For those of you that have been following the website for a while you might remember I tried a different planning approach this year. I took my big notebook of ideas and planned for my three posts a week for the whole of 2020. The idea was to keep me focused on the recipes I was making and I could get ahead with prepping the website.
All sounds like a great idea but I hadn’t planned in the impact of a global pandemic! I’m pleased that I managed to stick with three new recipes every week but unfortunately it impacted on some of planned baking. I originally found it difficult to get gluten free flour, sugar and icing sugar.
I’ve also started making a few new random recipes that wasn’t on the planned list. I spent a few hours on Sunday trying to figure out what new photos I had, what I had left to prep for the rest of the year and what recipes I didn’t get round to making. As I have a busy day job I like to make sure the website is super organised.
Click here for recipe –> Gluten and Dairy Free Rosemary Chicken Salad