Friday, December 28, 2012

{Friday Photo Bliss}

Every Friday I like to post a photo that I took that week that makes me happy.  It was Fried-Egg Friday this morning and my husband made a combo of scrambled and fried eggs to please everyone.  I looked over at Duke's plate and noticed his egg was smiling at me!

We are still 100% gluten-free and loving it.  The muffin is a banana-carrot-walnut-chocolate chip recipe I adapted from this cake recipe.  I increased the bananas to 4, added 1.5 cups of shredded carrots, 1/2 cup walnuts, and 1/2 cup dark chocolate chips (for the kids ;-) ), and didn't add any of the extra sweetener.  Baked at 350 for approx. 30 minutes.  Delicious and healthy!  I love almond flour.

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1 comment:

  1. Gee Rita, you not only have photogenic boys, you have photogenic eggs too.

    Glad you're doing well on the gluten free.



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