Check out this amazing new site! It’s called, “My Food, My Health” and it’s my next big “rave!” What does it do for you? Great, question! I’m glad you asked. It completely organizes your weekly menu and shopping lists at the click of a button by simply filling out your profile. In the profile section, you can list what foods you are allergic too, or don’t eat. Then it plans your weekly… READ MORE
Yes! Get your protein and fiber here! But there’s more…. Quinoa (pronounced “Keen-Wa”) is not only a popular gluten free… READ MORE
So, what exactly IS lycopene? Lycopene is known as a powerful antioxidant and is part of a widely held belief… READ MORE
Consider this….Many people who have heard of, or adopted the gluten free diet, have also heard “Casein Free” as well…. READ MORE
(Chart from WebMD, http://www.webmd.com/fitness-exercise/guide/good-protein-sources) Part of the adventure when learning a new way of eating is to take the time… READ MORE
This is a re-post from www.diet.net.nz and all information comes from the original author. This is re-posted with her permission…. READ MORE
I’m in research heaven. I stumbled upon this New Zealand site (New Zealand is very well versed in the world… READ MORE
Consider this.“James Braly and Ron Hoggan, the authors of Dangerous Grains, estimate the incidence of gluten sensitivity to be around… READ MORE
Karen wrote...
Hi! I used an 9x13 baking pan. If you want thicker cookies, use an 8x8. I actually did hand-crush the corn flakes a bit. You could go either way. I liked the way the slightly larger flakes, instead of crumbs, provide a crispy texture.
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Five Favs | The Loveliest Hour wrote...
[...] made this for our Easter Dinner: Piece de Boeuf Braisee -A la Mode (Braised Beef Pot Roast in Red Wine) from Julia Child. Oh my. Here’s a blurry [...]
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Natasha Samia wrote...
This sounds like a great recipe! Just a couple of questions--How big of a baking pan did you use? And did you crush the cornflakes before spreading them over the butter? Thanks!
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pat whitley wrote...
THANK YOU for your reply….you'll laugh, but i was SO intent about trying this recipe, i FORGOT the salt! i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions. i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don't know why, but when this happens, it makes the popovers more dense & not with "nooks/crannies" like a typical popover. however, TASTE was GOOD. i have read where you put a small, sharp knife in to let the steam out after baking. i don't like to change a recipe too much before i use it. i took a picture (don't know how to send this to you) of the deflation….should have taken it first with the height, but forgot. thanks, again pat
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Karen wrote...
Have you tried the Ancient Harvest Quinoa/Corn spaghetti? It is terrific in all shapes. No Tagliatelle, though.
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