Last week I collaborated with my dear friend Olivia of The Indie Girl! We spent the day cooking delicious healthy food! Each of us wore our favorite 50’s-inspired sundresses! Olivia is so inspiring, and I love her passion for nutrition, the environment, and health. Like me, she follows an organic and gluten, dairy, and refined sugar-free diet! We had a blast discussing healthy food and restaurants, fashion, and just life in general!
For lunch, we assembled gluten-free sandwiches using rice almond bread, thinly sliced chicken and turkey, avocado, tomato, mustard, goat cheese, and cucumber! We also split a PB&J sandwich using the same bread as well as organic peanut butter and blackberry jelly (all added sugar-free!). It was too hot to eat our picnic outside, so we decided to set a pretty table in my dining room instead! We ate all of this along with organic strawberries and organic cotton candy grapes! SO delicious!
For dessert, we made s’mores as well as lemon strawberry cupcakes using the recipe from Goodies Against the Grain! To make the s’mores, we used homemade gluten-free graham crackers from the recipe by A Whisk and Two Wands, 82% dark chocolate, and vegan/gluten-free/gelatin-free marshmallows! Instead of creating a campfire, we roasted the marshmallows over my kitchen stove! For the cupcakes, we substituted coconut cream for heavy cream and decided to dip the cupcakes in the strawberry coconut cream as a glaze for the cupcakes instead of frosting them!
I am truly thankful to spend the day with such a compassionate, amazing friend who I know will do incredible things! Be sure to check out Olivia’s blog and her post of our collaboration here!