Happy Monday! The sun is shining in my backyard this morning….which is a happy sight after a mostly rainy weekend. Despite the rain, Russ and I got in two nice runs. Spring is sprung…and the green grass and budding trees are really so nice to see after our brutally cold winter!
I am gearing up for a busy work week–that ends in doing 2 dietitian FODMAP workshops. Educating dietitians about FODMAPs is one of the best parts of my job! 🙂
Today, I wanted to share a really easy cheese puff/roll recipe. Outside of buying a little tapioca flour/starch–the recipe is made with common ingredients. I added some fresh rosemary to my Brazilian cheese roll recipe–but you can leave it out or add another fresh herb such as thyme if you want to. My son, Brennan chowed these mini rolls –made easy right in a mini muffin tin.
I learned about cheese puffs on my recent trip to Little Rock, Arkansas. I enjoyed a wonderful dinner with my dietitian colleagues at a small Brazilian restaurant in Little Rock. We ordered a side of these rolls and they were delicious. So…when I got back home, I found a few recipes and tweaked one to create these yummy rolls.
So…..my blog’s recipe ‘plug in’ is going through some growing pains–and I had to disable it to write a post. So…for this recipe I am going to link you to the recipe–with hopes that my normal recipe posting will be up again soon.
I hope you try these delightful little rolls…and enjoy the week ahead!