Tag Archives: recipe

carrot bread

Does anyone still have carrots from their garden or CSA? This carrot bread (recipe from Erin McKenna’s cookbook Bread & Butter) was delicious.

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Between the carrots and walnuts in this bread, it feels like a pretty nutritious snack!

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apple pie

This easy and delicious apple pie was adapted from this recipe.

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I made my life easier by using a store-bought gluten-free crust. While pre-heating the oven to 350°F, I mixed up the filling (ingredients listed below) and spread it around the pie crust. Then I mixed up the crumble topping (ingredients listed below) and sprinkled it over the filling. I baked the pie until the crust and crumble began to brown and the apples were tender (about an hour).

Filling

  • 4 cups apple, sliced thin (I used a mixture of Granny Smith and Gala apples)
  • 2 tablespoons maple syrup
  • 1/3 cup chopped walnuts
  • 1 tablespoon all-purpose gluten-free flour
  • 1 teaspoon cinnamon
  • 1 tablespoon Earth Balance

Crumble Topping

  • 1/2 cup rolled oats
  • 1/2 cup almond flour
  • 8 tablespoons brown sugar
  • 1/4 cup oil
  • 1/8 teaspoon salt

yogurt bark

Yogurt bark is a light, refreshing, and potentially healthy treat (depending on your toppings). I found this idea here, and there are so many ways you can tweak this simple idea for your mood or occasion.

I started with some plain soy yogurt, mixed in agave nectar to taste, and then spread the yogurt on a wax paper-lined baking sheet. Then I topped the yogurt with sliced strawberries, blueberries, and mini chocolate chips, and put the baking sheet in the freezer. After a few hours, the yogurt bark was frozen and ready to be eaten.

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The frozen soy yogurt is pretty hard, so you’ll need to allow it to thaw for a few minutes before trying to cut pieces for serving.

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chocolate peanut butter coconut no-bake bars

It’s always a good time for no-bake cookies and bars, but summer is the season when I appreciate them the most.

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I mostly followed this quick and simple recipe, with a minor substitution of replacing the 1/2 cup honey with 1/4 cup agave. I made these bars in a 9″ by 9″ pan. I really enjoyed the little bit of crunch that came from the shredded coconut. One consideration if you’re serving these bars on a hot day: because of the significant coconut oil content, when these bars get warm, they can get goopy and melty.

lemon ice cream

This lemon ice cream was so easy to make and delicious!

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  • 1 can full-fat coconut milk
  • 1 frozen banana
  • 3 tablespoons agave
  • 1/2 teaspoon vanilla
  • pinch of salt
  • lemon oil to taste

Blenderize the above ingredients, transfer the mixture to your ice cream maker, and serve with sprinkles if you’re feeling fancy!

my favorite smoothie

A chocolate peanut butter smoothie is one of those things that is so delicious, but so hard to look appetizing in a photo.

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I had gum graft surgery in November, so for two weeks I was on a mushy-food-only diet while my mouth healed. This smoothie was great for liquid nutrition for those two weeks, but I like it so much that I still have it for breakfast a few times a week. It’s super simple: a banana broken into a few pieces, enough nut milk to cover the banana in the blender, a big glob of peanut butter, and a spoonful of cacao powder. Bonus: if you use a frozen banana, this smoothie tastes like a chocolate peanut butter milkshake!

bunny pancakes

Last year my sister gave me this idea for a cute Easter breakfast and I made it about as simple as possible. I think these bunny pancakes will be an Easter tradition for our family, since they are so easy to make.

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I made banana pancakes using the recipe from my Babycakes Covers the Classics cookbook, and added a little tail made of shredded coconut. Of course, these pancakes are best served with a side of chocolate bunny. Hoppy Easter!

purple cauliflower soup

It’s another purple cauliflower recipe, inspired by my desire to get my purple-loving three-year-old to eat lots of veggies! Good stuff!

cauliflower nachos

I’m obsessed with cauliflower nachos! Honestly, they are only a little bit like nachos, but they are SUPER yummy.

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We used almond cheese and added black beans for protein, but otherwise followed the gist of the recipe linked above. And we’ve been making them with purple cauliflower because purple is our three-year-old’s favorite color, and that makes her want to eat them. They go well with salsa, guacamole, and a side of cornbread.

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donut fun

This fall I realized that my poor deprived child was three and a half years old and had never had a donut. This egregious oversight never would have happened if I could eat gluten (or if I could easily get gluten-free dairy-free donuts at any bakery), so we’ve started making mini donuts at home.

Our first attempt was my all-time-favorite, apple cider donuts! We used this recipe and gobbled them all up within about 24 hours.

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Our next donut-making adventure was chocolate dipped plain cake donuts (kid’s choice). The festive sprinkles were also the kiddo’s choice, and she enjoyed doing all of the dipping and sprinkling.

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The donuts were delightfully crispy on the outside and fluffy on the inside. The plain cake donut recipe and the chocolate dipping sauce recipe are both in Babycakes Covers the Classics (one of my go-to cookbooks). We made a half recipe of the chocolate dipping sauce and still had a bit left over, so I made hot chocolate by mixing the sauce with hot almond milk. So much chocolatey goodness!