Welcome to Slightly Indulgent Tuesday where the blogosphere’s best cooks make Fruit Roll-Ups, Almond-Blueberry-Cranberry Cake, and Supreme Pizza a little bit healthier.
There’s nothing wrong with having your cake and eating it, too.
If this is your first time participating, please read the guidelines for participation.
My Submission
Yesterday I posted a Culinary School Update and a little about commercial kitchen sanitation for the kick-off of Spring Cleaning – Get the Junk Out hosted by Kitchen Stewardship. This week’s theme is “Get the Bleach & Antibacterials Out.” After spending the last eight weeks immersed classes about food borne illness and serving safe food, I thought I’d share a slightly different perspective.
After browsing the healthier recipes here, head over to Kitchen Stewardship to learn more about bleach and anitbacterials. You can link your related post up, too.
Reminders
Next week we’re having a special edition of Slightly Indulgent Tuesday – Get the Gluten Out! I’ll be hosting the Spring Cleaning – Get the Junk Out! carnival so bring your best gluten free recipes and link them up.
I’m also hosting Go Ahead Honey, It’s Gluten Free this month and the theme is Guiltless Pleasures. I need your healthier, gluten free reciepes! Send a link to your post with an attached picture to amy2804 at gmail dot com by March 26th. Old posts and new posts welcome! Everyone who links up here has a healthier gluten-free dish lurking in their catalog of recipes so send it my way.
I added a Before & After Pics page last week. There is still some shame in letting people see how overweight I was before going sugar free and gluten free but I finally found the courage to mention it in a post.
Linking Up Guidelines!!
- When you link, please tell us who you are and what you’re cooking. For example, I would enter:
Amy @ Simply Sugar & Gluten Free – (Culinary School Update) - Please link to your individual post, not your homepage and link back to this post so that your readers can find the recipes here.
I hate deleting links but some get deleted every week.
If you find that your link has been deleted it’s because it doesn’t link to your post or you haven’t linked back here. E-mail me with questions or if you need help.
Powered by… Mister Linky’s Magical Widgets.
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
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Ari@ The Frugally Rich Life Reply:
March 23rd, 2010 at 12:33 am
@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!
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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!
Shirley
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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!
~Liz
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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!
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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.
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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.
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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
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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…
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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!
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Amy Reply:
March 25th, 2010 at 2:53 pm
@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.
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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
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