Summer treats - Naturally gluten free

Summer is here and all the juicy, fun - and some of my favorite foods that go with it. SO happy that there are plenty of fresh naturally gluten-free options at the local farmer's markets in the area.

my all-time favorite fruit

I have been happily creating a watercolor illustration a day for my 100 Days Project, and just passed the mid-point this week. An excellent excuse to draw and paint food!

 

New Jersey sweet corn

 You can find me on instagram to catch the day to day posting of my 100 days

You can also see more of my art in my online store Erin Go Paint

Summer Camping

Recently we returned from a beautiful fun-filled camping trip.

It's been a crazy summer with too much going on and I hadn't really felt relaxed since school got out.

But put me in the mountains with...

Chilly mornings

Warm sunny afternoons by the pool

Cold evenings by the campfire toasting marshmallows

Full bodied red wine (yes, red wine even while camping)And I actually started to unwind! 
Because there is nothing quite like being in the mountains. (except maybe being at the beach, but that's a story for another day)

While there I went for an early morning run with breezes in the dense leaves, laughter of kids on bikes in their pajamas, scents of bacon cooking on open fires, coffee brewing in the open air, early campfires lit to chase the morning chill..  and I finally hit my stride. Literally.

Summer Sketchbook, "Leaves", watercolor and ink, Erin Rogers Pickering


Relaxed, calm, happy, totally chill and feeling wonderful.

Summer Sketchbook, "Leaves with Patterns", watercolor and ink, Erin Rogers Pickering

As I was finishing up my run a leaf fell right in my path.

One perfect orange and yellow Autumn leaf.

The first sign of fall - and just as I was hitting my summer stride.

Making Spaghetti Squash... a tasty, gluten-free grain-free alternative to Pasta

Last weekend I was cooking for a crowd and made my first spaghetti squash to serve as a pasta alternative for those who didn't eat grains... and was seriously surprised at how easy and super tasty it was!

Now, I am not saying you would eat it and not know the difference between the squash and a spaghetti noodle, but it was delicious and  it did the trick for me.

1. The most difficult part is cutting it in half. Be sure to use a strong knife and watch your fingers!

2. Scoop out the seeds and pulp with a spoon.  You can save the seeds for roasting later if you like.

3. Place both sides face down on an olive-oiled roasting pan.

4. Bake for 40-45 minutes at 375 degrees.

5. Remove from pan and allow to cool enough to handle.
Using a fork scrape out the insides of the squash - it really comes out like thin noodles.

6. Eat - and Enjoy!