Sometimes you just gotta share the love.
Remember that curry stew I made a couple of days ago? I brought it over my brother and sister-in-law’s to have for dinner, accompanied by my beautiful Momma, and Mia – the newest addition to our family.
The more I spend time with my family, the more I really begin to realize how truly blessed I am.
I love making other people happy, and cooking is one way I can express that.
Sharing a passion with your loved ones is a beautiful thing! My family loved the stew, by the way – so incase you were wondering if it was a success or a failure – ladies and g’s, we have a winnnaaaa!
I spent almost all morning in the kitchen for the the past couple of days, before going out anywhere else, I loved just relaxing and enjoying one of the passions that I’d recently left behind because I just didn’t have the time.
Gluten Free Black Cherry Cobbler
20 oz cherries – fresh, frozen or canned
2 tablespoons sugar (NuNaturals works too)
For the cobbler topping:
1 cup oatmeal
1/2 cup brown rice flour (I used Bob’s Red Mill GF)
1/4 cup brown sugar
1/2 cup milk, dairy or nondairy (I used Silk soymilk)
1/4 tsp vanilla extract
Preheat oven to 350 degrees
Grease a cobbler dish or baking pan (medium sized) and pour in cherries (thaw if frozen), top with sugar
Combine all dry ingredients in a large bowl, slowly stir in wet ingredients
Pour atop the cherries and sugar
Bake for 30-40 minutes until bubbly and your house smells like a cherry tree
Slice, scoop, or simply shovel into your mouth, and enjoy 😉
This cobbler is awesome when topped with frozen yogurt, ice cream or even chocolate pudding. Your options are endless.
This recipe is extremely versatile, and you can experiment with different fruits, sugars and whatever else you’d like. It’s easily adaptable for those of you who are NOT gluten free. Simply play around with the flours.
Next up on the menu:
Gluten Free POMtastic Cookie Crunch Pie
1 cup brown rice flour
1 cup oatmeal
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup brown sugar
1/2 cup sugar
1/4 cup POM
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup chocolate chips
1/2 cup golden raisins
1/4 cup crunchy GF cereal
1/4 cup almonds
honey for drizzling.
Preheat over to 350 degrees
Grease a round baking pan
In a large bowl, combine all dry ingredients and stir (EXCEPT chocolate, almonds and raisins)
In a smaller bowl, combine all wet ingredients until well mixed, pour over dry ingredients and mix well
Gently fold in chocolate chips, almonds and raisins
Plop batter onto baking pan and bake for 30 minutes until outer edges are a golden brown
Again, this cake is easily adapted to non GF diets, just sub in regular or whole wheat flour if needed.
The POM juice gives this dessert a subtle tangy-sweet kick. Pairs perfectly with the chocolate and raisins.
So, what else has been going on in the kitch? Lots of treats spread with almond butter:
Comforting summer breakfasts, topped with cottage cheese and fresh berries:
And a whole lot of family time, friend time and just summertime.
Do you have a passion that you’ve recently re-discovered?
What’s your favorite dish to share with your family?
I made it to the gym the past couple of days and it’s felt wonderful. I’m slowly but surely learning that balance is key with exercise, specifically strength training. Splitting up my workout days between different areas of my body is giving me tremendous results, and to be honest, I feel more confident than I’ve ever been. Long gone are the days of being stick-thin. I don’t need to have a set regimine in my life, I enjoy myself, indulge and just focus on being happy. I promise – happiness is the key to health.
A typical workout for me includes 10-20 minutes of low-to-moderate intensity cardio and about 30-50 minutes of weights and machines. And if I’m not feelin’ it, I go home. No use torturing yourself – you WILL NOT ever be able to stick with ANYTHING in life if you don’t enjoy it! Remember that.
What does your typical workout look like?
What has exercise taught you about balance in life?
Peace and love!