Category Archives: Baked

This is Enough

At the end of the weekend I’m often faced with a mixed bag of thoughts.

Sunday night, I’m reminiscing on all that felt good from Friday til then. Even still, I ask myself if I did enough, or I think about what else I could have fit into my time. Then I break down all the beautiful people and events I encountered. I take stock in my insights from days spent lingering outside, conversing with friends, or in the quiet of my own company in the kitchen on the rainy moody day that Saturday was. My time truly was saturated with good things…from drives to jump into a fresh body of water, to taking time with coffee and breakfast.

I’m always seeking to squeeze as much possible from my experiences. I think being this way is fundamentally a good thing, but at times comes with the loss of being present.

Here’s to the intention to not be thinking of the next thing, or what Sunday night will feel like.


Friday night I was craving Rose. Made it happen with some olive oil, sea salt & black pepper popcorn appetizer.


This salad followed the wine. All produce from the farm: a salad dressing of apple cider vinegar, olive oil, sea salt, maple syrup mixed at the bottom of the bowl. Thinly sliced harukei turnip, chopped apple, snow peas, and garlic scapes. Foraged lamb’s quarters. Tossed with romaine. We had the turnip tops sauteed with kale and red onion on the side, with fish and rice.


Watching the rain at the door with Joey. It was a good summer storm, and I was impressed with Joey’s calm.IMG_3891

The gray day of rain felt so gentle and still. The quiet of the kitchen called me to play. Developed a thumb print cookie for luke, made from my stock of random bags of gluten free flours that I’m trying to use up:

Sugar cookie base: 1/2 cup oat flour (ground oats in a coffee grinder), 1/4 cup potato starch, 1/4 cup white sorghum flour, 1 1 1/2 cups brown rice flour, 1 tsp baking powder, 1/4 salt (DRY). 1 tbs vanilla, 1 egg, 1/2 cup coconut oil at room temp, 3/4 cup organic sugar (WET). Mix together, form into balls, press that thumb in and fill with jam. 15 minutes at 365F (about…)IMG_3895

Garden progress. I can’t get over how tall and unruly the tomatoes are! They are flowering and lovely. Little green fruits are happening. I’ve had a few cucumbers thus far and pluck from the kale, collards, and herbs daily. I just planted motherwort, lemon balm, lemon verbena, cat mint, and chocolate mint that I received from Joan (TIOSN instructor, but I prefer to think of her as my mentor and friend. Thrilled to have some plants from her beautifully tended to gardens now in mine).


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Filed under Advice, Baked, Salads

Flaxseed Bombs


Good-morning to you if this post happens to reach you at the time of my writing it! I’m coming back into recipe sharing with something that you will most likely keep in rotation if you love simple, efficient, nutritious food.

This recipe is developed and more elegantly named by Leanne Vogel of Healthful Pursuit. This is the magnificently filling & satisfying flaxseed focaccia bread made into muffin form.

I’ve made this recipe 4 times now and each time it is consistent in how it turns out even when I fine tune the oils or spices that I use. I’ve used the same quantities of the foundation ingredients but swapped avocado oil for olive oil as well as coconut oil and both were excellent. I used coconut oil for a “sweet” version, replacing herb mix with pumpkin pie spice (or simply cinnamon) and adding a little bit of vanilla stevia too.

These were great eaten immediately, toasted,  as well as kept frozen and thawed (or refrigerated and reheated). There wasn’t a way (sweet or savory) that I made or consumed these that didn’t please me. This recipe is solid. I recommend these as a side to breakfast (perhaps a piece of fruit + an egg to balance carbohydrates and protein) or on the side of your dinner or lunch for a healthy fat & fiber boost.

Recipe by Leanne Vogel of Healthful Pursuit
makes about 9 muffins or fills an 8×8″ pan (about 12 pieces)

2 cups ground flaxseed meal
1 tablespoon baking powder
1 tablespoon herb mix
1 teaspoon sea salt
5 large eggs
1/2 cup water
1/2 cup avocado oil or light oil of your choice


1/Preheat oven to 350F and line your pan or muffin tins with parchment.  If you’re grinding your flaxseed fresh do that first, otherwise measure it out and whisk to combine with the other dry ingredients (spices, baking powder, salt).

2/ In a separate container use an immersion blender (or place liquid contents into your blender) to combine eggs, water, and avocado oil. Blend together until light in color and frothy.

3/ Pour liquid egg mixture into dry flax mix and stir gently to combine, folding the wet into the dry. Let sit for about 3 minutes to gel and thicken.

4/ Pour batter into muffin tins or spread into your pan. Bake for about 20 minutes, until the top is golden.

5/ When done baking, lift bread from the pan and place on a cooling rack. Peel away parchment paper and allow to cool before cutting up and freezing (or however else you are storing it). Keeps in the fridge for about 3-4 days or 3 months individually wrapped and frozen.

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Filed under Baked, Bread, Breakast, Muffins, Snacks

This is Comfort

Let’s be honest…this doesn’t look like much. In reality, it isn’t-but the act of making it, as usual, is so good.

Also, what is it about sweet carby things and hot black coffee together? It just makes sense and the synergy of the two can’t be ignored. I’m grateful I’ve figured out how to make this happen in my lifestyle sans flour.

Lately my baking is summed up in a few actions-put some nutrient dense things in a bowl, add some fun things like protein powders & health fortifying oils-whiz until smooth with my favorite tool, the immersion blender. Then mix in some nuts/seeds/chocolatey and textural things that suit my mood. Bake until golden and seemingly palatable. Then revel in how surprisingly tasty it is.

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This golden batch of breakfast bars (for lack of a better name) came about from a plantain, 2 eggs, a scoop or two of protein powder, perhaps a sprinkle of coconut flour, a few tablespoons coconut sugar, vanilla-always, sea salt, and then stirred in some chopped up leftover coconut oil/cacao ganache hardened in the fridge. Then poured into a parchment lined pan, baked at 350 until dense and crackled on top.

I should write these things down, but that would take the spirit out of it.

Go play! Blend and have faith.



Filed under Baked, Breakast, Snacks, Sweets

Fresh Feasting at the Lake: Sweet Notes

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Whatever your diet and lifestyle may be, I think it’s important for tradition and celebratory reasons to end your birthday with SOMETHING that a candle can be stuck into.  While my boyfriend doesn’t routinely adhere to the same food eliminations that I do, I know that he appreciates food that contributes to his health rather than takes away as well as treats that are free of refined sugar and do the least amount of blood sugar damage. This recipe fits the bill! Gluten, dairy, and refined sugar free. Elana’s Pantry is a great resource for baked good recipes that use primarily coconut and almond flour which are my top pick for gluten-free baking.

These were enjoyed post swimming, sauna-ing, and roaming around in the woods and water. Perfect birthday shenanigan fun fuel.

Elana’s recipe for vanilla cupcakes with chocolate frosting needs no adjustments. I only added 1 tsp of vanilla bean powder to the batter for an extra boost of vanilla flavor and swapped the grapeseed oil for melted coconut oil which worked great. This made 12 cupcakes.  I highly recommend giving this recipe a try as I think this will be my go to for occasions that demand cupcakes. I also used the paleo chocolate frosting recipe which was dangerously good and spread on to be shiny & beautiful.

*Store these in the fridge and take out 30 minutes before serving so the frosting doesn’t melt & slip off the cake.

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Filed under Baked, Sweets

Sweet Potato Protein Cookies

I love experimenting with nutrient dense bases for cookies, muffins, and breads. Baked treats are a great opportunity to sneak in superfoods and certain veggies.

sweet potato batter

Take these sweet potato protein cookies from PaleOMG for example. No special grain free flours or other additives are needed as cooked sweet potato gives body and density to the cookie as well as a boost of nutritious fiber and beta carotene (Vitamin A precursor). Despite the sweet potato being starchy and sweet they have been shown to improve blood sugar regulation; they also have anti-inflammatory benefits and the bright orange pigment signifies its high antioxidant content. Root vegetables such as sweet potato are an example of a good carbohydrate to include in your diet.

sweet potato cookies

Tip: the nutrients in vegetables such as carrots and sweet potatoes have fat soluble nutrients that are more bioavailable when consumed with a source of fat i.e. coconut, olive oil, butter or avocado.

These little cookies are moist so they are best stored in the fridge if they are not to be eaten right away.

Ingredients (from
makes about 12 one inch cookies

1 small sweet potato, cooked and skin removed
1/2 cup smooth almond butter * I used 1/4 cup peanut butter and almond butter and they turned out fine
1 egg
1 tbs honey
1 scoop protein powder of choice *In the original recipe vanilla whey is used but I subbed pea protein + vanilla stevia drops
1/8 tsp cinnamon
pinch sea salt
1/2 cup Enjoy Life chocolate chips *You can substitute cacao nibs or other chopped chocolate of your choice. I also added 1 tsp vanilla extract. 

1/ If baking the sweet potato to use, poke holes in it and bake 40 minutes at 400F until soft. You can also microwave the sweet potato wrapped in a wet paper towel to retain moisture, on high for about 5 minutes. The amount of sweet potato should be about 1 cup. Peel away skin when cooled. Reduce oven temp to 350F for baking the cookies.

2/ In a bowl or food processor, combine sweet potato and egg (mash with a fork or blend until combined). Mix in honey, protein powder, cinnamon, and sea salt until smooth (I used an immersion blender with good results). Stir in chocolate chips or other add ins.

3/ On a baking sheet lined with parchment, drop 1 inch balls of batter using a spoon or cookie scoop and bake for 10-12 minutes, being aware not to overcook.

sweet potato cookie bite


Filed under Baked, Cookies, Snacks, Sweets