Thursday, November 26, 2015
Thanksgiving morning consisted of sweat pants, Macy's parade, and the sweet smell of cinnamon buns in the over. These were AH-mazing. I added cinnamon and vanilla to the icing and would probably make more of the brown sugar filling next time but otherwise perfecto.
Tuesday, November 24, 2015
Because you can only bake for yourself so much without getting fat.
1 cup coconut flour
1 cup garbanzo bean flour (plus more for dusting)
1 cup oats
1/2 cup peanut butter
1 overflowing cup of pureed pumpkin
1/2 cup coconut oil, melted
2 tablespoons tumeric
Combine all ingredients in a mixing bowl by hand. Add additional flour to help dough stick. Pat dough out to desired thickness and cut out with cookie cutters or cut into squares. Place on baking sheet and bake at 350 for about 30 minutes or until slightly brown and hard. Allow to cool then let puppies dig in!
Sunday, November 22, 2015
Every once in a while it's fun to reflect on a few of my current favorite things. Lately I've been traveling every chance I get, hence the airplane. The marshmallows are from the James Island County Park annual Holiday Festival of Lights fun run that I do with my sister every year. The sushi is a cucumber wrapped roll at Zen Asian Fusion, and the amazing smelling bubble bath was gifted to me from Royal Labs, a plant that produces organic products for companies like Burt's Bees and is about 3 miles from my house. And all of the pictures were taken on my new iPhone (I've always been an Android user) which has a killer camera!
Friday, November 13, 2015
I wish this looked prettier because it tastes OUTSTANDING. But no such luck. Next time I might make shredded zucchini noodles ("zoodles") instead of flat lasagna strips so I don't have to mess with the layering (as you can see, it doesn't really stay together). You could also layer them in single serve casserole dishes or ramekins (instead of one big dish like I tried) and it would probably hold together better. But either way, the flavors are great no matter how you present it. This has gluten free bread crumbs on top (not paleo) but you could easily leave them off.
3 tablespoons olive oil
1/2 yellow onion, minced
2 cloves garlic, minced
1 lb ground turkey
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons dried oregano
2 cups leaf spinach, chopped
1 cup goat cheese (optional)
1 1/2 cups shredded mozzarella (optional)
1 lb gluten free lasagna noodles (I used zucchini strips)
1. Heat oil, add onion and allow to brown. Add garlic and stir for 30 seconds. Add turkey, sprinkle with dried herbs. Cook and stir until there is no more pink.
2. Remove from heat and add spinach and goat cheese to mixture. Cook lasagna noodles.
3. Preheat oven to 350 and make butternut squash filling:
2 lb of cooked butternut squash, riced or mashed
2 oz mascarpone cheese (optional)
2 tablespoons unsalted butter
2 oz goat cheese (optional)
Salt and pepper
4. Using 9x9 inch dish, spread butternut squash filling on to bottom, line with noodles, then layer with turkey mixture, mozzarella, and squash filling. Add more noodles and repeat, finishing with squash filling and mozzarella. Bake at 350 for about 40 minutes or until cooked all the way through.
Recipe by Emily Lane, Personal Chef
After realizing I could roast veggies at a high temperature (500 degrees) for a shorter amount of time and still get some great flavor, I tried some additional options. This mix is carrots, broccolini, and asparagus tossed in avocado oil, salt, pepper, and onion powder, then roasted for about 20 minutes. The cabbage is sauteed in bacon fat with salt and pepper (OMG) and it's all topped with some rotisserie chicken from the grocery store. Delicious reheated too!
Spoiler alert...this is what some of you are getting for the holidays :). Got together with some crossfit friends and made bath products from scratch. My favorites are the bath bombs and the body scrub!
Chocolate Body Butter - http://momentswithmandi.com/diy-chocolate-body-butter/
Lip Balm - http://www.theseasonedmom.com/5-minute-diy-lip-balm/
Bath Bombs - http://www.beautybaronline.com/2015/05/diy-bath-bombs.html?m=1
Body Scrub - Coming soon
Every few months we have a family dinner and this time we were celebrating my sister's boyfriend and mom's boyfriend's son (did you get all that?)'s birthdays. Their favorite desserts were carrot cake and chocolate caramel, respectively. The chocolate dish is a box of King Arthur gluten-free brownie mix topped with Trader Joe's caramel sauce and mini chocolate chips. Carrot cake recipe is below, don't be weirded out by the baby food, it actually turned out really well!
1¾ c. all-purpose flour (I used gluten free flour mix)
1¾ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. each baking soda and salt
2 jar baby food carrots
3/4 c. cup grated fresh carrots
¾ c. orange juice
½ c. sugar
¼ c. canola oil (I used olive oil)
1 large egg
1 tsp. vanilla extract
1. Heat oven to 375ºF. Line 13 x 9 x 2-in. baking pan with heavy-duty foil, extending it over sides; coat with nonstick cooking spray.
2. Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.
3. In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.
4. wet ingredients into dry ingredients just until blended. Spread into prepared pan. Bake 20 minutes or until wooden pick inserted in center comes out clean.
5. Cool in pan on wire rack 10 minutes. Using foil, lift cake from pan and cool completely on wire rack before icing.
Cream Cheese Frosting
1 brick cream cheese (softened)
½ stick unsalted butter (softened)
1 tsp. vanilla extract
1½ c. confectioners’ sugar
Cinnamon, nutmeg, and allspice to taste
Whip in mixer until light and fluffy. Add powdered sugar and spices to taste.
Original Recipe: http://www.womansday.com/food-recipes/food-drinks/recipes/a11073/mini-carrot-cakes-recipe-122475/
I chopped and roasted a pan of brussels and rainbow carrots in olive oil, salt, and pepper at 425 for about 30 minutes, then drizzled a few tablespoons of balsamic vinegar on top and roasted another 15 minutes (until tender). Fancy little upgrade!
Good old paleo crockpot chicken three ways! First with some sauteed veggies (yellow peppers, broccoli, mushrooms, and spinach cooked in olive oil), a big scoop of salsa and green onions on top.
Next with lemony butter veggies (broccolini, yellow peppers, zucchini, carrots, and shallots sauteed in butter, a generous squeeze of lemon juice, salt, and pepper.
And finally with some sliced zucchini and spinach sauteed with butter, salt, and pepper and topped with sliced green onions. Never gets old!