Knead For A Change

A couple recent creations.... This one was inspired by Panera's new broth bowls. After trying to find a quick way to recreate these and coming up with only high sodium options, I decided to buy some rice noodles and try things out myself. While Panera's execution of a broth bowl was far superior to my somewhat bland attempt, I'd be willing to bet that mine had a significantly lower sodium content! A re-attempt at this one may be in my future! I also recently made enchiladas after purchasing some ground chicken on accident. Given my husband was recovering from having a tooth pulled and was on a (very) soft food and/or liquid diet, I knew I needed to make something that required minimal chewing. I also knew that one more bowl of soup might put me over the edge. So, after some searching and brainstorming and recalling one of our favorite enchilada recipes that I'd made multiple times before (found here:   http://www.sproutedkitchen.com/home/2012/7/10/roasted-zucc

One of our friends has a super fun blog that has inspired some delicious and unique creations lately. Because I have a problem following a recipe to a tee, I usually deviate a little, but it is totally unnecessary as her recipes are generally very healthy, not to mention several of my alterations haven't  really changed the taste from what I can tell but have definitely made them less pretty or have a slightly different texture... My alterations also sometimes make it pretty obvious that my friend has quite a bit more patience than I do! In any case, you should totally check the blog out @  http://strawberrymint.org/ ! Tonight my husband raved about the gluten free chocolate molten lava cakes I made after reading about/seeing photos of them on her Instagram feed. I subbed 1tbsp coconut sugar + ~1tbsp agave for the white sugar and used about a tsp or more of regular vanilla instead of the real vanilla bean in the cake (which was sad and only because we do not currently have any va