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Gluten-Free Banana Pancakes

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Make gluten-free breakfasts fun! Gluten-Free Banana Pancakes are a dream. | My Cooking Spot

Hello again! It’s Susannah from Feast + West, and I’m back with a simple breakfast recipe that’s both gluten-free and delicious. Yes, it’s possible!

Pancakes always bring up special memories of making breakfast with my dad. My mother cooked most of our family meals, but Saturday breakfast was for Dad. I remember waking up early and helping him stir and pour. There would be French toast or waffles or pancakes and always bacon — but never eggs. (Dad’s choice, not mine!)

I recently found myself with some almost-too-ripe bananas and decided to put them to use in a new way that might get Dad’s approval: banana pancakes. (Hey, does anyone hear Jack Johnson playing?) With a little coconut oil and almond flour, these pancakes are a dream to make. And eat. Man, is it Saturday yet?

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Slow Cooker Butter Pot Roast

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I saw this recipe on facebook that a friend posted in her timeline. She said it was so good that you might cry when it is gone. I am always looking for easy recipes that I can whip up. I am also on a low-carb diet, so this worked out perfectly for my diet.

My husband is super picky, but with the ingredients, I thought he would be on board, and we both loved it. This really is a buttery, flavorful pot roast like I have never tasted before.

It is fab because you just need to throw everything into a crock pot and let it cook. There is not much preparation at all. Especially if you can find a chuck roast that is already cut into cubes. Throw all the ingredients in your slow cooker and dinner is served. You don’t need to add anything else. I thought I would need liquid, but it created its own liquid with the butter, the juice from the meat and liquid from the mushrooms and onions. My husband hates onions, but they disintegrated and gave great flavor but not that onion taste.

Easy, fast and delicious.

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Raspberry Crostini with Ricotta, Honey & Walnut

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raspberry crostini

Hi all, Cat from The Rustic Willow here again! I hope everyone is having a delightful spring. If your weather has been anything like Colorado’s then you’re probably experiencing sunny, 70-degree weather one day, and snow the next. My body, my lawn, and my car are so confused! Once we all start adjusting to the warmer weather, the snow swoops in and ruins our hopes and dreams.

Although I have mixed feelings about the weather of Colorado, I definitely don’t have mixed feelings about this recipe I whipped up to show you all. I’m always looking for simple breakfast ideas that stray away from the normal bacon & eggs breakfast. And this breakfast blew my socks off.

There’s nothing I love more than bread. Seriously–I think bread in everything is just phenomenal. So, having this lightly toasted bread was good enough for me. And then I topped it with creamy ricotta cheese, fresh raspberries and crushed walnuts. To finish it off I drizzled honey over everything.

The creaminess of the ricotta mixed with the sweetness of the raspberries, the crunch of the walnuts, and the deliciousness of the honey was so refreshing and scrumptious.

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Pistachio Orange Asparagus

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Orange Pistachio Asparagus

I’ve been on an orange and pistachio kick lately – two of my favorite flavors.

I firmly believe the old adage that we eat with our eyes first so I always pay special attention to presentation.  I don’t like to serve anything that isn’t appealing to the eye.

Asparagus is a beautiful spring vegetable and one of the easiest side dishes to prepare. Pistachio Orange Asparagus takes my favorite roasted veggie to a whole new level.  The orange juice and grated peel adds a refreshing citrus note and the intense flavor of the toasted pistachios combines wonderfully with the tangy citrus flavor of the orange.

When prepping asparagus, always snap off the woody ends and discard.  If you’re in doubt of how far up the stalk to go, bend the asparagus spear and it always breaks at the correct place.  To save time, I grab a few spears at a time, stems in one hand and the woody end in the other and just snap away.  It doesn’t take long at all.

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