We’re pretty close, right? I mean, we’ve known each other for how long? It’s been almost five years since I hit “publish” on my very first post. (It involved winter squash. Some things never change. Others do, fortunately.) And some of us are new friends, but if I haven’t scared you off just yet, you must know that I have a tendency to open up. Fast. And tell you lots more than you ever wanted to know.
On that note, I think it’s safe to share my girl crushes. I have lots of them. Don’t worry, I think my husband is pretty darn dreamy too, and he’s not going anywhere.
The thing is, I crush on these ladies for all different reasons. I want to look like them. I want to hug them. I want to spend a day doing girly things with them. (I mean lunch and manicures and shopping, you perv.)
So in no particular order I shall name Rachel McAdams, Katherine McPhee, Jennifer Aniston, and Amy Green.
Ok, fine, Amy is just one of a bunch of bloggers I crush on but she’s singled out for this post because she just had a baby. And she let me write a guest post. And she invited me to present a photography session at Nourished and she inspires me to do big things like write a book and she makes amazingly decadent gluten-and-sugar-free baked goods.
But for real, she let me write a guest post, and you should go read it. Because this recipe for Curried Chicken and Root Vegetable Pot Pie with a Chickpea Biscuit Crust is definitely one of the best recipes I’ve created so far this year. To be honest, I’m pretty proud of it.
Flaky coconut oil and chickpea flour crust? Check.
Tender chicken and vegetables in a spicy gravy thickened with coconut flour? Check.
Raisins, for a lil’ sumthin’ sweet? You bet.
I’m so happy I got to share it with her. Maybe she’ll start crushing on me too? Maybe you will, if you try it? Don’t keep me hanging.
PS: Congrats again Amy and Joe, and welcome Nathaniel! You have one very special momma 🙂
This gluten free and dairy free recipe is linked to Allergy Free Wednesdays.