Sweet Beet & Chestnut Salad

Refreshing is the word that comes to mind, when I think of salads.  Creating the perfect mixture requires a delicate balance of flavor.  It's important that they exude a light and clean taste. Yet, they must also somehow retain that bit of hardiness necessary to last you until your next meal.

In today's delightful salad the sweet red and yellow beets balanced the flavors of the hearty tart goat chevre and nutty chestnuts to perfection. I loved the textures of the creamy chevre, crumbly nuts, and smooth beets.  Even the lettuce tickled a bit as it passed. Needless to say, I went back for seconds. I hope you can enjoy this satisfying dish soon as well. It's quite a treat. 

{Sweet Beet & Chestnut Salad}

2 -3 cups of Organic Lettuce of Choice

1/2 log of Honey Goat Chevre, crumbled by hand

1/2-3/4 cup of Chestnuts, cooked and chopped

2 Organic Yellow and Red Beets, cooked peeled and sliced

4-5 Medjool Dates, pitted and chopped

Drizzle of Real French Vinaigrette Dressing

Gently combine ingredients and drizzle with my new favorite dressing, Brianna's Real French Vinaigrette, or any of your choosing.  Enjoy!

Cocoa Lavender Cookies

The weather has finally turned chilly.  Next to the warmth of a lovely heater, wrapped in a little down blanket, I have finally found a moment to share one of my favorite recipes with you.  Cookies have always been a sweet part of my childhood winters. I became the baker of my family as a young girl. So when a fire was lit and blankets brought out it was quite routine for me to whip up a batch for us to enjoy.  Here in our cozy apartment a fireplace is not present, but I still feel the desire to continue the wintery tradition of cookie baking. My Love doesn't seem to mind....

Based off of my Chocolate Chunk Cookie, I created a delicious and aromatic lavender treat.  The Cocoa Lavender Cookie. Yum. Two of my favorite ingredients, lavender and chocolate, combine to create a wonderfully satisfying and perfect fireside cookie.  So grab a soft thick blanket, start a fire and get these cookies in the oven for a cozy and sweet wintery night. From my warm kitchen to yours, cheers!

{Cocoa Lavender Cookies}

2 3/4 cups of Almond Meal or Flour ( sometimes I do half and half for a sturdier cookie )

1/2 tsp Sea Salt

1/2 tsp Baking Soda

1 1/2 tsp Dried Lavender Petals, chopped

1/2 cup Pure Cocoa Powder

1/2 cup Grapeseed Oil

1/2 cup Agave

1 1/2 tbsp Vanilla

3/4 - 1 cup of Dark or Semi Sweet Chocolate, chopped chunky

Preheat the oven to 350 degrees. Whisk the dry ingredients together and then add the wet.  Gently fold in the chocolate chunks. Scoop dough with a tablespoon. Roll into a little ball in your palm and then slightly flatten on your cookie sheet. Provide an inch or so of space for the cookies to expand. Bake for 6-8minutes, depending on your oven.  Keep a close eye and remove them when they seem firm.  Allow cookies to cool for a good 15 min, then remove with a spatula.  Pair with a little glass of almond milk, wrap yourself up with that cozy blanket and savor each decadent bite!

{Hello Little Egg}

Since the Fall of 2008, I haven't eaten an Egg or Egg White a la carte.  As my gut has been slowly healing, I've considered reintroducing Eggs slowly back into my diet.  I'll eat them on occasion when they're mixed into breads, but never all by themselves.  Well, this morning I decided to finally do it!  I started with one Egg White, hoping to not overwhelm my system.  I figured if an unfavorable reaction occurred at least it'd be smaller than a two Egg reaction!

Cracking open the Egg almost felt wrong.  I kept cleaning all the utensils after they touched the Egg, laughing at myself as I would suddenly remember the Egg was going in me anyways! I'm so use to making Eggs for my husband and cleaning everything after so I can safely use it.  As I cooked the Egg I kept staring at it, watching it slowly form, absorbing the fact that this little guy was going in me.  Still felt odd, but I was curious.

I toasted some of my favorite gluten-free Garlic Bread from Johanna's Bakery, warmed up some organic Black Beans and sliced some Avocado to pair with the little Egg White. I hoped it wouldn't be too bad.

I took my first bite.  Chewing slowly, I finally swallowed and waited.  A bit of itchiness started, but it stayed slight. My throat tightened, but again it was slight.  Hmmmm okay, second bite, nothing worse happened.  Alright! A few minutes later I was staring at my empty bowl with a satisfied grin.  Woot! I did it! It's now been an hour and I'm still breathing and living just fine.

Conclusion: I like Eggs.  I want to eat more of them.  I don't think I could eat one everyday, but perhaps once or twice a week will be okay for my body.  Hurray! Thanks for sharing my little Egg victory with me!

{Everything-Free} Breakfast & Why?

Removing foods from your normal routine isn't easy.  In the last month I have had several people share with me their decision to try a new diet removing gluten, dairy, soy and many other smaller ingredients.  Our food culture here in the United States is not very welcoming to such a diet (though I must say it has greatly improved over the last 5 years). Yet, the health of my generation and those following has demonstrated a need for change.  People are experiencing dramatic health issues as early as their teens and twenties.  From my own personal journey, I have come to believe these issues are connected to our food.  Now, I do not pretend to be a professional physician or even a formally educated advisor.  All that I share is simply what I have learned over the years from professionals and my own battle for full health.  Feel free to read with a grain of salt and please do your own research as well! I could talk for hours about the alterations that have been made to food over the last several decades or the toxins that we put into our bodies on a daily basis, but I will refrain from all that today.  Instead, I encourage you to research the processes your food goes through before it reaches you.  You might be very surprised.

Since our bodies have gone through so much by the time we are in our twenties it makes sense that normal bodily functions begin to fail or malfunction.  A major part of our bodies that take the hit is our internal organs, specifically our stomach, intestines, colon, liver and gallbladder. These are the areas food is broken down, filtered and gathered for nutrients.  If so much of what we eat is harmful it doesn't take long for each of these parts to wear down and stop performing as your body needs.  Your body's balance is thrown off.  It becomes hard for your brain to function well without nutrients and so the messages to your body are not as they should be, causing issues like low blood sugar, lack of enzyme production, low or high acidity in the stomach, etc.  Eventually food allergies or intolerances begin to form.  Your organs begin to only be able to take certain foods as the years pass because they don't have the proper amount of enzymes, etc. to break down, filter and gather nutrients from all foods.  The longer you go without fixing the root issues of rebuilding your organs and eating clean, safe food the less you will be able to eat and the more upset and off balance your body will become.  The end result: autoimmune diseases. Take a gander at this link to see what many of us are headed toward.  As WomensHeath.gov states, "overall, autoimmune diseases are common, affecting more than 23.5 million Americans.  They are the leading cause of death and disability." Don't let yourself become a part of this statistic. 

I hope this sounds a bit scary to you, sometimes it takes a little kick in the rear to make or continue on with difficult changes. As I said in the beginning it's not an easy thing to reassess your health and restart your diet.  Generally, it's not accepted in our culture, but the effects of our daily food choices are so very real.  It's worth it.  Slow down and look at the food you eat.  Where does it come from? What's in it? How has it been cooked and stored? Start noticing your body's ups and downs and responses to food and stress.  Take small steps to support your organs.  Care about how you live and what you eat.  

As I said earlier, people have been approaching me asking for help with food options that are allergy or intolerant friendly.  I find that  breakfast seems to be the most difficult meal to keep interesting.  So as a little inspiration, I'm sharing a nutritious and easy {Everything- Free} option.  It's so yummy I had it this morning! 

{Coconut Yogurt with Fruit & Energy}

1- 1 1/2 cups Plain So Delicious Coconut Yogurt

1 tbsp Macca Powder

1 tbsp Raw Hulled Hemp Hearts (I get an 8oz bag from Costco)

Fresh or Frozen Fruit  (I love berries!)

I prefer the plain Yogurt because it's low in sugar and I can always sweeten it with Stevia or local Honey.  The Macca Powder and Hemp Hearts provide lots of natural energy, are filling and full of nutrients.  Click on the links to learn about the benefits of each and see the brands I favor! 

{Shared}

Gluten-Free Wednesdays

{Gluten-Free & Vegan Brownies}

It's been a busy week, full of training for a new journey.  It started last November when I fell in love with a fabulous workout that combined the grace of ballet and the balance and strength of pilates. Called Xtend Barre, it leaves me feeling beautiful, elegant and strong, feelings every woman should have after an hour of hard work! It took a little coaxing, but I decided to learn how to teach Xtend.  Two weekends ago I spent three days trying to soak up all the choreography, technique and body awareness necessary to teach it well.  Now, I'm training just about every day to improve and prepare to teach.  It's been exciting and fresh, yet exhausting! My body is quite ready for bed each night and rather cranky about rolling out in the morning, but I'm determined to keep on.  

For some odd reason chocolate tends to become more enticing when my body is worn out.  Last night I felt a sudden desire to bake brownies. This is a treat that has many happy childhood memories attached to it, only back then it included Ghirardelli's double chocolate brownie mix.  Nowadays it's a bit tougher to find a reliable gluten-free and vegan brownie recipe that satisfies my gooey chocolate appetite.  

My most recent attempt actually turned out quite well! So well, I thought it worthy of sharing with you.  It follows the general outline of BabyCakes' recipe, but as usual I substituted and added for a better result.  My changes made it mostly sugar-free too! I hope you give it a try when you're hearing the chocolate call.  

{GF & Vegan Brownies} 

1 Cup Chickpea Flour

1/4 Cup Potato Starch

2 Tbsp Arrowroot

1/2 Cup Unsweetened Cocoa powder

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Xanthan Gum

1 tsp Sea Salt

1 tsp Cinnamon

1/2 Cup Pure Maple Syrup

1/4 Cup Xylitol

1/2 Cup Grapeseed Oil

2 Tbsp Vanilla Extract

1/2 Cup Hot Water

1/2 Cup Vegan Chocolate Chips 

1/2 Cup Chopped Semi-Sweet Chocolate Chunks (from a block of Chocolate)

Whisk all the dry ingredients in a large bowl.  Add the wet and mix slowly.  Fold in the Chocolate and pour into a greased 9 x 9" baking pan.  Bake at 325 degrees for about 10-15 minutes. The 15 minute bake time gives you a slightly firm crust and moist middle. If you like your brownies more on the gooey side pull them out sooner, closer to the 10 minute bake time.  Pair with some yummy coconut ice cream and fresh fruit for a delicious evening dessert. Enjoy! 

{Shared}

Allergy Friendly Friday
Slightly Indulgent Tuesday
The Gluten-Free Homemaker
Real Food Wednesday
Frugal Days, Sustainable Ways
Healthy 2day Wednesdays
Whole Food Wednesdays
Allergy Free Wednesdays

{Hearty GF Breakfast}

There are days when I am so bored with my breakfast.  Believe me, there are many options for delicious GF and Vegan breakfasts. Yet, somehow I can still get in a rut.  Are you with me or am I the only one running out of ideas at the break of dawn? Probably not, so today I am going to share some of my little breakfast ideas with you.  As I push myself to think outside the box and get creative in the days to come perhaps we can avoid that rut all together!

I have always preferred to start my day with a hearty meal, so cereal just doesn't cut it.  A simple, quick, nutritious and filling breakfast can provide the foundation for a marvelous day, full of energy and mental sharpness.  Consequently, it's worth it to dive in and get creative with your first meal of the day.   If you're new to GF or just wondering what all these options are let me share a few ideas with you:

1. GF Oatmeal - top with nuts, dried fruit or fresh fruit; sweeten with vanilla or regular stevia, agave, honey or pure maple syrup. Mix and match!

2. Coconut Yogurt or Kefir with GF Granola - I prefer plain with stevia and cinnamon granola. Add your favorite granola and/or toppings (see oatmeal).

3. GF Crepe with Vegan Daiya Cheddar Cheese and Caramelized Onion Filling - Yes, it's AMAZING. See BabyCakes new cookbook.

4. GF English Muffin topped with Vegan Daiya Cheese, Tomato and Avocado Slices.

5. GF Bread toasted and spread with Raw Almond Butter.  Topped with a dust of Cinnamon or Sea Salt and a drizzle of Honey.

6. Smoothies!

7. GF Muffins paired with a spoonful of Raw Almond Butter!

 *If these aren't enough check out my recipes under "breakfast".

Finally a very savory and protein filled breakfast -

{Fresh Beans with Wild Smoked Alaskan Salmon, slices of Ripe Avocado and Himalayan Sea Salt}

1 Cup Fresh Cooked Beans (warm or cool)
2-6 oz of Wild Smoked Alaskan Salmon
Fresh Lemon Slice
1/4 Organic Hass Avocado
Dash of Pink Himalayan Sea Salt
Any other Spices you might enjoy!

*For variety, reduce Beans to 1/2 Cup and use a slice of toasted GF and Vegan Bread for your base!

A very different breakfast than you are accustomed to I am sure, but wait till you try it! I use my fresh seasoned homemade Beans as the base.  I tear small pieces of the tasty Salmon and place them on top of the Beans.  A squeeze of fresh Lemon Juice over the Salmon is always a nice addition.   I am obsessed with Avocado, so I can be a bit picky about quality and texture.  Make sure you get a ripe organic Avocado for best flavor. Slice it and fan across the Salmon. Finally sprinkle with Sea Salt and other Spices.  Enjoy!

{Sharing}

Pennywise Platter Thursday

{2Good2B Bakery & Cafe}

Delicious food for all? For those of us in the gluten-free community options are growing, but for those with more than just gluten-free needs it's difficult to find food that is (what I like to call) everything-free.  How often have you wished for a bakery, deli or even coffee shop where you could completely relax, perhaps even eat and drink everything on the menu? Not possible, right?  Well, I am excited to announce that such a place has emerged.

2Good2B is the name and everything-free food is the game. Located in the heart of San Diego's own seaside town of Encinitas, 2Good2B is an appropriate name for the quality and variety provided by this lovely cafe and bakery.  All items listed on their menu are gluten-free, soy-free, corn-free, peanut-free and occasionally dairy-free and egg-free.  Started by self proclaimed foodies Mike Barbanti and Diana Mourato Benedek, this place brings deliciousness to another level.  Their standard is not limited to the gluten-free or allergy-friendly crowd, but to all.  Their breads and desserts rival and I would say even trump those filled with gluten, soy, corn and many other typical ingredients.  See their website for more about their personal health journeys and the creation of 2Good2B.

Options are wide and favorites have already been established.  With freshly baked choices like chocolate pecan cranberry oatmeal cookies and vanilla bean passion fruit muffins, how could anyone resist? Everything goes quickly, so early orders and pick-ups are recommended.  

I heard about 2Good2B last week and headed straight over! As my husband and I drove up I immediately noticed the beautiful "gluten-free" writing in the window and practically bounded out of the car with excitement.  Entering the cafe we were immediately engulfed by the mouth-watering aroma of freshly baked bread.  In cases near the door, rows and rows of beautiful cupcakes and brownies quickly drew my eye.  I glanced at the menu and my excitement heightened.  Quiches, pizzas, sandwiches, paninis, and salads?  All GF? Really? Then I saw it, the origin of the lovely smell: a case full of fresh breads and gorgeous baguettes.  As I stood staring at the case, a kind voice greeted me and asked if I needed anything.  I introduced myself and met the assistant manager, Jack, who turned out to be one of the most gracious individuals I have ever met.  He sent us home with many tasty treats to photograph and try.  His passion for helping others find safe food is obvious.  The atmosphere he provided clearly stemmed from the heart of 2Good2B's creators, Mike and Diana.

2Good2B focuses on high quality foods, drinks and desserts, using many local and organic ingredients.  You can enjoy a tasty, moist muffin with a steaming loose leaf tea with the knowledge that you're eating well while sustaining your local community! When picking their vendor for coffee and tea 2Good2B chose Virtuoso: a local, certified organic company that carries products known for being easier on the stomach.  Once again, a clear sign that Mike and Diana have thought carefully about every detail, creating the perfect environment for people with sensitive stomachs!

Our lunch that afternoon consisted of many personal recommendations from Jack.  We decided on a delicious panini with the artisan rosemary bread made fresh that morning (which he paired perfectly with vegetable chips) and two refreshing and invigorating drinks, the Moroccan Mint tea with honey over ice and the spicy Virtuoso Chai tea.  We followed the panini with Mike's famous baguette and lemon cupcake.  My favorites were the baguette and rosemary bread.  I felt transported to Paris with each moist and buttery slice.  Heaven on earth.  Needless to say, we savored each bite and devoured every last morsel!

My only hesitation with the breads lies in the teff and millet flours.  I have a sensitivity to these flours.  Even though I can't eat too much, the flavor of the breads is still amazing.  If I may, I would like to put in a request.  I would love to try artisan breads from Mike that incorporate other gluten-free flours. He may even be up for creating the treat I miss the most: the croissant!  He is quite an artist in the kitchen, so perhaps such options will come in the near future!

There are so many varieties and specialties available that I could expand on!  You will just have to discover them for yourself! The menu alone should get you out of your seat, but honestly the atmosphere was what made the entire experience golden.  I hope you all jaunt over to 2Good2B as soon as you can.  It's everything you dreamed it would be.
Enjoy!

{Heads Up}
The bakery and cafe will be undergoing a renovation from Jan 22nd to February 4th.  Menu options will be increasing to include such delights as pot pies, soups, mac and cheese dishes, meatball subs, calzones, cinnamon rolls and cinnamon breads.  Make sure to stop by before they close and then head over after Feb 4th for all the new treats! I'll be there! 

{All photos taken and provided by Sweet and Salty Life}

{Pumpkin Oat Breakfast Squares}

It's December! Can you believe how quickly it has come? I love this season.  It's full of everything cozy.  Recently I've had the urge to bake with pumpkin...courtesy of a wonderful Thanksgiving. The treat I'm sharing with you was a complete experiment and turned out quite tasty.  It just might satisfy your pumpkin lovin' too!

{Pumpkin Oat Breakfast Bars}

1 cup Pureed Pumpkin

2 Small Zucchinis (whirled in a food processor)

1/4 cup Agave + 1/4 cup Pure Maple Syrup

1/4 cup Unsweetened Applesauce

1 tsp. Vanilla Extract

1 tbsp Grapeseed Oil

1 cup GF Oats (Trader Joes)

1 cup Almond Meal/Flour (Trader Joes)

1 1/2 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

Process all the wet ingredients in a food processor or with a hand blender and place in large bowl.  In a separate bowl whisk the dry ingredients together.  Slowly add the dry to the wet until well blended.  Pour into a muffin tin or baking pan; it's a versatile batter.  Bake at 350 degrees for 35-40 minutes, depending on your oven and the baking pans you choose. Stay close and keep an eye on it.  Once it's a golden brown pull it out and let it cool.  Eat with a smear of butter or raw honey or even just as is! It reheats well, so feel free to store leftovers (if you have any...) in the refrigerator.  Tasty, tasty!

Enjoy!

{October Love - Kauai}

Sooooo we are back! A wonderful and amazing wedding left us beyond grateful for life, love and the many many dear friends the Lord has blessed us with in this season.  We flew off to lovely Kauai for our honeymoon to relax.  We were surprised by a few little bugs that joined us right away.  They took up residence in my sweet Love and had him in bed for most of the trip.  We got to know the local medical community pretty quick, making stops at medical clinics and eventually the Urgent Care, but fortunately we were still able to savor our time there. 

An absolutely gorgeous island, Kauai was lush and green on the Northern end where we stayed. It blends rain forest with ocean so well.  The local people were laid back and easy to relate to in the small towns like Hanalei.  I was surprised by the numerous options for vegan, vegetarian and everything-free diets.  Health food stores covered the island and many restaurants catered specifically to this crowd.  I fell in love with a few spots.  My favorite restaurant by far was Postcards Cafe in Hanalei.  No matter your food preference you will find many delicious options here.  It is a home transformed into a cozy and quaint cafe.  The service is attentive and personal, as well as knowledgeable about food intolerances and allergies. 

I found a darling little GF shop in Kapaa called Sweet Marie's.  Marie gets up at ridiculously early times to guarantee fresh baked goods for all the locals and visitors that crowd her shop for treats.  Next time, I plan to stop there as soon as I land and stock up on goodies for the stay. 

The island's "whole foods" equivalent is called Papaya's Natural Foods.  It has everything you could need and more to live and eat well during your stay.  There are a few on the island, but one is conveniently located across the road from Sweet Marie's for a quick double trip. 

We also ate at a unique restaurant called Bar Acuda.  It was a Spanish inspired dining experience.  We were served small beautifully and artistically displayed dishes. It was a bit pricey, but worth it for the unique experience. 

As recently obsessed coconut eaters, we were excited to try a fresh Hawaiian coconut.  Sadly, it was not anywhere near tasty.  It was a fermented old coconut.  We should have known better.  We'll stick to our fresh young Thai coconuts from now on!

Overall, I was wonderfully surprised by how easily I could enjoy food and life on this island.  I encourage you to visit and try these places as well, you won't be disappointed. 

Aloha!

{The Everyday - Kelp Noodles}

Welcome to November! I cannot believe how fast this past month has gone and how quickly my life has changed.  We enjoyed our lovely trip to the Hawaiian Islands at the beginning of the month and spent the rest of it getting back into real life.  We were able to go to the beautiful and lush island of Kauai for our honeymoon and  I cannot wait to share all about the food culture and variety there. For now, just know that anyone with a common allergy could not only survive, but actually thrive.  There are wonderful options all over this beautiful island.  Honestly, it was so amazing, a move was and still is tempting....

As for today, I am back home in my lovely seaside home of Carlsbad and I am excited to share with you one of the most nutritious and unique foods in my refrigerator.  Kelp Noodles! Have you tried them? They are, at first glance, very odd looking and truly not that appealing, but believe me they are surprisingly fun. 

Full of fabulous fiber and rich in iodine, Kelp Noodles assist with digestion and boost your thyroid. Oh and did I mention they are practically calorieless... They can be found in most health food stores like Mother's, Jimbo's or even Sprouts on occasion. Kelp Noodles can be used to spice up a salad, add texture to stir fries or even to replace spaghetti if you're craving a hot dish with tasty marinara sauce.

To get started, I suggest washing and rinsing your noodles.  Then, using kitchen scissors, cut little 1-2 inches long pieces into a salad and see how you like the extra crunch.  Kelp Noodles can soak up flavor well, especially if they are allowed to marinate in a dressing or sauce. If you'd prefer a softer noodle I suggest you take this approach.  Next, try using longer cuts of the noodles in a stir fry with Coconut Secret's Coconut Aminos Seasoning Sauce. Add veggies and nuts and spices to your heart's delight! You really can't go wrong.  In the end it may remind you of a warm Thai noodle dish soaked in soy sauce, minus the calories and estrogen-filled soy.

If you really start to enjoy the flavor of this sea vegetable you should try other textures and flavors! Check out my recipe for Seaweed Rice Salad to get you started. 
Add this fun exotic food for some variety in your daily diet and let me know how it goes!Enjoy!

{October Love with an Every Day Post}

Happy Fall to you all! 

It's here and I can't believe it.  Three days until we marry! The time has flown.  Didn't we just get engaged? It seems like yesterday!

Well here in the sweet town of Carlsbad we are going full speed ahead.  The biggest event of my life is quite a bit of work! I must admit I'm just eager for the party to start.  For a quick update, I baked and frosted my wedding cake today! We chose a simple set up, a rich vanilla cake with blackberry preserve as the filling between the layers and finished it with a creamy, toasted coconut frosting.  It's a tiny, darling little cake with two 6" layers.  My Love is so sweet.  I popped in his room and asked him to come see it.  His reaction was just wonderful.  He loves it and shared how excited he was that we get to have a cake we made oursleves. Isn't that just what every baker bride wants to hear from her fiance? I'd say we're a good match. 

In five days we will be flying off to Kauai for our two week honeymoon! We couldn't be more excited.  I did some research and created a little list of places I want to stop by while there.  Kauai has a few GF and V restaurants, coffee shops and local eateries that sound intriguing and tasty.  My Love has already stated that we will be visiting farmers markets, which of course made me quite excited.  That sounds just perfect! Again, it's as if he knows me.....

I am still going to pack some essentials, just in case the local markets aren't as supplied as the ones here.  The first essential that came to mind was my instant GF oatmeal by Glutenfreeda.  It is perfect for traveling and is my go to for a filling and healthy breakfast.  I also love that it has a little flax in it...just in case traveling is causing a little back up.  Yes, I did just mention that.  Unfortunately it's not sold every where yet.  I have to pick it up at a smaller local GF bakery in Encinitas called Healthy Creations.  I encourage you to try it if it is sold in your local health food store and take it as a morning treat on your travels too!

Wish me luck this wedding week! I will give you a little summary of our Kauai adventures when I return. Enjoy your last week of September!

{October Love-Wedding Cake}

We are in the final count down! With less than a month to go, my Love and I are working on the fun details now.  Our little home is also coming together as bits and pieces are added.  I have been in a major nesting mood.  I'm just so eager to make our space a relaxing place that my Love can't wait to come home to every day.  

As the details emerge, one in particular has my attention and focus.  Unlike many brides, I cannot order a  standard wedding cake.  My guests, at least most of them, could eat it, but not me.  Fortunately, I have some things going for me.  First, I love simple small cakes 6-8" to be exact, second, I LOVE baking my own desserts and lastly, my Love LOVES to eat my desserts! How perfect is that! 

Soooo the great experiment and hunt has begun.  I have scoured my many...many...cookbooks and magazines, as well as my many past creations, in order to create a trial list of 6 cake varieties.  These include vanilla, chocolate, carrot and maple cakes with all sorts of coconut, buttercream, rich chocolate and vanilla frosting options. I'm in heaven!  The only slight negative is the amount of tasty batters and cakes I will continually have around me....  I will try to keep you all posted as I try and experiment with these fun recipes.  My plan is to bake mostly one or two layers just to try.  For the actual cake I would like to create a 3-layer 6 inch cake.  I love 6 inch cakes; they are the perfect little size!

Email me if you want recipes and I will direct you to the cook books I used so that you can give it a try too! Come bake with me!

My round 1 went very well.  It was picture worthy, as you can see.  I baked a rich chocolate cake with a sweet vanilla, butter cream frosting.  My Love enjoyed the flavor, found the texture a bit springy, but as we all know that is much better than dense (which was the result of round 2) and overall found it quite delicious.  I must admit the frosting paired well and I spread some blackberry preserve in the center, which really sealed the perfection. 

Rating: 7 out of the perfect 10

{The Everyday - Two Essential Spreads}

Whether for slathering on toast, apple slices, celery or carrots, these two spreads are full of omegas and protein.  I like to start my day out with food that will fill me up and provide energy for the day and raw Almonds and Sunflower Seeds are an easy go to for me.  

Almond Butter and Sunflower Butter are my two favorite spreads out of all the nut/seed options out there.  Raw Almond Butter, in my opinion, is the best whole and nutritional nut spread you take eat and Sunflower Butter just plain tastes delicious and is very similar to Peanut Butter.  I have a subtle allergy to peanuts, so this is my treat instead.  These spreads can be quite pricey at most health food stores, so if you are going to buy pre-made spreads I have to recommend buying from Trader Joe's.  They offer a much less expensive raw (that's the key), not roasted, Almond Butter with the options of crunchy or smooth and salted or unsalted.  As for the Sunflower Butter it's a similar story when it comes to price, so TJ's is still the way to go.  My only pause with the Sunflower Butter is the sugar content.  It, like Peanut Butter, has more sugar than I would like to advocate for others or just put in my own body on a regular basis, so I recently looked into creating my own. 

 If you are interested and own a food processor or VitaMix I would definitely recommend making your own butters.  It's actually quite simple.  Pour 1/2 to 1 cup of seeds/nuts in with a tablespoon of your preferential oil (I like to use Coconut or Grapeseed) and any other additions flavors for taste.  If you want a smoother more spreadable butter, just keep adding oil until it reaches the consistency you desire. 

In the batch I recently made I added 1 to 2 tbsp of Agave a dash of Cinnamon and a 1/2 tsp of delicious Vanilla.  After processing my spread I scooped it into a glass jar I recycled from another spread and put it in my fridge.  It's lasted me 2 weeks so far and seems like it will keep for a few more.  

An easy inexpensive and nutritious treat if you ask me! Give it a try and share what flavor you used to spice up and flavor your butter.  I'd love to hear about your experiments.

Enjoy!

{GF & Vegan Blueberry Oat Bread}

As an update, I am allowed to follow my regular diet now and how sweet it is to be eating more "normal" again.  I will do my best to never complain about my delicious diet ever again! Since then I have had such fun creating recipes, whenever wedding planning and work permit.  I created this moist loaf a bit ago and forgot to share it with you, so here it is! Try the rescipe or use it as a guide and  experiement.  Let me know how yours turns out! Any other baking risk takers out there? It's a favorite past time of mine to take a few recipes I find and combine their ideas or even to just gather some favorite ingredients from my pantry, pile them onto my little kitchen table and start playing.  I'm not a rule follower, nor an "in the lines" type of artist... 

Here's the steps for my yummy treat.  I loved using Almond and Coconut Flour in this; they are both full of protein and fiber and produce a yummy moistness to the treat.

P.S.  I always get my Almond Meal/Flour from Trader Joes.It's less than half the cost anywhere else!

 

 

{GF & Vegan Blueberry Oat Bread}

1/2 C Almond Meal/Flour

1/2 C Brown Rice Flour

1/4 C Coconut Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

1/4 C Grapeseed Oil

1/3 C Agave Syrup

1/3 C Unsweetend Vanilla Almond Milk

1/2 C Water or Almond Milk

1 tsp Vanilla

1/4 tsp Xanthum Gum

1 C GF Oats

1 tbsp Chia Seeds

Fresh or Frozen Organic Blueberries

Mix your dry and wet separately, then slowly pour the wet into the dry until well blended.  After this, gently mix in the Xanthum Gum.  Be careful not to overmix.  Xanthum Gum helps the batter rise, waht gluten usually does in baked goods.  The only downfall is that it can make your batter gummy, so avoid over stirring it.  Next fold in the Oats and Chia, then pour prepared batter into a greased loaf pan.  If you are using fresh blueberries you can fold them in with the Oats and Chia.  If you are using frozen berries, wait and carefully place them (with the help of a spoon) into the prepared batter in the loaf pan.  Otherwise the frozen berries will dye the loaf blue!  Bake at 350 degrees for 40-45 minutes or until a butter knife comes out clean from the center.  This tends to vary from oven to oven, I have found.   Let it cool and then slice and serve with a delicious buttery spread.
 Enjoy!

{For Other Yummy Treats}

Gluten Free Wednesdays

Slightly Indulgent Tuesdays

{Local and Seasonal}

 A rich color of burgundy caught my eye right as I entered the market. Shiny and perfectly plump, I couldn’t help but sample one.  A sweet flavor filled my mouth and warm summer memories flooded my thoughts.  Yes, it’s really that wonderful time again, cherry season!

Many of you may have noticed a new "trend", signs for local and seasonal foods.  Well, it’s more than a trend, it’s a very healthy approach to life.  Here’s a bit about this wonderful movement:

Why eat seasonal? Well, a simple answer could be, it’s cost effective! It also means the produce will be ripe and at its sweetest and most flavorful point.  How do I know what is in season? A wise woman once told me, the best way to tell what produce is at its peak season is by seeing what’s on sale at your local market.  Farmers and markets typically have more than they know what to do with, so the produce is sold for fabulous bargains and you can eat it right away, enjoying the rich flavors!  A pretty nice little situation if you ask me. 

Why eat local? I believe in supporting the individuals that work hard to produce whole, nutritious and fresh foods.  It has become a lost art as norm of our culture is mass production.  The men and women that fight against the grain to provide quality food for their community should be supported and encouraged.  Thankfully, many markets have picked up on the grassroots movement towards local and seasonal foods.  Whether it’s supply and demand or profit-based, I am grateful for the turn our culture is taking.  We need to reevaluate what we are putting into our bodies and remember the age-old saying, “you are what you eat”.

So head on down to our local farmers market or health food store to find other delicious seasonal produce! Enjoy!

{Berry & Coconut Smoothie Bowl}

I am almost 2 weeks into this adventure! It's difficult and I have to admit I don't feel great.  I'm quite exhausted, bloated and.....kinda crabby most of the time.  My kind Love has been so patient putting up with my feisty and pouty disposition.  I must admit I let out exasperated cries for pizza and cheese and coconut ice cream quite often.  I think the biggest lesson I am learning is discipline.  Instant gratification for my sweet tooth is not an option right now.  

I did make a tasty and simple little treat for myself yesterday morning.  I have a decent amount of victoriously delicious meal that even friends and my Love have enjoyed.  I though I might share this little one with you.

{Saturday Morning Breakfast Bowl}

½ Frozen Organic Banana

Frozen Organic Blueberries

Fresh Organic Strawberries

Fresh Thais Coconut Meat

Plain So Delicious Coconut Kefir

Splash of Organic Vanilla

Dash of Cinnamon

A few drops of Vanilla Stevia

{Topping}

Fresh Organic Blueberries

Dehydrated Organic and Raw Coconut flakes

Blend it all and serve immediately.  Enjoy!

{Wild Salmon, Lemon Cucumber and Avocado Salad}

To heal the 20 plus years of gut destruction by means of gluten, soy, dairy and much more, I have begun a cleanse.  I will only be eating foods that are soothing and avoiding any foods that would insight inflammation in my overly sensitive gut.  Day one was yesterday and, may I just say, I really wasn’t the happiest camper.  I have been slowly eliminating all sorts of food groups from my diet for a few years now and this cleansing diet is officially the most limiting I have ever experienced.  Now don’t get me wrong, I am in full support of the philosophy behind it and am eager for the end result it might bring, but boy is it going to be a test of my perseverance and self control.  I am already trying to find ways to create little desserts with the foods I have available to me.  I truly am a dessert girl through and through….

To summarize the diet for you and well, to get a little pity from you all, let me tell you what I can and cannot eat for at least 30 days. 

{Soothing List}

1. Most Veggies (except tomatoes, potatoes and mushrooms)

2. Fermented Food (like sauerkraut and pickles)

3.Any Meat (I’m only going to be incorporating Salmon for now)

4.Low Glycemic Fruits (This ones tricky.  Some fruit I thought was LG is not!)

5. Anything and Everything Coconut and Olive based (One of the most soothing foods you can put in your body!)

6. Herbal Teas (a favorite already, fortunately)

{Inflammatory List}

1. SUGAR/Chocolate (including Low Glycemic like agave and brown rice syrup)

2. Grains (Any and all, even GF)

3. All Dairy

4. All Soy

5. All Alcohol

6. High Glycemic Fruit (melons, mango, pineapple, raisins)

7. Lectins (this one was the hardest for me to give up! Includes nuts and beans)

Well there you have it! Sooo if any of you have fun recipes to spice up my diet, please feel free to share! I had fun creating a nice light dinner this evening that you can even enjoy.  It incorporates all soothing foods and just happens to taste delicious.

{Wild Salmon, Lemon Cucumber and Avocado Salad}

A perfect pairing, the lemon brings out the saltiness of the salmon and the avocado brings a rich buttery flavor to compliment the tangy lemon. 

{Serves 1}

1 cup   Diced Organic English Cucumber

1 tbsp  Extra Virgin Olive Oil

Half a Ripe Organic Hass Avocado

Torn Pieces of Wild Alaskan Smoked Sockeye Salmon

Sliver of Fresh Lemon

Dash of Pink Himalayan Sea Salt

Mix your Cucumber and Olive Oil in a small bowl.  Slice your Avocado and mix in, adding your Salmon to follow.  Sprinkle the dish with fresh Lemon juice from your Lemon sliver and Salt it to your taste.   Mix well and enjoy!

{The Everyday-Trader Joe's GF Oats & Coconut Milk}

Today’s every day post is very exciting! I just LOVE making fun new discoveries in our local stores, especially ones that include inexpensive, quick and easy foods.  Trader Joe's is my hero this Saturday.  After enjoying a wonderful afternoon with Freddi Pakier preparing food for her Sunday cooking class, I stopped by TJ’s and found two wonderful treats.  I truly wish you all could have been there.  I was actually giggling in the aisle.  Definitely got a few confused looks, but I did not care in the least! Trader Joe's now carries GF Rolled Oats! Not a puny little bag, but a whole 2 pounds worth, all for $3.99.  WHAT!?

K, at this point I know some of you are saying….what is she so jazzed about and what are GF Oats?  Let me provide some context.  GF (gluten-free) Oats are Oats that  are not grown or harvested near Wheat, preventing the all too common cross-pollination issue.  If you are new to GF take note, Oats are not safe unless they are labeled GF.  Now to bring it home with TJ’s, when looking in other markets you will discover that the same amount (2lbs) of GF Oats will range between $8-$20 dollars.  Outrageous right? Hence, my excitement for the $3.99 Trader Joe's version.  Are you with me now?

Wow, I’m still excited; now onto my second find.  As many of you may have seen, our lovely TJ’s has begun to carry my favorite, Almond milk.  This has been one of my staples for a while and once again TJ’s version is a dollar or two cheaper than any other market.  While parousing this area I noticed a new addition, Coconut milk! Trader Joe's has finally caught up to the Coconut trend (a favorite trend of mine by the way)! I purchased a little vanilla flavored carton for $1.99 and walked away with a large smile on my face. 

My first action, once out the door, was to call my fiancé.  Not surprisingly the conversation consisted of me  talking about food and how TJ’s has risen back to the top of my favorites markets (Yes, I have a list of favorites and yes, I do visit them all frequently…kinda just live for it).  Needless to say, he is a very gracious and patient man.  I’m truly blessed.  Now, though, I am sharing the fun news with you! These are truly some fun and budget-friendly finds.  Hope you find these tips helpful in your weekly shopping.  Till next time…  Enjoy!