I have not posted in forever! Like all year. However, as many hopefully know, we are expecting a baby any day now (tomorrow is our 41 week mark). Therefore, in the beginning of the year my appetite was way down and cooking/baking was not at the forefront of my mind. Nothing sounding good in my first trimester, even though, praise the Lord I hardly got sick. The nausea was enough to deter my taste buds from many foods. Then as May hit, my focus weekly is on the market, plus working full-time. While also getting progressively pregnant and more tired.
Lately, I have felt more of my creativeness come back in as I don’t have to make huge quantities of food all the time. Plus once baby comes, I will be a stay-at-mom, running my own business. So my focus is turning back around to P3 and the vision I have for it. Creating new recipes and playing in the kitchen is at the top of the list. So hopefully later this Fall (after some healing time) and into 2020 you will be seeing a lot more recipes.
I do get asked often my pregnancy cravings, but that answer is hard to pin down. What I want is ever changing. I may really want something for 2 weeks and then I am over it and I never want to have it again. For a while my cravings were salty, lately they’ve been sweet. Recently I watched the British Baking Show (again for like the 4th time which is probably sparked some of my inspiration). Normally I can watch shows and cook all day and never be tempted, but not so much while 9 months pregnant. I used to bake and cook for other people while I’d be on a several day fast. No temptation, no problem. Now I watch a baking show and I want whatever I see on t.v. (or whatever I see scrolling through my Pinterest feed, I made some super amazing cassava flour pancakes a few weeks ago after an afternoon browse). What I’ve wanted most lately: cheesecakes.
Cheesecakes are my favorite. I am the girl who made 9 cheesecakes for our wedding recipe (I am the weird baker who hates cake). I have had A LOT of requests for Keto products this summer at the market. The 24th was my last market before baby comes, but I still had 2 packages of cream cheese left. And some Lily’s chocolate. And some Swerve. Why not make cheesecakes? I pretty much had to with the ingredients in my fridge and pantry. I also had to make them in mini spring pans, because I like miniature food. It’s adorable. And it’s perfect for one or two people. A lot of the time the people I bake for our on their own eating program separate from others, so it’s nice to have an individual item just for them. Plus, in this case, they take less time to bake.
I did use pistachios in this recipe (because that’s what I had in my pantry), but I think hazelnuts or almonds would be my top choice. Continue reading “Triple Chocolate Keto Cheesecake”
Happy Monday All! I am going to start this week with something savory for a change.
I have made this taco meatloaf a few times now and it has been a crowd-pleaser every time. The main comment is that the lettuce adds such a refreshing quality.
And we love tacos at our house. Sometimes we have a taco salad night once a week at times. But I am also a person who loves to switch things up and an adventurer who loves to experience foods in new ways. I saw some mini taco meatloaves on my Pinterest. I had to take and tweak them to a Brittany-approved transformation. Just typing this now, makes me want to make it again.
Maybe try something new for your Taco Tuesday tomorrow.
Gluten-Free Taco Meatloaf
Meatloaf: Continue reading “Gluten-Free Taco Meatloaf”
Hello Wednesday! Hope you are all having a bright and blessed day. I tell you what, it is getting hard to choose what recipes to share. I have a stock pile of ones to share with you all and I can’t decide on an order. Do I post savory? Do I post sweet? Decisions. Decisions.
Today I opted for savory. I was prepping food a couple of weeks ago (something I’ve done a lot of lately, I’ve already spent at least 5 hours this week prepping meals to just bake or veggies to just cook) and I was staring at some asparagus. What am I going to do with this asparagus. Quiche. It just popped in my mind. It seemed so natural and sounded incredibly delicious.
As I was making the crust, I was further prompted, add Parmesan. I am not going to argue with that! Granted, I was slightly worried about adding another fat, how that may effect the crust and bake. I was so geeked when the crust turned out beautiful. What a great flavor it had. I actually filled a whole pie pan and I have 3 mini tart shells in my freezer waiting on me to fill as well. Spinach pies? That is my current mood for them potentially.
I had plenty of taste-testers on this one. Our roofer friends agreed to share in the quiche with us one afternoon. They had never eaten quiche, let alone a gluten-free one. They praised the taste. I get a lot that many would never know my pie crust is gluten-free if I didn’t tell them. Which to me is a huge compliment. A few weeks ago when I took tarts to Bible Study, they said the same thing. That is my goal always, to make something gluten-free that tastes as good as the real thing (or better, that is an even bigger goal).
As always, that beauty of a quiche is that you can fill it however YOU like. This week I made another quiche (with a shredded sweet potato crust) with spinach, mushroom and bacon. On this Parmesan one, I put asparagus, garlic, and bacon. You can do butternut and goat cheese. Broccoli. Peppers. This list is ongoing. Have fun and be creative with it.
Continue reading “Gluten-Free Bacon Asparagus Quiche”
My list of favorite foods goes something like: cherries (all-time favorite), pizza, cabbage, ice cream. Something like that. Subject to change. Regardless, you will notice the pizza. Pizza also appears in my business name and this website: Polifroni Pies and PIZZAS. I like to make pizza crusts for the market, because even though you’ve change up your eating and diet or have eating restrictions, doesn’t mean you can never eat pizza.
I have made loads of different crusts. I’ve used almond flour. I’ve used cassava. I’ve used arrowroot. I’ve used tapioca flour. And I’ve also used bunches of vegetable/root alternative. You can click through my recipe inventory and check some of them out. It started with cauliflower a decade ago. But I’ve also used: broccoli, rutabaga, sweet potato, butternut squash, and zucchini. One of my all-time favorites was plantains.
I did a lot of home-cooking last week for Zach and I. I really wanted to revisit the plantain crust. Oh man was it good. Hands down my favorite. Everyone thinks it is going to be sweet. Plantains are not bananas. They don’t peel like bananas. They are starchier, not sweet like a banana. I made this crust kind of thick (which I like), however, next time I think this would make two perfect 9 inch pizzas. I used a large tart pan I have with a removable bottom, but a pizza pan or spring pan would be good as well (maybe put it in a cast iron and make a deep dish).
If you want a great pizza, this is it! I like pork with plantains, so I put sausage. You could put all kinds of flavors, though. Pepperoni. Chicken. Bacon. Spinach. Mushrooms. With Cheese. Without cheese. Whatever your topping preference. Go crazy.
Gluten-Free Plantain Pizza Continue reading “Gluten-Free Plantain Pizza Crust”
Oh man it has been a moment since I posted! Sometimes life gets a bit busy though and takes our focus elsewhere, temporarily. But my busyness has passed for now and here I am, ready to share with you all. Because I actually have several recipes I made last month, that I just haven’t got around to posting.
In order to share, I’ve got myself pumped up with the British Baking Show. I am currently re-watching it, curled up with some tea and writing to all you lovely people. I would compare it to an athlete watching game film. It gets me super pumped up to bake and dream up recipes. It also gives me loads of ideas of things I want to make or convert. Plus I learn a ton, because they share things I have never heard of. The only downside, though, may be that I fixate on making something. Like eclairs. I have it set in my heart that I am going to make eclairs. And then my brain spirals with flavors I want to make. Lemon meringue. Sweet potato cream with a maple praline frosting. Triple Chocolate. White chocolate raspberry. Rose pistachio. Blackberry lavender. Before I get ahead of myself, though, I have to make the choux pastry. I have tried it once, but was not satisfied. But sometimes gluten-free baking takes SEVERAL attempts. So soon (hopefully Thursday or Friday) I will have another go at it.
As you can see, sometimes I get caught up in a flavor. Lemon. I love lemon. I confessed before how I can just nibble on lemon curd. I also adore some lemon paired with blueberry. A while back I posted a recipe for Lemon Blueberry Cookie Sandwiches (click the link and check it out, probably the best vegan cookies I have ever made). I decided to use the combo again in these Lemon Blueberry Scones I am about to share with you. I like them in mini sizes. I typically make large triangular scones, but I really liked the bite-sized one this time. A slight drizzle, adds a touch of sweetness. I would like to try this again, with maybe a lavender infused glaze.
Regardless, I hope you enjoy these. They freeze well. And the flavors can be changed. Maybe a lemon raspberry or lime raspberry. Or a cherry almond. Or a chocolate orange.
Gluten-Free Lemon Blueberry Scones Continue reading “Gluten-Free Lemon Blueberry Scones”
Lately I have totally been digging a casserole. They’re typically easy to assemble. I can assemble them ahead of time and bake when I’m ready. Or I can leave them for my husband to put in the oven a half hour before I get home (totally what I did with this one), so he doesn’t have to really do any work and can relax (he works in a kitchen all week, I like to cook at home).
I also like that I can pack a lot of different nutrients and foods into a casserole. And I can usually hide something I do not like into the casserole. In this instance I will confess I am not a spinach fan. Sorry, I know that I really shouldn’t say that, but it’s true. I can sometimes dig it sauteed or steamed but raw spinach or eating it on its own is not my thing. I have mad respect for spinach and its nutritional value. I WANT to like it. Just as I want to like avocado, but it makes me nauseous (literally eating avocado makes me queasy). Therefore, I will include spinach in a way that I find enjoyable.
Say in lasagna for instance. My dad has a really good lasagna with cabbage that I’ve made in the past. And I typically I make lasagna with zucchini strips, totally good. However, they only had puny zucchini at the store and it would take a tone to get the strips that I needed. I did have a ton of spinach, however.
Score, I decided to give it a go. It was totally delicious and very easy to make. Plus, since it’s just Zach and I, we usually have left-overs for another day. I for one love left-overs, because even though I love to cook, sometimes I don’t want to. So heating up left-overs of a delicious meal is completely my fav.
I hope that you all enjoy this recipe!
Spinach Lasagna Continue reading “Spinach Lasagna”
Happy Wednesday y’all! Sorry it’s been so long since I posted, been super busy baking it up and trying to expand my market, developing new recipes. I do a stock pile of recipes to share with you all, though. Today, though, I had to start with this one for Loaded Cauliflower Casserole.
I prepped this on a Saturday, it was super easy, and then just baked in on a Sunday afternoon for the Lions game (my husband is from Michigan, meaning they are die-hard Lions fans). It was so simple, yet so good.
My husband may have even tricked my sister-in-law into eating it. She may be a slightly picky eater, so he told her after eating it, that it was cauliflower and not potatoes. And she did say it was good, so I would consider that a win!
I added chicken for some added protein and so I could make just one single dish. I love one skillet or one dish meals. It makes cleaning up a lot nicer too.
Loaded Cauliflower Casserole
- 1 head cauliflower
- 2 tbsp butter
- 1 tbsp cream cheese
- 2 chicken breast
- sea salt and pepper
- Italian seasoning
- 6 slices bacon
- one bundle green onion
- 1 cup shredded cheese
Continue reading “Loaded Cauliflower Casserole”