Plantain Pizza Crust

I don’t know why but I have an attraction to pizza. Many times when I’m hiking, day dreaming of kitchen experiments, I repeatedly go back to pizza. Hmm….I wonder if I try this for a crust? Ooh…..what if I top it with that? I have been there done that with pizza. From crusts made with spinach to zucchini, eggplant, cauliflower of course (before it was cool and common), tapioca flour, almond meal, coconut flour, butternut, sweet potatoes, eggs, chicken, and more than I can come up with off the top of my head. But for some reason I am always seeking to improve it. One more crust. Another idea. One more topping combo.

And then I go back to my goal boards. Actually I go back to the mountains. To Green Mountain Falls, Colorado. To that one Sunday, as I walking towards Pikes Peak, with it’s changing Aspen trees and snow capped top. When I stopped right in the middle of the road, hit with epiphany. I don’t want to train kettlebells. I don’t want to be a coach and tell people what to do. I want to be in the kitchen. I want my own business and little baby. I want creative freedom and license. I want to build something of my own. I want to experiment. I want the joy I feel being in the kitchen all the time. I want to cook for others. I want that smile or moan of satisfaction from good tasting food. What?!?! This gluten-free? You made this from scratch? I want my own food bus…..pause. When Julie came back to the kitchen at work to tell me her grilled cheese was fabulous and I need to do my own food venture, I instinctively resounded Continue reading “Plantain Pizza Crust”

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

Continue reading “Cherry Cheesecake Filled Blondies”

Cherry Chocolate Chip Cookies

080The 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”

Coconut Flour Cookies Bars


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”

Apple Upside Down Sausage Muffins

4I like off-the-wall kind of questions, out of the mainstream, pocket book: what’s your name? Where are you from? Where do you work? Where do you go to school? What are you studying? What classes do you have? Blah, blah, blah… generic. What do these questions tell us about a person? Do they get us in touch with the essence of the person? Do they give us a little incite? A little peak into their inner weirdness? Do they actually tell us anything about what that person likes? What drives them? What they’re interests are? What are they passionate about? I enjoy throwing something at someone like: what’s your favorite cheese (I can’t tell you how many conversations I have about cheese and if someone says they don’t like cheese and they don’t have an allergy, I’m not gonna lie I’m a bit iffy. Even if you don’t eat cheese, at some point you did.)? Or: you’re on stage, the lights are shining bright, what karaoke song do you sing (again if someone says they’d never do karaoke I am leery, what is life without risk and fun?)? I love to watch people’s faces when I ask the questions. At first they’re generally a little thrown off. It’s not a commonly asked question. So then you see the wheels begin to turn. And then there’s that little bit of magic. Their eyes light up, as it clicks. Their mouth turns up into a little involuntary smile, sometimes a little shy/slyly. Then they look up and answer. It’s that look though that gets me. When I was working on my BeYOUtiful project that’s when I wanted to snap pictures, when they realized when they felt most beautiful. This little vulnerable, positive vibed moment. I live for those little moments.

I was thrilled the other day at work when Julie popped her head into the kitchen to ask what our favorite Holiday food tradition was. As I rack my brain, my co-foodie young Jude (Judah, he’s never had a nickname with a cool name like Judah, so I’ve been working on the just Jude thing) answers first. Judah comes from a large family (as in over 10 kids), and his mom has kind of become a rock star in my eyes. Besides raising so many children, her research fancies, seem to mirror my own interest. Needless to say I think she’s awesome, despite never meeting her. Anyways, Jude shares a breakfast tradition his mom did a few years ago. As he began describing the apple brown sugar bottom, topped with a turkey sausage, sweet muffin mixture over the top, my thoughts were Continue reading “Apple Upside Down Sausage Muffins”

Butternut & Goat Cheese Tart

035Last Friday at work I caught myself, not planning some wicked night on the town, but a night of baking. What can I say, as my 27th birthday neared, the tamer I got (at least that’s what I lie to myself and say). Friday’s used to be farmer’s market baking days. But now winter is my reprieve, as markets only happen once a month. But still habits die-hard, as I found myself yearning to be in the kitchen creating, baking something. I saw this pumpkin tart on my pinterest and I just haven’t been able to get it out of my head. Naturally I opted for tweaking it and swapping the pumpkin for butternut. It’s not dairy-free, but it is savory, baked deliciousness!

Butternut and Goat Cheese Tart


  • 2 cups almond meal
  • 3 tbsp lard
  • 1 tbsp rosemary
  • 1 tsp sea salt

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Sunbutter Pie

p9Y0zuAiNZw-gg3ewPAzyXJGqLH0FXBcCD9UBrYU0Qs=w932-h524-noToday’s recipe is not Paleo, but it is/was very tasty. Wednesday I posted a Butternut Cheesecake. Heather revealed that she initially got excited because she thought it was a Peanut Butter Pie. Naturally just the mention of Peanut Butter Pie got them hankering for one. Seeing as Saturday was our roomie dinner night, I decided to add a pie into the mix. Of course I opted to tweak the usual peanut butter pie and decided to try sunbutter instead. I think the outcome was pretty successful. Heather enjoyed it, although Chelsey wasn’t as sold. My other taste testers told me the pie was decadent and absolutely delicious, so I’m sticking with the vote that is was indeed good.

Sunbutter Pie

  • 1 jar smooth sunbutter
  • 8 oz. cream cheese
  • 2 cups whipped coconut
  • 1 cup honey

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Butternut Cheesecake


This gorgeous fall weather has me itching to make pies (seriously I just made a sunbutter pie last night for our roomie dinner night), as this week I bring yet, another round desserts! At least Wednesday’s Butternut Tart was savory. Last week I confessed my weakness for cheesecake, so is it any wonder that I’ve now paired it with my favorite fall squash?

Butternut Cheesecake


  • 2 cups pecans
  • 3 tbsp melted coconut oil
  • 2 tbsp coconut sugar

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Turtle Pie


Last pie of the week! Who doesn’t love the flavors of turtle? Pecans….chocolate….caramel. Mmm….. I made this pie once for a holiday at the Paulin’s and my grandfather claimed he needed to taste it first. Promptly after first bite it went to the freezer. We’re just going to keep this safely in the freezer. Sure… this is a sneaky way of saving it for himself. Plus this, like Wednesday’s Almond Butter Cheesecake, is easy to make 🙂

Pecan Crust
• 2 cups pecans
• 2 tbsp melted ghee (or coconut oil)
• 4 tbsp raw honey
• 1/2 tsp vanilla Continue reading “Turtle Pie”

Almond Butter Cheesecake

www.pinterest.comI figure since Holiday season is quickly approaching, I should posts some different dessert recipes. Why not start off November then, with a week of pie post? Monday I did a butternut pie (click the link to get in on the goodness). Today I’ll switch gears to a rich and decadent dessert: Almond Butter Cheesecake.

Growing up I was a cheesecake girl. I did not like cake. Even though I’ve taken cake decorating and done cakes. Even though it was traditional for my grandma Dreher to make us cake on our birthdays. Even though I spent a week making pies just for the shear joy of baking. Nothing compared to cheesecake. It would be my dessert Achilles heal. If I ever make any for the market, I always encourage people to buy them first so I don’t have to be tempted with taking them home. Add to my history, the fact that my grandma Paulin makes a bomb peanut butter pie. Is it really any question then that I enjoy being in the kitchen so much then? Here you go, pie #2 of the week!

Almond Butter Cheesecake

Brownie Crust:

1 1/2 cup Almond Flour Continue reading “Almond Butter Cheesecake”