was super easy because I just poured it
out of the box. Usually grilled cheese sandwiches are the accompaniment of tomato soup, but I decided to try something new. So these salt and pepper toast sticks came to be.
Here is the super simple recipe.
Salt and Pepper Toast Sticks
serves 1
2 slices of bread of choice
(I used Sami's Millet Bread)
0live oil
salt
pepper
Brush olive oil on each side of the bread slices. Sprinkle with salt and pepper, on both sides.
Grill in a hot George Foreman Grill, or on a hot skillet. You could even toast them in the oven.
Once they are hot and crispy, cut the bread slices into strips. Serve with hot tomato soup, or soup of choice.
