Strawberry Banana Sorbet

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Sometimes in the summer heat you just want a cold sweet treat.

And I love ice cream, I enjoy making it, but sometimes it is more work than I’m wanting to do.

I really am a pretty simple girl. And sometimes ice cream is too sweet for me. In my everyday life, I don’t eat baked goods. Weird, I know, since I’m a baker. But typically the only time I eat baked goods is when I have to sample the ones I make, to make sure they’re up to par. And sometimes I don’t do that, I have a gorgeous, super-honest husband be my taste-tester because he will let me know what’s up.

So one day, I make to make a little treat for the two of us. I see some strawberries left in the fridge, that someone from the market had given us. And I know what I want. When I go to the store I grab a view bananas.

All I did was blend them. But to a surprising delight, that was all I needed to do. Fruit is sweet to me and I didn’t even sweeten this. It was perfect. It had a next texture. It wasn’t rich. It was light and refreshing.

Plus it was so easy. Something I can respect.

The great thing too, is that you can try it with other fruit. But if you have the perfect strawberry and ripe bananas, you are really set!

Strawberry & Banana Sorbet

  • 1 pint of fresh strawberries
  • 2 bananas
  • 1 tsp lemon juice

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Gluten-Free Yeast Donuts

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I grew up in the Midwest, in a nice sized town called Terre Haute. There’s not a whole lot going on. It’s pleasant. We’re known for ISU, land of Larry Bird.

Growing up we didn’t eat out a lot, my father is a bomb cook and we typically ate meals at home. Plus we lived slightly in the country and we didn’t often go into town to eat. Sometimes, we got treated. A hometown favorite for A LOT of people are Square Donuts. They are delicious.

My father grew up down the street from there, so he has many fond memories of eating there as a children. My grandfather too. He has Celiac’s disease, though, now and cannot indulge in Square Donuts. A few years ago he set me on a mission to make donuts. He sent me home with 5+ pages of notes and a fryer. The experience was a little mortifying and a fail to say the least. I did make some good baked donuts. Grandpa wanted the yeast donut, not the cake donuts.

I have kind of steered clear of donuts ever since. They’re tricky. We’re not really friends.

However, lately, I have been feeling a little more adventurous. Why not try again?

Verdict?

I personally thought they were delicious. They had a nice texture and taste. I was very pleased with them. These are best fresh!

Gluten-Free Yeast Donuts Continue reading “Gluten-Free Yeast Donuts”

Gluten-Free Grapefruit Tarts

IMAG4034.jpgGrowing up one of my favorite things to have for breakfast was grapefruit.

My mother would cut one in half. Sprinkle some sugar on each half. cut around the outside and each individual wedge, and microwave or broil each half. One half for Cliff. One for me. And the wedges just popped out.

I have seen several grapefruit tarts, which have been stunning and beautiful. It’s been on my Must Make list for probably about a year now.

Today I had some extra pie crust, plus I already already bought a grapefruit, so I determined that this would be the week I tried it. If I like it, maybe I can take it to the market as part of my POW (Pie of the Week).

Here is the good and the bad of how they turned out:

  • They grapefruit curd was absolutely delicious. Like most other curds (such as lemon and lime), I could sit and sneak little bites maybe all day.
  • Meringue on top? Why not! It’s citrus, just like lemon, why not use some meringue to dress it up
  • Color, this is my only negative. The color was not what I was wanting. This could be 1. Because I used honey and that added to the darker color 2. Many of the recipes I saw used red dye to add to the rubiness of their tarts, but I’m not about that artificial coloring life, so the natural had to do

IMAG4030Gluten-Free Grapefruit Mini Pie Continue reading “Gluten-Free Grapefruit Tarts”

Gluten-Free Kale Wraps

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I know was a real big thing for a while. And I do believe eating a variety of greens is important. I think I tried making my first batch of kale chips some 8 + years ago.

Truth: I wasn’t sold.

I am a cabbage girl. I could eat it everyday. And cabbage chips are my favorite vegetable chip (click the link for the recipe). So kale could never hold a candle to my beloved cabbage (which I could/can eat everyday).

I tried sauteing the kale. Nope. Worse there, the chips at least had a nice crunch.

So kale blew-up with catchy kale shirts popping up and a plethora of jokes made their round. It gotten trendy and I was really over it then.

But the hype has died down. And I have had enough time. Enough time to give kale another chance.

My favorite quicky recipe are lettuce wraps. When I’m having a lazy day or I’ve done a ton of baking, I frankly don’t want to spend a bunch of time prepping food or cutting vegetables (although there are many days when I love this). So lettuce wraps are light, refreshing and easy to slap together.

I feel bad sometimes, however, for my dear husband who doesn’t really complain, but who does enjoy a tortilla wrap for lunch.

In the past I’ve made spinach wraps (again click the link for the recipe). They were really freaking good. So I resolved to switch things up this time around. Kale. Now was the time, that I was ready to give kale a third trial.

The verdict?

SOOOOOOO delicious! Make a batch, freeze some for future lazy days.

Explore filling it with different options. I did lettuce and bacon here (no BLT’s for me, I do not do raw tomatoes, it’s a texture thing).

However you could do: chicken salad (or egg or tuna). You could maybe make some spin on fajitas. Pulled pork. Kale inside kale with sweet potatoes and pork strips.

You have options when it comes to wraps. Loads of options that are customizable to your own taste. Continue reading “Gluten-Free Kale Wraps”

Gluten-Free Blueberry Lemon Dutch Baby

IMAG2919.jpgYesterday I went a tiny bit crazy with lemon. I made lavender lemon meringue tarts and lemon bars and this beautiful little dutch baby with lemon curd and blueberries. A delectable little treat perfect for a Saturday breakfast or brunch in bed scenario. I will note this is the romantic in me. I can’t think of when I ever actually ate breakfast in bed or really brunched or just had a day in bed. Doesn’t mean I am opposed to it. Just need to make it a priority. Note to self. Do this…..soon. Set a day and get it down.

Regardless of when or how you eat it. Whether it’s in a bliss-filled, bed-staying-in day. Or just a regular weekday after some kettlebells. Or just because you want a little tart in your life and lemons are calling your name. It is good. Anytime. Any place.

I will be working on more savory options in the future as well. Prosciutto and goat cheese? Maybe. But if you do not dig lemon or blueberries, there are all kinds of alternatives to topping you can use. Bananas Foster. Bacon and eggs. Caramel Apple. Cherry Almond. Strawberry Banana. Or just eat the pancake. Play around with it. Continue reading “Gluten-Free Blueberry Lemon Dutch Baby”

Pulled Pork Stuffed Sweet

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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

Continue reading “Pulled Pork Stuffed Sweet”

Strawberry Kombucha Ice Cream

007I have been playing with ice cream recipes lately, this is probably my own personal favorite. Whereas the others were creamy and decadent, this was absolutely light and refreshing. Do you know what kombucha is? Through the Weston A. Price I came to learn about the benefits of fermented to food. Traditionally they were used to preserve foods, but there are more benefits. They often make food more nutritious, increasing the nutritional value. Take fermented dairy too. Kefirs and dairy are actually easier to digest for many than dairy (keep in mind I am a believer in raw dairy from grass-fed cows). What I believe i a great asset to fermented foods are that they act like a probiotic, promoting the good bacteria in your gut (flora). Good flora promotes good immunity and good health. Kombucha then is a fermented tea. For this recipe I got a raw kombucha, but you can certainly make your own (which I intend on doing, I just wanted to experiment first and I was so pleased with the results I had to share right away).

Strawberry Kombucha Ice Cream

  • 1 cup Kombucha
  • 1 cup coconut milk
  • 2 tsp vanilla
  • 1/4 cup raw honey
  • 1 cup sliced strawberries

To Make: Process all the ingredients. Freeze in a glass dish for several hours or overnight. Run through the food processor to make it nice and smooth. Serve!