AB & Honey Banana Bagels

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At my first market in Urbana, I made some bagels. I was super geeked and excited about them. And I really wanted to try some. But I sold them all, which is a good thing. Plus my friend Kelly sent me a picture the next day of her amazing breakfast with bagels. And encouraging me that she would take bagels form me anytime. This past weekend I made two more varieties and had some leftovers, not really my ideal outcome, but good because I finally got to try some!

And I had my mind set on trying two things: a breakfast sandwich with eggs and bacon (which was freaking delicious) AND a toasted bagel with almond butter, bananas and a drizzle of honey. A light snow coating on Sunday afternoon and a great service on, made the afternoon perfect for the banana bagel treat.

It was so easy to toast them up, spread on the almond butter so it got kind of melty, layer bananas and drizzle a touch of honey.

These Bagels are easy to make too, although next time I would just make them bigger (mostly to save my fingers in the toaster).

16425841_610961242447837_3375708541990595389_nBagels Continue reading “AB & Honey Banana Bagels”

Nutella Cheesecake

IMG_20150430_202628Cheesecake #2 of the week! Scrolling Pinterest (I know imagine that!) for cheesecake inspiration I found a Nutella cheesecake. A quick message to my best friend, ensured me it was a good idea. A Paleo recipe for Nutella, made it hell yes. The taste results? Absolutely delicious! My friends mom was hesitant about eating something gluten-free and ate the whole thing! It’s that good.

IMG_20150501_173014Nutella Cheesecake

  • batch of Paleo Nutella
  • 2, 8 oz. packages of cream cheese
  • 1/4 cup honey

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French Toast Sticks


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

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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”

Bacon Truffles


I am into savory sweet combinations, period. I’ve been racking my brains for sweet bacon dessert recipes. Bacon? Chocolate? Almond Butter? What is not to love? Why not put them together? Bring them together as one? Exactly! And so I have. Enjoy, enjoy, enjoy!

Bacon Truffles

• 1/2 cup almond butter
• 1 1/2 tbsp coconut flour
• 2 pieces bacon
• 2 tbsp honey
• 1 1/2 tbsp coconut oil
• vanilla, cinnamon, salt Continue reading “Bacon Truffles”

Reverse Reese Cookies


Last week I posted a Reese inspired gluten-free cookie (click the link to check it out and to blow your mind). I also decided to reverse rolls and create a reserve cookie. This is the by-product. A yummy, chocolate gooey centered, almond butter cookie. I think these were probably better than the chocolate one, although if chocolate is a sore spot for you, the reese is probably the way to go. Try them both, mix and match.

Reverse Reese Cookie

Reese Cookies


Confession: I am a peanut butter girl. Growing up with a father who could down jars of the stuff, it’s no matter I fall victim to the same kind of infatuation. So when I challenged myself to make a goodie basket for a friend whose niece discovered she had a gluten intolerance, it came to me instantly to do a reese inspire cookie. The verdict? These cookies are GOOD!

Reese Cookies

Nutty for No Bakes


If someone mentions that something sounds good, or that they are craving something, I am right on the case. Both mom and TAb talked about No Bakes cookies this last week, so I decided to make it happen. I discovered I needed more coconut, but a trip to the store produced no unsweetened coconut. Hmm…. I’m standing in the aisle pondering what to do and it hits me: Let’s make use nuts. This was the end result and I think they ended up better than original coconut dominate recipe. You know how I know they were the real deal? My sister has a sweet tooth, when my mom was pregnant with her, she caved some major sugar. I gave my mom 3 of these last week: one for her and one  for each of my nephews Trenton and Gavin. Well she left them in my sister’s refrigerator. The next day Amanda had to know where those cookies came from. Did Brittany make these? I love my sister, but praise isn’t an everyday thing in our relationship. So if she dishes out some praise, I know it’s good. Plus if a 4 and 6 year-old tell me they are soooo goooood, then I know I’ve nailed it! The even proportions of nuts to coconut worked out beautifully.

Nutty for No Bakes

PB Cheesecake Peach Crumble

009What do you do when someone gives you a load of peaches? Well you feature a week’s worth of peach recipes of course! Let’s begin with a crumble. I took a recipes which called for oats and decided to swap them for chopped almonds and coconut. While we’re at it let’s put an almond butter cheesecake bottom since you have the ingredients and since we’re making this is in celebration of an anniversary (note this part is optional, feel free to cut it out and just make a Peach Crumble). Why not, it could be an interesting combination.

PB Cheesecake Peach Crumble

Mexican No-Bakes

Growing up I would place no-bakes in my top three of favorite cookies (nothing could touch grandma’s iced sugar cookies or sandies). Of course I wanted to adapt a recipe that I can eat now. I also wanted to please my developing tastes for a savory play on things and my love of spicy foods. Let’s make these cookies with a little kick then!

Mexican No-Bake Cookies