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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Gee Rita, you not only have photogenic boys, you have photogenic eggs too.
ReplyDeleteGlad you're doing well on the gluten free.
Judy