03 June 2014

cocoa-banana bites. {grain-free & vegan}


A bit like truffles, but not a bad ingredient in the bunch. Those are the types sweet treats that make me really happy & my sweet tooth satisfied. Take these on a picnic, to the beach, on a car ride, post-workout, or just eat them for an afternoon pick-me-up. These are super quick to make, & store wonderfully in the refrigerator. If you like these and are looking for similar ideas, check out my chocolate coconut bites, carrot cake bites, or peanut butter bites. I guess I just like bites of things!

cocoa-banana bites. 
makes approximately 15 small truffles.
Adapted from Apartment 34


1 cup of raw almonds
1 very ripe banana
1 date or 2 dried apricots
1 tablespoon of cacoa powder
1/2 cup almond butter
a pinch of sea salt
1 TBL maple syrup or raw honey

2 tablespoons cacao powder for coating outside

  1. Place ingredients  into the food processor (blender works!) and pulse until the ingredients are thoroughly combined. This will be a sticky process--but worth it!
  2. Take a TBL of the mixture and form bite sized balls by rolling in between the palms of your hands. Roll into cocoa powder. Set aside on plate or baking sheet and refrigerate for 30 minutes. Store in an air tight container in the refrigerator. 
happy eatings & cheers!

goat cheese & arugula frittata.


This is a good one for a quick lunch or brunch get-together. The egg base & timing are a good standard, while the veggies & cheese are easily interchangeable to whatever is in your refrigerator or what is in season.  

goat cheese & arugula frittata.
serves 4 

1 TBL extra virgin olive oil
1/2 cup red onion, sliced
2 cloves garlic, minced
1 TBL rosemary, chopped

2 big handfuls of arugula

6 free-range eggs
1/4 cup plain full fat yogurt (I like goat's milk yogurt)
sea salt & cracked pepper

3oz goat cheese, crumbled

  1. Preheat the oven to 375 degrees.
  2. Heat the butter over medium heat in a 8-inch cast iron skillet.  Sauté the onions until soft & just barely browned, about 10 minutes.  Add the arugula, garlic & rosemary. Season with salt & pepper to taste. 
  3. Meanwhile, beat the eggs & yogurt until combined.  Pour over the onions & arugula.  Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle).  Sprinkle the cheese on top & stick it in the oven for exactly 8 minutes; it should be just set throughout.
happy eatings & cheers!

02 June 2014

everything bagels. {grain-free & dairy free}


This past weekend I had an open calendar. A first in a while. So, I took some of that free time to try out few new recipes that I have been meaning to add to my repertoire. The rest of the weekend was spend in the warm sun, & walking around our coastal city. I found this bagel recipe from the Elana's Pantry cookbook. So when you go into this, don't picture biting into a big fluffy yeasty bagel, because that is not what you are going to get- which is totally okay. These bagels have more of a savory quick bread texture, & are perfect toasted with a bit of herbed goat cheese, a slice of ripe tomato, & some fresh arugula (skip the goat cheese if you want to make it vegan or paleo & do cashew cheese instead). 

If you don't have a doughnut pan, I would imagine that using a muffin tin would work just fine. Just split them open and pile them high with your favorite toppings as you would with the bagel shape. Enjoy the beautiful Spring weather & all the glorious flowers this season brings!

everything bagels. 
makes 6 (using a doughnut pan)
Slightly adapted from Paleo Cooking from Elana's Pantry 

1 ½ cups blanched almond flour
¼ cup golden flax meal
1 TBL coconut flour
1 tsp. baking soda
¼ tsp. sea salt
5 large free-range eggs
2 TBL apple cider vinegar

1 TBL sesame seeds 
1 TBL poppy seeds
1 TBL sunflower seeds
a pinch of coarse sea salt (I used Maldon)

  1. Preheat oven to 350 F. Grease a doughnut pan with coconut oil & dust with coconut flour.
  2. Sift together the almond flour, flax meal, coconut flour, baking soda, & salt. In a stand up mixer, add the eggs & mix until thoroughly combined. Add the dry ingredients. Add the vinegar & mix until combined.
  3. Place the batter in a resealable plastic bag, snip off one corner, and pipe the batter into the prepared pan. Sprinkle with seed mixture.
  4. Bake for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean. Let the bagels cool in the pan for 1 hour, then serve.
  5. To store, leave at room temperature overnight, then refrigerate in airtight container.
happy eatings & cheers!