I know it’s been awhile. I apologize. To say that things have been busy is an understatement. It seems that any free time must be devoted to studying, cleaning the house, or spending time with Chris. I have missed you though. I promise I won’t wait a month until the next time I update.
School is going very well. I have my ups and downs of course, but I am learning so much and it is good to be challenged.
I am participating in another round of Adopt a Gluten-Free Blogger, hosted by Sea at the Book of Yum. Each month we adopt someone from another blog that we enjoy reading. We pick a recipe to try and then blog about it. This month I adopted Ali of The Whole Life Nutrition Kitchen. Reading her blog has been incredibly inspiring. She focuses on nourishing foods, and her meals are almost always gluten, dairy, and sugar free. I have made many recipes from her blog including her Buckwheat Cinnamon Rolls, Thin Buckwheat Pizza Crust, Raw Super Green Salad, and Pumpkin Oatmeal Cookies. Each of the recipes turned out delicious! There is a wealth of helpful information on eating healthy, and they also give many recipes for elimination diets. You should go check it out if you get a chance.
Today, I wanted to write specifically about another recipe I found on her blog, Gluten Free and Egg Free Biscuits. I made them for lunch on Sunday afternoon and they were fantastic!