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One Minute Microwave Lava Cake (Grain-Free, Dairy-Free, Refined Sugar-Free)

December 28, 2012 By 10 Comments

I love my friends.

I love that anyone who knows me in this little town of ours automatically thinks of me when they see something labeled “gluten-free.”

Because of this, I get periodic recipes e-mailed or texted to me on a regular basis and frankly, many of these turn into inspiration for future recipes or meals.

One of my most popular recipes (both in-house and on my website) is my Molten Lava Cake, so when a friend said she saw a recipe for a minute mug gluten-free lava cake, I was intrigued to say the least.

This recipe from PBS Food is naturally gluten-free but needed some additional tweaking before it was just-right for my grain-free, dairy-free and as refined sugar-free as possible household.

Lucky for me, this week’s Elf4Health challenges include making a mug cake!

What better time to perfect this decadent dessert once and for all? Like an inside-out lava cake, this richly decadent treat is refined sugar-free and high in protein but so sweet no one will ever guess how healthy it really is. With just a 30 second cooking time, you’ll have no trouble making enough to share with your whole family!

Happy New Year!

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One Minute Microwave Lava Cake (Grain-Free, Dairy-Free, Refined Sugar-Free)

Ingredients

  • Adapted from Marc Matsumoto
  • 1 tall ceramic mug
  • 1 tsp coconut oil
  • 1 egg
  • 1 Tbs coconut cream
  • ½ tsp vanilla extract
  • 2 Tbs cocoa powder
  • 2 Tbs Palm Sugar
  • ¼ tsp grain-free baking powder (I use this recipe with arrowroot powder in place of potato starch)

Instructions

  1. Generously grease the bottoms and sides of a tall mug with the coconut oil, set aside.
  2. In a small bowl, beat the egg then whisk in coconut cream and vanilla. Sprinkle in cocoa powder and palm sugar, continually mixing the batter to prevent any clumps. Sprinkle the grain-free baking powder on top and quickly mix together.
  3. Pour batter into prepared mug and firmly tap the mug on a towel-lined countertop to release any air bubbles.
  4. Set your microwave for 30 seconds and closely watch the cake. It’s done when it rises to about double its original height (mine usually takes the full 30 seconds). Cook it too long and you’ll no longer have a rich, velvety cake draped in chocolate sauce, you’ll have a chewy glob.
  5. Serve immediately in the mug or remove immediately onto a separate plate and top with your favorite fruit or whipped coconut cream.
  6. Makes 1 mug
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Merry Christmas!

December 24, 2012 By Leave a Comment

It’s a wonderful life!

 

So much more than the title of my favorite holiday movie, this phrase is a belief, the foundation of my daily thoughts and actions.

Life isn’t always easy; rarely does it follow a plan. Still, even in the worst of struggles, the richest person is the one who finds themselves surrounded by friends.

With this in mind, I wish you the happiest of holidays, the merriest of Christmas’s and the most blessed New Year. May you find yourself surrounded by friends and loved ones and know that you, too, are wealthy beyond belief.

God bless.

Filed Under: Gluten Free

Winner of the 2013 Cookbook Desk Calendar Review and Giveaway!

December 21, 2012 By 2 Comments

Thank you to everyone who took the time to comment or message about Diane’s beautiful Cookbook Desk Calendar.

Thanks to Random.org the winning comment is:

Lily S says:

I am most excited about Easy Layered Mexican Casserole! I love all things Mexican food!

Lilly, you will love this calendar! Get me your address right away and I will have this off to you early Saturday. E-mail your information to: andloveittoo (at) gmail (dot) com

Congratulations! xoxo

 

Filed Under: Gluten Free

Lemon Infused Brussels

December 19, 2012 By 3 Comments

There is no doubt that I love my greens.

Kale, spinach, arugula and more! There is scarcely a green that my family won’t eat.

That is, unless you are a brussel sprout.

It wasn’t until going gluten-free that I learned to love brussel sprouts. Before then I gagged at the thought. No matter how they were prepared, I just couldn’t stomach the thought of eating the miniature cabbage like greens.

I don’t remember what drove me to try them again, but I did; and to my surprise I enjoyed every last bite.

Then I began to crave these little globes.

Fresh or frozen, I could easily eat these by the bowlful.

But my family? Notsomuch.

It was not until my school sent me to a week-long summer training in Dallas that I discovered the secret to making brussels edible to even the pickiest eater.

You see, it was on this trip that I had the opportunity to eat at P.F. Chang’s for the first time, ever.

Eh-ver.

And it took only moments for the gluten-free lemon infused brussel sprouts to catch my eye. The moment I tasted these, I knew I found the key to getting my family to enjoy brussel sprouts.

The secret?

Well, there are a couple.

First, shred the sprouts!

By fine shredding the sprouts, gasses are released and there is little risk of the bitter taste that kept me from enjoying these beautiful little greens for many years.

Second, undercook them. Slightly.

By keeping your sprouts slightly crisp, you prevent the sprouts from emitting the unpleasant sulfur that impart the bitter taste and smell that keeps most from enjoying these wonderfully healthy globes.

Third, lemon.

As it is with many greens, just a squeeze of lemon makes all the difference and can take these vegetables from bitter to benevolent!

Today I am happy to share with you my version of the lemon infused brussels my family loves!

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Enjoy!

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Lemon Infused Brussels

Ingredients

  • 4 slices of uncured smoked bacon, cooked crisp and grease reserved*
  • 15-20 brussel sprouts, shredded
  • Juice of ½ lemon
  • Salt and Pepper to taste (smoked sea salt is my favorite for this recipe!)

Instructions

  1. In large skillet, cook bacon until crisp. Remove strips from the pan, reserve the oil and allow the bacon to cool. Add shredded sprouts to hot oil, stir and allow to cook for 2-3 minutes, max. Remove from heat, squeeze lemon over sprouts, add salt and pepper to taste. Crumble bacon over sprouts and serve.
  2. Makes approximately 4 servings
  3. *Make this recipe vegan by subbing omitting bacon and bacon grease, using 1 tbs coconut oil in place but be sure to use smoked sea salt. That hint of smoke sends these sprouts above and beyond!
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If you haven’t already, be certain to enter my 2013 Cookbook Desk Calendar giveaway! You only have until 12:00 pm CST December 20, 2012 to enter so hurry!

Be certain to visit the other FoodNetwork Fall Festies and their lovely recipes below! xoxo

Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette

Cooking With Elise: Perfectly Roasted Brussels Sprouts

Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries

Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes

Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan

Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs

Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays

HGTV Gardens: Garden-to-Table: Brussels Sprouts

FN Dish: Simple Brussels Sprouts Recipes

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2013 Cookbook Desk Calendar Review and Giveaway!

December 18, 2012 By 15 Comments

A few weeks ago I received this beautiful 2013 Cookbook Desk Calendar from my friend, Diane Eblin of The WHOLE Gang.

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This is not just any calendar, mind you, this is a cookbook calendar and is filled with 12 delectable dishes plus a special code to gain access to one more exclusive recipe!

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Beautifully photographed, this calendar not only brilliantly sits on your counter in its own specially designed holder, it is filled with delicious recipes that are easily adjusted to fit your personal dietary needs including: Paleo, Vegan, and Vegetarian.  All of these lovely recipes are naturally gluten and dairy free (how great is that?!?). This is a great solution for those moments where you feel ‘stuck in a dinner rut’ or just need an easy solution for a healthy dinner.

I have enjoyed every recipe in this beautiful calendar and my only regret is that life has gotten the best of me and it’s taken so long for me to share it with you!

My favorite recipe? This lovely Can’t Beet California Cobb Salad. It’s as delicious as it looks.

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Because we are cutting time so close, this is going to be one of the shorter giveaways I have on my site…but it’s my goal to get this to you by Christmas so that means we have to hurry!

To enter, I have a few simple steps for you. Remember, each one of these equals one separate entry. Leave a separate comment for each action so I can correctly tally all of your efforts and give you many chances to win!

1. “Like” And Love it, Too! on facebook and leave a comment.

2. Follow And Love it, Too! on twitter and leave a comment.

3. “Like” The WHOLE Gang on facebook and leave a comment.

4. Follow The WHOLE Gang on twitter and leave a comment.

5. Visit this link to learn more about the 2013 Cookbook Desk Calendar, scroll down to view the titles of the dozen recipes that will grace your counter over the next year and tell me which one you are most excited about!

Entries will be received until 12:00 pm CST December 20, 2012. I will announce the winner that evening and, with quick response from you, will have your package in the mail the next day!

Good luck and happy holidays! xoxo

Filed Under: Gluten Free

Triumph Dining Gluten-Free Grocery Guide Winner!

December 16, 2012 By Leave a Comment

Thank you to everyone who took the time to comment on my last post…beyond the entries received for a giveaway, the support and encouragement you offer makes my heart smile!

I appreciate each and everyone one of you!

Thanks to Random.org, a winner has been selected for the Triumph Dining Gluten-Free Grocery Guide:

Shari W says:

I joined the Elf4Health challenge, but I missed the first round & it looks like yesterday was the day for Round 2 to come out….so I think I may have missed that as well. :-( Based on what I see on the website though….Dec 27th says to Make a list of 20 things I’m thankful for. I <3 doing this. One of the most challenging things: Baking cookies! Since I’m gluten-free, I find baking to be ever-so challenging trying to substitute in allowable flours. I’ll definitely give it a shot though!

Congratulations, Shari! I hope you enjoy the Elf4Health challenge as much as I do! I know you’ll love the Triumph Dining Gluten-Free Grocery Guide as well!

Please email me at: andloveittoo (at) gmail (dot) com with your full name, address, etc. I will have your guide out as quickly as possible!

xoxo

Filed Under: Gluten Free

Potatoes au Gratin (Gluten-Free, Dairy-Free, Vegan Option Noted)

November 21, 2012 By 4 Comments

I do not eat potatoes often; my body just isn’t ready to process that many carbs.

That being said, Thanksgiving only comes once a year and these cheesy, delicious slices are worth a once-a-year indulgence.

One of my favorite Thanksgiving sides, I am pleased to share these with you today.

May your holiday be filled with joy.

xoxo

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Potatoes au Gratin (Gluten-Free, Dairy-Free, Vegan Option Noted)

Ingredients

  • 2 lbs potatoes, sliced thin
  • 4 slices uncured, hickory smoked bacon*
  • 2c Pumpkin Puree (I use homemade)
  • 1 can Whole-Fat Coconut Milk
  • ¼ c Nutritional Yeast + enough to sprinkle (I use KAL Nutritional Yeast, it’s safe, vegan and delicious!)
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 ½ tsp smoked sea salt (I purchase mine at the farmer’s market, although this alderwood smoked sea salt is perfect for this dish!)
  • 1 tsp paprika
  • ½ tsp cayenne

Instructions

  1. Preheat oven to 400f. In medium sized sauce pan, cook bacon until crisp. Remove bacon and reserve fat*.
  2. Add in pumpkin puree, coconut milk, ¼ c nutritional yeast, garlic powder, onion powder, smoked sea salt, paprika, and cayenne to sauce pan. Cook over medium-high heat until sauce begins to bubble, remove from heat. Crumble bacon and stir into cheese sauce (optional).
  3. Cover the base of a 2-quart casserole dish with a thin layer of cheese sauce (approximately ¼ of the sauce). Over this, carefully lay 1 layer of thin potato slices (approximately ¼ of the slices), then alternate cheese and potatoes, making sure the top layer is cheese. Sprinkle the top of the casserole with nutritional yeast and place dish in oven.
  4. Bake for 45-50 minutes or until potatoes are fork-tender.
  5. Let sit for 10-15 minutes before serving.
  6. Makes 8-10 servings.
  7. *If opting for a vegan version, replace bacon grease with 2 tbs coconut oil, use smoked paprika and smoked cayenne for an extra-cheesy flavor.
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Need more Thanksgiving inspiration?

Be sure to visit my FoodNetwork Fall Fest Friends and their delicious Thanksgiving recipes below:

Feed Me Phoebe: Five Spice Winter Squash Soup
Chez Us: Roasted Brussels Sprouts
Virtually Homemade: Brussels Sprouts Salad With Avocado and a Tangerine Vinaigrette
Napa Farmhouse 1885: Spicy Twice-Baked Sweet Potatoes
Red or Green?: Bolitas Bean Salad
Devour: Thanksgiving Yam and Sweet Potato Sides That Are Almost Desserts
The Heritage Cook: Gluten-Free Thanksgiving Cornbread Stuffing or Dressing
Cooking With Books: Rosemary and Pear Potato Salad
FN Dish: Old School Sweet Potato Soufflé

Filed Under: Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , , ,

Paleo Green Bean Casserole

November 14, 2012 By 29 Comments

Growing up, my stepmother always told me she was a horrible cook.

The thing is, I loved her food.  Simple meals made at home are still homemade meals. Living in the small town that we lived in, there weren’t many opportunities to run and grab take-out or fast food and so that meant that we made our food at home. In hind sight, I am forever grateful to have grown up with that reality.

She was the one who introduced me to green bean casserole. I loved every aspect of this dish. The creamy soup mixed with crisp green beans, rounded out with a crunchy zing made possible by the extra French fried onion rings she mixed in.

Green bean casserole quickly became a staple at our Thanksgiving feast. Even the year we chose to forgo the Turkey in favor of Prime Rib and Crab Legs, we still had to have our green bean casserole.

Years later, when my daughter was diagnosed with her milk allergy finding a way to make this dish safe for her was one of the first things I did.

And so green bean casserole remained a staple at our feasts, milk or no milk.

That is until I was diagnosed with Celiac.

You see, to me the best part of green bean casserole actually comes from the French fried onions.

I know these onions in a can are highly processed.

I know they are loaded with awful ingredients we should probably never eat.

But they taste so good!

Because it has taken me so long to find a way to mimic those French fried onions to their glorious perfection, my family has had to go without.

But you know what?

I did it.

I nailed a method for making fried onions that allows them to look, taste and feel like those horrible onions in the can.

Only, there is nothing bad about these.

Heck, they are even fried in healthy coconut oil.

And aren’t they beautiful?

 

This, my Cream of Mushroom Soup and two pounds of fresh green beans = Paleo Perfection!

Nobody will ever miss the canned stuff.

My contribution to this year’s FoodNetwork Thanksgiving Communal Table, I am pleased to share with you this Paleo Green Bean Casserole.

May your holiday memories be filled with joy, laughter and plenty of amazingly good, good-for-you food.

xoxo

 

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Paleo Green Bean Casserole (Gluten Free, Grain Free, Diary Free, Nut Free, Vegan)

Ingredients

    Fried Onions
  • 1 large onion, sliced very thin (I prefer red onions, yellow onions will work as well)
  • ¼ c coconut flour
  • ¼ c arrowroot starch
  • 1 tsp salt
  • 1 c coconut milk
  • 1 c coconut oil for frying
  • 2 lbs green beans (fresh or frozen)
  • 2 tbs coconut oil

Instructions

  1. Please note that the cream of mushroom soup can be made up to three days in advance and that the fried onions can be made the night before. I’m all about prepping for holiday meals ahead of time…this dish goes together quickly once those two items are prepared.
  2. In large mixing bowl, mix together coconut flour, arrowroot starch and salt, set aside. Pour coconut milk into separate mixing bowl, set aside. Once sliced, separate layers of onions and dredge each layer first through the coconut milk, then through the flour mixture doing your best to ensure even coverage.
  3. Melt coconut oil in large fry pan over medium heat. It is ready for frying when a small piece of onion is dropped into it and the oil bubbles immediately. Fry flour covered onions in small batches, doing your best to keep each ring separate. Use a slotted metal spoon to remove rings once golden. Allow to cool on paper towel lined plate and store at room temperature until ready to use.
  4. To prepare green beans, melt 2 tbs coconut oil in large stir-fry pan and braise the green beans until cooked through.
  5. Using a 2 quart casserole dish, layer ½ green beans, ½ cream of mushroom soup, ½ fried onions. Finish your casserole by layering the remaining green beans, cream of mushroom soup and fried onions, ensuring that the onions cover the top of the casserole evenly. Bake in 400f oven for 15-20 minutes or until heated through and onions are dark gold, not yet brown.
  6. Makes 10-12 servings.
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Now pull up a chair and join us as our friends at FoodNetwork team up with the rest of the Fall Fest bloggers to enjoy this amazing Thanksgiving Feast!

 

Cocktails, Appetizers, Salads and Breads:

Haute Apple Pie: Apple Jack

Cooking With Books: Spiced Couscous and Walnut Salad

Mooshu Jenne: Honey Bacon Potato Pops

Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette

Big Girls, Small Kitchen: Super Seeded Cornbread

Main:

FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:

Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries

Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing

Sweet Life: Apple Chorizo Cornbread Stuffing

And Love It, Too: Paleo Green Bean Casserole

Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole

Red or Green?: Corn, Peppers and Onion Saute

Simple Bites: Honey Pomegranate Glazed Brussels Sprouts

Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts

What’s Gaby Cooking: Sweet Potato Gratin

The Heritage Cook: Cauliflower Gratin

Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko

Bacon and Souffle: Spicy Carnival Squash

Desserts:

I Am Baker: Pumpkin Bars in a Jar

Add a Pinch: Caramel Pie

Chez Us: Pumpkin Cheesecake With Chocolate Swirls

Filed Under: Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: , , , , , , , , , , , ,

Cream of Mushroom Soup (Gluten-Free, Dairy-Free, Paleo, Vegan Option)

November 12, 2012 By 18 Comments

With the holidays upon us, there are some staples that one cannot live without this time of the year.

Unfortunately, allergies, food sensitivities and auto-immune syndromes can often lead to feeling like we have to miss out on many of our favorite foods.

Not so, I say!

With the exception of baklava, there are few must-have recipes that I have not been able to replicate in some way shape or form that meets our new and improved way of life.

From sweetened condensed milk to my mother’s Toll House Pie, if a there is a food-memory worth stirring, I am determined to make it happen.

Tonight’s recipe stems from the need to revamp another, larger, traditionally gluten and dairy-filled holiday dish.

As easy as it is delicious, and one of those base items, perfect for everything from crockpot to casserole dishes, yet wonderfully delicious on its own; I have no doubt this is a recipe you will turn to time and time again.

My entry into this month’s Ingredient-Challenge Monday, may this Cream of Mushroom Soup bring you warmth and satisfaction.

Enjoy!

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Cream of Mushroom Soup (Gluten-Free, Dairy-Free, Paleo, Vegan Option)

Ingredients

  • 8oz fresh mushrooms (sliced or diced, my family prefers diced)
  • ¼ c diced onions
  • 2 cloves garlic, minced
  • 3 Tbs coconut oil
  • 1 Tbs coconut flour
  • 1 c chicken or vegetable broth (I prefer homemade)
  • 1 c whole-fat canned coconut milk
  • 1 Tbs arrowroot powder
  • 1 Tbs water
  • Salt and Pepper to taste

Instructions

  1. In large saucepan, sauté mushrooms, onions and garlic in coconut oil over medium-high heat. Once softened, add in coconut flour and stir until lightly golden. Mix in broth and coconut milk, bring to a light boil, stirring frequently.
  2. In a small bowl, make a slurry with the arrowroot powder and water. Add slowly to the soup until ideal thickness has been achieved. Season with salt and pepper to taste.
  3. Serve warm.
  4. Makes 2-4 servings.
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Ready to share your magnificent mushroom recipe?

 

It’s easy! Simply link your recipe back to this page, come back and link in with the linky tool below.

Because this blog is a gluten-free and dairy-free blog, I do ask that your recipes also be gluten-free and dairy-free.  Please also keep in mind that I want to try your creations in my own home and do my best to make each and every item you share…that being said, as the main cook in the home, the more Paleo-Friendly your recipe is, the more likely I will be able to taste it.

What do I mean by Paleo-Friendly? Well, it must be free of grains (including corn and quinoa), dairy (already a given), legumes (beans and peanuts), and free of refined sugars.

Many naturally gluten-free and dairy-free recipes fit nicely into the paleo lifestyle. Gluten-free vegan foods are welcome, as are gluten-free non-vegan foods.  As long as it is free of gluten and dairy, it is welcome here!

That being said, if there is something (like sugar or peanuts) that can easily be substituted without changing the nature of your recipe…and if you are okay with me throwing my own minor tweaks in when I give your recipe a try, please share! I promise to keep my changes minimal as I aim to taste YOUR recipe, not create my own.

So are you ready to have the next ICM featured recipe??

Link it up and have a wonderful week! xoxo



Filed Under: Dairy Free, Gluten Free, Holidays, Main Courses, Paleo, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , , , ,

October ICM Winning Recipe and the November Challenge-Ingredient Announcment!

November 11, 2012 By 3 Comments

Is it just me, or as this year goes on, do the months seem to get shorter?

Can you believe tomorrow is Ingredient Challenge Monday-November?!?

Yeah, me either!

Even with more than 30 days to sample all of the wonderful Winter Squash recipes in October’s Ingredient Challenge, it just did not seem like enough time to narrow down my favorite!

I loved all of the savory options like the Hazelnut Roasted Kabocha Squash (LOVE LOVE this squash!), Cucumber and Avocado Collard Wrap from Janet at The Taste Space; and this Stuffed Acorn Squash from my friend Heather, The Gluten-Free Cat. I’m even taking some of this garlic-roasted butternut squash and kale salad with pomegranate, also from Janet, to work with me this week.  Super nutrient-packed and delicious, I hated to miss out on the leftovers!

I was surprised that there weren’t more dessert type recipes, especially with the holidays coming up; though I was grateful that the two desserts entered were both cold.  Despite the early cold spell we had more than a month ago, our temperatures have still been lingering in the upper 80’s and lower 90’s.

Maybe that explains why I’m still not ready for the holidays…it’s just too darn warm!

Anyhow…I loved the creamy 4 ingredient pumpkin soft cream from my friend Kate at Eat, Recycle, Repeat, and this creamy pumpkin-cranberry smoothie from my friend Tessa, the Domestic Diva has become our go-to treat for a healthy solution to those not-so-healthy cravings.

Jam packed full of seasonal beauty, loaded with pumpkin, apples, cranberries and a hint of cinnamon; loaded with healthy fats and delicious protein, Tessa’s Creamy Pumpkin-Cranberry Smoothie is our choice for the October Featured Recipe!

Only, after much discussion on the internet and with bloggers like The Paleo Parents, I have made the conscientious decision to no longer post the winning recipe directly to my site.

Even though by participating in the Ingredient Challenge Monday these ladies all agreed, should their recipe be selected, I could post their recipe to my site. Yet by doing so I may prevent some of my readers from visiting their site.

The last thing I want to do is inhibit anyone from visiting any of these fantastic creations at their origin.

So please, take a moment to visit these amazing recipes.

And trust me, they are all simply amazing!

Tomorrow will begin another round of the Ingredient-Challenge Monday and I will continue to make your recipes and share my thoughts when you do! I will still select a winning recipe and share our photo of your creation…then I will send my readers to learn more about your amazing creation on your website!

I hope this helps generate plenty of traffic for you, and more entries into the challenge (meaning more recipes to try, too!) for me.

Deal? Deal.

So are you ready for this month’s challenge?

With the holidays quickly at our heels, there are some essential recipes I am trying to perfect.

Undoubtedly, you are too.

Of all the recipes I am working on, one little ingredient kept showing itself as something that I want to use more often but haven’t figured out how to get my family as hooked as I am…

So this month’s challenge is…

Mushrooms.

A good source of fiber and protein, packed with nutrition yet have minimal calories and a negative inflammation factor, mushrooms are a great addition to most any meal.

And trust me, a mushroom recipe that will win my family over is a recipe worth having!

I look forward to seeing what everyone has to share this month.

xoxo

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