I would definitely consider myself a foodie of sorts (I do spend a large amount of time in the kitchen experimenting and cooking for others). So when I get a text message for a Dutch Baby recipe, I was down. Granted, I confess, I did have to google it real quick (although I had an idea). Okay, now I needed a game plan. Little more searching. Some tweaking of a few recipes and I shoot out a responding text.
A few days later when I get a photo and a “delicious” text I was pumped. I love it when something turns out. But I also enjoy sharing. Plus I get excited about creative freedom. My brain was going for a sweet version. Maybe a caramel apple. When they sent me a savory version, I was floored and captivated. Rock on! Thank you so much to the Wegers. For this photo. For this idea. For supporting me. For everything. They are the best!
Ham and Spinach Dutch Baby
- 1/3 cup coconut oil
- 8 local, pasture-raised eggs
- 1 cup coconut milk
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp salt
- 1/2 lb. ham
- 1 cup spinach
Continue reading “Ham and Spinach Dutch Baby”
Look at this face? Is he not adorable. Imagine waking up next to this face, with those heart melting chocolate eyes pleading you to make pancakes. Imagine that happening every hour from 2 am to 9 am. What is a girl to do? Make pancakes of course!
Once I finally drag myself out of bed and gaze at my pantry I panic for a moment. Oh…. I could be in a trouble. No coconut flour. No almond flour. All I have is tapioca flour and flaxmeal. Hmm…. breathe. I can do this. Throw on some confidence. I am going to make some bomb tapioca flax pancakes.
Then true to style, I kind of dump things in a bowl according to my natural gut feeling of what will taste good, pour it in a skillet, and then pray (manifest/believe) that it will turn out pancake like. Once it starts to cook, I hesitantly peak to flip it over. Let a sigh of relief. This is going to work out. Not only did they work out but they were tasty and I had just enough honey to drizzle on top and please this adorable little face. “Brittany you are the best cook!” Is there any better way to start your day, then for your nephew to think you rule the world? I think not, especially when he looks up at me with sparkling eyes and says he loves me. Heart melted.
Paulin Pancakes Continue reading “Paulin Pancakes”
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”
What do you like to eat for breakfast?
This is the question my boss prompted me with the other day. As I’ve said I feel kind of Michael Korsish. Here is a top clothing designer, but he wears the same thing over and over.
I can create recipe after recipe. I can put together cookbooks with hundreds of recipes. I can tweak traditional recipe after traditional recipe. Yet I tend to keep it pretty simple with my own eating. I often don’t eat many of the meals I make or the things I bake.
Therefore the answer to the top question is that I simply like some eggs and fruit (granted I normally just eat some fresh, but here I’ve spiced it up a bit) in the morning. My favorite things.
Actually let’s take it further. You know how some say Death Row meal? I remember watching Anthony Bourdain and he would prompt other chefs with this question. If you were on death row, what would be your last meal?
What would be your dream breakfast?
It’s a fun little question, and my answer strays just a little from today’s post.
My dream breakfast would be: eggs over easy fried in ghee with good sea salt and a smidge ( I mean a tiny smidge) of pepper. A little garlicy kimchi on the side. A side of bacon. And fresh pitted cherries, laying perfectly on the side. Add a beautiful cup of coffee and that is how I want to start everyday.
What a fun little game! Anyway, here is a nice little berry salad.
Breakfast Berry Salad
- 1 tbsp raw honey or maple
- 1/8 cup Enjoy Life Chocolate
- 1/8 cup shredded unsweetened coconut
Continue reading “Berry Breakfast Salad”
Patience is the calm acceptance that things can happen in a different order than the one you have in mind. ~David G. Allen
Patience is something I tell people I am constantly working on. Am I very good? Not really, but I get better and better. I like this quote above though, because it kind of rings true to my be present, all things happen in good times thinking. And because I meant to make ground lamb stuffed peppers, but I ate the lamb before I could and ended up making omelet stuffed peppers. See I am calmly accepting that I was supposed to make egg pepper pots before lamb stuffed peppers. They were delicious too. Egg muffins were always a favorite of our family and so these are virtually the muffins baked into a pepper. If I were to redo this I would probably make the following combo: 2 eggs, sausage, a couple of slices of crumbled bacon, kale, and red onion. As you can see the options for stuffing are endless.
Omelet Stuffed Peppers
- 2 bell peppers
- 2 eggs
- red onion
- minced garlic
- broccoli floret bits
- sea salt and pepper
Continue reading “Omelet Stuffed Peppers”
I have had this on my ‘To Flog’ list for months now. I feel I am constantly going on about the things I love, but what can I say I’m one of those life enthusiast who gets excited easily (which was confirmed by my roommate warning me not to get the dog riled up because apparently I get excited just talking-oops). So today I will profess my love of eggs. I can (do) eat eggs all the time. They are an inexpensive source of wonderful nutrients. I also have people who care for me greatly and get me pasture-raised eggs from one of my fellow vendors- L&A Farms. Know what a good egg looks like? They are not cloudy to start with. And they have a rich golden color, rather than a murky yellowed hue. Oh deliciousness, I once did an entire cooking class with only egg recipes- that’s over 30 recipes- and I had a had time cutting my list down.
Anyways, I like to start out my days with eggs. I will again confess that although I am a baker, I don’t actually eat a lot of the things I bake, even if it’s Paleo-friendly (I just like the creativity part of baking). So when I got this cool waffle maker and I want to make something for myself, what better than egg waffles? That’s what I thought!! I thought salsa would be a fun little addition to the mix as well (note: I once made fermented salsa and it was tasty. That’s what I would use instead for some morning-time flora boost). Egg muffins are easy, but egg waffles are pretty and fun.
- 4 eggs
- 2 tbsp coconut milk
- sea salt
- bacon crumbles
Continue reading “Egg Waffles”
This past week I’ve made muffins for a co-worker and muffins for a friend. Today I decided to make some muffins to share on this blog. What kind though? I’ve posted so many fruit ones. I thought maybe I’d do some muffins similar to Almond Joys. Here is the result. I baked them in pop-able mini muffin tins too. My four-year-old nephew Trenton designated himself taste-tester on this one. His voted that they were indeed good!
Almond Joy Muffins
- 1 cup almond meal
- 1 egg
- 1 white
- 1/2 tbsp apple cider vinegar
- 1/8 cup local honey
- 1 tbsp melted coconut oil
- 1/3 cup Enjoy Life Chocolate Chips
- 1/4 cup desiccated coconut
- 1/4 tsp baking soda
Continue reading “Almond Joy Muffins”
This week I got to thinking about parsnip. Why? Who knows why things float through my brain flow, but I intuitively felt I needed to give parsnip a chance this week. Let it shine. Plus I think it’s another one of those vegetables that many have never tried or even heard of. And I for one like to try new things, I am always hungry for change. So I wanted to begin this week with breakfast. I love eggs in the morning. What goes better with eggs, but a nice hearty hash? Here is what I created.
Hearty Parsnip Hash
- 4 oz. Sausage
- 3 slices crispy, chopped bacon
- 2 parsnips, cut into tiny cubes
- 1 diced small onion
- 1 diced red bell pepper
- 1 tsp minced garlic
- Salt and pepper
- Italian seasoning
- Grated grass-fed cheese (I used Sand Crest Jack from our local Swiss Connection)
Continue reading “Hearty Parsnip Hash”
While pregnant with me my mom craved a lot of/ate a lot of Italian foods. Growing up I confess I always looked forward to spaghetti or pizza dinners (Yes I believe what you eat when you’re pregnant effects your children’s eating habits- my sister loves sugar). So why not do a spaghetti and egg meal this week? Exactly, it can never hurt to try! Here is what I came up with and the result is that not only was it incredibly easy to make, but absolutely delicious to eat.
Spaghetti and Eggs
- Spaghetti Squash
- 2 tbsp ghee or grass-fed raw butter
- 3 eggs
- 1 tbsp coconut milk
- sea salt
- a tiny bit of cayenne pepper
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This handsome man is my lovely, crazy, passionate dad. I believe he is a one of the reasons I love to cook so much. He is a bomb ass cook. Growing up, we lived in the country. Trips to town or fast food were rare. We had dinners together- prepared by my father. I also remember how we each had our Hell No I’m Not Eating That foods (mine was Tuna Casserole I hated it, but we also had the “You’re not leaving the Table until you’re finished rule, so I also have memories of being spoon-fed heaping forkfuls of casserole- I was a quite a stubborn child sometimes). My sisters were peas and creamed eggs. Mention creamed eggs today and my sister is sure to go into mocking fits of gagging. Me and my brother on the other hand adored creamed eggs. What are they? Think biscuits and gravy, but with hard-boiled eggs. So last week when I decided to feature egg recipes, I knew this was the first one I wanted to modernize. The result? I vote tasty and like I said I grew up on Creamed Eggs. I think another option to the bread could be doing the eggs and gravy over a sweet potato hash possibly. Hmm….
Bread Continue reading “Creamed Eggs”