Anytime PBJ Toast – The Make-Over

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I know, I’ve been silent. It’s not that I haven’t had anything to share, but rather too much to share to know where to begin. I am at some sort of a beginning and I’ve yet to crystallize my thoughts, but time and distance are moving me closer to that bridge. Right now I am the most simple version of me that I can ever recall. There is time to observe what’s going on around me, and even time to think through a situation and examine if my life pre-Cancer was all that amazing and worth repeating. Continue reading ‘Anytime PBJ Toast – The Make-Over’

THIN Mint Ice Cream Cookie Sandwiches

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Today is what I grew up calling a ‘rainy day session’ or ‘a cave day’. Actually it’s been raining for over a week- cold and damp and just the kind of day you want to order when you feel the need to stay in your pajamas all day and hide away from the world watching movies on the couch. Continue reading ‘THIN Mint Ice Cream Cookie Sandwiches’

Pink Sweet Mash Hash

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I’ve done all sorts of soul searching these past few months. An illness will inevitably do that to you. And just when you think you are done, maxed out, finito, fed-up, at your limit >insert any other expression that implies you are DONE< and in that mental space where you think that you can’t possibly take on any more, that SOMETHING changes and you miraculously just find your way. Continue reading ‘Pink Sweet Mash Hash’

Greens and Chive Seed Bread

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This is far from your typical St. Patrick’s Day inspired food post. The only common thread linking this recipe to St. Patrick’s Day is that, like a Leprechaun, Greens and Chive Seed Bread is incredibly naturally green. This delicious Paleo/vegetarian/grain free egg-forward bread is almost soufflé like when served warm; and when served at room temperature it is reminiscent of a dry frittata.

Continue reading ‘Greens and Chive Seed Bread’

Matcha Ricotta Happiness Bowl

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There are times in life when your go to move is the ‘no recipe move’. Some cooks, like my Guy, can simply open up the refrigerator and create amazing concoctions based upon inspiration from the available ingredients. I typically am not in this category. I love to follow a good recipe concept, and often times Continue reading ‘Matcha Ricotta Happiness Bowl’

Red Lentil Coconut Curry Soup

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Life has a funny way of boosting you up when you least expect it. And that in itself is inspiring. While this was not the recipe I anticipated posting this week, I couldn’t resist. And on this day of Hearts I wanted to share the LOVE.

Last week I had noticed that a new friend of mine, Judith, was listed in an email as the primary contact for our daughter’s school fundraising soup lunch and Lenten festivities. On numerous occasions over the past four months she had helped our family throughout my diagnosis, surgery and recovery. In hopes of somehow helping her, I stepped out of my ‘recovery comfort zone’ and took a bold step by offering to make a pot of lentil soup for the lunch.

Continue reading ‘Red Lentil Coconut Curry Soup’

Creamy Golden Turmeric Tea

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It’s often the simple things that make the biggest impact. Right now I am all about simple comforts…AND SAVORY FLAVORS. I’ve traditionally been a sweet kinda gal but things are a’changing. I regularly enjoy putting turmeric powder into my veggie smoothies, but the colder weather had me inspired to create a warm turmeric drink.

Not familiar with turmeric? Turmeric is an ancient root that has been used for centuries for its healing properties. With a peppery, warm and bitter flavor, the mild fragrance of turmeric resembles Continue reading ‘Creamy Golden Turmeric Tea’

Sweet Po-ta-to Hash

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It’s been a while since I’ve been able to find my words. The last two months I’ve been a blank slate; focused on healing and recalling my former self. My days post breast cancer surgery melt away as focus on this solitary goal – health. As I begin my recovery I know that writing nourishes my soul as much as eating feeds my being. And while I haven’t done much cooking, I’ve been the beneficiary of some delicious meals.

This first recipe carries with it some weight Continue reading ‘Sweet Po-ta-to Hash’

Spiced Chicken & Green Olive Skillet Dish

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The bingeing season ‘tiz upon us and it’s easy to loose control during the holidays with temptation at every turn. Perhaps that is why they invented the new year’s resolution? Practically overnight, your normal, healthy resolve can fall apart, replaced by a month-long bad food bacchanal.

With the party season in full swing it is not easy to make wise food choices. Continue reading ‘Spiced Chicken & Green Olive Skillet Dish’

Yellow Squash Citrus Grain Free Cupcakes with Coconut Butter Frosting

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Deep dark secret time….I eat cupcakes for breakfast.

This week had its shares of highs and lows, which is to be expected pragmatically speaking. That’s life. Let’s not dwell. We all have our challenges. What’s important is to level up your game and focus on the positive. Those things that you enjoy doing that make you smile. My go to remedy would be to spend time with My Guy and the kids, and a close second form of therapy is to find my favorite kitchen corner to test out new recipe concepts.

My original vision was to come up with a breakfast recipe, but when this goodness came together the possibility for it becoming a dessert seemed more fitting. It is a taste of sunshine for your palate. Gluten free, grain free, and citrus forward. It’s exactly what is needed to brighten up those dark winter days. And I assure you that the ingredients list will pleasantly surprise you.

The consistency is on the lighter side and 100% satisfying to bite into; moist with just enough natural sweetness. The tangy citrus coconut frosting adds a hint of buttery creaminess that really makes this a dessert that you can enjoy for breakfast. While I am typically a chocolate zealot, this cupcake will leave its mark. One dozen may just not be enough if you plan on sharing these with a few friends. In fact- I’d double the batch and sign-up to bring dessert to your next party. This dessert checks all of the boxes and will leave guests longing for the recipe.

And if you find yourself home alone with a batch of Yellow Squash Citrus Cupcakes you may just eat a few and then greedily lick the crumbs off of the liner and suck the frosting off of your digits. How could you go wrong with a veggie, no refined sugar cupcake? Answer- you can’t. It is just a lovely fact of life. Dig in.

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Yellow Squash Citrus Grain Free Cupcakes with Coconut Butter Frosting

Cupcake Ingredients

1 ½ cups almond meal

1 ½ cups oat flour

¾ tsp baking soda

1 tsp salt

2 cups yellow squash, grated

3 eggs

¼ cup coconut oil, melted

½- ¾ cup honey

2 tsps vanilla

1 TBS white wine vinegar

2 tsps orange zest, freshly grated

2 tsps lemon zest, freshly grated

Frosting Ingredients

¼ cup coconut oil, at room temperature not melted

1 TBS honey

1 tsp orange zest, freshly grated plus more to decoration

Directions

Preheat oven to 350 degrees. In a small bowl combine dry ingredients and set aside.

In a large bowl, mix together all wet ingredients except the squash. When mixture is well incorporated, add in squash and mix to combine.

Slowly incorporate the dry ingredients into the wet ingredients in three installments. Stir by hand to combine.

Place batter in cupcake liners and bake for 27-30 minutes. If fragrant, check with toothpick to ensure that cupcakes do not over bake.

To make frosting, in a small bowl combine coconut oil, honey and orange zest. Once well mixed, frost cupcakes and sprinkle additional orange zest. Note: Because this frosting can melt, it is not ideal to bring somewhere on a hot day.

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