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SLOW SUNDAYSIn 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 smoothiegluten-free / grain-free / vegan1 SERVING1/2 cup almond milk 1 cup fresh spinach1 frozen banana1/3 cup frozen pineapple 1/3 cup ice 1/2 avocado juice of 1 lime,optional handful of fresh mint leaves, optionalPlace all ingredients in a highspeed blender. Blend on high until thoroughly combined.grain-free banana breadgluten-free / grain-free8-10 SERVINGS2 cups almond flour1/4 cup arrowroot flour1/4 cup coconut flour3 tbsp coconut sugar2 tbsp flaxseed1 tsp baking soda1/4 tsp salt1/2 tsp cinnamon2 ripe bananas2 eggs2 tbsp coconut oil1 tsp vanilla extract1/2 cup walnuts1/2 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 pastagluten-free / grain-free2 SERVINGS2 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 shreddedParmesan cheese 1/4 cup pine nuts salt + pepper, to tasteIn 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 quesadillagluten-free / grain-free1 SERVING2 eggs1/2 tbsp coconut oil1/3 cup chopped spinach2 Siete Grain-Free Tortillas1/4 cup shredded cheese, or more to your liking2 tbsp salsaIn 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 cakea spin on the viral recipe from Alison Romangluten-free6-8 SERVINGS1 1/2 cup 1-1 gluten-free baking flour (recommend Bob’s Red Mill)2 tsp baking powder1 tsp kosher salt3/4 tsp ground turmeric2 lemons3/4 cup coconut sugar, plus 2 tbsp for sprinkling3/4 cup full-fat greek yogurt2 large eggs1/2 cup (1 stick) unsalted butter, meltedHeat 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.
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