Andrew caught the most delicious trout at Coffee Creek, BC, and everyone (Whitney, Tanner, and me) combined their snacks to produce the most delicious and beautiful lunch on a rock by the campfire by the lake.

On the menu: fresh trout roasted in Alder leaves, nuts, cucumber spears, roasted celery, roasted carrots with butter, and a hard boiled egg with sea salt and pepper.

What a beautiful and yummy day!

Feed the Eye as well as the Tummy

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