Bacon-Wrapped Goat Cheese Stuffed Parsnips

OHwdU4v-9N2gdjeIiiZ6W4cyMBWjOoCsj7F6spRYBOo=w788-h524-noI admit that I spend most of my time prepping and making food for others to eat and enjoy. By the time I get home, in conjunction with all the changes going on in my life lately, I frankly don’t always feel like running to the new kitchen. My creative juices are often fried, unless I jump to them in morning, which I usually spend getting my good vibes in flow. Today though, fed up with the lack of impeccability and my own creative freedom, I decided to hit the kitchen. And I made probably one of my favorite recipes I’ve made this year. Don’t get me wrong, I love to bake and make a sweet treat (usually for the people around me), but savory deliciousness is what really captivates me. I like making food that excites me to serve to other people. When I think of what I would serve in a restaurant or farm-to-fork, I want that excitement. I want to make dishes that I want people to share. To taste. To smell.

Bacon-Wrapped Goat Cheese Stuffed Parsnips

  • 3 parsnips
  • 6 slices of bacon
  • 6 oz. of goat cheese
  • 1 tsp rosemary
  • 1/4 tsp sea salt
  • 1 tbsp coconut sugar

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Snow Day Cashew Butter Chili

016 (1)This week has been cold and snow filled. For me personally, that also means lots of play and fun. I am a fan of Mark Sissons. When I read Primal Blueprint, I was taken with the idea of plays health benefits. It made complete sense to me. Ever since I have sought to create more space and time for play. Plus there is that “Live in the Moment” side to me. I have dreams and goals for the future, but I am very much focused on what I’m doing today. What I’m experiencing now. Full immersion in life as it’s happening. Especially when it comes to my family, notably my nephews. I am aware that childhood is precious. We don’t get back this innocence. They won’t always want to spend time with their aunt. Super hero nights will seem lame. Gavin’s already started claiming he doesn’t know me. He won’t kiss his parents in public. So I try to take advantage of it now.

I told my mother (my kindred playful spirit) that I wanted to go sledding Monday on our first day of snow. Of course she rejected me (as goes things in my life, I often hear no once or twice before my stubbornness- perseverance- pays off). But then she pops in the coffee shop where I was working on blogs (hence the interruptions are why I haven’t Continue reading “Snow Day Cashew Butter Chili”

Cherry Cheesecake Filled Blondies


Apparently it is national cherry month, or so my man friend tells me. Cherries are my favorite food. Said man friend keeps bringing me dried cherries. And I keep baking them into things that I’ve been giving away. Last week I had intended to make chocolate chip cherry blondies for the market, but I didn’t have cherries. So yesterday, for dinner with my former roommates, I decided to take the leap. However, a little Pinterest inspiration, had me thinking that I should do cherry cheesecake filled blondies. While I was at it, I figured I’d bake them into my heart-shaped molds for a little Valentine festivities. My girls voted that they were pretty tasty. They sure smelled good and I base a lot on smell.

Cherry Cheesecake Filled Blondies

  • 1 1/3 almond meal
  • 1 1/4 cup coconut sugar
  • 1/2 tsp sea salt
  • pinch of baking soda
  • 8 tbsp coconut oil
  • 3 eggs
  • 2 tsp vanilla

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Plantains and Bacon

084I like the conversations I get to have at the store when people don’t know what I’m buying. I’m so used to, well, being me, that I sometimes forget others don’t live or see things the way I do. Like to me it’s obvious that this is a plantain-not a banana. But I get a lot of questions when I go to ring them up. “What is this?” Then they have to search for the plu number to type in. I’ve been through this so many times, I’ve finally just started to tell them. “How do you cook this?” “What’s it taste like?” It’s not sweet?!?!” Last week I had maybe my favorite conversation. My clerk was a young man and he prompted me with some good questions. Asking me initially what I intended to do with them, he next went into, “How?” How did I learn about them? What made me start buying them? It took me a moment. How did I find out about plantains? Sometimes I just know things. Then I think more…..hmm. Just researching food and food recipes. I went on to explain to the young man that I often buy strange foods and stump my cashier. I like to experiment. Try new things. Comfort zones care the shit out of me and so I enjoy being adventurous with my food. At the market I have the reputation of constantly changing and playing around with what I make. Being a little ballsy sometimes with the ingredients I’ll use for baking. It’s fun. And so today I decided to post some plantains, because I’ve learned many people do not know about them, let alone to do with them. They’re not sweet. I think this is the thing I repeat most often, because people typically think they taste like a banana since they look like a banana. So here you have them tossed in bacon.

Plantains and Bacon

  • 4 slices of bacon
  • 1 plantain
  • sea salt

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Stuffed Peppers Paulin Style

008My girl Tab and I have been friends for well over a decade now. We’ve lived together. We’ve laughed together. We’ve cried together. We’ve been fun-loving party girls together. With all that there is a certain level of comfort and ease. We flow smoothly. So when we come home from a trip to get a Buddha head and she starts to make dinner, we slip back into our routine. I take-over making dinner, while she gets shit done. I enjoy cooking for people. I don’t know why and I don’t want to define it, but I have always loved being in the kitchen, creating for others.   So when we got home, I wanted to fix dinner for my friend. And I rocked it out of the park (she will agree in case it seems like I’m bragging).

Paulin Stuffed Peppers

  • 6 bell peppers (an assorted variety of color is always nice)
  • 1/2 lbs. ground beef (grass-fed is my personal favorite if I can)
  • 1/4 lbs. bacon
  • 1/2 red onion, diced
  • 2 tsp garlic
  • 1 can stewed tomatoes (we had one we needed to use up)
  • 1/2 cup salsa
  • seasoning: garlic powder, sea salt, cayenne pepper
  • Olive oil and sea salt
  • cheese to sprinkle (optional)

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