I first saw this recipe a couple of years ago when I purchased the Gather cookbook. My friend Carrie and I agreed that I should make these. What appealed to me was the idea of enjoying a scone that had a fair amount of nutritional value. Continue reading
If you follow this blog, you might have seen the most recent rendition of meatloaf that I posted in November: Turkey, Sweet Potato & Kale Loaf. The recipe was adapted from a meatloaf I had when I was in Chicago.
While I thought the meatloaf was delicious, my husband will not eat kale. This left me with an entire loaf to consume by myself. Because it was so good, this was not really a hardship, but I did find myself trying to come up with creative ways to serve it. Continue reading
About a year ago, I purchased the cookbook Gather: The Art of Paleo Entertaining. After completing the Whole-30 challenge, I became intrigued by the Paleo diet and started reading more about it. While shopping at Whole Foods, I came across this book. It has great photos, as well as several recipes I wanted to try. One was a recipe for orange scones that look delicious.
I have a number of friends who are gluten-free, in addition to a lot who practice a paleo-type diet. And so although many of my clients (and some of my friends) love the recipes I post for things such as coffee cake, scones, and cheese straws, I always feel challenged to come up with recipes to please my friends with special diets.
A few months ago, I catered an engagement party. As we were trying to come up with different menu ideas, the host asked if I had a good recipe for biscuits. Well, I do, and I’m sharing it with you here. This is from the Baking Illustrated cookbook.
I recall making these years ago to accompany a charcuterie platter with assorted mustards. For the engagement party, however, we decided to turn the biscuits into mini ham sandwiches. (See the photo near the end of this post.) Continue reading
One of my adventure buddies whom I have mentioned a few times, Carrie, loaned me a cookbook while I was training to run the Grand Canyon Rim2Rim2Rim (see details and a photo below). Carrie’s cookbook is called The Feed Zone, and it has lots of great recipes for endurance athletes. Continue reading
Here is a recipe I started making in the early ’90s, and people have raved about it every time. I originally got the recipe from a restaurant that has long since closed — the Surrogate Hostess — but more recently I found the recipe in The Seattle Classic Cookbook from the Junior League of Seattle. Continue reading
This recipe, surprisingly, is gluten-free . . . Continue reading
I came across this recipe many years ago and recently had the opportunity to make it for a brunch I catered. This is by no means paleo or gluten-free, but it is a delicious muffin with a nice texture, full of healthy ingredients. Continue reading
Happy New Year!
It’s a new year and time for another Whole30 challenge. The “challenge” is a 30-day diet modification that cuts out the most common allergen foods that are regularly consumed in the United States—things like gluten, soy, and peanuts. It also helps alleviate the highs and lows produced by foods. What I mean by this is that your energy is consistent. People tend not to need a pick-me up in the afternoon while on the challenge. There are no sugar rushes from simple carbohydrate-heavy meals. I participated last year and found it to be a great way to remove processed foods from my diet as well as eat regular meals loaded with vegetables. Continue reading