SPRING

My Grandpa used to say " Spring has sprung, the grass has rize. I wonder where the girlies is ? " 

He had the right idea... when the warm spring breezes come to play, we should get out there too... 

Easter treats and lighter food come onto the menu and it's time to rejuvenate ourselves !  

EASTER COOKIES

For these cheery cookies, we just used our tried and true peanut butter cookies and added jelly beans for the people who aren't counting carbs ! 

 ( Jelly Belly brand are gluten free)

1 cup peanut butter, 1/2 to 1 cup sugar ( or low carb sweetener of choice - I like swerve)  and 1 egg. mix, flatten and bake on lightly greased cookie sheet at 325  until set. Easy Peasy !

ORANGE AND BABY SPINACH SALAD 

Fill your prettiest salad bowl with some fresh baby spinach from your garden.

Add 1 diced orange and a few sliced radishes if you like,

 then toss with this yummy dressing right before you serve it. 

Tastes so fresh !

Dressing :

2 TBSP. plain yogurt

juice from 1 orange

2 TBSP. olive oil

1 TBSP  maple syrup

Mix well AND chill for at least 1 hour before serving


ANOTHER SPINACH SALAD

First you need a lovely  bowl , filled with baby spinach leaves 

ADD a few handfuls of chopped mushrooms,

1 apple, chopped into small cubes and dipped briefly in lime juice so it doesn't brown ( omit if you are doing low carb ) 

then take a small package of creamy goat cheese, microwave and mix in with the apple cubes.

1/2 of a ( chopped ) cuke - if desired.

mix all and serve with your favorite dressing ( see above ) 

optional additions - bacon bits, chives, cheese cubes.

RASPBERRY PANNE COTTA FOR EASTER

3 knox gelatin envelopes

1/2 cup raspberry juice ( or your favorite flavor)

1 litre table cream ( like half  and half)

1 pint whipping cream

1 tsp. vanilla

1/4 cup honey or real maple syrup
** to make this low carb, use 6 cups whipping cream and omit the half and half, and add swerve or other low carb sweetener when heating, and then omit the honey or syrup. You can also add 1 tsp maple extract if you prefer a maple flavor ) 

sprinkle gelatin over the juice and set it aside .

mix remaining ingredients and bring to a simmer on medium heat. Remove from heat and add softened gelatin. stir until completely dissolved.

pour into your loveliest Easter mold, or into 12 small dessert dishes . Cover and let it hang out in your fridge overnight. Serve with fresh berries if desired.

DRESSING YOUR SALAD

what better time to eat salad than when spring is springing

 and those new shoots are just emerging from the ground ! 

Here are some gluten free dressings to put on them !

DRESSING # 1

8 TBSP. olive oil

2 TBSP. lemon juice

1 tsp. mustard ( or dijon if preferred)

1/4 tsp. sugar or low carb granulated sweetener

sea salt and pepper to taste

1-2 TBSP. of fresh herbs such as parsley and chives

1 clove minced garlic

shake together. will keep for 1 week

DRESSING # 2

replace 8 TSP. olive oil in dressing # 1 with

4 TBSP. olive oil and 1/4 cup plain yogurt

follow rest of recipe