I 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
Continue reading “Plantains and Bacon”
I have been stuffing things like crazy lately! My lapse/sporadic posting has been because I have been working this past holiday season on being present. Shutting off my phone. Getting off my computer, and diving headfirst into enjoying my family and friend time. I have also spent A LOT of time in the kitchen. Time in the kitchen, where I was also practicing presence. I wasn’t worried about sales. Or making food quickly to get out to a waiting customer. I wasn’t even thinking about writing or photographs (which is probably why this photo isn’t my favorite). I was merely enjoying time in the kitchen. I cranked up some Allen Stone (pretty much listening to Circle on repeat) and got to dancing and singing around the kitchen, as I let down my walls to really start creating. Sliding around on the floor, pouring pecans here. Singing with my whisk microphone on my way to the pantry. Dancing my way down to open the oven. Just letting go completely, as I set to make some delicious food for people I love. Simple. Sweet. Magical.
I actually spent more time making side dishes and savory food this past holiday, than baking. As I mentioned, I stuffed a lot of things (mostly squash). I stuffed a butternut for the Paulin’s. I stuffed an acorn squash (gifted to me by my rad boss who knows food is one of the best gifts to give me, what can I say I’m a simple girl). I stuffed sweet potatoes. My favorite, however, was today’s blog: Bacon Brie Apple Stuffed Butternut. It also received rave reviews from my assortment of taste testers. Continue reading “Bacon Brie Apple Stuffed Butternut”
“I want people with coffee cups and sip lids to be walking down the street sipping on broth—not coffee, not tea, not Gatorade,” Canora says, “because of all of these reasons, and also because it’s f*cking delicious. There’s something so satisfying about sipping a hot cup of broth that I feel we all need so badly in our lives.” —Lisa Elaine Held
I have certain moments when I stop and know with clarity: you Brittany are such a food dork. I spent most of my time with my parents studying like a fiend in between kicking kettlebell ass. I have been out of the constant research game for a while because frankly you can overwhelm yourself. Which I believe is counter intuitive to what you’re trying to do. Stress, worry, and over-analyzing is just as harmful to the body as a shitty diet or lack of exercise (or over-exercise). After years away, I still find myself raving about bone broths. I was so stocked to find an article (read the article by clicking the link) on my feed about a chef in New York serving bone broths in coffee cups (so much so that I shared it twice). Holy sh**, I thought that is awesome. It is awesome because I’ve been preaching them for the past 5 years. I could go into a long-winded elaborate explanation why to incorporate bone broth, but the article gave a lovely simple reasoning, because bone broth has the potential for “boosting gut health and fighting inflammation to providing a dose nutrients like magnesium, potassium, calcium, amino acids, and collagen. ” Bottom line: it’s soothing and your gut will love you for it! Continue reading “Bone Broths”
I am such a food dork. Evidence: Saturday I stumbled upon the Bloomington Farmer’s Market (I was a little bit pumped to discover they still had their outdoor market in November) and I was EXCITED to walk away with a tub of lard, soup bones, and Brussels sprouts. Initially my head was reeling with the possibilities of creating perfectly flaky pie crusts. Next up I was planning what to do with the Brussels sprouts? Normally I just toss them with bacon, but I thought I should branch out and make something seasonal. And thus today I made a little slaw for yet another holiday potential recipe!
Brussels and Cranberry Slaw
- 2 cups Brussels sprouts
- 1/3 cup cranberries
- 1/4 cup cashews
- 1 tbsp bacon fat
- 1/2 medium onion
- 1 tbsp minced garlic
- pepper and sea salt
- Parmesan (optional)
Continue reading “Brussels and Cranberry Slaw”
Today is my birthday. I am such a blessed, loved, and just all around very fortunate young lately. I am also so very THANKFUL. Saturday I spent the day celebrating in Bloomington with my cousin Angelica with adventures and excursions (including Bloomingfood stop ins). Sunday I got to go to yoga and sushi with my mom. And today I had time with my roomates and wonderful friends. They planned the day for me. Starting with Mockingjay (LOVE, just in case you wanted a movie recommendation). Then a sweaty season of Pulse. Finishing with us congregating in the kitchen to fix our Thanksgiving dinner, as they are both 9-1-1 dispatcher, who have to work on Thanksgiving day. It was the perfect way to end my birthday. Belly filled and fueled. Soul and heart filled and overwhelmed with the gratitude of the day. And a really tasty batch of mashed sweet potatoes, to share today.
Mashed Sweet Potato
- 4 sweet potatoes
- 2 tbsp grass-fed butter or ghee or coconut oil
- 1/4 cup coconut sugar
- 1/4 cup coconut milk
- sea salt
- pumpkin pie spice
- cajun seasoning
Continue reading “Mashed Sweet Potatoes”
I am starting the week off with yet another butternut recipe (I know I may need an intervention). It’s amazing to me that people say eating healthy is expensive. I got this huge butternut from the store for $4 and I have spread it out over 3 recipes and several meals now. The sweet and then the savory pies are fine, but these fries are more up my alley, although I’d probably just make them naked without the coconut flour. Also I was really feeling the prep work the other day and cut these into cute matchstix fry size. I think this is a mental thing too. Because I cut them smaller, there are more fries and so I eat less of them. Am I the only one who thinks that way? Anyways, I digress, here is the recipe.
- Butternut squash
- 1/4 cup coconut flour
- 3 tbsp coconut oil
- Sea salt
Continue reading “Butternut Fries”
I haven’t eaten a regular in potato in……years. I have typically replaced it with cauliflower. Although I’ve tried other: celery root, rutabaga, parsnip, turnips, and sweet potatoes. I always go back to mashed cauliflower, it is simply the best. While playing with goat cheese recently, I thought to myself: why not replace the tablespoon of sour cream and cream cheese with goat cheese. Hmm….. I can dig this inspiration. And true to form, I went with my intuition and used the goat cheese and I was not disappointed. And now it is yours to have and hold as well!
- 1 head of cauliflower
- 3 tbsp goat cheese
- 2 tbsp sauteed garlic
- 2 tbsp extra-virgin first-pressed olive oil
- Sea salt and pepper
Continue reading “Mashed Cauliflower”
Last zucchini recipe?!? (Well at least until I get more, so let’s say the last one for the week). Besides getting summer squash, I also acquired some monstrous cucumbers. This time, rather than baking up a storm, I decided to go with something crisp and refreshing. Chelsey also picked up these bomb little knifes which slice beautifully, so I wanted to practice my chef knife skills. A little oil. A little cheese. A lot of seasonings. Big, crisp flavors and totally delicious!
Cucumber and Summer Squash Carpaccio
- Yellow Squash
- 1/4 cup macadamia nut oil
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- Sea Salt
- Blue Cheese
- 1/4 cup pecans
Continue reading “Summer Squash and Cucumber Carpaccio”
Another recipe with zucchini! I’m am down for making things that are tasty but easy to make. This little dish took me no time to scrape together. Plus it was pretty. I layered yellow squash, fading into the green zucchini. Boom, a beautiful little dish and plate. Without further ado another summer squash recipe, for those like me who have a lot of it.
Summer Squash Bake
- Yellow Squash
- Sea salt
- Cajun Seasoning
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Wednesday I discussed my humble beginnings with parsnip, with a simple mash. Well today I will end parsnip week, with that mash. Mashes are one of the easiest things to make. So often we make cooking into a challenging task, when there are many things we can stick to, which are simple to make and any beginner can do. I enjoy a mash when I want a meat and potato kind of dinner. Or when I want liver. I’ve read about the benefits of eating liver so often, that I have striven in recent years to incorporate it more into my eating routine. With all the recipes I’ve tried, I go back to liver in a bone broth served over mashed cauliflower. Today I tried it with the mashed parsnip. Just as good. What a great layering of flavors!
- 4 parsnips
- 3 tbsp ghee
- sea salt
- 1/3 cup coconut milk
- chopped chives
Continue reading “Mashed Parsnip”