It’s Friday, the Super Bowl is Sunday, here are some recipes. Short simple and absolutely delicious!
Buffalo Chicken Party Pizza Poppers
- 1 1/2 cup cauliflower rice
- 3/4 cup cheese
- 3 egg whites
- Shredded chicken
- Cream Cheese
- Buffalo Sauce
- 1/4 cup ghee
How to make the Crust: Mix the orange ingredients, season with Italian seasoning. Spoon into muffin tins and press down. Bake at 450 until slightly browned. For the topping melt cream cheese and ghee in a saucepan. Stir in hot sauce and shredded chicken. Add the topping and bake another 8-10 minutes. Let cool and serve!
Sweet Potato Bacon Bites
Continue reading “Super Bowl Recipe Round-Up”
The other day I was having a post-work energy drop. My friend responds by bringing me some dried cherries. I may have saved them and baked them into cookies for said friend (although in true Brittany style I gave half of them away first- I needed taste testers). Cherry Chocolate Chip Cookies sounded like a superb idea. And so here they are for you too!
Cherry Chocolate Chip Cookies
- 1 1/4 cup almond meal
- 1/4 cup honey
- 1/8 cup melted coconut oil
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp vanilla
- 1/4 cup dried cherries
- 1/8 cup Enjoy Life chocolate chips
Continue reading “Cherry Chocolate Chip Cookies”
I know kale is a ‘big thing’. At work we are constantly using kale. People can’t get enough of it. I do not like kale. I’m a cabbage girl. I would, could eat cabbage everyday. However, if someone gives me some free kale I am down doing something with it (Jude and I are constantly baffled by food waste from all the plates we clear.
So when my roommates left a large bag of kale in my hands, I went for the kale chips, merely because I don’t mind kale when it’s seasoned and crispy. Plus it’s super easy. When I’m kicking life ass, sometimes I want something quick to make. Or when I spend all day in a kitchen cooking for other people, I want something kind of brainless and quick when I get home. I did decide to do two different kinds of kale though since I had so much to work with.
Sea Salt and Pepper Kale Chips Continue reading “Kale Chips Two Ways”
As you may recall from Monday’s post, I woke up on my first day off on Saturday and went straight to the kitchen to play. Yes I consider baking and cooking play time. It is fun to me. That is probably why I spend so much time in the kitchen. I just wrote in my journal about being unexpected. How as adults we tend to judge people and take them at face value. That we don’t dig deeper to the good stuff, or see them as they are. There is more to people than we know or are often willing to find. Hidden dreams, talents, challenges, and burning passions and desires. As a child I loved to draw. Everyone thought I was going to be an artist. Interesting little tid-bit is that I was actually voted most artistic in my senior class. Now as an adult, as I meet new people, they don’t know this side of me. You can’t see the wild creativity that pulses through me. As I grow, though, I see how my art has evolved and seeped into other aspects of my life. The creativity often manifests itself in my personal style, in my hair, in my living space, in my writing, in my business, in my photography. Little bits of creativity going into basically anything I do. Even biking to work in a dress yesterday, my boss said, who cares, it’s creative. I don’t know about that, but I do know that the kitchen has become a place for me to channel my creativity. Making things gluten-free is something I consider to be a fun challenge. And I believe when we’re faced with challenges, it is often a time for us to dig deep and get creative.
Basically what I was trying to express in the windy first paragraph, is that I spent Saturday morning in the kitchen, on my day off, because it is my creative space. It brings me joy being there. And I can share that joy, then, with you here.
I found some left-over bread in the freezer and decided I’d play around with some French toast creations. Here are the French Toast Sticks I made. Make your favorite gluten-free bread and go from there. Mine is one I found using almond butter. Although I flavored bread, like maybe a banana bread or a sweet potato bread would be bomb for making french toast!
French Toast Sticks
- Loaf of Gluten-Free Bread
- 3 local, pasture-raised eggs (I use L&A Farms)
- 1 cup coconut milk
- 3 tbsp maple
- 2 tsp vanilla
- 1 tbsp cinnamon
- a sprinkle of pumpkin pie spice
Continue reading “French Toast Sticks”
Man I have been working and doing so much cooking for other people, that I have been neglecting my own creativity and this site (my baby!). Naturally I woke up on Saturday, for what felt like my first day off in weeks, and got down to business. Kale had been taunting me in the fridge for days. The venison in the freezer has been calling my name for weeks, pleading with me to grind it. Cookies, cookies, cookies, I’ve had a feeling that I needed to make some cookies. Finally I silenced my inner creativity and wanna baker.
With coconut flour on hand, I felt like I could rock some coconut flour cookies. The batter was runnier than I’d hoped for, so instead of adding more flour (coconut can get kind of chalky to me), I poured it into a pan and made some lovely cookie bars. Sprinkle some cinnamon on top and I personally called it day. It would be perfect for a cookie pizza, maybe (hint, hint).
Coconut Flour Cookie Bars
- 1 cup coconut flour
- 1/4 tsp sea salt
- 1/ cup melted lard
- 1 cup coconut milk
- 6 local, pasture-raised eggs
- 1 tbsp vanilla
- 1/2 cup honey
- Cinnamon and Coconut Sugar to sprinkle on top
Continue reading “Coconut Flour Cookies Bars”
Better late than never? My posting has been sporadic at best lately, and the truth is my eating has been kind of boring. Or frankly I haven’t set aside time for kitchen experiments. This little gem is actually a recipe from my father.
I’m reading Michael Pollan’s book Cooked at the moment. Though, I am just at the beginning, his words about cooking, the tradition and how a modern lack of cooking effects us, has my head spinning and my wheels churning. I LOVE TO COOK. In fact I spend most of my time cooking for other people. But then if you look at my history this makes complete sense. My grandmothers are great bakers and cooks. My dad! Man my dad can cook his ass off. I was raised in the country next to my cousins and grandparents. Our intimate family sat down to home cooked meals. Sunday’s we had extended family dinner at my grandparents’ after church. So when my dad suggested we start having our family Christmas the Sunday before and that we sit down for a meal first, my heart melts. Because, although I may come across as nontraditional or eccentric, at my core, I live for family traditions. When he suggested next year that we have pigs on New Years Day, I am instantly transported back to New Years Day’s at my grandpa and grandma Paulin’s when the WHOLE crew would stay. We’d have pigs, sled or attempt to ice skate if the lake was frozen, play euchre (hello we’re Hoosiers), harass one another and just have a plain old good time. Food/traditions hold memories or moments. There’s nostalgia. To think of these moments, now, just writing this, fills me with joy. And that is why I care about family traditions. That is part of the reason I cook.
This year my dad has brought this bomb Turkey Bacon Amazingness to Thanksgiving and Christmas. And now I share it with you (and it’s pretty easy, hence the short instructions).
Turkey Bacon Amazingness
- Turkey breast
- 10 strips of bacon (or whatever covers the top of your turkey)
- Salt and pepper
To Make: Begin by de-boning your turkey. Yep, take all the bones out. Lay it out on your baking sheet as flat as possible, skin-side down. Now season with salt and pepper. Lay and layer strips of bacon on top. Bake at 350 for about an hour or until the bacon is crisp. Cut into hunks, or we found the best serving was to cube and tooth pick. Enjoy!
I like the feelings of a new year. It’s kind of how I feel about mornings or Mondays. New journeys can begin. There is potential. Change seems inevitable. We can make anything of ourselves.
I am a BIG fan of Danielle LaPorte’s style of goal setting. And so today, on this page, I evaluate and share my own goals for 2015. For you unaware of LaPorte, her approach is to begin with how do you want to feel? Once you get down to the nitty gritty of how you want to feel, create goals from there.
What is the one word you would use to describe how you want your health to feel?
That is the word I choose for myself. What makes me feel that way?
Doing my best, first and foremost. Continue reading “Setting Goals for 2015”
In my research days, I had a short stint with preserving food. I think it came about when I decided to research salt. Needless to say, looking up one thing had me delving further. I had a pretty intensive fling with pemmican (look it up), I don’t know why, but I needed to discover all I could about pemmican.
When I open up the freezer and stare at the piles of venison, I think hmm…..what to do? What to do? I took most of it and ground it into my own hamburgers (yum!), but what about the rest? JERKY. Talk about a traditional way of preserving food. And I have a dehydrator!
Venison Jerky Continue reading “Deer Jerky”