Today I am sharing possibly the easiest and tastiest meal I’ve made in a while.
I’m not usually a fan of eggs in quantities over two (quiche is my nemesis!), but for some reason when I saw this recipe I had to give it a go.
It’s official. I have to break up with gluten on a full time basis. After doing one full week of eating gluten free, I had a slice of rye toast on Sunday to see if I’d notice a difference. I really wasn’t expecting any reaction after only a week, but within 5 mins of eating that slice of toast, I knew.
