I’m kind of torturing myself right now on a multitude of levels. One, I’ve made the decision to take a couple weeks off from CrossFit which also means I’ll be missing running the Warrior Dash with my husband and friends next weekend. Two, I am on Day 1 of another 21-day sugar detox and posting this damn recipe is some form of...
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There’s a reason I don’t make crackers often. I think there’s also a reason they’re called “crack”-ers. I CANNOT STOP MYSELF. I think a lot of people think that going “paleo” and removing grains from their diet means they have to give up a lot of things they used to love. Or that making things like...
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I’m still snotting and horking and generally whining so much that I’m starting to annoy myself, but I managed to pull this “bread” together last night and it was such a huge hit, I promised to post it. It’s simple, easy, and has few ingredients, most of which any whole foods household has on hand. I’ve spent...
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Well, my oven is fixed!! What was the first thing I did, you ask? Make this bread I’ve been promising you all. Right after I hugged it. This Thanksgiving, Mike and I were both being pretty strict on the Paleo challenge (still are, no cheats!!) but I wanted to make sure we could have the traditional things we love. So I set out to make a...
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I had made this recipe a while back and sacked it away in my imaginary cookbook secret stash, but after making them for a few friends it’s been deemed they need to go live. Or there were some threats against life and limb. And pets. It was originally posted over at The Spunky Coconut as a guest post while she was having her baby. If you need...
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Back in the day, I used to love Red Lobster. I know, guys, I KNOW. But it was one of the first restaurants I remember going to with my grandmother and Aunt Helen. That and Sizzler. Yes, I was a senior citizen trapped in a seven-year old apparently. Still, you couldn’t beat their Cheddar Bay Biscuits: ooey gooey cheesy herby biscuits of yummy...
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Oh geez, you guys. I had NO idea what to name these. They’re not cookies – they’re bigger and…well, cakier. But it’s not cake and they’re not traditional fig newtons because I couldn’t find my 8X8 square pan ANYWHERE and wanted them to be fluffier. They’re like figgy purses of goodness, but I...
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I was supposed to work today. I took a bunch of overtime work and we packed all day yesterday, leaving today open for me to hole up in my office and get some papers edited. However, I sat down to work and I had a java issue and couldn’t work. And even though I KNEW how to fix it, I couldn’t get into the issue because our work computers...
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I love St. Patrick’s Day. My grandfather’s birthday was the day before – March 16 – and though he was not very Irish, we always made a big deal of the day. We’d wear all green, go to parades and festivals, and have the traditional corned beef and cabbage meal, always with Irish soda bread. It was such a big deal in...
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This post submitted to Real Food Weekly over at the W.H.O.L.E. Gang! I have like five other recipes to post all lined up, but on a whim and because Mike was having a bad day, I decided to try and make him banana bread. Again. I say “again” because I’ve tried at least 3 or 4 times to make a totally grain-free banana bread before...
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This post submitted to Real Food Wednesday! Go check out some other Real Food Recipes. Remember my Pumpkin Pie Protein Smoothie? Yeah, well I used canned pumpkin and still had some in the fridge. I HATE wasting food so I figured I had to use it somehow. So why not bake? These came out incredibly moist and flavorful. Only issue? I can’t stop...
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Though I don’t think “faux”-bread and bread products should be overdone, I think they have their place in a grain/gluten-free lifestyle (and by “their place” I mean “mah belleh”). For some people they trigger further carb cravings and, in turn, make it difficult to stay away from sugar and other...
read moreFirst, an admission: I used to be a great baker. I’m not anymore. I used to bake literally by memorization, knowing how much baking soda per cup of flour per cookie or how much sugar to cream with the butter. But then Mike’s gliadin IgA test came back positive after years of stomach pain. Then we found out how much better we felt as...
read more“I really want a cinnamon roll,” says my sick husband on the couch. The same husband who has a positive Celiac antibody test. “No, you don’t. Now shush and watch the game.” Miami is losing to Green Bay at this point and I think any whining is bad juju. “Fine, then I want an apple turnover.” “How...
read moreOne of the things my husband has missed the most since going grain-free has been banana bread. So when I came across this simple five-ingredient pumpkin brownie recipe and it ended up being delicious, I wondered if I could figure out a way to make his beloved banana bread. Verdict: the 13X9 pan is half eaten and it’s been out of the oven for...
read moreI grew up in the shadows of NYC. To me, there’s no other pizza other than a New York slice. The soft gooey crust that you can fold in half, the oily cheese sliding off, the crunchy yet chewy crust dipped in extra marinara sauce. There’s truly no other pizza like it. Sure, Chicago has great pizza in its own right – the deep dish....
read moreLast week, I made Elena’s almond drop biscuits from the Almond-Flour Cookbook and they were awesome. This week, I wanted something more savory and lighter, fluffier, I could use as a bun or a biscuit to sop up runny eggs. I don’t miss pasta. I don’t miss most grain. But occasionally, I do miss a good biscuit to dip in my runny...
read moreSo did you try the Stuffed Zucchini Cheeseburger Boats? What did you think? Do you STILL have more zucchini than you know what to do with? Yeah, me too. One of my husband’s favorite breads I used to make was my zucchini bread, full of white flour and sugar. Obviously, I couldn’t make it that way so I tried to figure out a way to make...
read moreFor people who think you have to give up bread going Primal, I give you this: BREAD. There is no rule that says bread needs to be made from white flour. I’ve adapted this recipe from this book. I’ve already mentioned it twice and I can’t get enough of it. This bread is a perfect accompany to a chicken salad or toasted with some...
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