Archives for October 2013

Dear Uncle.

 I’ve said it over and over again.

I mean, how many times do I have to repeat it?

I have a particular uncle who loves to intervene in my life.

He’s Italian.

He’s also nosy.

They go together.

Let’s just get to the point, he loves to pry in my “relationship status” business.

He tried to hook me up w/ his friend months ago when I politely asked him not to.

Then I get some random email from the guy, like hey, let’s meet up.

Thank goodness our schedules didn’t work out.

I might have made mine not work out ;).

I was/still not looking to be in a relationship.

Do I look desperate?

Dear Uncle, why do you feel the need to ask me my age and then proceed to tell me you need to set me up w/ the exact same guy or any guy for that matter as if I need to be married off tomorrow?

Then I get another email from the guy at the beginning of this week.

Coincidence? I think not.

I don’t even have the heart to write the email back and say thanks for trying, but I don’t need to be my uncle’s project.

K thanks.

Dear Uncle, I’ve done pretty damn well on my own thank you.

I think I can manage.

I’m doing me right now.

While I wish I had the time for a committed relationship, I don’t.

I don’t have the time to worry about some guy that needs me to be there every second of every single day.

I’m headed to nursing school and that is what is on my mind.

If I happen to meet that special man along the way, that’s just peachy too.

I love my single gal nights.


Lately, they have involved chocolate.


Oh what’s that you say my imaginary boyfriend? You don’t like chocolate.


Thank goodness we are not together “for real.”


It’s great not having to worry about what a boyfriend would want for dinner.


It’s also amazing to be able to watch Real Housewives of Whatever I’m Feeling Like


and not get whip-lash while having someone switch back and forth between ESPN and Top Gear.


Oh, wait…my dad does that.


Don’t get it twisted.


I can’t wait for the day I have a boyfriend/husband/whatever to love.


But that is not tomorrow.


Gaaaaawd I hope he likes chocolate.

5.0 from 2 reviews
Single Gal Deep Dish Molten Chocolate Cake
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
Smooth, buttery tahini mixed w/ cocoa powder and studded w/ mini chocolate chips for the perfect chocolate fix without the guilt. Gluten-free, paleo, nut-free, vegan, refined sugar-free!
  • 1 T. coconut flour
  • 1 T. cocoa powder
  • pinch of baking powder
  • 1 t. tahini
  • 1 t. pure maple syrup
  • 2 T. light coconut milk
  • vegan mini chocolate chips, for topping
  • coarse sea salt, for topping
  1. Preheat the oven to 350 degrees F.
  2. Grease a ramekin, mini non-stick pan, whatever you have w/ cooking spray.
  3. In a small mixing bowl, combine the coconut flour, cocoa powder, baking powder, tahini, maple syrup, and coconut milk until smooth.
  4. Pour the batter into the prepared pan.
  5. Gently press the chocolate chips into the batter.
  6. Bake for 18-20 minutes or until golden and slightly jiggly in the center.
  7. Let cool for about 5 minutes.
  8. Sprinkle w/ a pinch of sea salt.
  9. Devour.

Nutritional Facts (1 cake): Calories: 123, Total Fat: 6.5g (2.6g Saturated Fat), Sodium: 51mg, Potassium: 128mg, Total Carb: 16g, Dietary Fiber: 5g, Sugars 7g, Protein: 4g


Apples to Apples.

I have a mad respect for those food bloggers who have/are in the process/or even thinking about writing a cookbook.

Or, ya know, people who just write cookbooks in general.

A couple of weeks ago I got asked to create 4 recipes for a cookbook based on a popular diet.

Piece of cake, right?


Never underestimate the power of baking soda in a recipe.

In this case, I’m talking it’s acidic capabilities.

I have made a particular muffin recipe for quite some time and yesterday, well that was an EPIC fail.

Hello never ending metallic taste.

I chunked it in the garbage.


Anyway, this recipe today builds my confidence level after a disaster like that.

Oh, and the fact that it’s super simple and utterly mouthwatering isn’t so bad either.


I’m about to tell you how I put coconut butter on my apples.


Hey y’all! I put coconut butter on my apples!


There, I said it!

Oh, then I added some coconut oil, cinnamon, and maple syrup.



Caramelized apple heaven!


Oh yes…


you want 🙂

Caramelized Coconut Butter Apples
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Sweet, honey crisp apples spiced w/ warm cinnamon, tossed in coconut butter and coconut oil along with maple syrup and baked until tender and bubbly. Gluten-free, vegan, paleo, refined sugar-free!
  • 4 honeycrisp apples, cored and sliced lengthwise into medium thick slices
  • 1 T. melted coconut butter
  • 1 T. melted coconut oil
  • 2 T. pure maple syrup
  • ½ t. ground cinnamon
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Place the apple slices on the prepared baking sheet.
  3. Place the coconut butter, coconut oil, and maple syrup in a small mixing bowl and combine.
  4. Sprinkle the apples w/ the cinnamon.
  5. Drizzle the coconut butter mixture evenly over the apples and toss to coat, making sure the apples are coated completely w/ the mixture.
  6. Bake for 35-45 minutes, or until the apples are tender and just caramelized around the edges.
  7. Let cool slightly before serving.
  8. Serve over a warm salad, or grilled pork chops w/ a drizzle of maple syrup, or as a dessert topping w/ ice cream or yogurt!


Mo’ Cookies, No Problems.

 Well, it’s definitely hurricane season round’ these here parts.

Rain, all day, all weekend, erry month, all the time.

Okay, not really.

But seriously, we got a TON of rain this weekend and there is only more to come.

Me is happy happy happy.

Rain just means that I am allowed to cook/bake ten times more than usual.

This has not been easy while my mom has been painting the kitchen cabinets.

Paint & banana bread just don’t mix.

Ehhhhh…it’s whatever.

This weekend I got to spend some family time w/ my cousin and aunt who came to visit while my cousin was on fall break.

Where was my fall break in high school?

Because I was in the baking mood


and because I’m the most awesome-est person ever


I decided to whip up some cookies for them.


The real kicker here is…


I completely forgot to bring them w/ me to my grandparent’s house.


The downside of this…not being able to share these absolutely delicious cookies w/ my family!


These babies are all about the pumpkin.


I mean, hello fall!


 If fall were a cookie…


this would be the cookie.


That was almond butter you saw way up there too!


Oh, and yes…those are chocolate chips.


This cookie is slightly crispy on top


with a cake-like texture throughout.


It’s like biting into a pillow.


Walnuts up in thur too!


Not being able to share cookies has an upside…more for me!

Pumpkin Chocolate Chip Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
Creamy almond butter combined w/ pumpkin + pumpkin pie spice for the perfect fall cookie chock full of walnuts + chocolate chips. Gluten-free, paleo, vegan, refined sugar-free.
  • ½ c. pure canned pumpkin, preferably organic (not pumpkin pie mix)
  • ¼ c. pure maple syrup
  • ½ c. unsalted almond butter
  • 1 flax egg (1 T. ground flaxseed meal + 2 T. water, mix let sit five minutes) or 1 large egg
  • ½ t. pure vanilla extract
  • 2 T. almond flour
  • 2 T. coconut flour
  • 1¼ t. pumpkin pie spice
  • ½ t. baking soda
  • ½ c. chopped, raw walnuts
  • ½ c. mini vegan chocolate chips
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the pumpkin, maple syrup, almond butter, flax egg, and vanilla extract until smooth.
  3. Stir in the almond flour, coconut flour, pumpkin pie spice, and baking soda, mixing until a cookie dough is formed.
  4. Fold in the walnuts and chocolate chips.
  5. Use a small cookie scoop to distribute the dough onto the prepared baking sheet.
  6. Bake for 10-13 minutes, or until the cookies have spread slightly and are golden brown on the bottom.
  7. Remove and allow to cool slightly before eating.

Nutritional Information (per cookie 1/18th of recipe): Calories: 123, Total Fat: 9g (2g Saturated Fat), Sodium: 41mg, Potassium: 97mg, Total Carb: 10g, Dietary Fiber: 1g, Sugars: 7g, Protein: 2g


No Jeans, Please!

Soooooooooo…last Saturday I went shopping w/ my momma for fall attire.

Specifically, shopping for jeans.

Please tell me this is your nightmare as well.

Ever since I was little I have had the worst experience jean shopping.

Nothing ever fits!

I have a tiny waist and a larger bottom half so you know the drill…it’s too big up top and too tight on the bottom.

What can I say…I’m curvy.

Oh, and I’m freaking sick of skinny jeans.

Do they not sell jeans for svelte women anymore?

Apparently not, because everywhere I searched it was “skinny jean, stick jean, matchstick jeans, etc.” blah blah blah.

I mean, what kind of message is that sending to us women?

How is it realistic to fit into a size 0?

Oh for the record, I don’t feel like looking like a hoochie momma trying to barrel myself into a size 8 skinny jean when I wear a 4 and oh, wait, because they are skinny I can’t even fit them around my thigh!


Do these designers not know the demographic of Texas, which is probably about 99.999% multi-cultural.

We are a curvy girl state.

I like my cornbread, biscuits, and barbecue.

Oh, and my cookies.

Chocolate ones to be exact.


You need a cookie like this after a day of jean  hell shopping.


I finally settled on two pairs of yoga pants.


You know what?


I’m 100% content w/ that!


Yoga pants say “I have confidence, so screw you skinny jeans.”


Oh and they say “hand me another cookie.”


3-Ingredient Nutella Cookies
Recipe type: Cookie
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
Crispy nutella cookies with just 3 ingredients + chocolate chips for an intense chocolate flavor that everyone will love! Gluten-free, paleo, vegan option, and refined sugar-free!
  • 1 c. Nutella (or paleo nutella, check my ricette or the link in the nutritional facts for the recipe)
  • 1 c. coconut sugar
  • 1 large egg (or flax egg for vegan)
  • ½ c. dark chocolate chips
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the nutella and coconut sugar until smooth.
  4. Add in the egg and stir until combined.
  5. Fold in the chocolate chips.
  6. Drop the cookie dough by rounded teaspoons onto the prepared baking sheet.
  7. Bake for 10-12 minutes or until cookies are darker in color and have spread out quite a bit.
  8. Let cool completely on baking sheet so that they harden and then stuff your face!

Nutritional Facts (per cookie, calculations may vary depending on if you use actual Nutella or my Paleo Nutella): Calories: 137, Total Fat: 7g, Sodium: 13mg, Potassium: 4mg, Total Carb: 17g, Dietary Fiber: 1g, Sugars: 16g, Protein: 2g



 We’ve been over this before.

Single gal right here.


Now, I could totally fib and tell you that I am dating an Italian man/model who is internationally renowned and knows 7 different languages.


You know it just had to be an Italian guy 😉


Then I just wouldn’t be telling myself the truth.


 My first real boyfriend will probably be Ryan Reynolds…


I mean let’s just be REAL here.


Blake was never meant for him.


Okay, okay maybe just someone who is my guy type…


funny, intelligent, & good-looking 🙂

4.3 from 3 reviews
Single Gal Pumpkin Cake
Recipe type: Dessert, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
A fluffy, melt in your mouth pumpkin cake spiced w/ cinnamon & sweetened w/ a hint of maple syrup. Ready in 3 minutes! Gluten-free, vegan, paleo, refined sugar-free!
  • 2 T. coconut flour
  • 2 T. pure pumpkin puree
  • ¼ t. ground cinnamon
  • ¼ t. pure vanilla extract
  • ¼ t. pure maple syrup
  • 3 T. unsweetened, vanilla almond milk
  • 2 packets of Truvia, optional
  • nut butter or coconut butter, for topping, optional
  1. Place all ingredients in a small mixing bowl and combine until smooth.
  2. Pour the batter into a greased ramekin and microwave for 3 minutes, or until the top of the cake has risen and a toothpick inserted into the center of the cake comes out clean.
  3. Let cool slightly, top w/ nut butter/coconut butter.

Nutritional Facts (per 1 cake): Calories: 86, Total Fat: 3g, Carbs: 12g, Sodium: 64mg, Sugar: 2g, Protein: 3g