This is a guest post from Wendy Polisi of Cooking Quinoa.
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Hi! My name is Wendy and I blog at CookingQuinoa.net.
I’ve been a fan of Amy’s for several years but it was only in the last few months that I got to know her better via email. It is always great to “meet” people (even online) that share your parenting values – especially when it doesn’t happen to you often because those values aren’t quite main stream.
Another thing we had in common is that we are both over 35 and (at the time) both expecting babies. To be honest, I’m a lot more over 35 than Amy is, but since we just met, let’s not go there, ok?
I welcomed a healthy little girl into our family not quite four months ago. She joins my 7 and 8 year old boys who are 14 months apart. Since Nate and Baby Green will be 17 months apart, I have a firsthand understanding of how busy Amy is about to be!
As I’ve already told her, she’s going to be tired in the beginning but in the end she will be happy her children are closely spaced. I will never regret having my boys so close together – they are best friends! In fact, if I were a few years younger (ok, 10!), I would have another just to give my daughter the same experience.
As a long time reader of Simply Sugar & Gluten Free I was ecstatic when Amy asked if I would be interested in helping out over here while she was enjoying her new addition.
Today I am sharing with you not one, but two of my favorite recipes from The Gluten Free Quintessential Quinoa Cookbook. These little Tomato & Olive Pizzettes are such a great appetizer! I love them so much that I’ve been known to make a meal out of them. And hide the leftovers. (Tell me at least some of you do this too!)
As enthusiastic as I am about the Pizzettes, the recipe every busy gluten free mom needs is this pizza crust! Since before my daughter was born I was the only one in our family with gluten sensitivity, I started out making separate pizza crusts for me and the rest of the family. Imagine my surprise when my husband actually requested I start making everyone “my” crust because he liked it better than his. I now make it at least twice a month and it refrigerates and freezes beautifully. I use it to make pizzas, these pizzettes and even Cinnamon Bites, which are one of my boys favorite treats!
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Read the rest of Tomato & Olive Pizzettes with Quinoa Crust
© Amy Green for Simply Sugar & Gluten-Free, 2013. |
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