Fluffy Blueberry Pancakes


I love breakfast food. Like, so much. I would probably eat breakfast food for the rest of my life. And froyo. Obviously. And one of the things I miss most about the gluten-free life is pancakes or waffles on a lazy weekend morning. And the fluffier the better. But the problem with paleo baking is that coconut flour is pretty dense and I am totally missing out on some fluffy syrup vehicles. I mean, pancakes are delicious, but they really were invented to encourage syrup consumption. Especially pure maple syrup from New Hampshire. Thanks, Mom.

And this recipe is the best. Crackley on the top, and fluffy in the middle with bursts of blueberry. I’m so glad my days of dry, coconut flour tasting paleo pancakes are over. Pancakes for all the days.


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Mango Guacamole


When I was a kid I ate guacamole with anything. All the time. Because that’s what California kids do. Or basically anyone who like delicious things. But I was not a fan of avocados. I thought they tasted different (they don’t) and they were a funny texture (they aren’t if you like creamy deliciousness). I should have known I just liked when things were mashed up. But then I wised up and got awesome and became an adult (sort of) and have been consuming avocados in most things.

One of the hardest parts about living in a massive city is not having an avocado tree in my back yard. Or actually a back yard. So paying more than a dollar for an avocado feels like I’m being robbed. Even though I do it every week. Man, my life is hard. So when I had 1.5 avocados that we’re totally ripe and perfect, I thought, it’s totally guac time. This time I decided to sweeten it up with a mango I had lying around. Best decision. And this goes perfect with chips or tacos. Or just a spoon actually.

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Mint Chip Ice Cream

When I decided to go Paleo I knew one of the hardest things would be giving up ice cream. Bread, I like you but I don’t love you. Ice cream? Totally, madly in love. It’s kind of serious. I like a lot of things but ice cream and I have had something going on for quite awhile. I used to opt out of cake on my birthday and have an ice cream sundae party instead. Obviously, the best idea ever. Pre-Paleo I’d never hesitate to stop in for for-yo in the dead of winter. Because ice cream is always appropriate.

But then I stopped eating crap and got sad because ice cream is my favorite. But since exploring Paleo baking I decided to give Paleo ice cream a try and I’m less sad and my ice cream maker is back to being my summertime slave. Get ready. It’s summer here which means its ice cream time. For all the people. Not just me.

But can we be real for a minute? Paleo ice cream is not as good as regular, full-fat, full-dairy ice cream. Sorry, it just isn’t. Coconut milk just doesn’t give it the same creamy, indulgent quality. But you know, that’s really ok. And considering how much ice cream I eat, it’s totally fine to have some that isn’t full of fat and sugar. But this mint ice cream packs just as much of a punch as the non-Paleo kind. Or even more than Breyers, because that has zero flavor anyway. It’s minty and refreshing without overloading your tummy with dairy. I could easily eat this entire batch in one sitting. I won’t because I’m a grown up and I’m responsible like that. But I could. Just saying.



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Simple Summer Salad

When it gets really hot all I want is salad, Popsicles, and ice cream. And margaritas too. Obviously. One of my favorite salads is the Chicken Ceasar that my boyfriend makes, but since making the switch to Paleo, that’s out. I will beat you non-Paleo Ceasar dressing with my own, equally delicious version. I will. Someday. Until that day is here I bring you my new favorite salad dressing which will absolutely be a summer staple.


The great thing about saled is its basically whatever you want. My boyfriend doesn’t like grape tomatoes so he doesn’t put those on. Feta? Sometimes. Avocado? Always. Corn. Cranberries. Cucumbers. Basically all the things. And meat. Because I’m not a rabbit and I need sustenance.

My go-to dressing is an olive-oil/mustard/red wine vinegar mixture that is pretty blah. I thought I’d step it up by asking for my little mini food processor for help. With the addition of basil and garlic, I definitely stepped up my game. And I have extra for lots of summer salads.IMG_20140526_195715

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Chocolate Banana Bread

I’ve always been an independent person. I mean, I moved to New York City on my own, with no money, no friends, and no job. So yeah, you don’t need to hold my hand. I like my solitary time. I know my friends would all describe me as a social butterfly, one who never says no to an adventure; I once had a friend tell me, “you take everything fun and make it crazy.” Yes, I’m a little much to handle. But I’m also fairly reflective and contemplate life every moment my brain is free. Its the budding psychologist in me, I suppose. I explored the city on my own during the first few years of living here and I think that’s a big part of why I love it so much. Solo museum trips, reading a book in the park, or just walking down the street, all things that bring about a different experience of city living. I spent so many years as a solitary independent young person that it seems like a whole other life from the one I live now.

While waiting for a friend for a long overdue catch up session, I enjoyed a solitary glass of wine at a local wine bar. It was refreshing to rediscover my need for solidarity and also the excitement that comes with having amazing friends who will never flinch at sharing lots of cheese and even more wine while discussing the trials of a 30-year-old.

I also baked this banana bread on my own but its OK, I shared it. So what if I ate about 3/4 of it myself? 1 slice for you, 3 for me. Its just how I roll.
It is so good, only 1 slice left before pictures were taken.


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