I tried three! new recipes this week. Ok, so I only got to try two of them, but my husband gave the third a stamp of approval (remember this post about how I fooled myself into thinking I had a touch of the stomach bug? Well, in addition to fooling myself, I also tempted the fates because we all came down with the illness this weekend. For real this time. No joke).
I made something very similar to this a couple of weeks back, but this one feels a little more homemade-y to me. This is the one I didn’t eat, but my husband loved it. And he’s a much bigger critic than I am. This one is gluten free and Specific Carb Diet friendly.
This recipe satisfied my Mexican food cravings. I still missed the tortillas, but it was delicious without them. I think next time I would try some black beans in this, too. This one is low carb.
I’ve saved the best for last. This is a gluten free “breakfast bar” but for me, it was also dessert. And after lunch snack. Let’s just say these didn’t last long. And I’ve already bought bananas to make another batch. You must make this.
- Healthy Gluten Free Banana Bread Chocolate Chip Oat Breakfast Bars
I have to say, I’m really enjoying trying new recipes and having that feeling of making something that is both delicious and good for the family. And, I was thinking today, the two casseroles makes leftovers, so in addition to having a good dinner, the nights we eat them as leftovers also mean a lot less clean up!