Donuts gone batty! While I was waiting for Yosemite to install this week, I found these Jam-Filled Coconut Donuts on the Whole Foods Market website. Only WFM would say “jam” not “jelly” donuts, right? The original recipe is neither vegan nor gluten-free, but I made it so.
I learned a trick this week, and I’m going to extrapolate several explanations for why it works.
Then I came up with a tea drink, and a way to make my date-based chocolate syrup.
First, we bought a package of rice wrappers. Then TC’s dad brought us a package of rice wrappers. Then we forgot about the rice wrappers for a while. Finally, we decided to make them a few weeks ago for dinner. My protein for the meal was scrambled tofu in San-J Polynesian sauce and the men’s protein was yoghurt-ranch marinated grilled chicken. The salad dressing marinade was my idea, for the record.
I spent a good part of 2013 and early 2014 proofreading a novella for a former co-worker, and he self-published it a few months ago. Read it! White Plastic Butterfly Barette by Erin Willis.
There’s some part of WPBB on the ground in this photo, amongst all my other books (mostly religion books) from August 2013.
Going gluten-free is not a magic bullet to health, contrary to this article from Paleo Magazine.
If you have, in fact, experienced real intestinal damage at the hands of bread, pizza, cake, and beer, then your health is going to take a nosedive even after becoming gluten-free. Why? The body doesn’t heal overnight.
Mmm, cake… Eww, beer…