I love spontaneous cooking. I also love spending all day reading a romantic novel on the beach, but those days don’t come around nearly as often as they should. Life it seems often gets in the way of such things. That is why cooking something en masse can save your sanity and your tummy (versus the emergency grab of something you will inevitably regret.) There are some weeks when I will cook every meal from scratch because I have that kind of time and creative drive, and then there are some weeks when nothing makes me happier to know that I have something in the fridge for me to eat for the next three days without thinking. Enter: the magical frittata. Continue reading
Every year I wait with bated breath for the end of Colorado summer because it means one thing: peach season! In fact, I pretty much refuse to eat peaches all year and instead cram all peach eating into one, maaaybe two glorious months of peach eating. The best.
Fruit has found itself wedged in the dreaded “healthy food grey area:” is it good or bad…? This question in general in inherently faulty. I would argue that no whole, un-proccessed food is binary, but rather the question is: is this food right for me right now? Where does it fit broadly within the scope of my goals and acutely within context of my day and of my meal?
Fruit can get lost within the sugar, is sugar, is sugar argument, looking at eating an insanely juicy, seasonal peach as chemically the same thing as eating a package of corn-syruped peach gummies. Take a moment to envision both sugar vehicles – I’m thinking not so much. Fruit comes as a wonderful little package or vitamins, fiber, phytonutrients, & antioxdants – all of which help with the detail of you being an awesome, functional human being. Gummies? Well they definitely come in a package…Does that count?
Here’s a great post by Chris Kresser looking deeper into this question of sugar equality.
A couple weeks ago, one of my rowers gave me the none-too subtle hint that, you know, that he wouldn’t object if I happened to decide to bring muffins to the next week’s rowing class. Challenge accepted. These are great alongside breakfast, with a dollop of whole fat, plain yogurt (if dairy doesn’t bother you), or straight up as a dessert. In fact, I’m a little obsessed with these grain free muffins in peach cobbler clothes.
- 1/2 c dates (~6)
- 4T grassfed butter (goat's milk butter is awesome in these too)
- 1.5 ripe bananas
- 4 eggs
- 3/4 c tapioca flour
- 1/4 c coconut flour
- 1t baking soda
- 1T cinnamon
- 1/4 t nutmeg
- 1/8 t sea salt (more if using coarse salt)
- 2 ripe peaches
- 1/2 c dates (~6)
- 1c shredded coconut (the thick stuff)
- 1/2 c walnuts
- 1T coconut oil
- 1T honey
- 1T cinnamon
- 1t vanilla
- Preheat the oven to 350 degrees.
- Pit and place all of the dates (for both the muffins & the topping) in a bowl of warm water to soak for about 15 minutes.
- Twiddle your thumbs for 15 minutes...
- Place half of your dates (just the ones for the muffins - let the topping dates remain in the water) along with the butter in the food processor. Pulse until fully combined and a light, fluffy texture.
- Add bananas & eggs and process till combined.
- In a separate bowl combine all dry ingredients.
- Add the dry ingredients to the wet, pulsing to combine.
- Transfer the batter to a medium sized bowl. Peel the peaches (ideally right over your batter if they're super juicy so all that business goes into the batter and not the sink) and chop them into large-ish chunks. Fold the peaches into the batter.
- Grease the muffin tin thoroughly, or rock some lines if cleaning muffin pans are the bane of your existence...Fill each tin about 3/4 of the way full.
- Clean your food processor (licking it clean as step 1 to the cleaning process wouldn't be the worst idea.)
- Drain and add the dates. Pulse until they start to break down.
- Add walnuts & coconut and pulse until everything is in course pieces.
- Add honey & spices and pulse will combined.
- Top each muffin with about 1T of cobbler topping goodness.
- Bake for 20-25 minutes, or until a toothpick comes out clean and the topping starts to look fabulously browned.
I love CO, but apparently you can grow EVERYTHING in CA. It’s ridiculous. My mom moved there a few years ago and her garden is a fruit tree growing machine: apricots, apples, figs, and yes, plums. So many plums. The other day I got a surprise box filled with 3 dozen beautiful, little plums all hunkered down individually in egg cartons (which is brilliant by the way!) I decided I needed to do something industrious with these little beauties (since I had already managed to eat 2 dozen straight-up. Enter Summer Plum Muffins. Continue reading
I’ll just come out and say it: these balls are aggressive. No frou-frou, hint of lemon happening here. These are the real, lemony deal. Now, even the most casual perusal of this blog will quickly expose my love of sweet things. Life just doesn’t seem to be worth living without a little well-aimed sweetness. Truth. And these are sweet, but get ready friends – sour makes a bold move towards the front of your palette (and your heart) in these zesty little dudes. Continue reading
Honesty is a virtue. Sure, but it is also a crutch, a limiter, & a deceiver. When I got the workouts for Regionals, honestly, I was terrified. I felt as if I had instantaneously become the weakest link on our team. Handstand walk: nope. Strict handstand pushup: maybe. 110 pound overhead squat: dicey. I tend to think I’ve honed my ability to be honest with myself, to cut through all the ego, & the bullshit and to recognize that I’m scared. But what quickly became apparent in the month leading up to Regionals was that honesty in this case was the easy way out – that I was giving myself the excuse to fail without even trying. Continue reading
Confession A) I’m a delicate flower. Confession B) I don’t really like smoothies. Confession A+B) I don’t really like smoothies because they make my daisy-like stomach hurt. Yes, literally one of the go-to, “oh you’re having a hard time keeping things down” foods makes me want to throw up. Delicate flower. Continue reading
I’ve been trying to live egg-free for two weeks. My skin has been a little wonky this winter, and to appease my curiosity (while not so secretly willing it not to be so) I’ve decided to see if eggs are the culprits. Naturally the first question I ask myself whenever I make shifts to my diet is: what can I bake?! Duh. As far as I’m concerned, life is not worth living without baking (or licking the bowl after said baking.) Luckily, life will continue because these cookies are totally egg-free (nut free and diary free too) and totally AWESOME! Continue reading
Sometimes experimenting results in pure genius. Sometimes it results in the beef-cake disaster of 2012. Let’s suffice it to say, beef + red beets + dried cherries was not my finest showing. Very pink not very delicious. Beef + figs + rosemary = Nomtastic. And not pink. That was huge. Continue reading
Oh, holy balls. This is magical. Welcome to your own little personal jar of magic. No. Big. Deal. I grew up in the Harry Potter generation here people. I experienced that deep, gut-wrenching dismay when I did not in fact get into Hogwarts School of Witchcraft and Wizardry. This recipe has made up for a tiny piece of that. Continue reading
I made the brilliant decision of buying 1/8 of a grassfed cow this winter. AKA: I have a tremendous amount of frozen, quality, happy beef at my finger-tips. LOVE IT. But why was this grassy, bovine acquisition so important to me??? Lately, I’ve become really fascinated with “food energetics,” or rather, what energy the food that you consume creates when inside your body. When people ask me why I eat grassfed meat over feedlot meat one of my main answers is because it makes me feel better. Sure, it I think it tastes yummier. It is going to have a more healthful fat composition. It will be free of antibiotics and other questionable substances. All phenomenal things, but when push comes to shove, I simply feel better being fueled by the energy of an animal that lived well. Continue reading