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
I would definitely consider myself a foodie of sorts (I do spend a large amount of time in the kitchen experimenting and cooking for others). So when I get a text message for a Dutch Baby recipe, I was down. Granted, I confess, I did have to google it real quick (although I had an idea). Okay, now I needed a game plan. Little more searching. Some tweaking of a few recipes and I shoot out a responding text.
A few days later when I get a photo and a “delicious” text I was pumped. I love it when something turns out. But I also enjoy sharing. Plus I get excited about creative freedom. My brain was going for a sweet version. Maybe a caramel apple. When they sent me a savory version, I was floored and captivated. Rock on! Thank you so much to the Wegers. For this photo. For this idea. For supporting me. For everything. They are the best!
Ham and Spinach Dutch Baby
- 1/3 cup coconut oil
- 8 local, pasture-raised eggs
- 1 cup coconut milk
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp salt
- 1/2 lb. ham
- 1 cup spinach
Look at this face? Is he not adorable. Imagine waking up next to this face, with those heart melting chocolate eyes pleading you to make pancakes. Imagine that happening every hour from 2 am to 9 am. What is a girl to do? Make pancakes of course!
Once I finally drag myself out of bed and gaze at my pantry I panic for a moment. Oh…. I could be in a trouble. No coconut flour. No almond flour. All I have is tapioca flour and flaxmeal. Hmm…. breathe. I can do this. Throw on some confidence. I am going to make some bomb tapioca flax pancakes.
Then true to style, I kind of dump things in a bowl according to my natural gut feeling of what will taste good, pour it in a skillet, and then pray (manifest/believe) that it will turn out pancake like. Once it starts to cook, I hesitantly peak to flip it over. Let a sigh of relief. This is going to work out. Not only did they work out but they were tasty and I had just enough honey to drizzle on top and please this adorable little face. “Brittany you are the best cook!” Is there any better way to start your day, then for your nephew to think you rule the world? I think not, especially when he looks up at me with sparkling eyes and says he loves me. Heart melted.
Paulin Pancakes Continue reading
I have had it in my head for a while that I would make a pizza crust made out of sweet potatoes. Ever since I saw bleu cheese sweet potato wedges, I knew I wanted to play off of this in pizza form. And I finally made myself get in the kitchen last week to make things happen. The results? My taste tester claims that is was delicious and he knows better than to lie to me, especially when it comes to my recipe testing, so I think it was legitimately good.
Sweet Potato Pizza
- 2 sweet potatoes
- 1/2 cup shredded cheese
- 3 eggs
- Italian Seasonings
I admit that I spend most of my time prepping and making food for others to eat and enjoy. By the time I get home, in conjunction with all the changes going on in my life lately, I frankly don’t always feel like running to the new kitchen. My creative juices are often fried, unless I jump to them in morning, which I usually spend getting my good vibes in flow. Today though, fed up with the lack of impeccability and my own creative freedom, I decided to hit the kitchen. And I made probably one of my favorite recipes I’ve made this year. Don’t get me wrong, I love to bake and make a sweet treat (usually for the people around me), but savory deliciousness is what really captivates me. I like making food that excites me to serve to other people. When I think of what I would serve in a restaurant or farm-to-fork, I want that excitement. I want to make dishes that I want people to share. To taste. To smell.
Bacon-Wrapped Goat Cheese Stuffed Parsnips
- 3 parsnips
- 6 slices of bacon
- 6 oz. of goat cheese
- 1 tsp rosemary
- 1/4 tsp sea salt
- 1 tbsp coconut sugar
This week has been cold and snow filled. For me personally, that also means lots of play and fun. I am a fan of Mark Sissons. When I read Primal Blueprint, I was taken with the idea of plays health benefits. It made complete sense to me. Ever since I have sought to create more space and time for play. Plus there is that “Live in the Moment” side to me. I have dreams and goals for the future, but I am very much focused on what I’m doing today. What I’m experiencing now. Full immersion in life as it’s happening. Especially when it comes to my family, notably my nephews. I am aware that childhood is precious. We don’t get back this innocence. They won’t always want to spend time with their aunt. Super hero nights will seem lame. Gavin’s already started claiming he doesn’t know me. He won’t kiss his parents in public. So I try to take advantage of it now.
I told my mother (my kindred playful spirit) that I wanted to go sledding Monday on our first day of snow. Of course she rejected me (as goes things in my life, I often hear no once or twice before my stubbornness- perseverance- pays off). But then she pops in the coffee shop where I was working on blogs (hence the interruptions are why I haven’t Continue reading