Something good had to happen from this wildly miserable day-And it did!

Tuesday, April 23, 2013

What a day today!

Our power went out and it brought all kinds of problems my way. As a matter of fact there are just too many problems to list here, BUT…I stumbled upon something wonderful. Here’s what it was and how it happened.

I had been given stacks of magazines that had belonged to my mother when she was living. I have been holding onto these magazines knowing that in her last few years of cancer, she barely had time to read any of them. So, these magazines were in like-new condition. Now, keep in mind that the magazines are out-of-date but luckily recipes seldom go out of fashion. I took the cooking magazines and began a quest. I leafed through each and every page. As I proceeded and found interesting recipes that I knew I could adapt to the gluten free life I lead, I’d tear out the page. Needless to say, toward the end of this project, I needed a folder to keep everything inside. Not only did I have a folder for recipes, but also one for house ideas, craft ideas, sewing projects and so on. Last month I began to try some of the new recipes. Many of you know one of my first attempts from the recipes in the folder is that I made gluten free quinoa granola. It was good except that the fat content was astronomical! You know I won’t be making that again!

Now for the good news; here’s what I found today (this is so simple)!

The recipe called for raisin bread, feta cheese and fig butter. That’s it.

So, I took a piece of Rudi’s Gluten Free bread and toasted it ever-so-slightly. Meanwhile I put one ounce of (Trader Joe’s) feta in a small cup and placed it in the microwave for about 8 seconds, just enough to soften a tad. After I got everything ready I experimented. The first half, I slathered on a half tablespoon of fig butter and then topped the toast with soft feta. The second half I think is my favorite. This is where I put the feta on the toast first and then dotted the top with dollops of fig butter. In the magazine it said that the idea was to make small finger sandwiches using the raisin bread, but being on a gluten free diet, I merely switched it to my own recipe! ….A serendipitous happy accident! Yes, I repeated the saying in a redundant way because two wonderful events occurred. I was given the magazines to peruse and I was able to adapt the recipe for my own needs.

I hope you get to try it someday. It’s a bit of salt with a bit of sweat on a bit of bread! All great stuff! I can just imagine having this out for guests as a change of pace. Most of us don’t have to have meat on a sandwich, peanut butter may not be what you want to serve a guest and the standard grilled cheese is loaded with fat. This might be an answer!

Here’s the 215 caloric break-down for 1 slice of Rudi’s Multigrain toast, 1 ounce of feta and 1 tablespoon of Trader Joe’s Fig Butter:
Bread = 90 calories, Fig Butter = 45 calories and Feta = 80 calories. This is a total of 29 carbs, 9 fats, 4 protein, 2 grams of fiber

I hope you get to enjoy this someday.

I knew something good had to happen from this oddly miserable day! I’m happy to share.
Share This Post With Others
Member Comments About This Blog Post
    It sounds yummy.
    1817 days ago
    OMG I re-read my post and saw the part where I was describing my sandwich and said that it had the taste of a bit of salt a bit of........THAT'S SUPPOSED TO BE: SWEET not sweat!!!!!!! emoticon
    You guys must think I'm nuts!!!! Well, the truth is I might be a little nuts.

    Anyway I had to correct this!
    1828 days ago
    there is always that silver lining
    and your little sandwich sounds good,
    1828 days ago
    Way to go on making a day turn out good
    1828 days ago
  • DAISY443
    Isn't it strange how lemons turn into lemonade some days! Glad you had one of those days!
    1828 days ago
  • Add Your Comment to the Blog Post

    Log in to post a comment

    Disclaimer: Weight loss results will vary from person to person. No individual result should be seen as a typical result of following the SparkPeople program.