Messy blobs of Jackson Pollock ice cream

IMG_2471

Trashed up desserts are the best kind of desserts.

IMG_2470

I usually find that ice cream and rainbow sprinkles are my preferred trashing-up methods of choice… and once the ice cream starts melting, you can go all Jackson Pollock on your dessert. This method is especially fun when there is drizzly caramel involved, obviously.

Apologies for the lousy photos… Realized this was too good not to share when I was in the process of annihilating it. Let’s just go along with the Jackson Pollock theme, hooookay?! And actually, I’m kind of loving the messy blobs of ice cream…

IMG_2472

And yes, this ice cream does contain eggs and dairy. If you follow me regularly, you’ll know that over a month ago I was told I had an intolerance to a bunch of different foods (after feeling like garbage for three months), so I went cold turkey and stopped eating all of them for a month. And I felt exactly the same (ie, crappy) for that whole month. So, I am a) back to eating those things and b) in the process of being tested for a bunch of other stuff to find out what’s going on. Which means that as it doesn’t make me feel any worse than I already do, ice cream is back on the table. Because it makes me happy, and until I have a better idea of what’s causing this unceasing bout of crappy, I will eat things that make me happy. Le sigh. Ideally answers will be forthcoming, and SOON.

IMG_2474

But enough of that, because I don’t like wallowing, I like dessert. Let’s indulge instead in some messy delicious photos of dessert. Because dessert is way more fun than wallowing, and messy food is sometimes more fun to photograph than perfect food. Even when it’s lacking sprinkles (I know, I don’t know what I was thinking. Obviously I wasn’t).

So here you have some chickpea oatmeal cashew butter bars… because I took all the delicious things and crammed them into one bar. Because I can. I’m definitely a fan of bean-based desserts— it’s a great way to get a little extra protein boost in your dessert, besides the fact that they’re naturally gluten free and delicious. AND THEN you throw ice cream all over the top of it and pat yourself on that back for a job well done.

A word of caution to the super sweet fans out there: these bars are lightly sweet, but definitely not overly so. The maple could be increased, depending on your preference; I like them less sweet though so a 1/4 c was fine for me.

IMG_2475

Cashew Chickpea Oat Bars

Gluten free, dairy free, vegan, refined sugar free, and full of good carbs and healthy fats. Lightly sweet and cakey Quick to make, and minimal clean up (especially if you bung the food processor into the dishwasher as I’ve become fond of doing… more a slightly more drought-friendly option than trying to hand wash the stupid thing). Recipe yields one 8 by 8 pan, or somewhere in the neighborhood of 9-12 bars. Lightly adapted from the Natural Nurturer, here!

  • 1 15 oz can of garbanzo beans, drained and rinsed
  • 1/4 c pure maple syrup
  • 1/2 c hemp milk (or other non dairy of choice)
  • 1/4 c unsweetened applesauce
  • 1/4 c unsalted cashew butter
  • 1 heaping tsp vanilla
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit for 5 minutes)
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 c rolled oats
  • heaping 1/4 c extra dark chocolate chips

Preheat the oven to 350, and lightly grease an 8 by 8 pan.

Add garbanzo beans to the food processor, and pulse until they’re mostly broken up but still slightly chunky. Add maple, hemp milk, applesauce, cashew butter, vanilla, flax eggs, baking powder, and sea salt, and process until mostly smooth. It won’t be completely smooth, but a few chunks are okay. Add in oats, and pulse to combine, but leave the oat pieces intact like an oatmeal cookie (in other words, don’t let it go until the oats are completely smooth— you want texture!). Stir in chocolate chips. Pour the batter into the prepared pan and smooth out the top (and eat the extra off your fingers, bonus points for being vegan). Bake for 27- 30 minutes, until a tester comes out clean and the top is lightly browned.

Store any leftovers (ha, you’re funny) in the fridge, either in the pan covered in foil or a sealed container (I usually move them to a tupperware after a day or two).

IMG_2477

Life is good when your taco runneth over

IMG_2459

FAJITASSSSS!!!!

I know, I know. They’re buried under a mountain of guac. Sorry not sorry, you gotta do what you gotta do…

Please excuse the excessive letters and capitals. I’m not shouting, promise. I’m just reeeeeally excited that I made something resembling a fajita in my own oven. Because I a) love fajitas, if you couldn’t tell and b) thought they might be too difficult or some other lazy excuse. But, I proved myself wrong.

IMG_2460

And in return, I got tacos. Mmmmm. With homemade guac falling out all over the place because I always break rule number one and overstuff my fajita or taco tortillas. Whatever, when your taco runneth over, life is good. I seem to have this problem with quesadillas too, their innards are always falling all over the place because I insist on shoving half the vegetable drawer into them, along with obligatory beans. You think I’m exaggerating… but actually not. I have witnesses, they can vouch for me.

Also yes. I do put chia seeds on my fajita-tacos. Because, crunchy.

IMG_2461

Yesterday was another day of food prep, though I definitely didn’t cook as much as last week. Split pea soup (with bacon. natch) is chillin in the fridge for dinner tonight (side note, the slow cooker is fab for these kinds of recipes), and I also did some chickpea-cashew butter- oat bars for dessert, which are pretty fab, and coming to the blog soonish, whenever I can find time and can write some chuckle-inducing thing to accompany them…

IMG_2470

More of this trashed-up dessert coming soon {watch this space for further developments…}.. I was channeling some Jackson Pollack ice cream styling in the above photo. Try it sometime, playing with your food is fab.

This is about as easy as it gets. Chop chop chop toss toss pour spread clank (that was putting them in the oven, ha) tick tick tick ding! boom done. Just like that, though you’ll have to provide your own sound effects…
Though I made these for a food prep day, they would actually be easy for a weeknight meal. The prep work doesn’t take long at all, especially if the chicken is already defrosted, and they finish cooking in about a half an hour, giving you plenty of time to mash up homemade guac.

IMG_2462

Sheet Pan Chicken Fajitas

Gluten free with corn tortillas (which is what I use). Serve with homemade guac (so-called ‘recipe’ below) for a good dose of healthy fats! Recipe serves 3 generously, with leftovers for one. Only slightly adapted from Whole Foods, here.

  • 1 pound of chicken breasts, cut into 1/2″ strips
  • 3 bell peppers, sliced into strips (I used red/orange/yellow)
  • 1 onion, sliced
  • 2 cloves of garlic
  • 2 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp fine sea salt
  • corn tortillas, for serving

Preheat the oven to 400, and procure a large rimmed sheet pan.

In a large bowl, toss together chicken, peppers, onion, garlic, avocado oil, chili powder, and sea salt, making sure the oil and spices are decently distributed. Spread all this out onto the sheet pan, and bake for 25 – 30 minutes, until the chicken is cooked through and the vegetables are tender. I like to toast my tortillas over the gas burners on the stove, but you can also wrap them in foil, and heat them in the oven during the last five minutes of cooking.

Serve with tortillas, guac, and anything else your taco-loving heart desires.

Homemade Guacamole

I mildly feel like I’m insulting your intelligence by calling this a recipe, so let’s just lay out the basics:

  • 3 large avocados
  • juice of two limes
  • garlic powder to taste
  • sea salt to taste
  • a handful of cherry tomatoes, chopped

No one in my fam is a big fan of raw onions, but I do like them occasionally in guac — let red onions marinate in the lime juice prior to making the guac, which takes away a bit of their bite. I didn’t use them here, but go ahead if that’s your thing!

In a bowl, mash together avocados and lime juice. I like to leave my guac chunky, but you do you. Stir in garlic powder and sea salt to taste, followed by the tomatoes. Store in a covered container in the fridge to prevent browning, and eat on EVERYTHING. This amount serves 3, plus leftovers for one (or at least that’s what happened in my family…).

IMG_2463

Upper crust bananas always have an accent

IMG_7061

Buhhhhnahhhnuhhhhhhhh cookies!

Because buhhnahhnuhhhh with an accent is much more fun than banana. You know, upper crust bananas always have an posh accent… Admit it, it’s really fun to say buhhhnahhhnuhhh with a silly expression on your face. Also, eating cookies is super fun too. There’s something so homey about a cookie.

IMG_7056

These could pass as breakfast too, if you’re in a hurry or just decide that Monday = cookies for breakfast because ew, Monday. They’re full of healthy fats and whole grains, and happen to be gluten free and vegan, just in case either of those is your MO. They’re a little soft with a bit of a chew—-bananas and a bit of maple bring the sweetness, and oats are just awesome in cookies. Quinoa flour bumps up the nutritional profile and protein count a bit, and the almond butter and coconut oil help out in the healthy fat department. Basically, these are just winner cookies.

IMG_7060

And they’re basically the nutritional opposite of the pizza I’m currently eating, in its cheesy, glutentastic glory. Oops. But not really oops, because life is all about balance, and that balance defs includes pizza.

IMG_7059

Also, apparently my balance includes some visually interesting/rather strange and creative oat bfasts. Here are some of the latest shenanigans in the breakfast department:

Oat base with shredded beets and zucchini, hemp seeds, unsweetened egg, nutmeg, and sea salt, topped with avocado and a runny-yolk egg + chopped walnuts + chia seeds.

IMG_2194

Oat base with shredded beets and raspberries, hemp seeds, unsweetened almond milk, nutmeg + cinnamon + cardamom; topped with unsweetened applesauce; seven seed and nut butter [homemade! Walnuts, almonds, cashews, hazelnuts, brazil nuts, pepitas, flaxseed, sea salt] + Coconut butter + chia seeds!

IMG_2178

I LOVE breakfast. Obviously…

But cookies! Back to cookies, because I know you’re really here to see those and not photos of my weird breakfasts.

IMG_7057

Banana Oat Almond Butter Cookies

Gluten free, vegan, refined sugar free, egg free. Recipe adapted from Meaningful Eats, here! Yield: 17 large cookies.

  • 2 ripe bananas
  • 1/2 c unsalted, roasted almond butter
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/6 c pure maple syrup
  • 1 tbsp ground flaxseed + 3 tbsp water; set aside to gel as a flax egg
  • 1/2 c almond flour
  • 1/4 c oat flour
  • 1/4 c quinoa flour, toasted
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • scant 1/2 tsp fine sea salt
  • 1.5 c rolled oats
  • 1/3 c extra dark chocolate chips

Preheat the oven to 350, and line two baking sheets with parchment paper (try as hard as I might, I couldn’t cram them all onto one sheet as per usual…. so I went with two baking sheets like a normal person. Sigh).

In a large bowl, mash bananas with a fork and those biceps of yours. Stir in almond butter, melted coconut oil, vanilla, maple, and gelled flax egg until incorporated. In a smaller bowl, whisk together almond flour, oat flour, quinoa flour, baking powder + soda + salt. Stir dry into wet, toss in oats and chocolate chips, and stir until combined. Drop by the heaping large spoonful onto the prepared baking sheet (the dough is a bit runny, but don’t worry, they bake up fine), and bake for just about 12-13 minutes, until the tops are firm when gently poked. Let cool on the baking sheet for at least 5 minutes before moving them to a cooling rack. Store in the fridge, in an airtight container.

IMG_7058

Like I really needed an excuse for more nut butter

IMG_2007

So. Pancakes!

It’s been awhile since there have been any pancakes on this blog, which is a mild travesty considering they’re one my fave things. Okay okay, breakfast and all associated breakfast things are my fave but you get the idea. Besides, I used to have such epic once-a-week-designated pancake days with friends back in college that it is just lame that I hardly eat them anymore.

IMG_2016

Realistically, I probably love them so much because it gives me an excuse (as if I needed one) to eat more nut butter. Because… I really don’t feel like I need to justify this?! Actually because flat food surface= naked= needs nut butter or seed butter or coconut butter or all three (or just regular butter. I mean, obviously). And then a ton of other toppings because apparently I like decorating my food. And then playing with it. And then taking pictures. Let’s just pretend I grew up, okay?

IMG_1997

That would be three kinds of butters in one meal. I think I have a problem.

Also cat selfies. Ha.

IMG_2005

And pretty things! Mother Nature is so beautiful she doesn’t need a filter.

IMG_1981

But back to pancakes.

IMG_2010

These have actually become my favorite lunch of leisure lately, especially after some morning jazzercise general sweatiness. This particular recipe is so beyond easy to whip up, it’s stupid. And it contains less than five unprocessed ingredients, good fats, protein, and good carbs…exactly what I want after a workout. AND I can eat them with nut butter, which means I see absolutely nothing wrong with this picture. They are super light and fluffy, not overly sweet, and leave you feeling satisfied and not stuffed or comatose (hello traditional wheat-sugar-gluten-bad fat-undeniably delicious brunch, I’m looking at you).

IMG_2009

Indulge yourself! It’s almost Friday, you know you want breakfast for dinner…

IMG_2008

Banana Pancakes

Grain free, gluten free, refined sugar free, dairy free, paleo. Serves 1, yields about 4 good sized pancakes.

  • 1 banana
  • 1 egg
  • 1 egg white
  • scant 1/4 c zucchini, finely grated
  • 1 tsp coconut flour*
  • optional: a sprinkle each of cinnamon and nutmeg

*I vary this amount according to how much zucchini I use; the batter is runny so a little thickener doesn’t come amiss. However, if you hate coconut or don’t have coconut flour, you can leave it out no problem.

In a bowl, mash the banana like a boss, then whisk in eggs until mostly smooth (lumps are totes fine, these are your pancakes after all so no one can judge your lumps). Stir in grated zucchini, coconut flour and spices if using. Let sit while your prep your griddle or pan: grease pan of choice (I like a flat griddle, a sauté pan is fine) with some organic butter and heat over medium. Once hot, spoon batter out into roughly four pancakes (or go crazy and make silver dollar little bitty ones)… blah blah blah, y’all know how to make pancakes… let the edges solidify and the tops get that bubbly-sheen to them before attempting to flip… let cook until cooked through… plate prettily and serve, preferably with a truckload of various nut/seed butters and some fresh coconut aaannnnd plain yogurt. Mmmm.

IMG_2006

IMG_2022

Because, BEETS!!!

IMG_1840

I’m having a moment.

Like, RIGHT NOW.

IMG_1844

Because I just took a bite of my lunch and my insides kind of exploded, it was so good. BEST LUNCH EVER! Okay. Not really, probably, but extremely delicious at this particular point in my life and too good not to share. Because, lunch. Which can unfortunately be extremely boring and sad, if not given the proper attention. I know for me it goes something like this: “going about my day lalala… shmaybe some jazzercise, oooh I think I’ll bake bread! And clean things! And OMG I’M STARVING how is it already noon?? Wander wander into the kitchen, yank open fridge and… ugh. Nothing exciting and I am too starving to seriously consider making something interesting. So… eggs. AGAIN. For the elevendy billionth time. Someone save me from the inevitable scrambled eggs!!!” And then no one does so I eat them anyway. Laaaaame.

IMG_1843

BUT!! Today. Today was different.

IMG_1839

Because there were BEETS in the fridge!!! And I looooove beets [Probably excessively. I have never met a beet salad I didn’t like]. Alas, no goat cheese… but that forced me to improvise with cute my beet-lets. And so. Have you ever shredded a beet with cheese grater?? It’s actually quite fun, they’re easier than carrots and don’t fly everywhere like zucchini. No, I don’t spend ALL of my time grating different vegetables. Just kind of… a lot of it, apparently, enough to make me an expert on inadvertant grated vegetable projectiles. Ahem. Moving on.

IMG_1841

This bowl.

A perfect balance of sweet, savory, chewy, crunchy, eggy, nutty, beety. What more could you want out of your normally marginalized midday meal? Give your lunch (and indirectly, yourself) some love and make it delicious. I promise it makes your day ten billion times better! But seriously. This is super fast, easy and delicious… AND full of whole foods just doin’ all kinds of fab things for your bod.

IMG_1846

Red Beet, Roasted Corn and Zucchini Hash, with Egg and Avo

A Wait.. Are those.. Cookies original! Straight from my brain box, don’t say I didn’t warn you. But seriously… make it! Gluten free, full of antioxidants, and vegetarian. Serves 1 [adapt amounts as needed! It’s ridiculously forgiving]. This could also be a really good breakfast, if you’re weird like me and crave veggies in the am. Super fast as well, provided you’re using precooked beets.

IMG_1842

  • 4 steamed and peeled beets, shredded on the large holes of a grater
  • 1/2 a large zucchini, shredded
  • small handful of fire roasted corn
  • small glug of good quality olive oil
  • 4-5 pecans, chopped
  • 1 egg
  • 1/2 of a perfectly ripe avocado, cubed
  • salt+pepper to taste

Heat olive oil in a skillet over medium heat. Once the oil is warm, toss in shredded beets, zucchini, and corn. Sauté for a few minutes, until the veggies soften but are still just a bit crunchy. Season with salt and pepper, and toss in chopped pecans. Turn off heat and let sit for a second. Make your egg (simultaneously, in separate skillet if you’re a talented multitasker) however you like (I like a runny yolk for this but mine broke, so it cooked through. Wah). Top beet hash with egg, cubed avo, and more salt and pepper. Devour like no one’s watching, it’s that good! Or maybe I was just super in the mood for beets. Either way, enjoy your lunch!

Oh… one last thing. Obligatory New Year’s Day eating: cabbage with BACON (!!!), black eyed peas with BACON (!!!) and hot sauce. All my southern heritage in one bowl.

IMG_1824

My sandwich is exploding kale

IMG_6773

Drool drool drool.

I had no idea these bars were going to be so spectacular!!! But they were. And thankfully for me and my sweets consumption they went on the plane to Oregon with m&v, those lucky ducks. I have serious problems when I go to Portland… I just want ALL THE FOOD. And I run into that reoccurring problem of most mortals in that only so much goodness will fit in my stomach. With whom do I register a complaint for this ridiculous design flaw?!

IMG_6777

But anyway. They needed plane snacks and any excuse to bake is fine by me so these happened.

And I am soooo glad they did.

IMG_6780

Sorry in advance for the next bajillion posts being sweets, don’t say I didn’t warn you… Jill (of the blog Halfway There and the tamales and flan madness) and I are having our bimonthlyish baking extravaganza later today sooooo there will be cake and ice cream and cookies. And quinoa pizza…just to, you know, round things out. Because why make just one thing?! How boring. But more on that later.

IMG_6776

Also tacos. And feet. And there was a pool behind me and what more could you want on a weekend? Sadly that was last weekend (of the light side/dark side bars) and there is currently no pool in sight for me. Harumph.

IMG_0802

Also KALE!!! Could there be any more kale in this sandwich?! I think not. KALE EXPLOSION! Love love love. I know it’s random but KALE!!! is AMAZING!! And it’s my blog. So I’m sharing.

IMG_0788

But for now. BARZ. M&V needed something that traveled well and wouldn’t be too crumbly so obviously dates. And nuts for sustenance whilst traveling (much better than that garbage you typically find in airports). And only five ingredients, all whole foods, all things that come from nature and are eaten while still resembling their natural state. Wheeee!

IMG_6778

Pecan Date Bars

Beyond simple to put together! Chewy, naturally sweet and delicious. Gluten free, grain free, refined sugar free, dairy free!  Might be paleo? Easily veganized. Healthy fats [pecans], a good source of vits/mins [dates], antioxidants [extra dk chocolate] + protein. Perfect travel (or anytime) snacks. Recipe adapted from Ellaphant Eats, here! Makes 9 giantish bars, or more if you cut them smaller… but… why?!

  • 1 c pitted medjool dates [soaked in hot water for about 10 minutes if they’re like rocks]
  • 2 c raw pecans
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 2 eggs*
  • 1/3 c extra dark chocolate, chopped or chips (mine was chips for hurried baking)

*or two flax eggs (2 tbsp ground flaxseed+6tbsp water) veganizes this nicely 

IMG_6775

Preheat the oven to 350, and lightly grease an 8 by 8 pan with your thing of choice (I like coconut oil).

In a food processor (what on earth would I do without these?!), process softened dates and pecans until a sticky, clumpy dough forms. The pecan pieces should be relatively small (just don’t over do it and end up with nut butter…). Pulse in vanilla and sea salt, followed by the eggs. Remove the blade and stir in 1/4 c chocolate chips. Scoop the batter out into the prepared pan, and flatten it out with a spatula or your fingers or whatever. Press the remaining chocolate chips into the top of the bars. Bake for just about 19-20 minutes, until the edges are browned. The center will still feel slightly soft, but a tester should come out clean. Let cool in the pan, then cut and store in a sealed container in the fridge.

IMG_6779

 

Baking. Because… camp is imminent!

IMG_0786

Welcome to my ritual.

IMG_6594

I ALWAYS bake before I leave for camp. I’m not sure when this started but… it did (shocking, I know… me? Baking?! Weird) and I have no reason to be breaking this delicious trend.

IMG_6595

And I leave tomorrow! This totally snuck up on me but I am so ready for ten days of mountain fun with my camp fambam. Dirt. Hair that could scrub out a pot (yes, I was told I should do that last summer and immediately decided I would shower; as much as I love having steel wool for hair) (my hair does really interesting things when it isn’t washed for a zillion days) (yes I’m too lazy to shower because I just get dusty again and I’m camping and I’m in the lake soooo who cares?!). Enough with the parenthetical rambles. Moving on.

IMG_6601

Campfires where I go to bed smelling like woodsmoke… brownies to die for even though they’re made with a mix, I’m obsessed… eating outdoors, every meal… stars so bright you think your eyes are malfunctioning… singing the most ridiculous songs because you can… yoga on the dock… a complete technology detox… beautiful scenery…friends. My indescribable camp family. So much Two Sentinels love!

But anyway, haven’t left yet, and in between last minute packing, I made these!

IMG_6598

Whole wheat buttermilk biscuit peach shortcakes with vegan caramel sauce and ice cream.

Because fruit.

IMG_6575

Peeeeeaaacheeesssss. My favorite part of summer. Actually that would be a tough call since I love berries equally as much… all the fruit. I want ALL of it!! But besides that, we happened to have an excess of peaches this week so instead of eating them all leaning over the sink with juice going everywhere, I made dessert. Of course.

IMG_6580

And happily fulfilled my pre-camp baking ritual! Happy days. See you on the flip side, let’s hope I get all the dirt off this time (unlike last year.. you know it’s good when there’s still dirt on your face *after* your post-camp shower…)!

IMG_6599

Whole Wheat Peach Shortcakes with Vegan Caramel (And ice cream. Obvs)

I like barely sweet shortcakes, since they highlight the super-sweetness of perfectly in-season summer fruit. Mmmm. These are whole wheat, made with buttermilk for a bit of a tang. Perfectly balanced against the sweet peaches and maple caramel.. and ice cream. Because summer dessert = ice cream. Or whipped cream, also fine, I just went with what I had. Shortcake recipe lightly adapted from Food52, here, and caramel borrowed from Blissful Basil, here! Yield: 6 shortcake/biscuits; I made a half batch of caramel for 4 peeps, so those measurements are listed below. Makes about a cup.

IMG_6602

For the shortcakes (whole wheat is good for youuuu! So is a little butter now and then):

  • 1.75 c whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 tbsp coconut sugar
  • 4 tbsp chilled unsalted butter, cut into smallish pieces
  • 3/4 c buttermilk (mine was low fat)

For the filling:

  • An excessive amount of peaches, diced (I leave the skin on mine), tossed in a bit of coconut sugar if yours are less than perfectly ripe
  • ridiculously delicious ice cream of choice

For the caramel (full of healthy fats and good nutrients!! Winning):

  • 1/6 c coconut oil
  • 1/4 c unsalted, creamy almond butter
  • 1/4 c pure maple syrup
  • 1/4 tsp sea salt
  • 1 runneth-over tsp vanilla extract

Preheat the oven to 450, and line a baking sheet with parchment paper.

In a largeish bowl, whisk together flour, baking powder and soda, salt, and sugar. Cut in the butter using your fingertips (my preferred method) or a pastry cutter, until things start looking like coarse cornmeal and the butter is distributed evenlyish. Make a well in the center (look! You get to play with your food!), pour in the buttermilk, then use a spoon or spatula to stir it all together, until just combined (do try not to over mix). Divide the dough into six cute little balls, then flatten slightly and place on the baking sheet. Bake for just about 15 minutes, until the tops are firm and lightly browned. Let cool slightly on a rack before serving.

While the shortcakes are baking, make caramel!

In a small saucepan over medium, heat coconut oil, almond butter, maple, and sea salt over medium until all are melted and incorporated. This shouldn’t take more than a minute or two, which is excellent for instant gratification. Turn off the heat and stir in vanilla. Serve warm or cold, and store leftovers in the fridge!

I could tell you how to assemble your shortcakes but that might insult your intelligence… but I would suggest cutting them in half to get maximum cake square footage to soak up excessive amounts of ice cream and caramel and peach juice…

IMG_6597

“Adult” decisions and more cookies.

IMG_6461

You know what’s fun about being an “adult” [I use this term loosely..] and spending all day at the beach and it being summer+hot?

IMG_0528

Ice cream becomes a perfectly acceptable dinner.

IMG_0554

Trust me. Try it. Go to the beach first though, that makes all the difference.

IMG_6459

Barring that, once your kitchen isn’t a thousand degrees, make cookies! I mean really though… why on earth would I ever want to turn my oven on when it’s already stupid hot at 9 am. Good thing I put on dirtyish clothes to go to Jazzercise this morning because um HELLO SWEATING. So baking is clearly not an option today because I did enough sweating this morning and I really don’t feel the need to subject myself to inferno blasts from the open oven. No thanks. I mean, I suppose I could make some dashboard cookies but I don’t really relish the idea of walking outside and dealing with my oven hot car.

IMG_6458

Also ps. Being an adult is totally relative. I might look like one on the outside… but ha. Don’t be fooled. Sprinkles are the bomb. I will never ever in eleventh billion lifetimes grow out of rainbow sprinks. Or jumping for silly photos. I like to have competitions with myself to see how airborne I can get.

IMG_0533

I also apparently eat everything out of jars.

IMG_0521

But anyway. Enough whining about how hot it is and how I’m really a five year old inside my adultish skin suit. Let’s talk cookies, mmk?

These little guys come together ridiculously fast, which is how cookies should be in my book. They’re super fudgy and chocolatey, with just a little hint of banana flavor. I actually made them awhile ago, but I want them again. NOW. It is really unfortunate that there are no bananas to be had around here… how did THAT happen??

IMG_6456

Grain Free Chocolate Banana Cookies

These are straight up delicious. Fudgy and only a little banana-y, and lightish on account of the coconut flour. Don’t skimp on good dark chocolate for the chippies, that makes all the difference. Paleo, gluten free, grain free, and refined sugar free! Recipe only slightly adapted from Home to Heather, here! Yield: 10 good sized cookies.

IMG_6457

  • 1/3 c coconut flour (sifted if it’s super lumpy)
  • 1/4 c unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 ripe banana
  • 2 eggs
  • 1/8 c raw honey
  • 1 tsp vanilla
  • 1/4 c dark chocolate chips

Preheat the oven to 350, and line a baking sheet with parchment paper.

In a medium bowl, whisk together coconut flour, cocoa powder, baking soda, and sea salt. In a smaller bowl, mash banana, then toss in eggs, honey, and vanilla. Whisk vigorously to combine. Pour wet into dry, add in chocolate chips, and stir until just combined. Drop batter by roundish balls onto the prepared cookie sheet, flattening them slightly. Bake for 12-14 minutes (mine were perfect at 13). Let  cool on the cookie sheet for a few minutes before moving them to a cooling rack. Store any leftovers (ha) in the fridge.

IMG_0531

Cookies n’stuff.

IMG_6423

Excuses? No, not really.

I don’t have much to say for myself.

IMG_0414

Except that it’s FRIDAY which means…

I missed cookie Thursday, so obviously we need to have cookie Friday. Duh.

IMG_6430

Besides that, I am officially UN spotty AND I have tonsillitis no longer. What what! Clearly cookies are a necessary celebration. Besides that, I riffed on the lentil cookies again and these were too unusual and good not to share. I got the idea since I wanted to figure out another gluten free cookie based on lentils that could be chocolate free for my choco-free friends (Jill, these are for you!).

IMG_6417

I promise to do something savory or NOT a cookie some point soon. I mean, ideally my next post but my food life is unpredictable so no guarantees.

In other random food news (such is my life: a string of food-events. Breakfast! Snack! Lunch! Snack! Dinner! Snack!), Mutti had a birthday last week, which meant deliciousness at Boulevard and high tea. Which also meant a food coma ensued. Sooo worth it. Apparenlty there are also going to be a thousand pictures in this post, sorry I’m not sorry I reeeeealllyyy like photography (or whatever it is that I do)!!

IMG_0394

IMG_0391

 

IMG_0397

IMG_0396

Truth:

IMG_0407

Additionally, did you know that eggs+sautéed mushrooms and spinach+chopped walnuts+chopped dates+a small sprinkle of parmesan is unaccountably delicious? Because it is. Promise. Hey!! This is savory. Mostly… Do I get any points for that??

IMG_0368

But anyway. Cookies. The reason we’re here in the first place. Happy allergen free cookie Friday! Proof that everyone can (and should) enjoy a cookie (or five) :)

IMG_6421

Peanut Butter Lentil Cookies

Lightly sweet, as I prefer my ‘snacking’ cookies (as opposed to full on indulgent dessert). Full of protein and fiber, as well as a host of other minerals and nutrients and such (phosphorus, manganese, Vit B6), they’re also gluten free, vegan, and refined sugar free. I’ll snap to that. Recipe modified from the chocolate-chocolate chip lentil version from last week, here. Yield: 15 cookies (maybe would have been 16 if I could have stopped eating the dough, oops).

  • 1.5 c green lentils, cooked
  • 1/3 c organic salted peanut butter (mine was chunky)
  • 1/2 c rolled oats
  • 1/4 c pure maple syrup
  • 1.5 tsp vanilla extract
  • 1/4 c unsweetened shredded coconut
  • 1 tsp baking powder
  • 1/4 c dark chocolate chips**
  • 1/8 c raw cocoa nibs**

**replace with carob for chocolate-free cookie fabulousness!

IMG_6420

If needed, precook your lentils (1/2 c dry=1.5 c cooked).

Preheat the oven to 350, and line a baking sheet with parchment paper.

These are beyond easy (thank goodness for that because excuse me but who wants to make complicated cookies when they want cookies NOW?! Yes, that’s what I thought): Toss cooked lentils into the food processor, and process until mostly smooth. Add in peanut butter, oats, maple, vanilla, coconut, and baking powder, and pulse until it’s all combined into a big, deliciously thick mess. Stir in chocolate chips and cocoa nibs (I just take out the blade and use the bowl of the food processor). Drop by the tablespoon-sized ball onto the prepared cookie sheet, and bake 12  minutes until the tops are just firm. Let cool for a few, then move to a cooling rack to cool completely. Or just devour them immediately; why bother taking up fridge space for storage?!

IMG_6428

If life hands you lemons, you should obviously make lemon bars

IMG_6381

LEMON BARS!

With MEYER LEMONS!!

IMG_6380

 

Life doesn’t get much better than that.

Especially since we had a random little heat wave in the middle of last week. And of course, it hit Thursday and I immediately wanted cookies because apparently Thursday=cookies. But seeing as it was waaaayyy too hot for any normal person to want to even consider turning on the oven, I wisely opted for no bake, raw lemon bars. Because they took about thirty seconds to throw together and then all I had to do was shove them in the fridge for chill time until I ate them. Lazy lazy and very nearly instant cookie gratification. Wheee!!!

IMG_6391

Also, I love lemon desserts but I’m wildly picky. For instance, I find most lemon loaf cakes to be waaaayy too sweet—almost cloying and definitely icky. I love lemon scones and lemon curd—both of those are usually a good balance of not too sweet and just sweet enough. These bars totally fall into that category too—they’re not overly tart, but neither are they stupid-sweet.

Besides all that, they also happen to be raw, vegan, gluten free, and refined sugar free! Sooo…. breakfast, anyone??

IMG_6384

And really. Anything with Meyer lemons: sign me up. They are SO much more exciting than a regular lemon (although these bars would also be delicious with regular lemons, I’m sure). Lemons=spring! Perfect springy dessert/breakfast/feelgoodtreat/younameit/please eat it.

That being said, these take pretty much five minutes to make so you have nooooo excuses. Lemon bars!! With nearly instant gratification!! YAY! Do it.

IMG_6383

Raw Meyer Lemon-Coconut Bars

Recipe lightly adapted from Pure Ella, here! Raw, vegan, no bake, gluten free, and refined sugar free. They’re full of healthy fats and whole grains… AND they’re delicious. Recipe makes about 9 squares—I did mine in an 8 by 8 pan, but I think next time I’ll use something smaller so there’s a  better crust to icing ratio.

IMG_6389

For the crust:

  • 1/3 c almond flour
  • 1/2 c rolled oats
  • 1/2 c raw buckwheat groats
  • scant 1/4 tsp fine sea salt
  • 3/4 c dates, pitted (and soaked if they’re hard)
  • 3/4 c unsweetened, shredded coconut
  • 1 tbsp pure maple syrup
  • fresh zest of one meyer lemon

For the icing:

  • 1/4 c unrefined coconut oil
  • 2 tbsp coconut butter
  • 2 tbsp pure maple syrup
  • fresh juice of 1/2 a meyer lemon

Line your preferred pan with a parchment paper and set aside.

In a food processor, whiz together almond flour, oats, buckwheat, salt, dates, coconut, maple, and lemon zest until thoroughly mixed and blended (you’ll need to scrape the sides a bit). Upend the processor over your prepared pan, and pat the crust down with your hands until it’s evenly distributed.

In a microwave-safe bowl (or on the stove), melt coconut oil and maple syrup together. Once everything is fully melted, stir in coconut oil and stir until that melts as well. Set aside until this cools off a little, then stir in the lemon juice. Pour all this goodness over your prepared crust, and carefully transfer to the fridge to chill for at least an hour before cutting and serving. Keep it stored in the refrigerator, assuming there’s any left to store…

IMG_6388