LEMON POPPY SEED BREAD

Perhaps it is because I'm not 'allowed' to eat grain/tradition bread products that I am obsessed with the idea of doing so... seriously, I dream about eating real bread the way small children dream of Santa Clause (if not more so, because let's be honest, most kids these days don't even believe in Santa [tragic]). 

Given the success of the Zucchini bread I made a few weeks ago, I figured I could make other forms of 'bread', such as Lemon Poppy Seed Bread (just for starters, there WILL be others...eventually). 

-LEMON POPPY SEED BREAD-

*Preheat the oven to 350 degrees*

What you will need- 

1/2 cup raw sunflower seeds (ground into a fine flour)
1/2 cup coconut flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2.5 tbsp poppy seeds
1/2 cup raw (unsweetened) shredded coconut, optional
1/3 cup coconut oil (melted)
3 egg whites
1.5 cups unsweetened coconut milk (or other alternative milk) 
juice  and zest from 2 lemons and
1 tsp vanilla
3 tbsp honey
4 drops liquid stevia

Glaze- 

Juice from one whole lemon
1.5 tsp honey
1.5 tbsp coconut oil

Grind 1/2 cup sunflower seeds into a fine flour in your food processor (blender or if you are in a pinch- coffee grinder), pour into a large bowl, add coconut flour, quinoa flour, baking soda, baking powder, salt, poppy seeds and shredded coconut (optional). 

In a small bowl whisk the egg whites with the lemon juice, vanilla, and stevia. 

Add the coconut oil, honey, coconut milk, lemon zest and egg white mixture into the dry ingredients. Stir until a thick dough has formed. 

Pour the batter into a parchment lined (or greased) bread tin. Bake at 350 degrees for 35 minutes. 

Remove from the oven and allow to cool

For the glaze. Melt the coconut oil and honey together, stirring regularly. Add in the lemon juice and place in the refrigerator to chill slightly. Drizzle over the bread and devour!

Ok, I admit it, I crave carbs! I LOVE BREAD, even if it is the 'poser' kind, I don't care, I love it all the same. This recipe may need some finesse, but STILL! Grain free, sugar free bread that actually TASTES good!? Is there anything better? I think not! (Unless someone has made a dairy free, sugar free, vegan ice cream that actually tastes good... in which case that would be better). 

xx

*Side note- this bread may turn slightly green. DO NOT BE ALARMED! It isn't mold I promise. Sunflower seeds will turn things green when they are combined with baking soda (fun little fact Drew helped me discover). Even though it looks like Leprechauns kissed it after a day, it is still delicious for 5+ days (I'm guess here, it didn't last that long... I ate it... sooooo). 

NOT YOUR AVERAGE SALAD

Summer- the ultimate excuse not to turn on the stove or fire up the oven for fear of over heating the house (let's be honest, your A/C has it hard enough as it is!). Moms (and Dads... I'm not taking sides here; I am all for gender equality) across the globe are simultaneously filled with the joy of not having to cook and the dread of figuring out what to feed their families or simply themselves, without using traditional cooking methods (i.e. a stove). 

I mean, there is the obvious go to- pizza from your favorite local spot. Which, don't get me wrong, is so so good, but how many times can you actually eat pizza before you decide you are (somehow) hurting yourself?(for me the answer is negative one times) The next best thing is grilling out. Ok, maybe those two things should be reversed because I LOVE food cooked on the grill, and these days (thanks to pinterest) you can figure out how to cook literally anything atop an outdoor range. It is amazing! 

All that being said, you need sides, something simple, something (somewhat) healthy, to round out your heat absent meal (raw foodies do this ALL the time you guys... my MIND is BLOWN).  

-I'M SORRY, THIS IS A SALD- 

What you will need for 2 meal sized portions or 4 side appropriate portions- 

2 heaping cups kale (I used two different kinds) 
1 small head of broccoli 
5-6 brussels sprouts finely chopped or shredded
1 small onion, diced
1/4 cup pumpkin seeds (I toast mine a little in a cast iron skillet and sprinkle them lightly with sea salt)

For the dressing- 

1 1/2 tbsp yellow mustard
1 1/2 tbsp apple cider vinegar 
1 tsp honey

*salt and pepper to taste*

Combine all ingredients in a large bowl. 

Place the mustard, vinegar, and honey into a small mason jar and shake until blended. 

Pour the dressing directly over the salad. Mix well until evenly distributed.  

There is something incredibly satisfying about this salad. I don't know if it is the tang of the mustard or the crunch of the lettuce and onion together, but it hits home every time. 

I made this dish as a side when we grilled burgers the other night. While we were eating one of our friends looked across the table and said, "what is this?! It is too good to be a 'salad', I normally hate salad!" and I had to laugh. Just because something is made from leafy greens doesn't mean it has to taste like dirt or be drenched in ranch dressing, there are better options out there you guys (and, in my opinion, this salad is one of them). 

What do you do when it's too hot to cook? 

xx 

AVOCADO TOAST

Can we just have a moment for the holy grail of the culinary world that is avocado toast!? I mean... (as I typed that I automatically typed 'amen'... an accident? I think not!) 

There is something magical about placing the (hollowed) avocado atop a piece of crisp bread; it is perfection in every sense of the word. 

A few weeks ago I posted a 'pizza' recipe which has revolutionized my grain free life... Not to get all preachy on you... but it is as if the skies have parted and I am seeing the heavens for the first time. You bread eaters, you really have it going on! Seriously. I had forgotten what your world is like. It is magical, that is what it is like (don't you ever take it for granted, do you understand me!?)... Ok back to my point. 

I made the crust for that pizza out of something known as Socca (a garbanzo bean/ chickpea flour flatbread), I won't lie, the first time I made it I was a bit underwhelmed... however, desperate times call for desperate measures. I was craving Avo Toast (aka heaven) something fierce and I realized that if I (maybe) toasted that bread like substance just a little longer (maybe) it would be (kind of) like toast. 

Houston... we have (had) lift off! 

-AVOCADO TOAST-

What you will need to make the socca: 

1 cup chickpea flour 
1 cup water
1 tbsp coconut oil (melted) plus 1 tsp for cooking the bread
Italian herbs, paprika, garlic powder, and sea salt to taste (I use roughly a half tsp of each) 

Combine all ingredients in a medium sized bowl. Whisk until smooth and place into the refrigerator. Chill for 20-30 minutes (if you don't have time, stick it in the freezer for 5-10 minutes). While the mixture is chilling, Set your broiler on HI or preheat the oven to 450.  

Place 1 tsp coconut oil into a large (12 inch) cast iron skillet, place in the broiler (or oven) for 5 minutes to heat through evenly. 

Remove the skillet and pour the batter into the hot oil (making sure the mixture covers the bottom of the pan in a thin layer). Place into the broiler for 5-7 minutes. Once the top starts to crisp take a spatula and flip the bread over, be mindful when doing this as some may be stuck to the pan, continue to bake for 3-5 minutes until that side is also slightly crisped. 

Serve fresh out of the oven topped with mashed avocado. Sprinkle the avocado with sea salt and paprika and cue the music (as you drift on a cloud of absolute bliss). 

I kid you not I could (and do) eat this every day; I am addicted and I don't care who knows it!  

Happy Monday everyone, may this snack brighten the start of your (post holiday) week. 

xx

'REAL' BREAD

A few weeks back I was craving bread... Not the flavor per say (ok yeah the flavor) but more so the texture. That soft but solid, springy (?!) beautifully decadent texture...le sigh am I right?!

Behold, a miracle was born. 

 -GRAIN FREE ZUCCHINI BREAD-

Preheat the oven to 350 degrees F

What you will need:

1 cup finely chopped (shredded) Zucchini
1/2 sunflower seed flower (I buy raw sunflower seeds and grind them in my vitamix... you can use a food processor)
1/4 cup quinoa flour
1/3 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp all spice
1/2 tsp sea salt
3-4 drops liquid stevia
3 tbsp honey (if you like thing sweeter add in an additional tbsp)
1 tsp vanilla
1/3 cup coconut oil (melted)
3 egg whites

Place all dry ingredients into a large bowl and whisk to remove any lumps. 
In a separate bowl whisk together egg whites, stevia and vanilla until slightly frothy. 
Add melted coconut oil, egg whites and honey to the dry mixture; stir until smooth. 
Mix the Zucchini into the batter, until evenly distributed.

Pour the (sponge like) batter into a lightly greased or parchment lined bread tin and bake at 350 for 25-30 minutes. 

I don't know what magic of the gods transcended upon my kitchen while this bread was being created, but you guys, this bread will rock your grain free world.

For those of you who can eat real bread and want to judge the pants off this recipe, don't knock it till you try it! I batch tested this recipe on 'normal' people (those who can eat real bread) and they were none the wiser. 

So go ahead, be brave and when you fall in love do try not to eat the entire loaf in one sitting!  

xx  

LETS TALK PIZZA

Everyday I walk past the Little Caesars in my neighborhood... and everyday my mouth begins to water like Niagara Falls as I day dream about how magical it would be to eat an entire Hot n' Ready Pizza with a large order of Crazy Bread (even now, at this moment, I would kill to be able to eat that). Obviously, this desire is terrible for my health because, A)it would probably kill me (thanks food allergies) and B) I'm fairly certain it would turn my arteries to plastic upon impact. That being said, I have been abstaining from 'indulging' in all pizza like substances for the last (I don't know) eternity and finally, as of today, couldn't take it any more! 

A GIRL NEEDS HER PIZZA! 

To be fair this is not a normal pizza (you guys... get with the program, I can't eat normal food... BUT I promise what I make tastes amazing, therefore you can deal with it). I have tried all of the internets 'trendy' pizza crust alternatives (ahem, cauliflower crust can just gtfo in my opinion) and to be honest I'm not super fussed with any of them (not that there aren't good ones... I'm just a snob). While scrolling through Pinterest the other day I stumbled upon a recipe for Chickpea Flatbread also known as farinata, socca, torta di ceci or cecina. 

This unleavened bread traces its origins back to Genoa. Over the years it found it's way to other parts of Europe (Niece, Tuscany, and Argentina just for starters) and finally, as of last week, it found it's way into my kitchen. Given its Italian roots it made perfect sense for me to turn this house hold staple into a bomb ass alternative to traditional pizza (I know there is an Italian grandmother keeling over somewhere because I am doing this).  

-FARINATA PIZZA-

What you will need for the crust (makes 3-4 8 inch crusts)

2 cups chickpea (garbanzo bean) flour
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp sea salt
2 cups water
1/4 cup coconut oil melted plus 1 tbsp for the pans

Combine all ingredients in a medium sized bowl, whisking until smooth. Place in the refrigerator for 30 minutes to an hour, allowing the flour to absorb the water fully. 

Preheat your broiler to HI... if you don't have a broiler preheat your oven to 450°F 

Heat your cast iron skillet with 1 tsp oil in the oven for 5 minutes (so the entirity of the pan gets evenly hot). Remove from the oven and pour 1/3 of the batter into the pan, making sure the entire bottom is covered. Broil for 3-5 minutes or until crisp (if you are baking in the oven, your time will be 5-8 minutes). 

Add toppings! I used heirloom tomatoes, garlic, olive oil, basil, and homemade Italian sausage (Seriously divine, I highly recommend it). Place back into the oven for another minute or two until the tomatoes are slightly soft. 

If we are being honest this is just a fancy flat bread... but you know what, I'm gunna call it a pizza because A) I want to and B) I want to believe that my way of life isn't all that strange all of the time. Sound good? Ok cool, glad we had that talk. 

For all you paleo, gluten free, vegan, health freaks out there, trust me, this crust is going to rock your food-defective world! 

Love your faces, have an amazing week. 

xx 

BECAUSE...BANANA BREAD

I get it... how many times can one girl make banana bread!? The answer my friends is MANY. 

Here's the deal, sometimes I forget to write recipes until the night before I need to post them... sometimes I don't have very many groceries in the house to create the aforementioned recipe in and of itself... sometimes your significant other randomly stops eating the bananas which you have been buying (in bulk) for months, leaving you with no other option BUT to bake banana bread! (ok... seriously though, I was buying SO many bananas a kid in WholeFoods once asked me if I lived with Donkey Kong... no joke... it was amazing).

That being said, here we are, another day another banana loaf fresh from the oven. 

-BECAUSE...BANANA BREAD-

Preheat your oven to 350 degrees

What you will need:

3-4 ripe bananas mashed (if you are lazy whip them in your blender... but come on... don't be that guy)
1/2 cup raw sunflower seed flour (I grind mine in my vitamix)
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder 
1/2 tsp sea salt
1 tsp cinnamon
2 tbsp ground flax in 1/4 cup water
4 egg whites
1/2 cup melted coconut oil
1 tsp vanilla
2-3 tbsp honey (I used 2 plus 2 drops liquid stevia)

*optional- 1/2 cup pecan pieces, chopped walnuts or cacao nibs

Blend together all dry ingredients, stirring well to remove any lumps. 
Place egg whites into a separate bowl and whisk until frothy (they do not need to be peaked) add in flax, bananas, honey and vanilla to the mixture, stirring well to combine (no chunks, please and thank you). Add in your dry mixture and melted coconut oil, mix together until smooth. If you are adding in nuts or cacao nibs, do so at this time. 

Pour the batter into your bread pan. Bake at 350 for 40-50 minutes or until a toothpick comes out clean.  

Now, if you are anything like me you will want to devour every last inch of this perfect little morsel the moment it is removed from the piping hot oven... do try and restrain yourself. Allow the bread to rest for 10-15 minutes before taking it out of the pan; at which point you may then gorge yourself on banana-y deliciousness. 

I won't lie to you, I'm not supposed to eat banana bread (or bananas at all) but I gotta say, this was well worth it. 

xx

BLT-ISH

There is something about a BLT that says summer isn't there? That first bite exploding with the flavors of the season; savory perfection... No? You don't feel that way? Ok, who knows, maybe it's just me then... moving on. 

Perhaps I feel this way because my mom would make them when it was too hot to cook (Michigan summers are equivalent to living in a sauna for three months out of the year, which is far superior to the 5 months you live inside a freezer). She would sizzle bacon on a griddle, slice tomatoes with the knife skills of a surgeon and break apart lettuce with tender loving care. The bread was (occasionally toasted) slathered in mayo, topped with salt and pepper, before being christened with a grid of the freshly cooked bacon, garden tomatoes and fresh lettuce... I'm drooling.

To be honest I hated them as a kid. Instead, I would eat a calorie packed, artery clogging concoction which consisted of bacon, lettuce, HOTDOG, and mayo sandwiched between two slices of whole wheat bread (because white bread [strangely] was a curse word in our home). I can't lie to you, it was AMAZING, however, if I at that today I would probably die... a slow beautiful, bacony bliss filled death. 

mmmmm.... 

Ok anyways, back to reality and the version of a BLT which currently satisfies my cravings. 

-BLT ISH-

What you will need for 4 'wraps'*: 

 4 large Romaine leaves rinsed and dried
2-3 slices thick bacon cooked and chopped into small pieces
12-15 mini heirloom tomatoes quartered
1 small avocado cut into small chunks
salt and pepper to taste
yellow mustard or vegenaise optional

Place tomatoes and avocado inside the romaine leaves, top with chopped bacon bits, sea salt and black pepper.... literally I feel like this is such a cop out recipe... but you guys, it is delicious so whatever. 

Drew has asked me to make these about a million times since I first created them a few weeks ago. The magic of this little number is just how simple it is! I am sure most of you have done something like this before when you ran out bread and you know what I say? DO IT AGAIN!  

Eat your hearts out! a) because it is (almost) summer and b)this wannabe wrap will satisfy all your bacon craving, lettuce loving desires in the most perfect way (ok I know you are still day dreaming about my hotdog version...but do yourself a favor and save your arteries, they will thank you later by letting you LIVE). 

xx

*There are only three in these photos compared to the '4' the recipe suggests... one may or may not have gotten eaten in the process

HASH-SHISH

Ok, this post has zero to do with the actual 'hashish', you know, the one made from (to put it bluntly) weed. Now that the disappointment is out of the way we can move on. 

Breakfast is my favorite thing, hands down, easily in my top 5 if not my top 3 (some may call it a passion). Things being as they are (my mother having always stressed breakfast being the most important meal of the day), I like to prepare a good breakfast (nearly) every day, which is truly the best/worst thing. One of the current favorites consists of a fresh veggie hash, egg whites, garlic quinoa and (if I'm feeling twirly) avocado (and I'm always feeling twirly!). This, I realize, sounds like a lot, but I swear to you a monkey could make it (if monkeys could cook). 

-VEGGIE HASH-

What you will need (2-3 servings): 
1 small yellow summer squash 
1 small zucchini 
1/2 small onion
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper 
3-5 cloves garlic minced
1-2 tsp olive oil
sea salt to taste 

Chop the squash, onion, and peppers into small cubes (roughly the size of your finger nail) place into a sauté pan. Drizzle the veggies in olive oil, lightly sprinkle with salt and cook on medium heat. Stir the mixture gently until the onion is translucent. Add in the garlic and sauté for 1-2 more minutes. 

Serve with: Eggs, quinoa*, avocado, breakfast burritos, breakfast tacos, sautéd kale, brown rice, or hash browns... really the options are endless so get on board. 

I realize this combination is nothing new, nor is it mind blowing, but you guys, it is easy to make and tastes really f-ing good! So I'm not going to be mad about it. Instead I can (and will) eat it every day. 

What are you currently craving for breakfast? 

xx

*The secret to breakfast quinoa. I make a huge batch of quinoa once (or twice) a week and keep it in the refrigerator. At breakfast I scoop out what we need into a pot, add a little water, salt, pepper, a little coconut oil (weird but delicious) and just a shit ton of garlic! Heat that up and serve along side any (and every) thing. It is a game changer you guys, you're welcome. 

FA-JI-TA

Growing up 'fajitas' (or fa-ji-tas as my friends mother so aptly put it) were a result of McCormic seasoning packets or dining at Chili's. They were made of Tyson Chicken, placed on flour tortilla shells with iceberg lettuce, sour cream, generic salsa, and mounds of jack cheese on top; and they were f-ing delicious, I can't lie. If you grew up in a) the 90's or b) the MidWest you know what I am talking about. Also, let's be honest, did fajitas come any other way back then? I think not.

Box to table was normal, pouch to pallet more than acceptable, and we, sadly, didn't know any better. The Farm to table movement was still on the coasts and/or left to the hippies and hillbillies (my how naive we all were!).

I think part of the reason I love cooking, part of the reason I work on these recipes, is to remedy the gut busting blunders of my youth. I must try and make amends to my organs for all of the $5 Hot n' Ready pizzas, frozen chimichangas, cheese covered ramen, and 2,000 calorie mochas which tormented (nay still torment) my insides.

Please note-this is not to say my mom wasn't a good cook, she was amazing, and she DID make things from SCRATCH (p.s. I love that term, it always makes me think of biscuits or whip cream... mmmmm)... but the majority of my diet was incredibly processed (we didn't know any better you guys... it was the 90's!). 

-NOT YOUR MAMAS FAJITAS-

1.5 tsp sea salt
2 tsp cumin
1.5 tsp dried oregano
1 tsp smoked paprika 
1/2 tsp onion powder
1 tsp adobo seasoning (optional)
juice from 2.5 small limes
5-6 cloves garlic freshly chopped
1 tbsp Tapatio (or hot sauce of choice)
1/2 an organic chicken (preferably a happy chicken...one who lived a better life than any of us could ever dream to) you can opt for 2-3 boneless skinless chicken breasts if you would prefer, I like bone in with skin for more flavor.
1 tbsp olive oil

Combine all of your dry ingredients into a small bowl and stir well to combine. Rinse chicken and pat dry with paper towel. Place the chicken in a large bowl. Squeeze fresh lime juice over the chicken and pour your hot sauce of choice on top as well. Rub the dry seasoning over top, making sure it sticks nicely to the chicken skin, sprinkle with garlic and cover with saran wrap.

Allow chicken to marinade for at least 3 hours, all day or overnight is best (obvi).

Preheat the oven to 425 degrees ferinheight.  

Heat olive oil in a cast iron skillet, remove chicken from the bowl (set marinade aside) and place into the hot oil skin side down to start, allowing the skin to become brown and crispy, flip and allow the underside to brown slightly. Add 1/4 cup water to the remaining marinade and pour into the pan surrounding the chicken. Place the cast iron into the oven and bake for 20-25 minutes. Remove from the oven, cover with foil and allow the chicken to rest for 5-7 minutes. 

While the chicken is baking get all of your tasty toppings prepped, because one can never have enough toppings am I right!? (that is rhetorical, I know I'm right). 

Tomato
Lettuce 
Avocado
Garlic, cumin and lime cooked black beans
Cilantro
Lime wedges
Jalapeño
Tortilla shells
and of course sautéed peppers and onions

Olé! 

Once you have all of your toppings prepped and the chicken has taken its rest and then unceremoniously had its meat removed from the bone, build your oh so satisfying, pallet pleasing, NEVER FROM A PACKET fajitas and enjoy. 

xx

P.s.- if you haven't seen Chef, do so! A feel good film that was a complete and total passion project which will leave you warm and fuzzy (not to mention starving!). This recipe was inspired by the amazing cooking scenes in the film- food porn at its finest you guys! 

P.P.S- The chicken is also amazing grilled and/or remove the chicken from the equation entirely and make this dish with steak! 

ZUCCHINI SCONES

What can I say, sometimes I crave baked goods, I mean, who doesn't?! Truthfully I think anyone who smells fresh baked bread, pastries, cupcakes, cake (etc) and doesn't long to shove it directly into their mouths are CRAZY... but you know, to each their own. 

ANYWHO. So, baked goods. Limited to no grain in my life, limited to no sugar (ok I know you guys are smart, but I have to talk about it... it is therapy for me... or something? anyways), basically limits define me, however, I refuse to be defined by my limitations (does that make sense?).

Once again, bringing us back to my actual point, I was craving something fresh from the oven. I had zucchini, I had quinoa flour, coconut flour, and honey... I thought to myself, "I can make this work".

How did I decide to make it work you may ask? Why in the form of a scone naturally! (to be perfectly honest I have no idea why a 'scone' seemed like the appropriate medium for my baking desires, but you know what, I had an itch and this seemed to scratch it). 

-GRAIN FREE ZUCCHINI SCONES-

What you will need: 

1/2 cup raw sunflower seed flour (I ground raw sunflower seeds in my vitamix) 
1/2 cup quinoa flour (quinoa is a SEED people NOT a grain)
1/4 cup raw cashew flour
1/4 cup plus 2 tbsp coconut flour
3/4 tsp baking soda
1/2 tsp pink himalayan sea salt
2 tsp cinnamon
1 tsp all spice
1 tsp vanilla
1 tbsp lemon juice
2 tbsp raw honey
2 tbsp coconut oil (melted)
2 egg whites
1/2 cup unsweetened coconut milk
1 cup zucchini finely chopped or shredded 

Finely chop or shred your zucchini and set it aside. 

In a large bowl combine your dry ingredients (flour, baking soda, salt etc). Mix well with a whisk. Add remaining ingredients, stir and fold until well combined (dough should be slightly sticky but holding together). 

Place dough onto parchment paper in a small circle, roughly 1.5 inches tall and 6 inches around. Chill in the refrigerator for 30 minutes to an hour. 

While the dough is chilling, preheat the oven to 350 degrees ferinheight.  

Gently score the dough with a sharp knife before placing it in the oven (giving you your 'scone' shaped guides). Bake at 350 for 20 minutes. Remove from the oven and cut through your guides, fully forming the individual scones, place back into the oven and bake for 5-10 more minutes or until golden brown around the edges. 

Now, I'm not saying these are your great aunt Mables traditional tea scones, but damn you guys, I am pretty in love with them. Drizzle with honey, serve with jam or clotted cream, whatever, I don't care, just make them and eat them to your little hearts content, I promise you they are worth it.   

I realize these are grain free which seems weird... but do me a favor and be open minded k? Technically they are Paleo (whatever the hell that means) but some Neolithic snot told me they didn't truly qualify due to their quinoa flour content...I then told him he could get the cuss out and shoved another scone happily in my mouth. 

xx