I love baking. I love creating. But truthfully, most of my own kitchen time is simple and quick. It is lacking in the elaborate efforts I put into cooking for others. It does, however, taste freaking delicious!
My ideal fridge is packed with lots of vegetables. Green as far as the eye can see. So last week when I went to the store, I aimed high for filling my refrigerator for the week with lots of tasty veggies. Opening the door, I stand and contemplate for a moment. I am not a girl who likes to over-prepare or think. I am very much a free spirit, who lives in the moment. Granted sometimes I will create as I’m walking or hiking in the woods, my imagination and creativity spike when I’m surrounded by trees. My best really happens on the spot though.
Take this morning for instance. On our way out to kettlebell class, my mother is urging me to be thinking of a good routine. Do I? No. I wait until I get the white erase marker in my hands and just let exercises just flow onto the board. So as I stand in my fridge, weighing my options, I just start to conceptualize a dish. This is going to be good. I just know. Most of my cooking is based on intuition, gut feelings, and a whole lot of confidence. And I wasn’t let down, this one of the best meals I’ve made in a while. Like I mentioned it was also easy and didn’t take long to make. Continue reading
The setting: post hike. I’ve just got off my bike after a rad day of Spring hiking, well deserved after a week of being sick, stuck in my apartment, not eating. I’m on cloud nine having had some sunshine and woods times. I like a child get cranky without my Nature time. I go to the fridge.
I had all this bacon chilling in my fridge that my boyfriend gave me and a major craving for some broccoli to go with it. So after I’ve got my broccoli on, I open the drawer to grab the bacon and the horseradish cheese is staring me in the face. Pleading with me not to let it go to waste, or to use it and let it shine. I shut the drawer. Tempted. Hmm…. oh what the hell. Broccoli and cheese? It works and can be an interesting twist. Just chop up a tiny bit of it and put it in the skillet. Results? Absolute tastiness of course!
Broccoli & Cheese Plus Bacon Continue reading
What is a girl to do when she looks in her fridge, only to find herself staring at a loaf of Paleo bread, horseradish cheese, bacon, and broccoli? These were the contents of my fridge (and a large jar of awesome lard that I got at the Bloomington farmers market). This girl decided to make grilled cheese. It’s been on my mind for a long time. At work I serve out baked potato grilled cheese on the daily. But I wanted something gluten-free. Something a little outside the box. And frankly I tasted a sliver of the horseradish cheese on it’s own and it was completely overwhelming to me. Not my style. I figured if I added the broccoli with the bacon it would cut the flavor a bit. Melting it, actually made it a lot better in taste too. So here it is, my first grilled cheese experimentation!
Brit’s Broccoli Bacon Horseradish Grilled Cheese
- 2 slices of Paleo Bread (whatever your favorite recipe)
- Thinly sliced horseradish cheese
- 3 slices of bacon
- Broccoli florets (enough to cover the top)
I may have mentioned this the over day, but for some reason I always go back to serving people pizza. I dream of a food bus carrying: Paulin’s Paleo Pizza. So when I was supposed to have a few friends over from work the other day what did I make? Pizza! (I also attempted ice cream, but it was only half-heartedly and still early in the season).
Really what happened is that my girl Julie and I have been trying unsuccessfully for a while now (months) to have a craft, hair, food, artsy, whatever we feel day. On our original day I was set to make cauliflower pizza. She blew a tire. This go around I was talking at work about making pizza again, but using another crust. Judah, chimed in that I always say I’m going to bring him pizza, but have yet to. A little stunned (happy) about being called out on my lack of impeccability, I aimed to right it. Needless to say Judah was invited to join us later on into our girls day. I received a text from Julie at 5 am that she’d been up sick for hours. Julie didn’t make it out of bed. But I did stick to my word and made a pizza for Judah. Plus he brought me kombucha that his mom made, as a trade. Fermented food and beverages Continue reading
I have been playing around a lot lately with cashews. I don’t know what the pull is. Actually sometimes I think the Universe leads me to cashews. Last market I stood dumbfounded in front of the nut butter area completely devoid of almond butter. I acted very maturely, gave a lovely little finger to the empty almond butter slot, and grabbed the cashew butter instead, determined to make even better bread with it.
Upon standing at Trader Joe’s I stared and stared and stared at the almond meal. How has the price went up $2 from when I began buying it? Then I spot the cashew meal a row down. The original price of the almond meal. What can it hurt? Grab a bag my intuition begged of me. Always one to go with my gut, I set back down an almond meal and picked up a cashew meal. I know from past experience that the cashew meal is a little trickier to deal with it. My first patch of flat cookies proved that. It’s not as fine as the almond. So as it goes in life, I had to compromise and use both meals in the recipe. I did get better results and a wonderful blend of flavors. Not wanting to waste time, I gave them to my ultimate taste-tester: my 5 year-old no BS nephew Trenton, to tell me if they were complete crap. The suspension was intense, but after a few bites, he revealed that he loved them…..woo….I could breathe a sign of relief again.
When my mom asked me to bake up some goodies for their Florida trip, I made these cookies plus Enjoy Life Chocolate Chips. She called me from their hotel that night to tell me it was a good thing didn’t stop by work before they left to share cookies with Rachel, because they were bomb. Some of the best cookies I’ve ever made. Love it, that’s what I love to hear!
Cinnamon Cashew Cookies Continue reading
For some reason I have quinoa in my pantry. Actually, I remember why now….. At work we have a chili we make with quinoa. When added to the mix of things, the quinoa made these pretty little spirals. Inspired by looks, I got some. As I was hiking (which seems to be when creativity and inspiration hit most) I was thinking what to do with it. STIR FRY. Loud and clear it came to me. So as I biked to the store to make plantain pizza, I stopped frequently in the produce section to let inspiration take over. I eyed peppers several times. I’d reach out to pick one up, before retracting it once again. Over and over I contemplated them over and over again, before it hit me that I was going to toss some kale into the mix instead. Ooh, let’s do some celery. How about garlic, because I love everything about garlic. Got to have an onion. Red of course, we need to add some color and different nutrients into the mix. Take some of those Brussles sprouts you got for dinner with Tab and add just a few of those two. Boom, something is happening. The really good thing, was that this was easy to make. A one and done skillet meal is always great.
Quinoa Stir Fry
- 1/2 cupQuinoa
- 1 tbsp coconut oil
- 1 stalk celery, sliced
- 1/4 onion, thinly sliced
- 1 tbsp minced garlic
- 3 Brussels sprouts, chopped
- 3 leaves of kale
- 3 oz. of pork, thinly sliced
- Sea salt and pepper to taste
- Habanero seasoning (optional)
I don’t know why but I have an attraction to pizza. Many times when I’m hiking, day dreaming of kitchen experiments, I repeatedly go back to pizza. Hmm….I wonder if I try this for a crust? Ooh…..what if I top it with that? I have been there done that with pizza. From crusts made with spinach to zucchini, eggplant, cauliflower of course (before it was cool and common), tapioca flour, almond meal, coconut flour, butternut, sweet potatoes, eggs, chicken, and more than I can come up with off the top of my head. But for some reason I am always seeking to improve it. One more crust. Another idea. One more topping combo.
And then I go back to my goal boards. Actually I go back to the mountains. To Green Mountain Falls, Colorado. To that one Sunday, as I walking towards Pikes Peak, with it’s changing Aspen trees and snow capped top. When I stopped right in the middle of the road, hit with epiphany. I don’t want to train kettlebells. I don’t want to be a coach and tell people what to do. I want to be in the kitchen. I want my own business and little baby. I want creative freedom and license. I want to build something of my own. I want to experiment. I want the joy I feel being in the kitchen all the time. I want to cook for others. I want that smile or moan of satisfaction from good tasting food. What?!?! This gluten-free? You made this from scratch? I want my own food bus…..pause. When Julie came back to the kitchen at work to tell me her grilled cheese was fabulous and I need to do my own food venture, I instinctively resounded Continue reading