Monday, March 24, 2014
Gluten Free Protein Flatbread and The Most Amazing Sandwich
It's Monday!!! Yep, I'm in a good mood! I had a pretty incredible week with my guys last week that led right into a great weekend. Tony and I are working on some projects together for his work (he's an illustrator just in case some of you weren't aware). He just came off of a huge project working on the Vampire Diaries comic and he's about to start a new project. We also have things of our own that aren't licensed projects that we are working on together. So, fun stuff ahead! We got the chance to spend time together and just talk about all the things we want to do in the future. It was a GREAT week! So…I definitely feeling Marvelous in My Monday!

MiMM MIMM #77 A Very Grateful Thanksgiving <3

I also got the chance to get to the Asian market this week!!! Definitely a bonus for me since I finally got kabocha after 3 weeks of not having any. They didn't look so great, so I only got 4 small ones. Oh well, guess I need to go back soon. Confession…I have a serious weakness for kabocha. You know how some people love chocolate or wine? That's how much I love kabocha! Once I roast it, I'm better off just eating the whole darn thing so I don't have to think about it. Yes, I know it's a vegetable, but even still, it's a carb and you can go overboard. Who am I kidding, you can never have too much kabocha. :)


So, this week's MMAZ for Better With Veggies was to cook someone else's recipe.

I knew right away what I wanted to make when I saw Spabettie's kabocha sandwich.

Seriously, how could you go wrong? I did get a little overly excited and accidentally left the sautéed onions on the stove and didn't remember them until later. I dove right into that sandwich! OH MY GOODNESS!

The combination of sweet crispy kabocha with the spicy dijon mustard, the crisp refreshing lettuce and the soft doughy bread was nothing short of amazing. I used my protein quinoa chickpea flatbread for the sandwich to add a little protein to the mix. AMAZING! You all HAVE to make this!

Mini Qunioa Chickpea Flatbread Loaves
(makes 2)

1/3 cup quinoa flour (I used Bob's Red Mill)
1/3 cup chickpea flour (I used Bob's Red Mill)
1 1/2 tsp baking powder
1 TBSP apple cider vinegar
1/4 cup egg whites
2/3 cup soda water

Combine the dry ingredients in a bowl. Add the wet ingredients and mix well. Pour batter evenly into 2 greased mini loaf pans. Bake at 450 degrees for 20-25 minutes or until lightly browned.

Ok, tell me, what's your guilty addiction? Kabocha really is mine. The boys make so much fun of me for it, but I just can't get enough.

I hope you all have an amazing week! I have a few recipes to share this week and a giveaway! Happy Monday!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:30 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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