1. A quiet place to sit and reflect 2. Hay bales in snow 3. Little Tomten Gnome 4. The drive way at 7:00am 5. Braid 6. DIY cotton face cloth for Olive 7. The view home in afternoon light 8. Lunch: quinoa and beet/walnut salad over greens 9. Juiced! 10. DIY over roasted pumpkin seeds with olive oil, sea salt and cumin 11. Dinner: Curried Lentil Stew, Beet/Carrot/Apple/Walnut salad with a citrus/ginger dressing and gluten free POPovers with thyme and pepper
Gluten Free POPovers
*adapted from Martha Stewart Living
Makes 12 in a muffin tin or 6 in a POPover tin
3 large organic eggs
1 1/2 cups of milk of choice (cow, almond, soy..)
1/ 1/2 cups GF flour mix (I like Pamela's Artisanal Mix)
1 tsp course sea salt
1 tsp dry thyme
Cracked pepper to taste
If eggs and milk are cold, bring both to room temperature, by slightly heating the milk and plunging the eggs in warm water for 10 mins. Pre-heat over to 450F and *place muffin tin in the oven to heat up while you are mixing your ingredients!* Vigorously whisk your eggs and milk together in a large bowl till frothy. You should see bubbles! Add flour and salt to your egg mixture. Mix just till batter is the consistency of heavy cream with small lumps remaining. Quickly and carefully take your tin out of the over and coat with cooking spray. Fill the cups about three-quarters full with batter. Sprinkle the tops with thyme and pepper. Reduce temperature to 350F. Bake till golden brown and dry to the touch- about 15-20 mins. Remove from oven and remove POPovers from the tins immediately. Poke a hole in the side of each POPover with a small pairing knife to let steam release. Serve and enjoy immediately!
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