Archives for May 2012


Happy Thursday y’all!
So, I don’t know about any of you, but I am am OBSESSED with strawberries, especially this time of year when they are in season and deliciously sweet. When I lived in California, my favorite thing to do was to visit the road-side strawberry fields and buy some freshly picked strawberries. The flavor was just so satisfying, plus, who doesn’t love red strawberry juice sticking all over your hands and face? 
You know what’s even more satisfying? Roasting strawberries. I have been doing this FOREVER but will admit hadn’t roasted a strawberry in a year! I know, I can’t believe it either. Well, yesterday, that roasting strawberries hiatus was over! 
These big, juicy, strawberries were eyeing me at the store so it would have been a sin to just leave them there! 

So, I took them home and roasted them.

Just look at those juices! Sweet symphony!
Now, I could have just eaten them right off the pan, but the madness of course does not stop there.
No, I put those suckers into my cornbread batter.
Didn’t see that one coming did you?
Oh, and the madness continues when I decided it would be even better to throw some leftover roasted strawberries into
 some butter…with some brown sugar.

That’s when things got crazy.

Oh my bee-jeeze-us!

Hand shot!
For the butter, I have no words…just creamy, sweet, strawberry goodness.

Oh, and as for the cornbread…
 a little piece of heaven on earth.

Don’t be surprised if I start a roasted fruit company in the near future.
Roasted Strawberry Cornbread with Roasted Strawberry and Brown Sugar Butter (GF):
For the roasted strawberries:
16 oz. container of fresh strawberries, hulled and sliced in half lengthwise
1 T. melted coconut oil
2 T. honey
pinch of salt
For the cornbread:
1 c. stone ground cornmeal
1 c. almond flour
1 T. baking powder
1 t. salt
1/2 c. honey
1 c. light coconut milk
1/4 c. melted coconut oil
2 eggs
For the butter:
1 stick of unsalted butter, at room temperature
2 T. light brown sugar
about 1/4 c. of the leftover roasted strawberries
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Lay the strawberries on the baking sheet.
3. Whisk together the coconut oil, honey, and salt, and pour over the strawberries and toss until evenly coated.
4. Bake for 30 minutes.
5. Meanwhile, make the cornbread batter.
6. In a large mixing bowl, sift together the cornmeal, almond flour, baking powder, and salt.
7. Mix in the honey, coconut milk, coconut oil, and eggs, until a smooth batter forms.
8. Grease an 8-in. square cake pan with coconut oil.
9. Once the strawberries are finished roasting, fold 1/2 to 3/4 cups of the strawberries into the batter, saving a little bit of the roasted strawberries for the butter. Lower the temperature on the oven to 350 degrees F. 
10. Pour the batter into the cake pan and bake for 20-25 minutes or until slightly golden and a toothpick inserted into the center of the bread comes out clean.
11. To make the butter, put all the ingredients in a small bowl and mix well until smooth.
12. Once the cornbread is finished baking, let cool for 15 minutes in the pan before removing.
13. Slice and serve with butter.
Makes 12 squares and about 1 c. butter.

Pizza Pizza!

Yes people, after all this time, and with a blog named “Mangia”, you’d think I would have some pizza recipes up here. I never thought this day would come, but thanks to my Dad, who has hinted to me numerous times over the past several weeks, that a homemade gluten-free thin crust pizza fresh from the oven, ready to eat for dinner when he got home from work, would basically be the bomb-dizzle…pizza totally happened. Oh, and that is just what this pizza is…the bomb-dizzle. No better word really.

The crust is heaven and pretty simple, might I add.
Just a combo of almond flour, egg, baking soda, salt, fresh basil, olive oil, and garlic.

No yeast or waiting on the dough to rise.

Just roll that sucker out and bake it.
Then I got this brilliant idea to roast some yellow peppers.
Rocked my world.

The yellow peppers give the pizza a hint of sweetness, piled on top of my tangy leftover tomato sauce, with two layers of shredded Parmesan cheese, all piled on top of a thin, crispy crust….?!
Ciao, Italia!

Seriously, that’s amore right there.

My mom gets back from Vegas tonight…too bad she missed pizza night…this sucker is gone!
Oh, and guess who passed their personal training test yesterday? This chick right here! BOO-YAH!
Roasted Pepper and Parmesan Pizza on a Garlic-Basil Crust (GF):
For the crust:
3 c. almond flour
1/2 t. baking soda
1/2 t. salt
1/4 c. fresh basil, roughly chopped
3 cloves of garlic, minced
2 eggs
2 T. extra-virgin olive oil
For the pizza:
1 cup Garlic-Herb Tomato Sauce (you can prepare this ahead of time)
1 c. freshly grated Parmesan, divided
3 yellow bell peppers, sliced into thin strips, lengthwise
extra-virgin olive oil
salt and pepper, to taste
1. Pre-heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Place the bell peppers on one of the baking sheet, drizzle with evoo, sprinkle with salt and pepper, and toss to coat. Bake for 1 hour, or until slightly golden.
3. While the peppers are baking, prepare the crust. 
4. In a large mixing bowl, combine the almond flour, baking soda, salt, and basil using a whisk.
5. Mix in the garlic, eggs, and evoo, until the mixture forms into one large ball of dough.
6. Place the ball of dough on the other prepared baking sheet. Place another piece of parchment paper over the dough and using a rolling pin, roll the dough out to about 1/8 in. thickness. 
7. Bake the crust for 15-20 minutes, or until slightly golden brown.
8. Take the crust out of the oven, spread the sauce on the crust using a ladle, sprinkle half sauce with 1/2 c. of Parmesan, top the Parmesan with the peppers (making sure to distribute evenly over the pizza), top the peppers with the remaining 1/2 c. of Parmesan, season with salt and pepper.
9. Put the crust back in the oven to bake for another 20 minutes, or until every thing is melted and cooked through…tomato sauce should be bubbling a bit. 
Note: I highly recommend keeping a jar of the nasty processed Parmesan on hand…it’s delicious and you only live once. I ate my pizza with a bit of Thousand Island dressing and a mound of Parmesan. My dad taught me the Thousand Island thing…it will rock your world…seriously, try it. It’s our little secret.
Another Note: SEESTER! I am sorry that you weren’t here to try this…make you one when you come home! Pizza party!
Makes about 12-15 slices of pizza, depending on how big or small you want your slices.

Farmer’s Market Fresh.

Happy Tuesday y’all!
Before we get down to business the winner of the PEANUT BUTTER CRAVE GIVEAWAY is:
I tweeted!     
Noelle, from a Singer In the Kitchen! Congrats Noelle! Please contact me with your information at!

Anyway, I hope your Memorial Day weekend rocked! On Saturday I attended the usual farmer’s market and seriously, my mind was blown from all the fresh, seasonal produce in stock. The first thing that caught my eye was a bundle of fresh tri-colored green beans. 
Me and green beans go way back, back to me as a three-year-old sitting in my high-chair at the kitchen table, face covered in pasta sauce, feasting on Italian green beans. Some things never change. Ha! Anyway, I just couldn’t resist scooping up those babies and using them as soon as I got home. 
They were just so beautiful…green, yellow, and purple.
These beans needed some loving.
 Like some Almond-Herb Pesto loving.

A drizzle of olive oil, a pinch each of pepper and salt, and a quick roast in the oven and DONE!

I tossed the green beans with the pesto and scarfed them for lunch with a fresh spinach salad and a hard boiled egg. 
There may have been some frozen yogurt had right after
but that is definitely for another time.
You need these beans. How many time do I have to say it…don’t forget the wine!
Roasted Tri-Colored Green Beans with Almond-Herb Pesto (GF/V):

For the green beans:
1/2 lb. fresh tri-colored (or whatever you can find) green beans, trimmed 
extra-virgin olive oil
freshly cracked black pepper and sea salt, to taste
For the pesto:
1 bunch of fresh rosemary
1 bunch of fresh thyme
1 bunch of fresh oregano
2 cloves of fresh garlic
1/2 t. salt
1/3 c. extra-virgin olive oil
1/3 c. dry roasted almonds, unsalted
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place the green beans on the baking sheet, drizzle with olive oil, season with salt and pepper, and toss.
3. Bake for 15-17 minutes, tossing the beans at the half-way through the baking process. Let cool completely on the baking sheet.
4. For the pesto, in the bowl of a food processor, pulse together the herbs, garlic, and salt. 
5. With the processor running, slowing stream in the evoo until the mixture is smooth.
6. Add the almonds and pulse, until the mixture is slightly chunky.
7. Pour the pesto over the green beans and toss. Serve!
Makes about 1 to 1.5 cups green beans with 1/2 c. pesto.

Happy Memorial Day!

Happy Monday and Happy Memorial Day everyone!

Let’s take a brief minute to honor our veterans and those still in battle for the great U.S.A. today!
Raise those flags and salute our troops!

Oh, and of course, wear your red, white, and blue.
What’s more American than a banana cake?

I mean it’s definitely not red, white, and blue…but seriously? 
Banana cake screams American.
 Like…”born in the U.S.A.” American
 not the “I drive-thru Mc’Donalds for my sausage, egg, and cheese biscuit every morning” American.
 Nope, more of the classic American.

This cake is super yummy, sweetened with honey, and dense from the bananas.
 Oh, and it’s gluten free because of the buckwheat flour.
Definitely something you would serve at a Memorial Day party… 
or send over seas to our troops. 
Buckwheat Honey Banana Bundt Cake (GF):
1 1/2 c. buckwheat flour
1/2 t. baking soda
1/2 t. salt
3/4 c. honey
2 large eggs
2/3 c. olive oil
1 t. pure vanilla extract
3 mashed ripe bananas
1. Preheat the oven to 350 degrees F. Grease a bundt cake pan with cooking spray.
2. In a large bowl, whisk together the flour, baking soda, and salt. 
3. Add the honey, eggs, olive oil, and vanilla. Mix well.
4. Fold in the bananas.
5. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Slice and serve warm…drizzle with honey (optional).
Makes 12 slices.

My Life According To…

Happy Sunday y’all! 
Hope everyone is enjoying the Memorial Day weekend.
This morning started off early with a yummy breakfast and then a good bike ride with the Dad.
Let’s just say I haven’t been riding with Dad since I was 16. I hit the gravel before we were out of the driveway, but overall, it was a pretty good ride.
Back track to last Sunday…
Pretty white dresses are my go-to for summer.
You would be very surprised to NOT find me in a sundress during the summer.
 Chocolate Cake I DID NOT make for my cousins birthday.
Style Icon.
Things I love about summer:
 Pitchers of sweet iced tea

neon colors
I want to blast my Keds in that glittery pink color
 farmer’s market seasonal produce
tri-colored green beans, fresh spinach, and patty pan squash.
I ate these crab cakes Monday-Friday of this week for lunch.
Best. Idea. Ever.
 Nothing wrong with peanut butter and banana anything.
 I am still flabbergasted at how good this damn PB CRAVE peanut butter is…

A little Throwback Thursday action…cousin megs, seester, and yours truly.
Yep, my homemade Christmas sweat-shirt was totally better than yours…and just look at those hair-bows…top that!
Sleeping attack dogs.
 Going to eat some lunch and be lazy the rest of my Sunday!
Any plans today?