In case you haven’t noticed, little gems are all the rage at restaurants these days. These aptly named heads of lettuce are a hybrid romaine/red lettuce combination that has a really nice flavor. I especially love them thrown on a grill!
Some of my favorite recipes on here can quickly be transformed into paleo friendly or gluten free dishes, if you’re so inclined. Just take the recipe and make it a bowl!
Vegan Pulled Pork Bowl with Nectarine Slaw: My pork sliders don’t need buns, quinoa or rice will do just fine.
Vegan Carnitas Bowl: Serve my “carnitas” over quinoa.
Then there’s vegan asparagus and mushroom taco bowls over brown rice!
I tried this cocktail at Willie Jane’s and had to replicate it at home!
- 3/4 oz lemon juice, fresh squeezed
- 3/4 oz honey
- 1/4 tsp dried lavender
- 1/4 tsp fresh ginger
- 1 1/2 oz Knob Creek bourbon
- 1 big ice cube
Shake lavender, ginger, honey, and bourbon in a cocktail shaker. Shake and serve with a large or clear ice cube. Cheers!
What the heck is a groat, right? Groats are a nutty fruit seed full of all kinds of detoxing health benefits: protein, manganese, magnesium, copper, fiber, and is a glucose stabilizer too. This combo makes groats an avid heart helper you can eat anytime. Ground up groats become buckwheat flour, which has no wheat in it at all. You cook plain groats much like you would rice or quinoa, and then it turns into a rice substitute that you can put in food, eat alone, or dress up like oatmeal. Groats and buckwheat are entirely gluten free, and this vegan veggie burger is a great gluten-free way to utilize them!