• Andrea @Andreas Kitchen

    posted on March 19, 2012 at 8:45 pm

    Hi Amy! I shared my recipe for Coconut Souffle Pancakes. This recipe is gluten free and low in sugar.
    Thanks for hosting!

    [Reply]

  • Dori

    posted on March 19, 2012 at 9:11 pm

    Hello Slightly Indulgent Tuesday!
    Thanks for Hosting Us Amy!
    To celebrate the arrival of Spring – this week I’m sharing a recipe for my Herbal Super-Foods Smoothie. It’s filled with local, organic, and nutrient-dense super-foods. Enjoy!

    [Reply]

  • Brandon

    posted on March 19, 2012 at 9:14 pm

    I am linking to my recipe for sausage balls. I took Paula Deen’s recipe and revamped it with gluten-free, nutrient rich almond flour. I hope you enjoy them! :0

    [Reply]

  • Alyssa

    posted on March 19, 2012 at 9:44 pm

    Hi Amy! Thanks for hosting another fabulous SIT! This week I shared my Raw & Vegan Chocolate Coconut Balls – they’re healthy, nutritious and gluten-free :)

    [Reply]

  • Becky @ Pure Vitality

    posted on March 19, 2012 at 10:01 pm

    Hi Amy,

    I just shared a new recipe for crackers that are gluten and grain free….they have a cheesy flavor that is delicious! They do require a dehydrator, but that keeps them raw and nutritious!

    [Reply]

  • Jane

    posted on March 19, 2012 at 11:05 pm

    Hi! I shared a recipe for Kiwi Doughnuts, lightly green and gluten free!

    [Reply]

  • Shelley Alexander

    posted on March 19, 2012 at 11:29 pm

    Hi Amy, Thanks for hosting! I shared a recipe for creamy portobello mushroom soup that is made with coconut milk and it gluten-free. Have a good week!

    [Reply]

  • Laura @ Stealthy Mom

    posted on March 20, 2012 at 1:13 am

    A month already? Meanwhile, you are still hosting. Thank you for “part timing” it.

    Tonight I shared Raspberry Chicken. It’s breaded, baked chicken nuggets with an easy raspberry sauce.

    Cheers!

    [Reply]

  • France @ Beyond The Peel

    posted on March 20, 2012 at 7:51 am

    Hi Amy! Hope you’re enjoying all the one-on-one time with the new baby :)

    I’m sharing 20 Minute Masoor Daal with Cumin Seed Oil, a video on Pink Slime in ground beef, and a video from our new weekly video series on making Homemade Maple Pecan Bars.

    Have a great day!

    [Reply]

  • Lori @ Laurel of Leaves

    posted on March 20, 2012 at 8:30 am

    I know you’re loving being a mom ;) Thanks for keeping Slightly Indulgent Tuesdays running. It’s great to have this resource each week! Today I shared a recipe for an Orange Berry Green Tea Slushie.

    [Reply]

  • Amber

    posted on March 20, 2012 at 9:39 am

    Happy Tuesday Amy,

    This week I am sharing an old family favorite: beet pickled eggs.

    Also, I’m having a great giveaway on my blog: 3 smoothie eBooks up for grabs. Come on over and check it out!

    Have a great week,
    –Amber

    [Reply]

  • kristy lynn @ Gastronomical Sovereignty

    posted on March 20, 2012 at 10:28 am

    Happy first day of Spring everybody! I love me some Spring! Especially the scent of fresh damp dirt. Ah! :)

    This week i’m sharing my recipe for Salmon Puttanesca. Thanks for hosting!

    [Reply]

  • kristy lynn @ Taste Buds

    posted on March 20, 2012 at 10:45 am

    I’m with kristy lynn @ GS – am stoked (and busy!) and pumped for Spring!

    (did i just recommend agreeing with myself?….how lame am i?). aye.

    Let’s get down get down, and linky party up! I’ve shared my recipe from Rock Paper Ingredient Challenge – Espresso: Classic Tiramisu

    K.

    [Reply]

  • April

    posted on March 20, 2012 at 11:34 am

    Amy, I’m so happy you are able to stay with your beautiful baby. They grow so fast and it is a one time shot, because once passed it is gone. It is a wonderful feeling to bond with our babies. And it is a bond that will last, and last. We will all be here whether you’re part or full time. ;-) ) I thank you for sharing yourself with us. But your little man definitely comes first.
    Happy Mothering,
    (((Hugs)))
    April

    [Reply]

  • Emily @ Recipes to Nourish

    posted on March 20, 2012 at 11:38 am

    Thanks for hosting. I shared a delicious Sauteed Cabbage w/ Sour Cream recipe. Thanks again.

    [Reply]

  • Alta

    posted on March 20, 2012 at 11:44 am

    Hope you’re having another great week! I’m sharing a donut recipe this week – hooray for donuts!

    [Reply]

  • Stephanie

    posted on March 20, 2012 at 12:08 pm

    Thanks for hosting… I’ve been away from blog hops for a bit, and was happy to see that yours is still running. I’ve added what might be my newest favorite gluten-free bread: scones/biscuits that are whole grain, infinitely adaptable, and relatively low in fat compared to most bakery of their type.

    [Reply]

  • Kendahl @ Our Nourishing Roots

    posted on March 20, 2012 at 1:05 pm

    This week I am sharing my latest REAL FOOD 101 post all about how to make whey and “cream cheese” from yogurt. Okay, okay, it’s not really cream cheese, but STILL!

    I’m also sharing my post about my two tried and true pie crust recipes. One is the sprouted flour version that I have been using for a few years. And the next is a coconut flour one that I used with great success on GAPS. Mmmm, pie!

    [Reply]

  • Judy@Savoring Today

    posted on March 20, 2012 at 1:45 pm

    Thanks for hosting, Amy. Sharing a Reuben Sandwich recipe on homemade sprouted rye buns — great for leftover corned beef.

    [Reply]

  • Vicky

    posted on March 20, 2012 at 6:45 pm

    Hi Amy! This week I’ve shared a simple Bean Salad with a fresh mint dressing. Thank you for hosting and have a lovely week!

    [Reply]

  • Kammie @ Sensual Appeal

    posted on March 21, 2012 at 4:51 pm

    I’m confused, how do you link to a blog post without posting the actual link?

    [Reply]

  • Kendahl @ Our Nourishing Roots

    posted on March 21, 2012 at 4:51 pm

    I’m also sharing my breakfast of this morning: Chocolate Chip Buttermilk Waffles with Blackberry Sauce (and maple syrup and butter, oh my!) With a glass of cold raw milk this morning, I almost got whisked away to culinary heaven :)

    [Reply]

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