Participants: Curtis & Paula Eakins
Series Code: TDYC
Program Code: TDYC015066B
|
00:01 Well, we are completely finished with the program.
00:03 Team work. Gluten free and delicious. 00:06 Gluten for punishment. 00:07 I, you know what I'm saying, 00:09 that this is really of show that you, 00:10 ones all gluten free items and things you could eat. 00:13 Once again, plant based. I always say plant based. 00:15 You can enjoy your meal. Yup. 00:17 When I went off, I said the word spelt. 00:18 I didn't mean spelt, spelt is not part of that group, okay. 00:20 So we got that all cleared up. Okay. 00:23 Make sure just as a certified gluten free. 00:26 That's what I'm saying. 00:28 All right. Just what I'm saying. 00:29 So let's go around the circle, Honey, and see what we have. 00:31 We made a mango salsa 00:34 that we are serving up with our tortilla chips. 00:36 Looking mighty good. Okay. 00:38 We did also a penne rigate noodle 00:42 and it had all that's fixing everything with it, you know. 00:45 Looks good, baby. And that basils on it. 00:47 Then we did, we actually grilled our zucchini 00:50 and we smothered it with onions. 00:52 Okay. Yes. 00:53 And then we actually went to our dessert 00:55 which is actually kabobs. 00:56 It's our fresh summer fruit kabobs. 00:59 Summer fruit kabobs. 01:00 Strawberries, kiwi and pineapple and peaches. 01:02 Has a dazzle of glow in it. What did you put on that? 01:04 That's the sauce that we made to go on top of that. 01:05 Oh, that's right, the sauce. Yeah. 01:07 And the sauce was done good. Okay, good. 01:09 So it's always good, it's always quick and easy 01:11 and once again, not a lot of work 01:12 that has to be done to it. 01:14 You could make it up 01:15 and your family is gonna be very, very surprised. 01:16 I can serve that pasta up with also with some garlic. 01:19 Okay. You do garlic as well. 01:20 Well, as always we want to close out, 01:22 Jesus said John 10:10, 01:24 "I come, that they might have life 01:27 and have it more abundantly." |
Revised 2016-03-03