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  • Aubree Cherie

    posted on March 22, 2010 at 9:09 pm

    Hi Amy, I just wanted to say a big ‘thanks’ for showing us your before and after photos. I still struggle with weight and you’re very inspiring!!!

    Thanks, ~Aubree Cherie


    Ari@ The Frugally Rich Life Reply:

    @Aubree Cherie,

    I agree with you Aubree. I too struggle with my weight and Amy, you are very inspiring! I don’t know how you do it! I wish I could keep it off…I find myself still binging on agave/honey sweetened foods too!


  • gfe--gluten free easily

    posted on March 22, 2010 at 9:50 pm

    I linked up deviled eggs … my mom’s recipe that has less filling than most so it’s healthier. And, it’s tastier IMHO (and most everyone I know) because the eggs don’t have a vinegary, pickly taste. Instead they are mildly, but deliciously flavored.

    I’m enjoying living vicariously through your culinary school reports! Thanks, too, for the photos. I’ll check those out. You’re an inspiration, Amy!



  • Liz@HoosierHomemade

    posted on March 22, 2010 at 10:54 pm

    Wow, 2 wks in row here, I’m moving up in the world! :-)
    I’m sharing Mac & Cheese today, it’s not the healthiest, but it’s much better than store or box!
    I read your post on school,(in my email) sounds like you are having a good time, even though you aren’t cooking yet. I guess everyone needs to learn the basics, even if you already know it.
    Thanks so much for hosting!


  • Ari@ The Frugally Rich Life

    posted on March 23, 2010 at 12:35 am

    I’m posting my recipe I found for sweet milk. This can be made with any “dairy” or “non-dairy” milk and is a great choice for sweetening things. :) I hope this helps everyone out!


  • Alea

    posted on March 23, 2010 at 2:14 am

    I am enjoying reading about your school experiences!

    Thanks for sharing how going sugar and gluten free has impacted you. I went gf, several years ago, but have been convicted more and more lately that I need to remove sugar as well.


  • Cara

    posted on March 23, 2010 at 8:15 am

    I’m sharing a traditional Passover recipe that doubles as a sweet – and still pretty healthy – treat.


  • Hajo Engelke

    posted on March 23, 2010 at 8:41 am

    Hey Amy,

    I love your site and what your doing throughout the gluten free community. I look forward to trying some of your recipes and referring gluten free and celiacs your way. Hope you will do the same.

    Thanks, Hajo


  • Winnie

    posted on March 23, 2010 at 9:32 am

    Thanks for the culinary school update and the awesome-looking teff cake recipe Amy!
    I’ve linked to my vegetarian pho recipe…


  • Laurie @DomesticProductions

    posted on March 23, 2010 at 9:55 am

    I saw on a website talking about making time for cooking and it said, I don’t see how people don’t have time, I have plenty of time to cook…it’s the clean up afterwards in which I don’t have time.” :) But as we know, it’s all a matter of priority. Thanks for hosting this!


    Amy Reply:

    @Laurie @DomesticProductions, Since I’ve been in Culinary School I have to really plan well if I want to cook. If I hadn’t already developed the ‘meal planning and grocery shopping’ skill set it wouldn’t happen at all.

    I have many friends who just don’t know how to organize and plan for meals – I had to have someone teach me and, at first, it took a lot of time. I’m still not great at it but I’m making progress all the time.


  • Meg's Gut

    posted on March 23, 2010 at 1:09 pm

    I made GF Cookie Granola – it was supposed to turn out like cookies, but the consistency of the cookie dough was too crumbly! It came out like granola! It’s good and healthy :)


  • Pingback: Nobody Makes Deviled Eggs Better Than Mom! | gfe--gluten free easily
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