Let’s keep things lighter today! I intended to post a different recipe (pb&j cups—think of my version of Reece’s pb cups, but instead of chocolate, I used berry superfood powder and adjusted the stevia—it tastes just like pb&j, only it’s low in carbs and sugar!). That will have to come later–my iCloud keeps getting “stuck”…does anyone else have this problem? I take all my pics with my iPhone, and it’s really convenient when they just show up in Aperture!
A couple days ago, I made something amazing in the kitchen—I won’t lie, I also made a couple things that were awful last week. But we’ll just chalk that up to experimenting, and focus on the good stuff!
Think of this as a bruschetta appetizer, but with caprese salad flavors, and made gluten and grain free with mini coconut flour flatbreads!
Make a half batch of coconut flour flatbread batter (1 egg, 1 tbsp coconut flour, etc). Let it sit for a few minutes—it will fluff up! In a frying pan, on medium, add 1 tbsp butter, and add batter in small dollops. Make them the size of your mozzarella slices! (Keep in mind that they spread a little)
What you need:
mozzarella cheese (I bought the small pre-sliced Belgioiso log—the slices looked like a perfect size, and they were!).
pesto (I bought Wegmans brand, but if I had basil I would have made it!)
grape tomatoes (cut them in eighths)
When your flatbreads are done on the bottom, turn the stove to medium-low, and flip them. Add a slice of mozzarella to each one and a spoonful of pesto. Put a lid on the pan so the cheese will melt and the pesto will get warm.
The mozzarella might start to slide a little bit, so nudge it back into the middle of your bread if you need to.
When the second side is done and the mozzarella is melted, put them on a plate and add tomatoes to each one.
There you have it—grain-free caprese bruschetta! It was really amazing. This makes about 6 or 7. You could make the full batch of flatbread batter and make extras if you’re really using it as an appetizer—I was just making it for myself, and I ate four for lunch. Ok, I’ll be honest, I actually had this for breakfast.
News/Notes:
Thanks for your comments and emails about my post yesterday—you made me feel good!
Today, I had very minor surgery—to put it bluntly, I had chunks of skin and moles removed from my stomach that were “atypical.” It didn’t hurt at all because they numbed the area, but damn, it hurts now! I don’t know how many internal stitches there are, but there are 22 on the outside. I can’t look at it yet because it has a pressure dressing on it till tomorrow. I will admit I watched them do part of it. I couldn’t quite see all of the cutting and stitching—I shouldn’t have watched. I’ll just put it that way. But the real reason I’m telling you about this (because the pain sucks, but it’s no big deal in the scheme of things!) is because I should’ve worn sunscreen more often when I was younger. I tan very easily, so I never worried about it, and frankly, when I was 18 I really didn’t care. I have never used tanning beds consistently (a few times before going on vacation), so this is just what happened as a result of a low-sunlight-NY girl thinking she was invincible and the skin cancer rules didn’t apply to her. Apparently, they did. And it’s possible they’re going to have to go back and remove more. But that bridge will not be crossed unless it needs to be.
And I will have big ugly scars on my stomach from now on. I’m not super vain, and I’m old enough to not be dramatic about it, but it’s not ideal.
The moral: Learn from my mistakes. Wear sunscreen.
Remember this song?! Ha. Well, seriously, I should’ve listened to the sunscreen part. I think I do pretty well at the other advice in there.
What about you? What rules did you follow, and what things would you go back and do differently?
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