Thursday, February 27, 2014

Gluten Free Bread Forks

Happy Thursday friends!

This week is flying by – which makes me excited, because I have a super fun All Girl’s Slumber Party this weekend with my sisters and my nieces! Complete with matching pjs, pizza, and a Frozen sing-a-long. I can’t wait!

Luckily I have a full week of work and workouts to keep me busy.

I’m still loving Pure Barre, and last night’s session was awesome! I’m always amazed by how challenging each class is, and the amount of calories you can burn without losing your breath!

When I got home last night I was starving! Luckily the meal we had planned was fast and actually pretty easy too!

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Fitness Magazine’s Kale and Mushroom Ragout with Poached Eggs

Delicious and super easy!

I followed the recipe to a tee – making sure that the Marsala wine I chose was gluten free.

The best part of the recipe? You don’t use a fork to eat it – you use bread!!

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Gluten free bread of course! Winking smile

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I used Udi’s White Sandwich Bread because it’s what I had in my freezer. I would have loved to have used a multigrain bread but I’m trying to use up what I have on hand first.

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The perfect bite!

Parrish and I were impressed by the recipe – it was super tasty. BUT the next time we make it, we’re going to make some adjustments.

I’m going to nix the eggs, and instead cook the kale and mushroom according to instructions and serve it over roasted spaghetti squash. The mushroom mixture was incredibly flavorful and I think it would be delicious served over noodles.

Have a great day!