FoodPress

Hello foody friends, life has somewhat been on the hectic side of late and although that never effects my interest in food, I’ve been a bit remiss in putting stuff on the blog. To add to this, a few weeks ago I came home from a trip to find that my enthusiastic, pre-teen, blogging daughters had done something to rub the camera up the wrong way and it went on strike. I seem to have now managed to put a work-around in place until I can bring myself to fork out for a new one – I’m told it’s not worth having…

Don’t worry. If your bagel BLT idea goes bad when you’ve left the bagel in the fridge for too many days, you can turn the sandwich into this awesome salad.

I’ve learned it’s not always easy to eat well in a distracted or stressful environment. In fact, such conditions can, and usually do, impact normal eating patterns substantially…In overcoming the obstacles, I am provided with the opportunity to hone a coping method: Make sure a nutritious, delicious meal finds its way to the table. Often these meals are quickly prepared or thrown together last second, but they are always good tasting, good for us and dripping with love. Most of the time, the meals are re-purposed leftovers or riffs on a previous recipes.

I saw this recipe in the Food Network Magazine and had immediately wanted to try it; the idea of roasting a chicken in an orange marmalade sounded delicious! The chicken is then tossed into a salad of green apples, red grapes, shallots, Greek yogurt, cashews, and a bit of curry and cumin seasoning This combination reminds me of my favorite Cos Signature Salad, which is basically greens with red grapes, green apple, Gorgonzola cheese, pistachios and a shallot dressing…

Croutons. Might seem like a simple little thing to most people but to the gluten-intolerant even the little things can sometimes be a big thorn in their side. There are so many things people with gluten intolerance think they have to live without. Well, I’m here to prove them wrong. I hear it all the time…the whining, the complaining, the “poor me” attitude, even the tears. I do feel for them at first, but if I run into someone who is gluten sensitive or has Celiac’s and it’s been a year or more…