Archives for April 2013


Peopleeeeee, did y’all have coffee with me yesterday?

Because, seriously? I totally wasn’t feeling the love.

Tell me something new! I want to know all about it!

In other news, yesterday I kind of went crazy in the kitchen.

None of it involved baking pastries of any sort.

This is not me. I have totally been kid adult napped.

I also decided to take a shower at 2 o’clock in the afternoon because my hair felt super dirty and it was cramping my style.

Anyone else have this problem? Yea, anyway…felt like an entirely different person after I washed, blow-dried, and styled my hair.

Oh, that only took me 1 hr. and 30 minutes.

Don’t even tell me to cut it.

Oh, look I made you a snack.

Almonds +


bananas…even after that whole banana fiasco yesterday…I can get around it.


Yep, you saw it…bananas whirled up in an almond butter.


Hey now…you best like it.


Things only get better with toasted coconut.


So summer-ish-y…!? Totally tropical vacay!


It’s all I want in an almond butter…smooth, creamy, slightly sweet from the banana, with a bit of crispy, crunchy texture from the coconut.


I watched a repeat of Duck Dynasty on Sunday, where the family goes on a Hawaiian vacation.


It was torture watching them have a blast on that gorgeous island.


This is probably as close as I will get to Hawaii.


Unless I win the lotto tomorrow. 🙂


Toasted Coconut Banana Almond Butter
Recipe type: Almond Butter, Nut Butter, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
Roasted almonds, sweet banana, and toasted coconut are blended together with a pinch of sea salt and a touch of coconut oil for the perfect tropical snack. Vegan, Gluten-Free, and Paleo.
  • 3 c. dry roasted, unsalted almonds
  • 1 ripe banana, sliced crosswise into "coins"
  • ¼ t. fine sea salt
  • 2 T. warm, melted coconut oil
  • 1 c. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Spread the coconut out evenly over the baking sheet and bake for 3-5 minutes or until lightly golden. Set aside.
  3. In a food processor, process the almonds on high until they begin to break down and form a smooth paste, about 3 minutes. Scrape down the sides of the bowl as needed.
  4. Add the sliced banana and process again. At this point, the almond butter will start to clump up again. Process for another 3 minutes until smooth, then slowly stream in the melted coconut oil.
  5. Process for an additional minute until a smooth butter has formed.
  6. Fold in about ½ c. to ¾ c. of the toasted coconut, reserving the rest for topping.
  7. Spread on a piece of gluten-free toast and top with extra sliced bananas and toasted coconut.



Coffee Chatter.

Coffee talk.

Real talk.

Let’s go!


Scene: Yesterday morning. I see 3 overripe bananas on the counter. Dun-dun-dun…banana bread? Uno problemo: zero flour to bake with.

Then, I get the “brilliant” idea to make a banana bread baked oatmeal. Now, it sounded like a genius idea, and looking at pictures of beautifully baked oatmeal on Tastespotting and Foodgawker, I was for sure that the stuff would be a hit!


Now, this stuff may look pretty


but I would love to equate the taste to dog food or dirty socks. Not even a high-end dog food.

Hell, I wouldn’t even fee it to my dogs.

#1. It was banana over-kill.

#2. I don’t even like oatmeal!!!? What was I thinking?

#3. All of the chopped walnuts and delicious coconut sugar topping couldn’t save the bland hospital food taste of this things insides.

So, that being said…if we were having coffee this morning, I would definitely NOT be feeding you this.

If we were having coffee, I would tell you that after that failure, I had absolutely NO motivation WHAT SO EVER to bake/cook or even look at food the rest of the day. So disappointing…

If we were having coffee, I would tell you that yesterday while grocery shopping, I got reeled in by the smell of a huge craw fish boil outside.

If we were having coffee, I would also tell you that this is ironic seeing as I absolutely detest craw fish boils…only because I detest peeling craw fish. All of that work for one piece of meat? No thanks.

If we were having coffee, then I would tell you that if you brought me a huge bowl of crawfish etouffee (duh, crawfish is already peeled)…I would totally, totally love you…FOREVER.

If we were having coffee, I would tell you that I am in dire need of a pedicure and then I would ask you to join me for one today.

If we were having coffee, I would tell you that I have given up artificial sweeteners, except for the cup of sugar-free vanilla syrup that I have with my coffee…or the Truvia that I sprinkle on my pancakes.

If we were having coffee, I would tell you that for breakfast I ate half of a grilled  charred marinated pork steak that my dad made yesterday…with a few of my cinnamon pancakes. Charred because I like all THINGS NEAR BURNT. Oh, and pork and pancakes…the new chicken and waffles? I say yes.

If we were having coffee, I would tell you that I seriously feel incomplete after running out of my multi-vitamins yesterday and not being able to take them this morning.

If we were having coffee, I would also tell you that I refuse to take anything that is not a CHEWABLE multi-vitamin. I was also taking Flinstones chewables until I was half-way through college.

If we were having coffee, I would tell you that I literally jumped up and down when I discovered that my local health food store decided to sell THESE!

If we were having coffee, I would tell you that I am craving all things chocolate.

And DARK CHOCOLATE at that. This isn’t normal for a milk chocolate connoisseur.

If we were having coffee, I would tell you that I have been contemplating saving up so much money that one day I can just jet off on my own personal vacation.

If we were having coffee, I’d tell you that I would love to visit Greece, learn the language, live, eat, and breath myself in olives, feta cheese, and tzatziki sauce.

If we were having coffee, I’d tell you that yesterday for lunch I crumbled a peanut butter muffin on top of my salad made of roasted veggies, kale, and zucchini pancakes.

I’ve lost my mind. 🙂

So, tell me…what’s new…tell me about your kitchen disasters, new cravings, weird obsessions, etc.


My Life According To…

It’s Sunday.

You probably already knew that.

I was awoken at 4 a.m. by a restless, overweight white lab named Annabelle who had anxiety because oh, look we were having a thunderstorm.

Yes Annabelle, that is lightening and thunder…now go lay down!

Anyway, I awoke, ate breakfast, did a few miles on my bike trainer, and then googled recipes for inspiration…for 3 HOURS!!!

What is wrong w/ me?

What I really should have been doing was making these scones.


Instead I made something that I’m not sure that I’m toooooo crazy about.

It’s not the dish. It’s just me.

On another note, these cookies were the best damn thing I have made all week.


That’s saying A TON because I also made these


and if ya know me…peanut butter usually trumps anything :).

But then I made thesef19013aaad9711e29f3f22000a1f978e_7

and now my life is over.

Happy Sunday!


In a land of Peanut Butter.

It’s Friday.

Let us rejoice and be glad! I apologize for the church hymnal reference…it’s probably because I went to private school my entire life. Oh, and Friday was always a mass day.

As a young girl, I was always front and center in church choir and I absolutely loved it.

Clad in my blue checkered jumper, matching headband, and navy Keds.

I even sang in my high school choir.

Then, when I became a senior in high school I developed a huge case of senior-itis.

I’m not even joking…it was soooooo bad I would make excuses for myself to miss Friday night football games.

It wasn’t like I was a spectator, I was head cheerleader and skipping football games to go to the movies with friends wasn’t exactly role model behavior.

Haha. You know what? I wouldn’t change that for the world. The skipping football games part, that is.

Plus, our football team was a disgrace to humanity.

How did I get off on this tangent?

Maybe my point is to rejoice that I’m no longer in high school.

It’s all about the adult life now.

I make big girl decisions.

Like, if I want to take a shower at 5, get in my p.j.’s, and watch lifetime movies on a Thursday night after I eat dinner at 6…you are damn straight I will.

Because lifetime movies are totally real life, right?


Especially the movies about a wrongly convicted woman who escapes from prison and becomes one of America’s most wanted fugitives.

But of course I only watched it because the lead actress was Jenna Dewan Tatum and she was is totally my idol in the movie Step Up.

Plus, the fact that Channing Tatum is her baby daddy isn’t too shabby either 😉

Being an adult also means that I can choose to eat peanut butter at every meal.


By now, we all know that I have an addiction.


Peanut butter completes me.


These muffins are supreme snackage/breakfast/lunch/dinner-ish muffins.


I dream of a land of peanut butter, honey, milk, and oatmeal.


These muffins encompass all of those things.


So, I guess you could say that they are a little piece of heaven.


Yep, peanut butter, honey, oatmeal heaven.


I’m pretty sure God knows about peanut butter.


Hopefully I can count on him to have some for me whenever I reach those pearly gates.


I should probably stop watching reality trash t.v. first though.


I am just going to blame it on my early childhood spent watching Soap Opera’s with my mom.


I didn’t care what was on t.v., as long as my mom made me a turkey, cheese, and mayo on whole wheat.


I definitely miss those days.


Simplicity at it’s best.


Where my healthy food obsession came from…I have no idea.


All I know if that these muffins have a melt in your mouth creamy peanut butter flavor that


makes me feel sorry for those sad suckers allergic to peanuts.


Whoever you are, you probably have a strong dislike for me at the moment.


Peanut Butter and Honey Oatmeal Muffins
Recipe type: Breakfast, Brunch, Snack, Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 11-12
Gluten-free/Vegan muffins chock full of creamy peanut butter, oats, and a touch of honey. Perfect for a snack or for breakfast on the go!
  • For the muffins:
  • 1 c. gluten-free oat flour
  • 1½ t. baking powder
  • ¼ t. fine sea salt
  • 2 T. melted coconut oil
  • 3 T. peanut butter (I used all-natural smooth)
  • 3 T. pure honey (can sub maple syrup, coconut nectar, or agave for vegan)
  • ¾ c. unsweetened, vanilla almond milk
  • ¼ c. gluten-free rolled oats
  • For the peanut coconut butter glaze:
  • 1 T. all-natural smooth peanut butter
  • 1 T. coconut butter
  1. Preheat the oven to 350 degrees F. Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. In a large mixing bowl, combine the oat flour, baking powder, and sea salt.
  3. Mix in the oil, peanut butter, honey, and almond milk. Stir until a smooth batter forms.
  4. Fold in the rolled oats.
  5. Fill each muffin tin with 1-2 tablespoons of the batter.
  6. Top each muffin with about 1 teaspoon of rolled oats.
  7. Bake for 18-20 minutes, or until slightly golden and a toothpick inserted into the center of each muffin comes out clean.
  8. Let the muffins cool completely.
  9. While the muffins cool, place the glaze ingredients in a small mixing bowl and melt slightly in the microwave for 10 seconds.
  10. Mix until smooth.
  11. Drizzle or spread glaze on top of each muffin. Make more glaze as needed.



Miracle Cake.

Oh look, I’m going to show you how to make dessert.

Sooooooo out of my comfort zone 🙂

But first, let’s have a chat about doctor visits.

For me, it really depends on the kind of doctor I’m seeing.

Never get nervous at the dentist.

However, when I was a kid…the pediatrician was my worst nightmare. I once had 4 nurses hold me down just to give me one shot.

I was kicking, screaming, and flailing my arms everywhere as though they were trying to take me to the psych ward in a strait jacket.

I’m pretty sure my dad wanted to strangle me after that episode…or just commit me to the psych ward himself 🙂

As I grew older, my sister, mother, and I would often take visits to the doctor together.

I still have my mom or sister hold my hand while the nurse gives me a shot.

I think it is more the anticipation of getting a shot, than the actual shot itself.

Then there is seester, who once cried when they had to draw my blood.

Oh gawd.

If the tables are turned I would have no problem giving shots, it’s just getting them.

But today, today is another kind of doctors trip.

That yearly woman’s doctor trip.

So not thrilled.

Guys have it sooooooo easy.

In short, my hormones are out of whack and they need to be fixed.

I wish they could just give me a miracle pill to solve all of my problems.

Ya know, one that took care of all the drama in my life and still had time to help me do the laundry 🙂

For now, I will just have to turn to sweets.

Surprise, surprise.


Let’s talk cake.


Specifically, bundt cake.


Specifically, specifically…itty bitty baby bundt cakes.


Things get personal with miniature bundt cakes.


“Baby” things are the best kind of things…especially when referring to food.


Especially, especially…when referring to cake.


Cake is definitely the “cure all” for anything.


This one is all about the ode to the lovely, slightly sweet Meyer lemon.


We throw some poppy seeds up in there for a bit of fanciness.


I wonder if I could trade sweets for doctor’s office visits…?


Just maybe I could show up w/ a basket full of these for my doctor and her family and she would be so elated that she would just write me a clean bill of health and prescribe some meds.


Yea, i’m soooooo sure.


If life were that simple


it would seriously


be a piece of cake.






5.0 from 1 reviews
Meyer Lemon Poppy Seed Baby Bundt Cakes
Recipe type: Dessert, Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Petite bundt cakes sweetened with fresh Meyer lemon juice and chock full of poppy seeds. Top them off with a homemade coconut butter zested with a hint of Meyer lemon for an added zing! Gluten-free and Paleo!
  • For the cakes:
  • ½ c. almond flour
  • ½ c. coconut flour
  • 1 t. baking soda
  • 4 large eggs
  • ½ c. organic coconut sugar
  • ½ c. unsweetened, vanilla almond milk
  • ⅓ c. melted coconut oil
  • zest and juice of 1 large Meyer lemon
  • ¼ c. poppy seeds
  • For the lemon coconut butter:
  • 5 c. unsweetened, shredded coconut
  • zest of 1 large Meyer lemon
  1. For the cakes, preheat the oven to 375 degrees F.
  2. Grease 6 baby bundt cake pans with cooking spray.
  3. In a large bowl, sift together the flours and baking soda.
  4. Add in the eggs, sugar, almond milk, coconut oil, lemon zest and juice and mix well until a batter begins to form.
  5. Fold in the poppy seeds.
  6. Divide the batter evenly into each of the prepared baby bundt cake pans, about 2 tablespoons of batter to each pan.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
  8. For the coconut butter, place the coconut in a large food processor and process on high until the coconut begins to break down, scraping the sides of the bowl as needed.
  9. Keep processing until the coconut has completely broken down into a liquid form, about 3-5 minutes.
  10. Fold in the lemon zest.
  11. Glaze the cooled cakes.