Now, we all know that pizza is made of crust and toppings. While the toppings may or may not cause problems when eating starch-free … the crust most certainly will.
There is no such thing as a boring omelette. Bland, uninspired, crumbled, … but never boring. Not to say that I haven’t had the exact same thoughts. On the contrary. But if you had to eat omelette for 2 months straight, you start experimenting with the whole concept.
I am no vegetarian. And with a starch-free lifestyle, it is almost impossible to be one. Besides; meatballs, who could possibly live without them? I can’t, that’s for sure. And they actually taste rather nice with almond flour. Trust me on that one.
And there is – most certainly – no crying in cross-country skiing. ‘Bleeped out’ language and pixelated gestures maybe, but no crying. And I’ll have you know that I can do the bleeping in several languages (and I used them all).
A while back, I talked about grandma’s carrot soup. Given the fact that I cannot eat potatoes (or rather should not), the soup was off the menu. But the fake potato soup had me thinking about carrots again. It turned out rather well.
What is she talking about? Eating starch-free and then a potato soup?
I am actually getting better when it comes to crisp bread. More daring if you so will. And I let you in on a secret; I am getting better with the taste of it too. No more comparison with cement or plaster.
As I mentioned in a few blog posts, I have been experimenting with almond flour and bread making. I am not entirely sure if I was successful in my endeavours, but I’ll let you in on a secret.
I am alive. Not much worse for wear either.
To be more precise, I just returned from a skiing holiday trip. Week 3 is always girl’s week. And despite my lack of any skills when it comes to skiing, that favourite sister of mine (yes, I know … I only have one sister) always wheedles me into a cross country skiing trip. What can possibly go wrong?
I look like a smurf.
One easy way to cook during a skiing holiday is … casserole or bake. Here is a recipe that was easy to make and delicious to eat.
Once upon a time, there was a little girl. Besides the usual wishes that little girls have, she wanted an older brother. Everyone else had one, so she should have one too. In fact, that little girl specifically ordered an older brother …
Here is another take on the crispbread and knäckebröd. Having spend Christmas home – en famille – I met with my cousin. Needless to say that the parmesan is her idea.
I am in love. Truly. The Dowager Duchess and I have a thing.
Knäckebröd has always been a staple in my normal diet. Unfortunately, all of them are made with grain-flour. I also love British shortbread and crisp bread … and have a similar problem.
If I hadn’t thought that myself, I probably would have been offended. My second thought however was: “Thank goodness I don’t need to eat that.” I am talking about soy flour bread. Getting mixed information on the starch content of soy flour, I decided to try it myself.
the sisu spirit 