I hope you all had a lovely holiday! We have had a packed schedule here; holiday cocktail parties, big family dinners, brunches and all sort of lovely, organized chaos. It started with Thanksgiving and a month later we are still in party mode!
After all this reveling I am thinking that New Year’s Eve should be quiet; just a wonderful late night dinner for the hubby and me. But just because it will be only the two of us does not mean it shouldn’t be special.
Cauliflower – love it or leave it?
I will admit that growing up I could leave it, dare I say I went as far as being an almost hater? Sure it was okay when covered with creamy cheese sauce or raw dipped into ranch dressing. But it you are going to eat all those calories and extra fat, wouldn’t it better just to have a piece of flourless chocolate cake? Topped with caramel sauce? And maybe some whipped cream? But I digress.
It is that time of year again when zucchini is so plentiful we rack our brains on how to use up all those lovely squash that are taking over our gardens or that friends and neighbors trust upon us. It’s time for gluten free zucchini bread, zucchini fritters and zucchini muffins.
To change it up I decided to make a zucchini gratin this weekend. I figured I love potato gratin so why not? Plus a gratin made with zucchini instead of potatoes would have a lot less calories, starch and carbs. In that vein I also decided to leave out all those cheese calories gratins are usually so loaded with.
For sweetness and extra flavor I cooked
When was the last time you indulged in some Coconut Shrimp on a gluten-free diet? For me the answer was, “Never!” Until recently, and boy, I did not know what I was missing!