Cabbage Rolls with Mashed Cauliflower


Living in two places makes eating challenging sometimes. Truth. When we do go home on the weekends, I feel like I am preparing to come back to Champaign. I want to see everyone. Do everything. Sometimes I prep meals. Sometimes I don’t (here lately it has been more on the don’t side).

A reminder that we are living in a frat house. So  Monday through Friday we work in Champaign, staying in the space provided by Zach’s job. Lacking my own kitchen space, I feel bad using the houses. Therefore, I try to prep food on Saturday or Sunday to take with and heat up, like this delicious meal I am about to share. But like I said, sometimes I am good, other times I am not.

This meal above, however is by-far my favorite thing I have made to bring yet. It was incredibly easy to make. AND it made a ton. I had enough to eat some every day. It tasted freaking delicious. The only downfall, may be, that it smelled a little bit when heated (blame the cauliflower). It also reminds me of my childhood and the pigs my grandma used to make on New Years morning. Waking up in a house full of cousins. Snow outside. Pleading to go sledding or thinking we were going to ice skate. Lots of loud talking and personality. And the beautiful people who are a key part of my upbringing and self. Plus, cabbage is also one of my favorite foods. I used to eat it almost everyday!

Cabbage Rolls with Mashed Cauliflower

Mashed Cauliflower

  • 1 head of cauliflower
  • 1 tbsp sour cream (or yogurt)
  • 1 tbsp cream cheese
  • 2 tbsp melted ghee
  • salt and pepper
  • 1 tsp Italian seasonings
  • 1/4 cup coconut milk

Continue reading “Cabbage Rolls with Mashed Cauliflower”

My Favorite Gluten-Free Pie Recipes

Happy Thursday, wonderful people!

I hope you are all having a marvelous day and week!

I adore making pies. I don’t know what the affinity is, but it started at a young age. I have always been an artist. And now as my art has morphed into pies, there is something about the fluting, topping and flavor creativity that sucks me in.

Last Monday I wrote about refining my vision to make just pizzas and pies. Wednesday I posted my favorite pizza recipes (feel free to click the links to check them out). Today I give you my favorite pie recipes!!!

Continue reading “My Favorite Gluten-Free Pie Recipes”

My Favorite Gluten-Free Pizzas

Hello beautiful people! If you remember, on Monday I did a post about refining your vision and doing fewer things better. For me, I have been applying this to my business goals. I was spreading myself too thin trying to cover EVERYTHING gluten-free, when all I really want and love to do is to make pizzas and pies. Here I have compiled my favorite pizza alternatives I have ever made. Note since this is fall the butternut is a great option. Last year my dear friend Heather and I went and picked our own, then came home to bake, mash and pizzafy it! Add some apples on top and caramelized onions, you are set!

My favorite probably overall is the plantains. Since my first bite with plantains two years ago, I have been a dedicated fan. I like to use them for tortillas. For chips. I like to fry them in a skillet with coconut oil and sea salt. And I really enjoyed weaving some bacon on top and making it a pizza. Ask my girl Tab, she still asks me about it and puts not so subtle hints that she would like some.

There are also some sweet, fruit varieites. As always, the best thing about making or selling just the crust, is that the new owner, has the creative freedom to top it to their own personal liking and preferences.

Click the links and enjoy!!


yaeh35emi5_ycgpd9vwni7hf5dw52gmww4buzzsstrgw723-h481-no Continue reading “My Favorite Gluten-Free Pizzas”

Broccoli and Bacon Omelet

IMAG0407My husband is awesome (and he definitely made this meal). If I’ve had a long day at work, he’ll make me lunch or dinner when I get home. Breakfast, we feel, can be eaten any time of day. L&A eggs from our local Terre Haute Farmer’s Market are phenomenal. So when I arrive home and he asks if I’m hungry and want eggs? I am totally down for that. Add some broccoli and it’s a total package of veggies and protein. That’s the great thing about making an omelet, you can add whatever vegetables or proteins you have chilling in your fridge.

Broccoli and Bacon Omelet

  • 1 head broccoli
  • 4 slices of bacon, cooked & crumbled
  • 4 oz. shredded cheese
  • 5 eggs
  • 2 tbsp coconut milk

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Bacon and Banana No-Bake Cookies

13615100_525441460999816_598113280085318824_nSometimes life is just so full. You know what I mean? I have all these beautiful posts inside me. I have a slew of recipes I’ve already made and even more that I have ready to make. However, my life and schedule is packed! Living is important though. I always go back to Thoreau:

“How vain it is to sit down to write when you have not stood up to live.”

But I do have lots waiting inside of me, to share with you all. I still have to share with you about my trips. Not only food, but lessons I’ve learned, photos, experiences, etc.

I am going out of order, though, because I am freaking pumped about these bacon banana no-bake cookies I made!!

Last week Zach and I were sitting at the farmer’s market on Saturday, like we do every week. I don’t remember what we were initially talking about, but all of a sudden Zach said I should make banana no-bakes. Of course my initial reaction is, “duh of course I should, why don’t we add bacon?”

Monday I had to get bananas for work, so I also grabbed extra for me to take home. I had to make them right away!

I will confess, that he said they were good. However, when you say something is a no-bake, oatmeal is expected. However, I am a gluten-free baker, and hater all my life of oatmeal. Once you get pas the label, and just think of it as a cookie with bacon AND banana, you can truly appreciate how freaking awesome these were!

Bacon Banana No-Bake Cookies Continue reading “Bacon and Banana No-Bake Cookies”

Camping Fajita Skillets

20160702_182457On our road trip we cooked and ate pretty much every night together. We had a nice little stove that requires propane. We’d crank it up. Put on whatever we had prepped (we cut most of our proteins and veggies before we left and put them in labeled Ziploc baggies: we are efficient). Sat down in chairs around our camp area. Prayed. And ate, all while we took in the amazing views around us.

When we pulled into Yellowstone it was a little later in the day and we had, had a full day of travel. Going across Wyoming. Through a set of mountains. Up for a scenic drive through the Bear Tooth Mountains, to arrive at Yellowstone’s Northeast entrance. Here we went straight into the Lamar Valley area. It is none for it’s wildlife. Pretty much right away we spotted two buffalo. We had to stop. Zach was most excited to see all the wildlife on our trip. Of course he wanted to venture closer, but Yellowstone (and other future parks) were pressing about telling us that buffalo were dangerous and to allow more distance for them and bears, compared to other wildlife (also not to take selfies). Finally I reassured him that we would see more. Sure enough, further on down the road, we ran into valleys of hundreds and hundreds of buffalo. We even had to stop and wait for them! Feel free to watch this video that Zach took. Continue reading “Camping Fajita Skillets”

Kraut and Brats

20160607_214107Last week I wrote a little bit about eating and shopping local. Farmer’s Market in the summers are my spot. It is a little early in the harvesting season, but gradual the produce and foods grows each week. I get excited to watch the towers of veggies grow higher and for the variation of colorful finds to increase.

I have some all-the-time favorites. I have been to the Royer’s Farm in Vermillion county, Indiana. Last year for some reason I chose some jalapeno brats. Ever since I find myself getting them nearly every weekend. Sure sometimes I’ve switched and tried some chorizo or I’ve dabbled with some mushroom garlic, but I always go back to the jalapeno.

I used to just eat them with eggs for breakfast, they were my favorite spicy thing. My boyfriend, Zach, however has me branching out. One of his favorite things is sauerkraut. I can dig some kraut. When I started doing a lot of research on immunity and flora, I learned that fermented foods are really good for you and the good flora in your system. I don’t want to be sick, I’ll take some good flora! I started drinking kombucha and searching for kefir. I even made my own kraut. My dear friends Kate and Jason at the market make their own, however. When we visited their farm and put in a day’s hard work, Jason sent us home with some tangy garlic kraut. We had it with the jalapeno brats. The rest is history and we eat it at least every other week. Zach said it is his FAVORITE kraut he has ever heard. And here it is, simple yet full of taste. If you live in Terre Haute try this. If not head to your own market and see if you can find some great kraut and brats Continue reading “Kraut and Brats”

Paulin Pancakes

cVvZoZmCOnw5-AWq3GuQhHKADpLhO9DefAevtvcaNPo=w788-h524-noLook 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”

Sweet & Savory Peach Broccoli Pork

015For those new to my blogs, I will tell you straight away I enjoy playing around with flavors and flavor profiles. Notably savory and sweet, as you will see highlighted today. I think how we season our foods can often be a reflection of our personalities and moods. My dad for instance is a simple salt straight-shooter. My mom however is sweet and bubbly and her cinnamon touches reflect that. Me? I feel I’m a little sweet, a little simple, and a touch feisty (spicy), with a subtle, honest hint.

Today while meandering through the store, shopping for things I needed to bake for the market, I found myself poised in front of the produce section. Hmm… I haven’t had broccoli in a while. And I usually go for bacon to pair with it, but today I decided to use some sausage that I got from Royer Farms at the market. Maybe I’ll add a little pecans. Sounds like a nice little dinner. Then as I was getting ready to cook dinner, Chelsey reminded me that there were peaches in the fridge. Hmm (again)….why not? I took the timing as a universal sign that I  should go for it. Add the peaches. Really go for that savory sweet deliciousness you love. And so I did. It was tasty. A combination of flavor, color, texture. Basically everything you could want on a plate. Plus it was unbelievably filling. Judging by my vote that I’d make this again, I think this recipe is a definite keeper.

Sweet & Savory Peach Broccoli Pork

  • Peach
  • 1 Broccoli Crown
  • 4 oz. local sausage
  • a sprinkling of pecans
  • sea salt
  • cayenne pepper
  • cinnamon
  • coconut oil

Continue reading “Sweet & Savory Peach Broccoli Pork”

Summer Squash and Cucumber Carpaccio

057Last 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

  • Zucchini
  • Yellow Squash
  • Cucumber
  • 1/4 cup macadamia nut oil
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • mint
  • dill
  • Parsley
  • Sea Salt
  • Blue Cheese
  • 1/4 cup pecans

Continue reading “Summer Squash and Cucumber Carpaccio”