a few recipes for you to try this week
Just wanted to share a few recipes I’ve been enjoying lately. I’ve also started experimenting with gluten-free recipes again. One of my favorite things to do. I just enjoy being able to create recipes that are gluten-free and actually enjoyable.
Lavender syrup to add to your iced latte
There’s something about an iced lavender latte that hits the spot on a hot afternoon. It’s a subtle flavor, as lavender often is, but I think that’s what makes it refreshing and easy to drink. And once you make the syrup, you can have it in the fridge ready to use. It can store for about a couple of weeks in the fridge so you can make a bit of it ahead of time and not worry about it going off anytime soon.
What you’ll need:
3/4 cup water
3/4 cup sugar
3 tablespoons culinary dried lavender
Lavender syrup recipe by Oh How Civilized
A chicken recipe for your burrito bowls
This is probably my favorite shredded chicken recipe I’ve ever made. I’m not a cook by any means but this one was so easy to make and I can imagine would also be good in tacos. My favorite part about this recipe is that you don’t have to marinate the chicken like other recipes call for. Not only do I not have that kind of patience, but it’s also disappointing when you start making a recipe and find out later as your reading the directions that you have to let it sit in the fridge overnight. “Dinner will be ready tomorrow!” No, thank you.
Tip: For extra flavor, try grilling the chicken outside.
What you’ll need:
1/2 tsp sea salt, divided
1 tsp ground cumin, divided
1 tsp smoked paprika, divided
1 tsp chili powder, divided
1 Tbsp olive oil
2 chicken breasts, boneless skinless
1 chipotle pepper in adobo sauce
1/4 cup vegetable or chicken broth
2 Tbsp lime juice
1-Pan Mexican Shredded Chicken Recipe by Minimalist Baker
My latest blog post:
APPLE CINNAMON PANCAKES | GLUTEN-FREE, DAIRY-FREE
What you’ll need:
1 1/2 cups + 2 tablespoons Bisquick Gluten Free Pancake & Baking Mix (or any non-starch-based self-raising gluten-free flour)
1/4 cup coconut flour
1 tablespoon baking powder
dash of salt
3 tablespoons sugar
1/2 tablespoon cinnamon
2 eggs
1/4 oil
1 3/4 cup milk (any nut milk will do if dairy-free)
1 tablespoon fresh lemon juice
1 1/2 cups chopped apple (small cubes, about one medium/large apple)