Travel and Good Eats

Fresh Caprese Salad

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Fresh Caprese Salad (Prep and ready to eat in 10 minutes)

Ingredients:

  • 2 large tomatoes, sliced
  • 8 oz (225 g) fresh mozzarella cheese, sliced
  • 4 fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • Salt and pepper to taste

Instructions:

  1. Arrange the tomato and mozzarella slices alternately on a serving platter.
  2. Tuck fresh basil leaves between the slices.
  3. Drizzle with extra virgin olive oil and balsamic glaze
  4. Sprinkle with salt(I use sea salt) and pepper to taste.
  5. Serve immediately.

Nutritional Content (Per Serving):

The recipe makes about 4 servings. The following is the approximate nutritional content per serving:

  • Calories: 250
  • Total Fat: 20g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 255mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 2g
  • Sugars: 13g
  • Protein: 12g

Notes:

  • The nutritional values can vary based on the specific ingredients used, such as the type and brand of mozzarella and the size of the tomatoes.
  • For a lower-calorie version, you can use less olive oil or opt for a low-fat mozzarella cheese.

Gluten intolerance is not a psychological issue

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Again, why do we have put up with people’s lack of intelligence? There is a big wide world that we are connected to called the internet. Research has proven that gluten intolerance is a real thing. Why can’t people understand that? I get comments time and time again telling me that it’s in my head. Yeah tell my stomach that when it blows up to make me look like 9 months pregnant in 30 minutes.

I can tell you that stupidity is a psychological issue and people need to get help for it. Just read. Educate yourself on stuff before you open your mouth.

Sorry for the grouchy post but it’s like enough is enough.

This post isn’t just for the gluten intolerance rant. It is for all the stupid remarks that comes out of everyone’s mouth.

Okay, I am done. For now.

Holy sh*t! I did it!

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I did it. I booked a campsite for the boys and I. This is one step closer for me to actually get to go camping solo. Over the past 2 years we have been going with my sister and her husband. This year we kind of graduated. We are going camping at the same campground with them but at a different campsite.

Then…. I took it upon myself to book a site just for the boys and I at a different time and place all together.

The campground we are going to is called Limekiln and it is up in the Adirondacks of NY.

I am actually looking into investing in a small rv that sleeps 3. Since my boys are turning 17 and 18 in September, I think I will be going on my own next summer. I think that a small rv might be better when I am alone as opposed to tent camping. Gotta have room for my dog! haha

So here is our site that I booked in July at Limekiln.

I am beyond excited.

All it takes are baby steps when it comes to accomplishing anything you want. Life is too short not to take a chance.

Gluten Free Banana Bread, YUM

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Okay, so now that I entered my 50’s, I realized that your body definitely changes over time. This means that you have to put in extra effort to take care of yourself. I was always able to eat whatever I wanted but as of late, I noticed certain foods are affecting me differently so I have been doing trial by error and the elimination process. I find that gluten free foods are definitely beneficial to my diet. Oh how I love banana bread!!

Every little bit helps!

Ingredients

  • 2 cups gluten free flour mix
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 3 eggs
  • ¾ half and half
  • 1 teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • 1 tbsp maple syrup
  • ¼ cup sugar
  • 3 bananas, ripe and mashed

Instructions

Preheat the oven to 350 degrees F.

You can use either a 9 inch loaf pan or 4 small individual loaf pans (I like the individual ones so I can freeze them and take them out when I need one or give to a friend).

Whisk together the dry ingredients of 2 cups gluten free flour blend, 2 tsp baking powder, 1 tbsp of cinnamon, 1/2 tsp of nutmeg, 1 tsp baking soda, and ½ tsp salt. Set aside.

In a separate bowl, mix 3 eggs, ¾ cup milk, 1 teaspoon vanilla extract, and ½ cup vegetable oil, 1 tbsp of maple syrup, and ¼ cup sugar.

Combine the wet ingredients into the dry ingredients then add the 3 mashed bananas to the batter. Stir until well mixed.

Bake at 350 degrees F for 45-55 minutes or until the top of the bread is lightly golden.

Check the bread after 40 minutes. Take either a tooth pick or butter knife and pierce to see if any batter sticks to either. I usually watch to see if the top of the loaves turn golden brown and base my cooking time on that.

Awesome when served with butter!!!

This is my third time making these but it finally came out exactly how I anticipated it would!

Nutrition Information:

 SERVING SIZE:

 1 (12 servings total)

Amount Per Serving: 

CALORIES: 226TOTAL FAT: 11gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 48mgSODIUM: 310mgCARBOHYDRATES: 28gFIBER: 1gSUGAR: 8gPROTEIN: 5g

This data is provided by Nutritionix and is an estimate only.