My all-time favorite sandwich as a child was PB & J.  Early in the morning before my one-hour bus ride to school, I'd slap together my sandwich using mom's homemade wholewheat bread and jam stuck together with thick peanut butter. My mom shutters now at the irony of making wholewheat bread and thinking it was the most nutritious for our family.  Who knew way back then that the gluten was making us sick?!

PB & J is still one of my favorites, and my daughter has inherited the taste.  So, last week I set out to develop a gluten-free and dairy-free recipe.

Our family celebrates Easter which is right around the corner.  I've been making marshmallows for a few weeks, trying out different ingredients and techniques.  I wanted to avoid corn syrup so I experimented with honey, but the color and texture were off.  And, I tried the classic technique heating the sugar, using a candy thermometer, and adding the hot syrup to whipped egg whites but thought there could be a simpler way.  Then, I discovered a recipe on food.com (crypixie83).  My hats off to the originator because this is the easiest marshmallow recipe.  I've tweaked my recipe a tiny bit.  Here's how to make sweet marshmallows with a pillowy loft suited for Peter Rabbit.

Here is one of our family's favorite gluten-free staple dinners.  These Asian Pork Lettuce Wraps are super easy to make, fun to eat, and simply delicious.  They even make the Paleo list...