YOU GUYS ARE GOING TO GET A RECIPE THIS WEEK!!!!!!! *squeeeeeee*
I had a very relaxing weekend of decompressing and cooking and going back to the core of why I started this blog: adapting recipes to fit into a healthy lifestyle while still evoking the emotions that come with the original recipe.
There’s something a bit romantic about it, actually, and I think I first realized what it meant when I ate at a local vegan/gluten free restaurant in Westmont, NJ, Heartbeet Kitchen. There I had a totally meatless spaghetti with meatballs, or eggplant balls over zucchini noodles. And while this food tasted little like actual meat and pasta, the same feeling of comforted drifted over me, as I was reminded of many family meals of my youth.
This week that food is carrot cake, which I’ve made into gluten free breakfast bars.
I’m also pretty excited about grapefruit vinaigrette. Grapefruit is one of those fruits I can’t imagine just eating, but I love grapefruit flavored things like seltzer or dressings. Can’t wait!
Here’s my menu for this week:
What does your menu look like this week? Let me know in the comments!
A Measured Life 
What are you putting in the breakfast wraps? Those sound yummy.
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Two scrambled eggs, half an ounce of shredded cheddar, pineapple salsa on a Fold-It wrap! 🙂
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Oh man…. Gluten free carrot cake for breakfast? I’d be in heaven.
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I love grapefruit ❤ Eating one is a bit of a time commitment, though, because they’re a lot more work to eat than oranges -..- I have to say I’ve been guilty in the past of buying the Dole plastic tubs of them already peeled and skinned!
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