Archives for May 2013


Ummmmmm I’m pretty sure it’s summer.

Considering that I am constantly sweating, having to pull my hair back, blasting the A/C to the “hanging meat” setting in my house, and burning my toes on the sidewalk while taking out the trash I’d say yea…summer is here.

I need a snow cone, a tan, and a new bikini.

Maybe a trip to the beach.


How is it even Memorial Day on Monday?

Where did the month of May go?

Let’s talk summer food.


I’ll settle for blueberries

and coconut.

IMG_2104Even though I REALLY, REALLY, REALLY want   need a rack of tender pork ribs, piled high with a mountain of tangy coleslaw, a slab of jalapeno cornbread, and Blue Bell for dessert.

Maybe I’ll throw that Blue Bell into a pitcher of root beer for a float.


But before I go all “Texan” on you.



We are making a dutch baby.



A.k.a. an oversized fluffy pancake that’s baked in le oven.



I stuffed this one w/ blueberries & toasted coconut.



Then I topped it with more berries.



Because summer…helloooooo?!






Oh, and Greek yogurt and powdered sugar b/c that’s just like the perfect trifecta.



That’s just how I do.



Because this stuff is summer on a plate.



Because this is definitely how summer should taste.



Like pina coladas.


AND campfire s’mores.


Oh, and a pitcher of sweet iced tea being sipped on a front porch swing. 🙂

Toasted Coconut Blueberry Dutch Baby
Recipe type: Breakfast, Pancake
Cuisine: Chelsy
Prep time: 
Cook time: 
Total time: 
Serves: 8
A delicious puffed pancake with fresh blueberries and toasted coconut. Gluten-free, paleo, and refined sugar-free!
  • ¾ c. liquid egg whites (or 3 large eggs)
  • 1 c. unsweetened, vanilla almond milk
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ¼ t. ground cinnamon
  • ¼ t. fine sea salt
  • 6 oz. fresh blueberries
  • 1 T. unsweetened, shredded coconut, toasted
  • 1 t. raw coconut sugar (or granulated stevia), optional
  1. Preheat the oven to 425 degrees F.
  2. Grease a 10-in cast-iron skillet or non-stick skillet with cooking spray. Set aside.
  3. Beat eggs in a large mixing bowl, whisking until foamy.
  4. Add the milk, vanilla and whisk to combine.
  5. Whisk in the flour, cinnamon, and salt.
  6. Fold in the blueberries and the sugar if using.
  7. Pour the batter into the prepared skillet and bake for 20-25 minutes, or until the pancake has "puffed" and is lightly golden brown.
  8. Let cool slightly, slice into even triangles, and serve dusted with powdered sugar, fresh berries, your favorite nut butter, maple syrup, etc. etc.

Nutritional Facts (1/8th of pancake): Calories: 89.8, Total Fat: 2.4g (Saturated Fat: 2g), Total Carbs: 11.5g, Sodium: 158.2mg, Dietary Fiber: 6g, Sugars: 3.2g, Protein: 5.3g



There is something just sooooooo comforting about a cookie.


Am I right?




I have no idea how I became such a cookie monster.


Wait…warm, chewy, chocolatey, gooey, ooey, crispy, deliciousness…?


Ummmmm yea, I take that back.


What if I told you that you could have an entire giant cookie all to yourself?


I’m not talking about some little crumby ole’ cookie.




This baby is stuffed w/ chunks of chocolate, shredded coconut, and oats for the best


damn cookie like…ever!


Not to mention…it’s vegan and gluten-free.


Which is pretty awesome.


We will call this cookie amazing-ness on a plate.


But really you can call it whatever you want 🙂

Giant Chocolate Chunk Oatmeal Coconut Cookie
Recipe type: Cookie, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
A single serving Giant cookie stuffed with chunks of dark chocolate, shredded coconut, and rolled oats. Gluten-free & vegan!
  • 2 T. extra-virgin olive oil
  • ¼ c. raw coconut sugar
  • 2 T. ground flaxseed meal + 6 T. water
  • ¼ t. pure vanilla extract
  • ½ c. + 2 T. gluten-free oat flour
  • 1½ tablespoons almond flour
  • ¼ t. fine sea salt
  • ¼ t. baking soda
  • 3 T. gluten-free rolled oats
  • 3 T. unsweetened, shredded coconut
  • 3 T. vegan dark chocolate chunks, roughly chopped
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream the evoo and coconut sugar together until smooth.
  3. Place the flaxseed meal and water in a small mixing bowl and mix. Let sit for about 5 minutes.
  4. Portion out 2 T. of the flaxseed meal and add that to the sugar mixture along with the vanilla, flours, salt, and baking soda.
  5. Mix until evenly distributed and a dough begins to form.
  6. Fold in the oats, coconut, and chocolate.
  7. Transfer the dough to the prepared baking sheet and lightly press it out evenly into a round disk.
  8. Bake for 12-15 minutes, or until lightly golden brown.
  9. Let cool slightly on the baking sheet before serving.
  10. Cut into 4 or 8 triangular slices and serve with a large glass of milk.


B is for…


You remember that stuff I made yesterday?

Well, yea, prepared to be wowed.

I’m about to make you dessert with it.

But first, let’s talk death.

I know, what a depressing subject, huh?

Today I am attending my GREAT Uncle Joe’s funeral.

I put great in all CAPS b/c that is what he was…absolutely freaking GREAT.

He was 95 years old with a full head of dark Italian hair.

He is probably still growing hair as we speak.

He was exactly what you think of when you think of an old Italian man: about 4’6, shiny black boots, crisp white shirts, a handkerchief in his pocket, and hair slicked back with jet fuel 😉

My “Unca” Joe even owned his own Italian restaurant in Houston called Joe Matranga’s FOR-EV-ER!

If that’s not Italian I don’t know what is.

Just think red checkered table cloths & homemade pasta and meatballs.

My dad proposed to my mom at that restaurant.

The best thing about Unca Joe was his funny sense of humor and his angelic voice.

Man could make you fall off your seat laughing and at the same time, make you tear up when he sang opera.

Think Andrea Boccelli meets Michael Corleone (only 95 years old).

Keeping with the Italian theme of the past two days.

Nutella is Italian, right?


Let’s make something with it.


I just can’t even stop looking at this stuff.


It’s just that good 😉


This stuff is probably lethal.


Death by chocolate chips, anyone?


I think I’m developing an addiction to chocolate.


That can’t be all that bad…can it?


It can’t be worse than my coconut addiction.


You know it took every bit of my well being NOT to put coconut up in this business.


I mean…who is this chocolate lover all of the sudden?


Did I mention these things have like 4 ingredients? Well, minus the chocolate chips.


But chocolate chips are practically calorie free so they totally don’t count.


Oh, not to mention these things are paleo, gluten-free, refined sugar-free, and have the potential to be vegan.

It’s a win-win-win situation. 🙂

4-Ingredient Flour-less Chocolate Chunk Nutella Brownies (GF/V.O./P)


1 c. Homemade Nutella (store bought is fine also)

2 large eggs (or equivalent of 2 flax eggs or egg replacer for vegan version)

1/4 c. coconut flour

1/4 c. unsweetened, vanilla almond milk

pinch of salt

sea salt, for topping

1 c. vegan mega chocolate chunks (I used the Enjoy Life brand), divided


Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking pan with cooking spray.

Combine all of the ingredients + 1/2 c. of the chocolate chunks , mixing well until smooth.

Pour the batter into the prepared dish. Sprinkle the remaining 1/2 c. of chocolate chunks evenly over the top of the batter.

Bake for 10-15 minutes or until a toothpick inserted into the center of the brownies comes out clean.

Let the brownies cool completely before cutting.

Cut into even squares and sprinkle each with a pinch of sea salt.

Makes 9-12 brownies.


Secret Recipe Club

It’s that time again people.

Secret Recipe Club time. MMMMMMhm.

I can’t even tell you how excited I’ve been to share this recipe with you. I made it last week, so ya know I have just been itching for this reveal.

This month’s recipe comes from Allison, or Alli, over at Alli-n-Son, mother to two sons, and a lover of all things chocolate.

I just loooooove Alli’s site…so colorful and organized! Can ya tell she was a graphic designer in her past life? Anyone need a blog design? She is your gal!

It was sooooo hard to choose from all of Alli’s delicious looking recipes. However, I noticed a trend with a few of Alli’s recipes…woman loves her Nutella. I mean, she is addicted to chocolate, so naturally, this makes sense. I am gradually becoming a chocolate lover myself and in my college years, definitely dabbled in my fair share of Nutella eating. Nothing needed…just me and a spoon…maybe a couch and some trash t.v.

I have always wanted to make my own Nutella, sooooo I figured this would be the perfect opportunity. 🙂

Enter Alli’s recipe for homemade Nutella.


I got all fancy and roasted my own hazelnuts.


Really, it was only because I couldn’t find pre-roasted hazelnuts at the store.


I fully encourage laziness when it comes to roasting nuts, however; if you can’t find them at the store…do it the old fashioned way…yourself 🙂


The hazelnut skin will literally fall right off after roasting.

So simple.


Seriously…homemade nut butter is always the best.

No matter what.


I seriously could have just eaten this stuff right out of the bowl.


Real talk.


Things only got better with the addition of all this good stuff.


This Nutella is the real deal.


It knocks the store-bought stuff out of the park.


Plus, it’s made with all of these whole some ingredients.


No additives, preservatives, etc. etc.


The etc. etc. part is usually the stuff that I can’t pronounce on the label.


Trust me, there is no turning back on this one.


I slather this stuff on anything I can get my hands on.


I might make a couple of suggestions: spread on toast and top with strawberries, a swirl in your oatmeal, as a frosting for a cupcake…? Yea, the sky is the limit.


Oh yea, it’s gluten-free,




vegan, and refined sugar-free.


Remember, all you need is a spoon. 🙂

5.0 from 1 reviews
Recipe type: Nut Butter, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
All of the things you love about Nutella, but homemade, and healthier with roasted hazelnuts, cacao powder, creamy hazelnut milk, and a touch of maple syrup for the perfect sweetness. Gluten-free/vegan/paleo/refined sugar-free.
  • 2 c. unsalted, roasted hazelnuts, skins removed
  • 4 T. raw cacao powder, or cocoa powder
  • ¼ t. fine sea salt
  • 1 t. pure vanilla extract
  • ¼ c. pure Maple syrup
  • ½ c. hazelnut milk (you can also use unsweetened, vanilla almond milk or another nut milk if preferred)
  1. Place the hazelnuts in a large food processor and process on high until smooth, about 10 minutes. Scrape down the sides of the bowl as needed.
  2. Add the rest of the ingredients and process on high until smooth and creamy, about 3-4 minutes.
  3. Devour.


My Life According To…

I’ve shown you how to “mini-fy” things this week.

Lots of things.


Mini-fying things is pretty genius.


This could definitely become a habit.

A good habit maybe.

My mom made my dad and her pb & j slap sandwiches last night for dinner.

I had already eaten.

Buttttt just watching them eat it brought back so many childhood memories of dinners that involved slap sandwiches.

Those were the best kinds of dinners.


I’d take a turkey w/ mayo or pb & j over mac n’ cheese for dinner any day.


Sorry I’m not sorry.

Oh, and I’d take breakfast for dinner EVERY SINGLE DAY.


Got a little fun package in the mail from OXO this week.


Can’t wait to show y’all what I do with it. 🙂

These mushrooms pop up overnight in my back yard.


How is that possible?

Annabelle doesn’t seem to mind.


I’m addicted to this stuff.