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”
Today’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.
- 1 jar smooth sunbutter
- 8 oz. cream cheese
- 2 cups whipped coconut
- 1 cup honey
Continue reading “Sunbutter Pie”
It is the littlest things in life that excite me. Seriously I am the easiest person to please. Today Jan came in with a ‘present’ for me. I turned around to find a butternut squash with a little face drawn on. I was literally giddy (see I told you it doesn’t take much). So many ideas crashing through my head. Later as we were chattering on in our foodie speak, I was thinking of the cauliflower pizza crust I was getting ready to make for my co-worker Julie. Hmm….what if instead I used butternut? Why not? I do not routine. I am constantly changing things. If something gets comfortable, I’m ready to try something new. I am always down for better. I have done cauliflower pizza crusts so many times, that frankly I’m over them. They’re cliche and trendy. I have this phobia of going with the crowd. So if something catches on, I’m ready to move on to bigger and better pastures. Plus its Fall and butternut (as I’ve exclaimed for weeks now) is my favorite fall flavor. I am branching out.
And here are the results of said experimentation’s. I have to say personally I was so pumped about this crust and pizza when I made it. There is something about conceptualizing something and then having it come to life. It’s the high that the creative process brings. The proudness that fills you up from making something with your own hands. It’s like having a dream come true.
Feel free to play with toppings, I was playing on some savory/sweet combinations. Continue reading “Butternut Pizza Crusts”
I hope everyone had a very fun, festive 4th! I spent the day baking of course. Friday’s are market prep day, so I spent the morning in a flurry of breads and cookies, before I found a small window for me to go to the parade with my nephews, mom and brother. Taking a quick reprieve to watch them is always a nice little treat. I even finished baking in time to squeeze in today’s post: a zucchini crumble.
A big part of what I love about the market is the connection. The connection to people. But also the connection to your food. I like knowing the people behind the garden, raising the cattle, collecting the eggs, raising the bees, picking the produce. The market is full of more than gorgeous produce finds. Behind each product is a unique person (group of people), family. I am so fortunate to be a part of this. You become a little community. You get to know your neighboring vendors. You help Continue reading “Zucchini Crumble”
If you haven’t noticed yet pretty much everything I post is gluten-free. Why? To begin eating gluten-free is a personal choice. There are always a multitude of reasons going into any decision. For me it began with research and great books like Going Against the Grain and Wheat Belly. Add to that great information on Marks Daily Apple and the Weston A. Price. Wheat just isn’t the same as it was 100 years ago and we don’t handle it the same. After I started getting into the gluten grove, my grandfather got diagnosed with Celiac’s disease. Add to that an aunt. And a cousin with an intolerance here. It became obvious to me the easiest choice: cut out gluten. Preventative eating if you will. Plus I felt so much better not eating them. Making food gluten-free became a fun challenge. I like the adventure of morphing a traditional family meal into a new, improved, better for you/better tasting dinner. If I can get the approval of my four and six year old nephews I’ve struck gold in my food transformations. After not eating grains for so long I don’t crave them. People ask me that: don’t you want pizza or cookies? Honestly no. If I eat anything like that I’d rather have one of my own before some wheat-enriched store- bought treat. Gluten-free is my choice. If you’re on the gluten-free adventure too, join me here on this site for some yummy alternatives. Here is some of what I found in some of my research and some of my own beliefs.
To me insulin balance is a key component to longevity and health. The way to do this is to get rid of the problem children. You know grains, starches and sugars that lace all the processed foods that find their ways into most Americans’ mouths persistently more than grass-fed hamburgers and vegetables (for instance). But grains tasty so yummy right? From flours we get wonderful treats like pasta, bread, muffins, cookies, and so much more. What are these grains doing to our bodies, though? With the word Celiac becoming more widespread and a growing number of gluten intolerances, aren’t grains worth taking a further examination of? We didn’t consume grains that much before the wonderful coming of agriculture. Wheat doesn’t taste good on its own. Who enjoys pasta or bread without at least some butter, and cookies would not be nearly as good without some added sugar. Bread does not grown on trees, therefore we didn’t eat it. And as we’ll discover we (just like the livestock that we shovel grains down their throats) were not intended or designed to eat them either. The suspects? Gluten Continue reading “Good-Bye to Gluten”
These little bites I threw together for a birthday dinner last week. They were a big SUCCESS, so I thought let’s do it. Add them to Delishmas and let them bring joy to the holiday season. They are easy to make. They have bacon. All you have to do is pop one in your mouth. They’re perfect for parties and dinner sides. Hello, they are a freaking gift worthy giving. The gift of yummy food moans.
Sweet Potato Bacon Bites
At Thanksgiving I always had two favorites: homemade noodles and homemade rolls (I know I gravitated towards the addictive wheat). I play around with sweet recipes all the time, but I don’t often dabble into the savory world of gluten-free baking, I don’t know, but I guess now is the perfect moment to break this sequence. Plus last month’s market I had lots of people asking for savory treats. Today I present to you some tasty gluten-free rolls. Splatter on some grass-fed butter and you are good to go.
Gluten-Free Thanksgiving Rolls
I always remembered the marshmallow covered dish at Thanksgivings, but never ever did I go for the sweet potato casserole. I am just not a sweet potato girl. I’ve tried to be friends, I’ve given them every chance, but sometimes you can’t please them all. So I have updated the sweet potato with something I actually enjoy: butternut squash. Here is what I have created. I will say I find marshmallow to be a pain in the ass, and so I have nixed because I have never enjoyed marshmallow. Sorry marshmallow I am replacing you with just pecans. Get over it.
I stopped dead in my tracks at our local grocer Baesler’s the other day because of this awesome looking pumpkin pasta sauce. Okay initially I saw the gluten-free, then I saw the All Natural and then I read the ingredients. Hmm…not bad, not bad at all. Let’s give it a go. I knew I didn’t want to pair it with red meat, so I opted for a chicken variation. Oh my, this pasta freaking rocked. So blissfully good, it had that savory sweet flavor profile I crave. But also it felt homey. and boy was it filling. If you can find this or if you’d like to make your own I’d say try some pumpkin pasta.
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