I can say with anecdotal certainty (you know, the most scientific kind) the question I get most often is about my diet. I’ve been gluten-free for 10 years now. Before that, I was vegan. Being gluten-free due to sensitivity is now so second-nature I don’t even think about it, but it used to be really tough. I once cried at breakfast in front of my husband (then boyfriend) and his best friend because I was so sad that the only think on the menu for me was eggwhites and ‘seasonal fruit.’ Now, I eat pizza, pasta and bread on the reg. Not the same kind as my husband, but when he has my gluten-free pizza, he doesn’t even notice. We eat organic as much as possible, even brownies. I drink a lot of fruit and vegetable smoothies and so do the kids. I love sharing all of this with you, so I am starting a hashtag- #bethanninthekitchen to showcase some of the things I make with the kids!
What you’ll see a lot of:
favorite taco joints in LA
my morning smoothies
organic stuff (I’m fancy like that)
What you won’t see a lot of:
red meat. (I don’t eat things with cute eyes.)
things that are difficult to make
These brownies from Foodstirs are super-easy and fun to make. Harlowe and Gunnar both helped, and it was such a fun way to connect with them. I like baking with their mixes because a.) Mixes are easy, yo. b.) They use sustainable, fair trade ingredients, chemical-free colors and heirloom flour (so it is gluten, but very high quality)! Highly recommend. *This post is NOT sponsored, I just love them and their mission.
Let me know if there’s anything specific you want to see on #BethannInTheKitchen and if you end up making these, use the hashtag so I can see! As always, thanks for reading!