Food Review: Newfangled Love Kitchen in NLR

Newfangled Love Kitchen is a brand new restaurant that opened up next door to North Bar on JFK Blvd. in North Little Rock. It is owned by the same people that own North Bar and Lakewood Fish and Seafood Lounge. Pretty much,  these people are running all of the local restaurants in NLR these days.

The thing that makes this restaurant stand out is its menu:

       

The menu features mostly breakfast/ brunch items, along with a few burgers.  This is great for people like me that love breakfast for lunch and dinner, because they serve these dishes all day.
More importantly, there is a large selection of gluten free options and vegan options.

I decided on the gluten free eggs benedict.

This dish replaces the typical english muffin with a hash brown cake. I am not gluten-free, personally, but I love hash browns! These were crispy and mixed well with my pan seared ham, perfectly poached eggs, and the large amount of tangy, rich hollandaise sauce. I thought it was delicious! Plus, it was only $10. I’d definitely get this again.

My friend ordered the Kung Pao steak salad, which I also had my eye on.

At $12, she got a pretty large salad with a good amount of medium-rare (as she requested) ribeye. However, there wasn’t much seasoning on it and there was no spice whatsoever in the salad nor the dressing. She ate it, but would not order this again. It needs some heat and more flavor to be considered “Kung Pao”

Overall, everything ran very smoothly for a restaurant that opened officially about a week ago. The service was good, the food took about 20 minutes to get once ordered, and our waters were refilled in a timely fashion.

There are many other menu items I’d like to try, so I’ll definitely be giving this place another try soon.

Healthy and DELICIOUS recipe: Flourless/G.F. chocolate chip peanut butter cookies

Due to Crohn’s-y issues, I have been trying different things in my diet. Lately, I have been eating more gluten free foods. So far, this seems to help. So, if you know me, you know I am obsessed with trying and experimenting with as many recipes as I can that fit under this g.f. umbrella, so I can have plenty of options.

To be honest, most of the recipes I have tried have fallen flat. Most of these contained coconut flour or coconut sugar…not a fan. So far, there are about three recipes that I have played with that I LOVE and I want to share. I am starting with my favorite. You gotta learn to trust me, right?

This recipe is a tweaked version of many similar recipes I found online. The idea of having a cookie with only peanut butter, sugar, egg, baking powder, and chocolate chips sounded pretty pointless. But one night I was desperate for something sweet, so I gave it a go.
FINALLY. A completely flourless, low-carb, friggin’ delicious dessert!

Since then, I have perfected the recipe for how I like it. I have made it for about 10 people so far, and they are hit for all. They really do NOT taste like they are missing flour or butter or any of those goodies. They are moist and delicous, and beautiful! These are definitely some of the prettiest cookies I have ever made, and the most delicious. Want the recipe yet? Here you go.

Video Recipe:

 

Recipe
*Disclaimer: This makes a LOT of cookies. Feel free to cook only half
of these for a smaller amount. But I can’t make enough of them, so
when I make them, I make them last at least a couple days.

Ingredients:
-2 cups creamy peanut butter (I also have used crunchy if you want a
little peanut texture. I have also tried almond butter…that was a
nope. However, half peanut butter and half almond butter
worked beautifully. So, use whatever you have and it will
probably work.)
-1 cup sugar
-2 eggs, beaten
-2.5 teaspoons baking powder
-2 cups semi-sweet chocolate chips
– sea salt to top

Directions:
-Preheat oven to 350 degrees.
-Mix peanut butter with sugar and baking powder.
-Add eggs and stir until well incorporated.
-Fold in chocolate chips
-Spray a baking dish
-Create small (I like quarter-sized) balled and press them slightly
flat. These won’t spread much, so a couple inches between them all
is plenty of spacing.)
-Bake for 12-13 minutes. Let cool completely. Eat them all at once.

 

Flourless/ Gluten Free Chocolate Chip Peanut Butter Cookies

"Healthy" and so decadently delicious!
Prep Time 5 minutes
Cook Time 13 minutes
Course Dessert
Cuisine American, gluten free,

Ingredients
  

  • 2 cups creamy peanut butter
  • 1 cup sugar
  • 2 eggs, beaten
  • 2.5 tsps baking powder
  • 2 cups semi-sweet chocolate chips
  • sea salt to top

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix peanut butter with sugar and baking powder.
  • Add eggs and stir until well incorporated.
  • Fold in chocolate chips.
  • Spray a cookie sheet and create small (I like quarter-sized) balled and press them slightlyflat. These won't spread much, so a couple inches between them allis plenty of spacing.
  • Bake for 12-13 minutes. Let cool completely. Eat them all at once.
Keyword gluten free, cookie, peanut butter, flourless, gluten free chocolate chip peanut butter cookies, healthy, peanut butter chocolate chip cookes, amy westerman, recipe,