SLOW SUNDAYS

In a strange way, it can be liberating to have slower weekends. Rather than feeling guilty for not seizing the weekend in some big way, we are now given permission to just chill. We can read on the couch, binge Netflix, finally get around to starting our meditation practice or just spend time with our family at home — without obligations from the outside world.

We personally are relishing a slower weekend, and one of our favorite ways to spend it is with an indulgent brunch.

green mint smoothie

gluten-free / grain-free / vegan

1 SERVING

1/2 cup almond milk

1 cup fresh spinach

1 frozen banana

1/3 cup frozen pineapple

1/3 cup ice

1/2 avocado

juice of 1 lime,

optional

handful of fresh

mint leaves, optional

Place all ingredients in a highspeed blender. Blend on high until thoroughly combined.

grain-free banana bread

gluten-free / grain-free

8-10 SERVINGS

2 cups almond flour

1/4 cup arrowroot flour

1/4 cup coconut flour

3 tbsp coconut sugar

2 tbsp flaxseed

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

2 ripe bananas

2 eggs

2 tbsp coconut oil

1 tsp vanilla extract

1/2 cup walnuts

1/2 cup chocolate chips (I used Hu Kitchen’s)

Cinnamon sugar (2 tbsp of coconut sugar for every 1 tsp cinnamon)

Preheat oven to 350°F. Use an oil spray or coconut oil to grease loaf pan. Sprinkle cinnamon sugar to coat the bottom and sides and set aside.

Meanwhile, in a large bowl, stir together the dry ingredients until well combined. In a separate bowl, whisk together the bananas, oil, eggs, and vanilla until smooth.

Pour the wet ingredients into the dry and stir until combined. Fold in the walnuts and chocolate chips. Pour into a loaf pan and bake for 40-45 minutes. Let cool in pan for 10 minutes.

zucchini spring pasta

gluten-free / grain-free

2 SERVINGS

2 tbsp ghee 2 cloves garlic, minced 1/4 cup white wine 1/4 cup lemon juice 1 tbsp grated lemon zest 1 medium zucchini, cut into thin ribbons 1/2 cup fresh or frozen peas 1/2 cup chopped asparagus 6 oz of Cappello’s Fettuccine 1/2 cup shredded

Parmesan cheese 1/4 cup pine nuts salt + pepper, to taste

In a large skillet over medium-high heat, melt ghee then sauté garlic in butter 1-2 minutes until fragrant. Reduce heat to medium and add white wine, lemon juice, and zest. Bring to a low simmer. Add zucchini ribbons, peas and asparagus to lemon butter mixture and sauté 5-7 minutes.

Add pasta and sauté several minutes until combined. Top pasta with Parmesan cheese, pine nuts and salt and pepper to taste.

egg quesadilla

gluten-free / grain-free

1 SERVING

2 eggs

1/2 tbsp coconut oil

1/3 cup chopped spinach

2 Siete Grain-Free Tortillas

1/4 cup shredded cheese, or more to your liking

2 tbsp salsa

In a mixing bowl, take your two eggs and scramble. Meanwhile, in a small pan, add coconut oil, and cook spinach until slightly wilted. Add eggs into the pan with your veggies and begin to stir until eggs and veggies are mixed. Once eggs are cooked, set aside. Take one tortilla and lay flat onto the frying pan. Add cheese on top. Take your scrambled egg and veggie mixture and apply to the tortilla. Sprinkle another layer of shredded cheese on top and top with salsa. Apply second tortilla and flip over to allow the second tortilla to brown.

lemony turmeric cake

a spin on the viral recipe from Alison Roman

gluten-free

6-8 SERVINGS

1 1/2 cup 1-1 gluten-free baking flour (recommend Bob’s Red Mill)

2 tsp baking powder

1 tsp kosher salt

3/4 tsp ground turmeric

2 lemons

3/4 cup coconut sugar, plus 2 tbsp for sprinkling

3/4 cup full-fat greek yogurt

2 large eggs

1/2 cup (1 stick) unsalted butter, melted

Heat oven to 350°F. Line a 5”x9” loaf pan with parchment paper leaving some overhang so you’re able to easily lift the cake out after baking. Whisk the flour, baking powder, salt and turmeric in a large bowl.

Grate 2 tbsp lemon zest from the lemons into a medium bowl. Cut half of 1 lemon into thin rounds, discarding seeds (this will go on top of cake before baking).

Add the 3/4 cup of coconut sugar to the lemon zest and mix to thoroughly incorporate the zest into the sugar. Whisk in sour cream, eggs and 2 tbsp lemon juice until well blended.

Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape batter into prepared pan, smoothing the top. Place sliced lemons on top and sprinkle with remaining 2 tbsp coconut sugar.

Bake on the middle rack for 45-60 minutes or until the edges are golden brown and a tester inserted into the center comes out clean. Let cool completely (about 1 hr) before slicing.

Interview: Kelly Sullivan Yonce Author of Bayou Liberty.

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Interview: Kelly Sullivan Yonce Author of Bayou Liberty.

Thieves, Beasts & Men.

NFTs & Artificial Intelligence

SHELF UNBOUND MAGAZINE

Tech Trends & Books.

The Indie Catalog

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