Soooo, it’s been a few years. My adventurous toddler is now a picky 9-year-old. I’m a full-time professor, still with gluten issues, and my husband also works full time. This means our eating habits have slid down a steep slope of takeout and cereal for dinner over the past several years. About a year ago … Continue reading

New Diet: New Staples

So I’m in month 4 or 5 of my gluten free, mostly dairy free, low carb, high protein, and high fat diet. The bulk of my hardcore calories come from meat and fat, but I eat a crapload of vegetables and fruit to balance out the rest. I’m also not totally paleo; I do carbs … Continue reading

Gluten Free Spiced Mug Brownie

In spite of my dietary shift to a low carb, high protein, fat, and veggie diet, there are times I just need a quick (leftover-free) fix. I give you, Awesome Mug Brownie (GF) 1/4 C gluten free (xanthan gum free) flour 1/4 C palm sugar 2 tbsp high quality cocoa powder 2 tbsp melted coconut … Continue reading

Daikon Radish Crab Cakes

I love getting a new veggie that I’ve never tackled before.  A couple weeks ago, my husband brought home our CSA box complete with two enormous daikon radishes.  To the Google!  I searched around for recipes that suited my fancy, and finally decided to wing it on my own.  I found a recipe for daikon … Continue reading

Honey Glazed Carrots

We got some really stunning purple carrots in the box last week.  They were thin and tender and really beautiful.  I figured the best thing to do with them was to keep them as close to their original state as possible.  This recipe would work great with any thin carrots, not necessarily just the purple … Continue reading

Sweet Potato Chocolate Chip Muffins

This is one of my current favorite muffin recipes. We have a ton of lovely sweet potatoes from the CSA lately, and I love how these come out – light, spicy, and delicious for breakfast. Lillian calls them “orange cupcakes”. 1 1/2 cups sugar (I used organic) 1/2 cup canola oil 2 eggs 1 tsp … Continue reading

On a lighter note

I have perfected the art of light stuffed French toast, and I now share it with the world. (or the three people who read my blog) I give you: Blueberry Stuffed French Toast 8 slices brioche or challa type bread (if you can get the Apricot White Chocolate bread from Central Market, it’s amazing) 3/4 … Continue reading