Archives for February 2013

I’m in Deep.

Apparently Friday is National Peanut Butter Lover’s Day. Because I have one true love in this life (Mr. peanut butter himself…duh), we are going to get this party started 1 day early. 
Because we are just super awesome like that. 

We are making a single gal dessert. 

Because us single gals need some peanut butter in our life. 

With chocolate chips. 

I mean, duh. 

A dessert we can enjoy all by our lonesome…kicked back and fully relaxed with our feet up on the couch, watching re-runs of Full House on Nick at Nite. 

Wait…that’s only me. 😉

Maybe instead of Full House you watch All That or The Amanda Show.

Ahhhhh…the days where Amanda Bynes was actually angelic and innocent, not smoking dope and running into paparazzi with her Range Rover. 
Dig In. 🙂


Single Gal Deep Dish Salted Peanut Butter Cookie (GF/V/P.O.):

Ingredients:
3 T. PB2 powdered peanut butter (or regular peanut butter…you may need to lower to 2 T., use almond butter or other neutral nut butter for complete paleo)
2 T. warm water
2 T. +2 t.  coconut flour
3 T. unsweetened, vanilla almond milk
1/2 t. pure vanilla extract
1 T. + 1 t. stevia
1/8 t. baking soda
dark chocolate chips, optional
coarsely grated sea salt, for topping

Instructions:
1. Preheat the oven to 350 degrees F. Grease a small casserole dish (or ramekin, mason jar, etc.) with cooking spray.
2. In a small bowl, combine the PB2 with the water until smooth.
3. Mix in the rest of the ingredients until a dough forms.
4. Press the cookie dough evenly into the prepared dish.
5. Top with chocolate chips and sprinkle with sea salt.
6. Bake for 10-12 minutes, or until lightly brown.
7. Serve warm.

Makes 1 serving.

MANGIA!!!

No Noodles.

Let’s talk about noodles.
Ramen: count me out. Pho: gross. Beef Stroganoff: pass me the vomit bag. Chicken noodle soup: take those noodles away and you have a winner. Pasta: never been a fan. I know you are probably saying “whut the whuuuuuut” to yourself right now, especially to the last one. I know, I know I’m sure that I am sooooooo non-Italian for disliking pasta. I think it’s a texture thing I just can’t get over. Also, the fact that I’d rather have a bowl full of meatballs and tomato sauce piled high with Parmesan cheese needs no questioning. 
While I have an adversity to noodles, I can get behind the aesthetics of them. Especially, when you get to twirl those beautiful stringy ribbons around the tines of a fork. Luckily, seester surprised me with a veggie spiralizer on Sunday. To say I was excited is an understatement. 
Enter zucchini noodles. 

Let’s make a zingy, zesty dressing and 

toss the noodles in it. 

Capisce?

Now this, this is a noodle I can get behind. A noodle we can believe in. 

Seriously. 

So flavorful, soooooo melt in your mouth. 

This is perfect for lunch or dinner! 

Serve it with some Chicken Parmesan…now that’s Italian! haha!



Zucchini Noodles with Honey Tangerine Tahini Ginger Dressing (GF/V/P):

Ingredients:

For the noodles:
2 large zucchini, cut into spiral shapes using a spiralizer (you can also use a julienne peeler and peel the zucchini into strips)
salt and pepper, to taste

For the dressing:
juice of 1 honey tangerine
1 T. + 2 t. tahini
1 T. raw honey
1 t. pure maple syrup
1 t. freshly grated ginger
zest of 1 honey tangerine
salt and pepper, to taste

Instructions:
1. Place the noodles in a large mixing bowl. Season with salt and pepper. Chill in the refrigerator while you prep the dressing.
2. Combine all of the dressing ingredients in a large mixing bowl, whisking until smooth.
3. Pour about 3-4 tablespoons of the dressing onto the noodles. Gently toss the noodles.
4. Garnish with freshly chopped Italian flat-leaf parsley and basil.

Serves 2-4

MANGIA!!!

BFF’s: Brownies For Friends.

Life friends are like a box of chocolates, you never know what your going to get. 
If I had a dollar for each time this quote was right (in relation to both friends and life)…well hell…I’d be a millionaire. I have one friend in particular… we will just call her ‘S’ (only because I am channeling my inner gossip girl right now). 
Anyways, S and I are complete and TOTAL opposites, but sooooo opposite that we balance one another out. Does that make since? Let me put it in food terms…S is the jelly to my peanut butter, the milk to my cookie, the ketchup to my mashed potatoes? You get it. 🙂 
Yesterday, my list involved quality chat time with S, seeing as we were both off of work and had been literally dying to see one another for like…ever. Last week S bombarded me with a 45 minute text about Paleo, so of course, like the ah-mazing friend I am…I came bearing Paleo gifts. 
If you think I roasted her a chicken…guess again. 

I mean, y’all should pretty much know my sweet teeth by now. 

You can bet I whipped up an ooey, gooey, pan of deliciousness…

a.k.a. brownies.

But not just any brownies…

flour less brownies.

Made with two kinds of nut butters and coconut butter…whuuuuuut!?

Because friends deserve brownies that go the extra mile. 

Because light-hearted laughs and gossip are just juicier when brownies are involved. 
Oh, and a glass of milk. Duh!

Because I was actually seriously selfish in making these brownies to cure a chocolate craving. 

If you are looking for an apology…check yo’ self. 🙂

These brownies have crispy edges and a gooey center. 

100% perfect…100% bff approved. 🙂


Nut and Coconut Butter Brownies (GF/P):

Ingredients:
1 c. raw, unsalted almond butter (or any other nut butter)
1/4 c. raw, unsalted pecan butter (you could just use almond butter here as well)
3/4 c. coconut butter (make sure it is a smooth, velvet consistency…if not microwave on 10 sec. intervals)
1 c. raw coconut sugar
1 T. pure Mexican vanilla extract
2 large eggs
1/2 c. cacao powder (or unsweetened cocoa powder)
1 t. baking soda
1/2 t. fine sea salt

Instructions:
1. Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking pan with cooking spray.
2. In a large mixing bowl, mix together the nut butters, coconut butter, coconut sugar, vanilla, and eggs until smooth.
3. Add in the cacao, baking soda, and salt. Mix until everything is evenly distributed and well incorporated.
4. Press the mixture into the prepared pan and smooth out evenly with the back of a spatula.
5. Bake for 28-30 minutes or until a toothpick inserted into the center of the brownies comes out clean.
6. Let the brownies cool completely in the pan before cutting into squares and removing.

Makes 13 brownies.

MANGIA!!!

Coffee Chatter.

Happy Monday y’all!
Let’s have coffee together!
It will be soooooo much fun!
I promise.
How do you take your coffee?
If I’m at home it is all about the Keurig…so I usually choose a Texas pecan flavor, add a splash of coconut milk, a splash of vanilla syrup, and a dash of cinnamon. If we were to go out for coffee I’d order a doppio espresso with a packet of sugar mixed in. 
If we were having coffee right now, I would tell you that I must have 1 coffee a day…preferably in the morning…otherwise, me no function correctly. 🙂
If we were having coffee, I would tell you that I started a new job. 
If we were having coffee, I would tell you that working for my “little” sister is rewarding, yet at the same time belittling. Well, at least it feels like that to me. REAL TALK PEOPLE.
If were were having coffee, my house would currently smell like a perfume of baking brownies and kabocha squash.
If we were having coffee, I would tell you that as of yesterday I am addicted to these kale chips
OMG cheddar…that is all. 
If we were having coffee, I would tell you that I am wearing a chambray button down because I refuse to wear an apron while I bake and because I am prone to spilling things all over me. 
That is why my pretty blouses come out to play later in the day.
If we were having coffee, we would most likely be munching on some gluten-free and/or paleo muffins or scones. 
If we were having coffee, I would tell you that I need a vacation. Like one, by myself, no one else, to essentially find out who I am and where I want to go as a person on my journey in life.
If we were having coffee, I would tell you how disappointed I was with the Oscar’s and how Kristen Stewart makes me want to puke my guts out each time I see her.
If we were having coffee, I would obnoxiously show you pictures of my pup Annabelle…and maybe a few videos of her snoring. Or, if you stuck around long enough you could just watch her snore with me. 
If we were having coffee, I would tell you that I secretly still want to be a dietitian and/or nutrition coach. Whoops…not a secret anymore. 
If we were having coffee, I would tell you that I get my hair washed and styled at a salon 1/week. It just makes me feel pretty and clean. Ya know?
If we were having coffee, I would tell you that I am hooked on watching episodes of The City on Hulu. 
Yes, the old MTV show. I love to fuel my fashion addiction.
If were were having coffee, I would tell you that winning the lottery for me would be epic right now. 🙂
If we were having coffee, I would tell you that I just started reading this book. Then I would tell you that this is epic seeing as the closest I get to reading “books” are cookbooks and food magazines. 
If we were having coffee, we would talk about my future and where I see myself in 10+ years. Then I would tell you that in 5 years I see myself living in another part of the U.S. (preferably California…that is if the housing market gets better) owning my own business and getting married or having just been married. 
If we were having coffee, I’d ask you to hook me up with any outstanding SINGLE guy that you might know. 
If we were having coffee, I’d tell you that I am surprisingly unafraid of being set up on a blind date. That is, when the guy actually has time out of his busy work schedule to meet up.
If we were having coffee, I would tell you that any second now I hope to give my blog a face-lift. Any second now…
If we were having coffee, I would show you my new veggie spiralizer that seester sent me as a surprise in the mail. 
If we were having coffee, I’d 100% ask you to stay for lunch and chat some more so that we could talk about what’s new in your life too!
So, what’s new?
MANGIA!!!

My Life According To…

Happy Sunday y’all!
I’ve been hit.
I’d looooove to know who the genius is that came up with the idea to schedule Girl Scout Cookie season and the Lenten Season at the same freaking fracking time. 
Thanks alot!
It’s not like I’m a big help either. 

I’m pretty sure y’all probably loaaaaaathe me right now. 

I warned y’all from the get go. 
 I have a severe sweet tooth

MANGIA!!!