Gluten Free BBQ Tempeh Sandwich And Some Facts About Blogging

 

We've been so wrapped up in a project we're working on that we completely forgot our Blogaversary! "May I have that recipe" tuned 5 two weeks ago, and we haven't even had a chance to celebrate. That's a good thing I guess, right??

And after doing this for 5 years, there are two things that remain a constant:

1. Most people have no idea what it is that we do.
2. The first question everyone asks is: "Do you make money doing that?"

Explaining what we do might seem simple, but for some reason, I don't think most people get it, judging by their reaction (which is usually a confused stare, followed by an "oh cool!"... and the question on point no.2).

And regarding the money question, the answer is yes. Some bloggers make more, some make less, and some don't make any at all, because that's not their goal. Where that money comes from is a little bit more complicated to explain, and each blogger has their own "main source"... But generally speaking, that money comes from either or all of these:

• Advertising
• Affiliated links (the ones that direct you to other sites where you can buy specific products or ingredients)
• Sponsored posts (where companies pay bloggers to develop a recipe and talk about a specific product)
• Recipe development & food photography  ( where companies ask for recipes and pictures for their own use and do not appear on the blog)

For us personally, when it comes to recipe development and sponsored posts, we only work with companies and products we use and believe in, and of course, aligns with the philosophy of our blog. For example, if a product contains a bunch of artificial colors and hydrogenated fats, we will not work with it or endorse it, no matter what. Same goes for a product we don't like, even if it's "clean". You will always see a disclaimer at the bottom of the post for sponsored posts.

Now, this doesn't mean that every time we talk about a specific product, we are getting paid for it. In some occasions, we find products we really love, and we tell you about them so you get to try them too. Other times, companies offer to send us a product to try, and if we like it, we create a recipe with it. But no other compensation is given, and in this case, you will not see a disclaimer at the bottom of the post.

Today's recipe is an example.

Canyon Bakehouse, a Colorado-based company that specializes in gluten-free bread, send us a few loaves of their brand new Heritage Style Bread to try. What makes it different than other gluten-free bread (that are usually smaller in size) is that the loaves are bigger, which means the slices are larger... which makes them perfect for sandwiches, as you can see in this recipe!

This bread is also absolutely delicious toasted if you like your toast extra crunchy ( something our family is literally obsessed with)! One of the main reasons we love gluten-free bread, even though we don't have to follow a gluten-free diet!

For this recipe, we made our own BBQ sauce, but feel free to use your favorite store bought brand if you don't have time to make it from scratch.

Enjoy!