Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
I had so many plans to make an "official" burrito bowl, hence the recipes I've posted previously. I was really craving another "taco salad burrito" but I promised myself I'd attempt to make a burrito bowl and voila!
Simple Ingredients: spicy guacamole & black beans from Aldi, lime juice & tomatoes from Giant Eagle, Cabot lactose free cheddar cheese, mild pico de gallo, & shredded lettuce from Walmart, 0% Chobani greek yogurt from Marc's and last but not least brown Success Rice in a bag (rice in bags is not my usual but I'll take it if I don't have to wait 45 mins!) from Bj's Wholesale.
I was too lazy to get a regular pot so I grabbed the pan and I actually like this method better.
And the layering begins. I didn't look at any of the recipes I saved, looked up, or posted so I winged it. Brown rice, guacamole, black beans (I did heat them up)
Splashes of lime juice as I went along. Pico de gallo with the juice. I added extra tomatoes to the pico de gallo. Shredded lettuce (which I had no idea where to put so it ended up around the tomatoes)
Finally, I put a large dollop of greek yogurt on top, shaved cabot on top of that, it was a little plan so I added more black beans to jazz it up and no it still didn't the way I anticipated it would lol!
Much better from the side! :-D
Ok, so these two pictures are the encore to the above pic. It was really really good! You see I was not going for presentation. I think it actually tasted better with the lettuce more towards the bottom.
Sometimes you need to take away from meat, even non red meat, let your body rest.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…