Sometimes I like to make things I haven’t eaten in a while. Cinnamon Rolls. It took a while before I found a cinnamon roll recipe I liked. As in I tried at least 5 different ones and they were all dense (as I find happens often with bread too). Something else I really wanted to make were bagels.
I always enjoyed bagels growing up. Toasted with some cream cheese maybe. Toasted to make a breakfast sandwich. Toasted with some peanut butter (although I’d probably use almond now).
I also really enjoyed bagel chips, especially in trail mixes. A few months ago I realized they are now selling snacks of bagel chips and dip. They were so cute and really gave me an urge to make some. And then my friend John and I started talking about bagel chips and that pretty much solidified that I had to make some.
Zach, my mom, and I all tasted this. Verdict was that they were delicious, perfectly crunchy. The great thing about this is you can make a variety of kinds and flavor match ups. Here I have used everything bagels and paired it with a roasted garlic dip. You could also enjoy them with a cheeseball. Or go sweet. Maybe a cinnamon raisin bagels with a pumpkin-y dip. Or cherry bagels with a Spanish style chocolate dip. Or blueberry with a lemon butter. Or an Asiago bagel. Or a pretzel bagel with cheese maybe. Play. Experiment. Have fun.
Gluten-Free Bagel Chips:
- 1-2 Gluten-Free Bagels (there are loads out there to search on Pinterest)
- 1/4 cup coconut oil, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
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This recipe is a duet of sorts, a duet of culinary creations by husband and I. My husband can definitely throw down in a kitchen. And he is a for sure boss at managing and running one. But he cooks all day. Plus I love to cook as well, so I generally try to cook for us at home, so he can relax and get out of the kitchen. This also gives me ample time to play and experiment with new recipes. Which is good and bad for Zach. Not everything I make is a home run the first at bat (like the tator tots that took me three attempts or my first round of pot pie). But he is always gracious, kind, and he gives me his honest opinion. The part is the most important part. I do not need people to just fluff my tail feathers. If something needs adjusted or tweaked I NEED to know before I go sharing. So I am unbelievably grateful for being surrounded with such honesty and truth.
I had never planned on posting or sharing this recipe, though (I have them planned through July already). It was just something I sort of strung together. Zach had some pulled pork in the fridge. We love sweet potatoes, but we have only eaten them just baked one time (on our first camping trip to Brown County, around a year ago). So I just started baking potatoes. Thought I would stuff the pork inside of them rather than serving it on the side. And I fried a couple pieces of bacon, because, why not? Zach raved about this lunch the whole time we were eating. “Babe this is good.””Babe this is so good.””Seriously.”
With this feedback I could not, not post it. And I love that it is a combination of the two of us. Plus it’s easy. Make the pork in the crock pot. just bake a potato. Anyone can do it.
Pulled-Pork Stuffed Sweet Potatoes
- 2 sweet potatoes
- 1-2 tablespoons of bacon fat
- salt and pepper to taste
- 2-3 pieces of bacon
- 8 oz. pulled pork
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Sometimes recipes or dishes just pop in my head. Yesterday I was walking towards Java Haute ready to dig into some IGOLU lessons, still high from the excitement of the new bake case at work. Then my mind drifts to the almond meal in my freezer. The slew of bacon waiting just below it in my fridge. Hmm….. What if I made breadsticks? What if I stuffed them. I hit up Pinterst for some refined inspiration. Focaccia! It is like I was destined to make and share this with you today. Earlier this week our chef at work, Zac was asking if I’d ever made focaccia. My response: No, I no what you’re talking about, but I’ve never went there.
Well yesterday I went there and here is my lovely, freaking delicious results. I hope you enjoy them too!
- 1 cup warm water
- 3 tbsp coconut sugar
- 1 tsp salt
- 1/4 cup coconut oil
- 5 cups almond flour
- 1 cup flaxmeal
- 2 1/2 tsp yeast
- 10 slices of bacon, cooked
- 1 egg, beaten
- 1 slice cooked bacon, finely chopped
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This is how I really eat most of the time!! I love eggs. I could eat them all day everyday. In fact when I took off to California to explore Yosemite, I had my backpack and 4 dozen hard-boiled eggs. Often I don’t even like fruit, so an omelet style morning meal is ideal for me. I also really enjoy seaweed. Anytime I’m in Indy, mom and I are quick to pick up some seaweed chips. I began adding them to my eggs, it gave them a different taste and provided some added tastiness. And I get some sea nutrients right out the gate. The omelet itself can have infinite amounts of vegetables.
Hey brownies are good. I want brownies. Hey cookies are great. I want cookies. It’s a hard choice isn’t it? Cookies or brownies? Why choose? Let’s combine them and make the best of both worlds. A prodigal dessert child. Why make it in a skillet? Because I find it aesthetically pleasing, feel free to bake yours in whatever your heart desires.
What You’ll Need to Make