Andrew and I have been making some delicious, simple suppers lately. Well, yes, we always do, but these suppers have been especially photographic and blog worthy.
Grilled organic chicken kabobs on a bed of grilled zucchini halves with tzatziki with cubed mango, sliced avocado (for deliciousness, nutrients, texture, and colour) with some wheat-free Fanny Farmer cornbread.
Good Old Fanny Farmer Cornbread (wheat-free version):
1/2 C. cornmeal
1/2 C. cornflour
3/4 C. spelt flour
1/3 C. sugar
1 Tbsp baking powder
1/2 tsp salt
1 C. milk
1 egg
2 Tbsp melted butter
~combine dry ingredients
~stire together wet ingredients
~mix set and dry ingredients and pour into pan
~bake at 400-425 degrees C for 20 mins
1/2 C. cornmeal
1/2 C. cornflour
3/4 C. spelt flour
1/3 C. sugar
1 Tbsp baking powder
1/2 tsp salt
1 C. milk
1 egg
2 Tbsp melted butter
~combine dry ingredients
~stire together wet ingredients
~mix set and dry ingredients and pour into pan
~bake at 400-425 degrees C for 20 mins
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