Time for Pinterest?

Oh my gosh, I finally opened a account. I love it! I only did it because all of my friends had one, and I was feeling like I was missing out on something. I completely knew that I didn't really have time for it because all my friends talked about was how their kids started feeding themselves, showers weren't happening, and fast food became a staple after they discovered Pinterest. But I knew I had better boundaries, and I would not let it take over my days like that, so I took the plunge. I was wrong! It had me for two full days! Like a black hole they just disappeared. It is so much fun, and a great place to search for recipes. Well that is what I tell myself every time I realize I'm there! Again. I don't know how it happens so fast. But it does. So I had to come up with a reason to go there, and some rules for using it. Easy peasy. My new rule is that I can't leave without a dinner recipe; it's the law. If you have a Pinterest account and you love to share recipes, come find me (Pinterest.com/DelaneyJewelry), I will most likely be near by. Here's one for you:

Ingredients: Glutenfree 1/2 cup of thin rice flakes ground coarsely 2+ Tablespoons chickpea flour 1 teaspoon flaxmeal 1/2 teaspoon salt or to taste 1/2 teaspoon dried basil 1/4 teaspoon cayenne or black pepper or to taste 3-5 Tablespoons warm-hot water 1/2 teaspoon oil 8 BSprouts(brussels sprouts), stems cut, halved and outer leaves removed. Directions: Mix all the ingredients, except BSprouts, to get a thick pasty mix. Let sit for a minute. Then coat halved brussels sprouts with it. The mixture is not very sticky, so just press on both sides to cover as much as you can. (See ready for baking picture above) Adjust water and chickpea flour if needed. Place on parchment with halved side up. Bake in preheated 365 degrees F for 20-25 minutes until the batter is dry and some outer leaves start to brown. Pasta: Prepare 2 cups of any pasta of choice. Add tomato basil sauce and toss. You can also use any pesto sauce with it. Top with breaded brussels sprouts, nutritional yeast(optional) and chopped fresh basil. Dig in! My simple tomato basil sauce: Add 1 teaspoon of olive oil in pan, add in 3 cloves of garlic finely chopped. Cook for 1 minute on medium heat. Add 1/2 teaspoon chili flakes and 3 medium tomatoes finely chopped. Cook covered for 5 minutes. Add in 3-4 Tablespoons of chopped fresh basil leaves or a teaspoon of dried basil and salt to taste(1/2 teaspoon). Mix well and cook for another 5 minutes until the tomatoes are mushy. Enjoy! For recipe credits visit the image on my Pinterest page.