Although today was a bit hot, I needed (yes….I needed) to make my weekly batch of gluten free muffins (note I’ve tweaked this recipe to 50/50 almond flour and GF blend). And as long as I was turning on the oven, I could make the GF Peanut Butter Teff cookies and bring some to my accupunturist’s open house as a gift.
Then I got crazy. I made some raw GF Coconut Honey Date balls (old recipe and below is today’s adapted version) and if that wasn’t enough, I had a ton of basil so I made a simple pesto and was able to freeze a portion. I also had beautiful beets. I love to just steam them so I can keep them in the fridge to add to salads or even smoothies. To top it off, I threw together some guacamole since some friends were coming over for a fish grill with salad. And yes, I started off this cooking extravaganza with a berry smoothie with chia so that I’d be hydrated after my tempo run! What an awesome day!
What are your summertime favorite recipes or do you shut down the kitchen when it’s warm? Maybe some of my blogger friends down under who are in winter can inspire us!
GF Honey Date Balls
Pulse together until well combined:
1 cup chopped dates
1/4 cup honey
1/4 cup coconut
2 TBSP chia
Roll in coconut and put in refrigerator
Pulse together until well combined–taste to add more salt or citrus.
Bunch of Basil
3-4 garlic cloves
1/3 cup olive oil
1/2 cup pignoli nuts
1/4 parmesan cheese (optional)
1 fresh squeezed lime
1 tsp salt
Note–I always make a ton more than 1 bunch so I can freeze it so this is recommended measures, you can certainly tweak it to your liking–it’s nearly impossible to mess it up. Also try this with arugula or parsley!