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Hey guys! Today is all about showing LOVE to a fellow blogger. The lovely ladies of The PinterTest Kitchen organized this #FoodBloggerLove event – and let me join even though I’m only sort of a food blog. Aren’t they sweet?
I am showing the love to Erin Brighton, author of ErinBrighton.com – And She Cooks. Local. Erin a a local foodie in Charlotte, North Carolina, where she lives with her husband and FIVE small children. She and one child have celiac disease, so she cooks locally sourced, gluten-free recipes, and shares them with lovely pictures on her blog.
Her recipes aren’t finicky, though – they are family-friendly fare that I think I could get my own (now I feel like I am slacking with just THREE) kids to eat. I have to admit at first I picked the super finicky Macarons from her site to try to make. Mine were a flop … but I have some ideas of what went wrong and I might try again. Maybe.
I am putting Blueberry Cobbler and Panko-Crusted Cod on my list for when the weather warms up this summer. Especially if I can snag some local blueberries from the farmer’s market or, better yet, my in-laws’ blueberry bushes! (They live near Charlotte, too!)
Since we’ve recently put our middle child, David, on a dairy-free diet to try to eliminate his constant allergy issues, I decided to make Erin’s Creamy Cashew Milk. I have made Almond Milk from another source, and I love having it on hand to use in recipes for him. (Or rather, for all of us, but it makes it David-safe.) With only a 1-hour soak and no straining required, this cashew milk was way easier than the almond milk I made! And I think it tastes better, too. I love the mild flavor of cashews.
Unlike store-bought nut milk, this doesn’t have any stabilizers, carrageenan, or other yucky stuff; it is just cashews, water, dates, vanilla, and salt. I used a little over a cup of cashews and about 2 1/2 cups of water, and it made around 5 cups of yummy cashew milk.
With the milk, I made a Valentine’s-themed smoothie for my little ones: cashew milk and strawberry jam, with some ripe banana to sweeten it. I added four drops of food coloring because I wanted it to be nice and pink, but that is totally optional. You can also use strawberries or raspberries instead of jam, if you want – I just went with what we had on hand. The flavor blended with the cashews was delicious, and David was thrilled to have a “milkshake” he could drink!
I am going to share another crazy good recipe I got from Erin’s site later this afternoon, too, so keep an eye out! For now, here’s some fun stuff for #FoodBloggerLove.
During this event, we are giving away a Kindle Fire! You can enter via the Rafflecopter here.
All the bloggers participating have also donated to No Kid Hungry. This organization helps provide meals for the 1 in 5 children in the U.S. who face hunger (something close to my heart). We’d love it if you would consider donating a dollar or two as well by clicking that link.
Additionally, I have to throw some extra #FoodBloggerLove out to my favorite food blog, Chattavore. I think Erin would approve, since Chattavore (aka Mary) is local to me and loves local ingredients. Y’all, I have never had a Chattavore recipe bomb. Her recipes are consistently awesome and some of our favorites. She also does Chattanooga restaurant reviews, which we check out before eating out pretty much every time.
I hope you’ll enter the giveaway, considering giving to No Kid Hungry, and visit all the wonderful #FoodBloggerLove recipes below. Happy Valentine’s Day!