Imani Guillory Frugé is an attorney – turned chef. She’s shipping out her Cajun Pies across the area, and people are generally surprised when they see how glamorous Imani is while working in her kitchen!
Every new year, I jump on the dieting bandwagon and follow the latest eating trends. I’ve followed the Cabbage Soup Diet, the Hollywood Juicing Diet, the Keto Diet, and even the Paleo meal plan (which lasted less than a week).
This year, I decided to try my hand at the whole “gluten free” movement. After conducting a little research, I realized that I was still uncertain as to what I could and could not consume.
The entire gluten-free zone was pretty complicated to me, personally. I was told that I was supposed to be cutting out carbs, but that I could eat as much rice as I wanted. I could have gluten-free bread, but bread is still a carb, so does that mean I can have carbs now? It was mind boggling; furthermore, I have never truly had the will power to resist the call of freshly baked carbohydrates.
So, I just threw in the towel and surrendered to the powers of delicious gluten filled foods. After consuming half of a Bavarian creme-filled king cake from Meche’s, I felt better about my decision to ignore the latest dieting trend this year. After all, there’s always next year for me to try again!
This recipe was a delicious creation that I prepared during the days of my gluten-free madness. It has no carbs, no guilt, and extra bacon on top! Enjoy!
2 cups sharp cheddar cheese, shredded
1/2 cup organic baby spinach
1/2 cup Mushrooms, sliced
1 jar sun-dried tomatoes
1/2 cup honey roasted ham, chopped
1 cup thick-cut bacon
1/2 cup Alfredo sauce
Cajun seasoning to taste
Shredded Parmesan for garnish (optional)
Arrange the cheddar cheese on a baking sheet in your desired flatbread shape. Bake at 375 degrees for 8-10 minutes, until the cheese is melted and crisp around the edges.
Spread Alfredo sauce evenly on top of the cheese crust, season with Cajun seasoning, and arrange spinach on top. Sprinkle mushrooms, sun dried tomatoes, and ham over the layer of spinach. Top generously with bacon.
Bake at 350 degrees for 18-20 minutes. Garnish with shredded Parmesan and enjoy!
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