Okay y’all, I’m the first to admit living that gluten-free life is hard. As someone who just gets bloaty stomach aches when they eat gluten, it’s a struggle to stay away from something that tastes good (aka bread). To make my life easier/less painful, I’ve been trying to throw myself into finding new recipes for old faves, in hopes that eventually I’ll just know how to cook everything in a gluten-free version. It’ll probably be a long crawl, but the only way to move is forward, right??
I decided to keep it simple with breakfast and make some gluten free pancakes. There’s been a “healthy version” of pancakes going around in the blogging scene for a while now that basically consists of combining mashed banana with egg whites and cooking them. While I don’t think they’re awful if you want something quick, I wanted to make something a bit more substantial. Blending the rolled oats (I used these gluten free ones*, but you can use regular oats if your gut allows it) as well as the greek yogurt made the pancakes feel dense, and the banana and egg definitely helped hold everything together! Definitely feels like more of a meal than egg whites and bananas do! Plus, the yogurt adds an extra punch of protein; all around a healthy win I’d say. View Post
Okay I can’t even lie, before I’d made this I’d never eaten egg salad before. I’ve always associated egg salad with a gross mayo-filled gas station sandwich and there was just never any appeal. Last month when I was in the Toronto airport coming back from Paris I saw those sandwiches at every little side-kiosk, and texted my sister asking if I was wrong about my assumption, and if they actually tasted like deviled eggs on a sandwich. Now that was something I could get behind.
I basically became obsessed with trying egg salad, but because I really just don’t mess with mayo (seriously, just look at it guys), I decided to take it a healthier route. After a little trial and error I came up with this recipe, sans mayo, just for you. Let me know what you think!
Healthy Avocado Egg Salad
You ever meet one of those people that at first glance just totally rubs you the wrong way?? You immediately decide you hate them, but then you both start talking while in line for the bathroom and suddenly you realize you were way wrong and they’re actually awesome? Okay, so that’s how I feel about Tria.
I’ve walked past this place at least a hundred times since moving to Philly and given it’s location (I’m talking the Rittenhouse spot) I’d just assumed it’d be stuffy and so not my vibe. Well I was wrong. My boyfriend, John, and I randomly decided to stop in last week (and intentionally stopped in again this week), and fell in love. Their vibe is super chill and the staff are super attentive, but best of all, the prices are affordable while offering food that makes you feel a little fancy.
We tried a couple different things during both visits, but I think their Pistachio Herbed Ricotta Bruschetta topped with Lavender Honey (!!) and Chicken Liver Mousse are my top favorites right now.
Um, hello! I think I’ll have to try to recreate this recipe for y’all.
I love mixing the pâté with the mustard provided, but I think John prefers the shallot marmalade.
I’m pretty sure this might be my new go-to restaurant for happy hour snacks. Or for whenever I feel like treating myself to that fabulous bruschetta. I swear, it’s that amazing.
Do you have a happy hour spot that you’ve been obsessed with lately?
What’s your favorite item there?
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