Little Old Lady.

One of my favorite things to do on Saturday is go to my local farmer’s market .

I am basically obsessed w/ my “kombucha guy” there (not in that sort of way), but only because his kombucha is the best dang kombucha I’ve ever had.

Seriously, he mixes his blueberry/mint w/ his lemon/ginger for me and I’m in kombucha heaven.

I also have my kale/homemade apple cider butter lady.

She rocks.

So, this past Saturday I headed out to graze around at my local farmer’s market only to be greeted by a new vendor.

I was super excited.

Only because I saw a table covered w/ casserole dishes, fresh and piping hot from the oven, creating that amazing “something’s cooking” aroma…please tell me you know what I’m talking about.

The icing on the cake was that a little old lady was selling her baked goods…all gluten-free.

This old lady was a hoot…we will just say that she was of some turkish or mediterranean descent.

She had a thick accent and proceeded to describe everything on the table to me, veggie egg quiche, warm, fresh pizza w/ an array of bell peppers, onions, and garlic, and cookie bars as big as my head.

While she insisted that I buy everything, I settled on the quiche for a morning snack.

Oh my…I wish this lady was my third grandmother because she can definitely cook!

I scarfed that thing in 5 seconds.

I can’t wait for next Saturday.


Like I said…it’s crunch time people.

Let’s talk Thanksgiving.

My fave dish at Thanksgiving is cornbread or anything with cornbread in the title, this includes cornbread stuffing.

I just love cornbread in general.

Let’s make paleo cornbread.


Trust me…you won’t miss the cornmeal.

This one gets jacked up w/ caramelized apples.


I’ve come to the conclusion that this is the only way to eat apples.


Besides dipping them into a vat of peanut butter.


They’re all sweet, and tender, and juicy.


We put them at the bottom of a mini-skillet.


Then we top it w/ some “cornbread” batter.


Hand photo-op!


Then more apples on top and a bake-ity bake in the oven.




this stuff is crazy good.


The cake is super buttery and fluffy but not overly sweet because that is where the apples come in.


It’s like butt-ah.


You could totally flip it upside down


or leave it right side up for a pretty presentation.


Or you could just eat the entire thing yourself since it’s in a mini skillet. 😉

Caramelized Apple Skillet Cornbread
Recipe type: Bread, Cornbread, Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Juicy, tender caramelized apples fill the bottom and top this melt in your mouth buttery "cornbread." Paleo, gluten-free, nut-free, refined sugar-free.
  • For the apples:
  • 2 medium apples, cored, and sliced lengthwise into thin slices
  • 1 T. pure maple syrup
  • 1 T. extra-virgin olive oil
  • sprinkle of coconut
  • For the cornbread:
  • ¼ c. coconut flour
  • ¼ c. extra virgin olive oil
  • 6 T. liquid egg whites or 2 large eggs
  • 1 T. honey
  • 1 T. unsweetened apple sauce
  • 1 t. apple cider vinegar
  • ¼ t. baking powder
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Place the sliced apples on the baking sheet. Toss w/ the maple syrup, evoo, and cinnamon.
  3. Bake for 30-35 minutes or until slightly golden brown and tender.
  4. Set aside.
  5. Lower the oven temperature to 350 degrees F. Grease a mini cast-iron skillet w/ cooking spray.
  6. In a medium sized mixing bowl, whisk all of the ingredients together until smooth.
  7. Place half the apples in a spiralized pattern on the bottom of the skillet.
  8. Top the apples with the cornbread batter.
  9. Top the rest of the cornbread with the remaining apples, working in the same spiralized pattern.
  10. Bake for 20-25 minutes, or until lightly golden and a toothpick inserted into the center of the bread comes out clean.
  11. Let cool before removing the cornbread from the skillet. Slice into 2 large slices or 4 smaller triangular slices.
Nutrition Information
Serving size: 4 Calories: 279 Fat: 18g Saturated fat: 3.6 Unsaturated fat: 15g Carbohydrates: 24.2g Sodium: 41.7mg Fiber: 4.7g Protein: 4.3g


Cornbread Situation.


I’ve got some things going on in my life that are pretty durn (yes, I say pretty durn) exciting.

It all begins today.

I will let you in on the deets later.

But y’all.

This cornbread situation.


I have always been a cornbread connoisseur but this…


well this is on a whole notha’ level.


I smacked this cornbread w/ some autumn flavors.


But wait, this cornbread doesn’t even have corn in it.


That’s cuz it’s paleo pumpkin cornbread.


Yep. I make my own rules round’ these here parts.


I dare you to make this and tell me you think there’s cornmeal in it.


It’s gonna blow your mind.


Fluffy, melt in your mouth, fragrant, flavorful Rosemary Pumpkin Cornbread…

best damn thing I’ve made all fall.

Rosemary Pumpkin "Cornbread"
Recipe type: Bread, Cornbread, Side, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Melt in your mouth pumpkin "cornbread" made w/ coconut flour and seasoned w/ fragrant, fresh rosemary. Perfect drizzled w/ a bit of maple syrup, honey, and butter. Paleo, gluten-free, refined sugar-free, nut-free 🙂
  • ½ c. pure, canned pumpkin, unsalted
  • 2 large eggs, at room temperature
  • ¼ c. melted coconut oil
  • 1 T. pure maple syrup
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • 2 t. pumpkin pie spice
  • 1 t. baking soda
  • ½ t. salt
  • 2 T. fresh rosemary, chopped
  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, whisk together the pumpkin, eggs, coconut oil, maple syrup, and vanilla until smooth.
  3. Stir in the coconut flour, pumpkin pie spice, baking soda, salt, and fresh rosemary.
  4. Pour into a greased 8x8 in. square ceramic baking dish.
  5. Bake for 30-35 minutes, or until lightly golden brown and a toothpick inserted into the center of the bread comes out clean.
  6. Cut into squares and serve warm w/ a drizzle of honey, maple syrup, and/or butter.

Nutritional Facts (1/12th of recipe): Calories: 81, Total Fat: 6g (1.4g Saturated Fat), Sodium: 238mg, Potassium: 49mg, Total Carb: 5g, Dietary Fiber: 2g, Sugars: 2g, Protein: 3g


Cinco + So Delicious Recipe Contest Entry

Let’s Cinco.

But first, let’s chat about some of my fave products.


I know you want to ole!, forget about work, and start happy hour at noon…but seriously, this is muy importante.

How’s that for my Espanol?

Bueno. Just bueno.

Okay, soooooo I’m going to chat about how I love So Delicious Dairy-Free products.

I practically live off of their coconut milk creamer…I could drink it by the gallon, their new protein almond milk (seriously an answer to my smoothie prayers), and my latest fave…cultured coconut milk yogurt. I mean, seriously? It’s like it was made for coconut addicts like myself.


And they love me 🙂

Sooooo, when I heard they were doing a fun recipe contest ya know I was the first to sign up!

Ironically, my recipe for Cinco de Mayo uses 2 of their products.

What what? That’s fate.

Back to celebration de Cinco.

I’m going to show you how to put avocado in your cornbread.


Yep, you heard me correctly. AVOCADO. Think of it as the new butter.


It seriously made the most “melt in your mouth” cornbread experience ever!


Then I kicked this vegan/gluten-free (yes, yes) avocado cornbread up a notch w/

the almighty roasted poblano pepper.


I added cilantro, garlic, avocado, orange juice, and wait for it….


SO Delicious cultured coconut milk yogurt  to create the


most ridiculously silky butter/sauce/frosting? ever!!!


Just think of this avocado cornbread as a savory cake with a creamy, zesty, perfectly spicy “frosting.”


This is definitely my kind of 5th of May.


I can’t even believe this stuff is vegan? Are you kidding me?


So tender, yet rich…all with no butter or oil.


I love that avocado’s are healthy fats…it’s a win-win situation.


Sadly, I will be working on Cinco de Mayo, but at least I am able to enjoy this treat today!


I’m telling you, your guests will never know that there is avocado up in this business.


It will be our little secret….mhmmmm? 😉


Now, if only someone could bring me a margarita right about now…


any takers?


I will pay you in avocado cornbread and


I just might* have some cookies laying around.


What did you expect?


You know me so well!


While we are on the subject of Cinco de Mayo, does any one have a pinata? I could really go for some candy right now 🙂

Avocado Cornbread w/ Roasted Poblano Coconut Crema
Recipe type: Bread, Side Dish, Sauce,
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 9
Cornbread with a secret ingredient: avocado, which makes for the most "melt in your mouth" experience of a lifetime. Top it off with a roasted poblano coconut crema made with avocado and cultured coconut milk yogurt. All gluten-free and vegan!
  • For the cornbread:
  • ½ c. almond flour
  • ½ c. certified gluten-free oat flour
  • 1 c. cornmeal
  • 2 t. baking powder
  • ½ t. fine sea salt
  • 1 c. SO Delicious, unsweetened almond plus, almond milk
  • ¼ c. pure maple syrup
  • 2 medium-sized avocados, pitted, scooped of flesh, about ¼ to ½ c., pureed in a food processor
  • For the crema:
  • 1 large poblano pepper
  • 3 cloves of garlic
  • ¼ c. fresh cilantro
  • juice of 1 mandarin orange
  • 1 large avocado, pitted, scooped of flesh
  • 1 6 oz. container SO Delicious cultured coconut milk yogurt
  • ½ t. fine sea salt
  1. For the cornbread, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with non-stick cooking spray.
  2. Place all of the dry ingredients in a large mixing bowl and combine using a whisk.
  3. Add the almond milk and maple syrup and stir until just combined.
  4. Fold in the avocados until a smooth batter forms.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. Let cool while you make the crema.
  7. Preheat the oven to 400 degrees F. Place the poblano pepper on a baking sheet and bake for 15-20 minutes, or until the pepper begins to brown and the outside of the skin looks "blistered."
  8. Let the pepper cool, then stem and remove the seeds.
  9. In the bowl of a food processor, combine the roasted poblano flesh with all of the ingredients for the crema on high until smooth.
  10. Serve the cornbread topped with a good slather of crema.



Feel Good Friday.

Isn’t it amazing how good Friday feels?
It’s like a sweet freedom…I’m pretty much sure things are 10x’s better on Friday. My coffee tastes better, my workout is definitely more kick ass than Thursday’s workout, and my all-around personality is just…awesome(er). Friday is an excuse to throw every week-like-thing out the window and give complete attention to the weekend. Today is a “let’s throw those salads out the window and dive into a thick slice of carrot cake with a good slather of cream cheese” Friday. But wait…don’t I make it clear that everyday is for cake? Well, Friday is just EXTRA special. 🙂 
Cake is 100% better on Friday. 
Especially a cake made with Chobani Greek yogurt. 

I pretty much HEART Chobani in a big way because they sent me a huge crate of their delicious new flavors a few weeks back. 
So, I am finding innovative ways to use them. F.Y.I. Greek yogurt in a cake is pure bliss. 

Of course you can’t have yogurt without honey…I think it has something to do with my upbringing in Catholic school…something about the land of milk and honey in the bible. 
Yep, I just imagined a river, rolling with a stream of milk and honey that tasted so sweet you could stand on the side of the river bank and scoop it into your morning coffee cup.

That would be the life. 
Let’s add some blueberries. Because the yogurt has chopped figs and orange zest and well, because

fruits on fruits is a definite go in my world. 
Oh, and healthy too!


Now, I don’t know whether to call this a dessert, snack, or side for dinner or lunch…or breakfast?

Let’s just say that this cake is appropriate for any time of day. 
We make our own rules round’ these here parts. 

Like who says you need butter…this cake is super buttery. 
Butter is ALWAYS welcome. But, seriously…this needs homemade blueberry jam (find some at your local supermarket…I bought mine at my local farmer’s market).


I cannot even deal right now. 

Sometimes I wish my childhood friend, Mr. Winnie the Pooh Bear, was here to share with me some of my delicious treats made with honey. 

Then again, I’m pretty sure I could expect to see him sitting on top of the kitchen counter with his hand in the honey jar. 

So, yea, it’s Friday…shout it to all the land, make this cake, 

and be golden, capisce?
Fig Yogurt, Blueberry, and Honey Corn Skillet Cake (GF):
1 c. almond flour
1 c. stone ground cornmeal
1 T. baking powder
1 t. fine sea salt
2 eggs
1/4 c. extra-virgin olive oil
1 c. (about 3 small containers) Chobani Bite Fig + Orange Zest Greek Yogurt
1/2 c. raw honey
1 c. fresh blueberries
zest of 1 small orange
1. Preheat the oven to 400 degrees F. Grease a 10′ cast-iron skillet with cooking spray.
2. In a large mixing bowl, sift together the almond flour, cornmeal, baking powder, and salt.
3. Make a well in the center of the dry ingredients.
4. Add the eggs, evoo, yogurt, and honey to the dry ingredients. Mix until everything is evenly incorporated. 
5. Fold in the blueberries and orange zest and mix well. 
6. Pour the cake batter into the prepared skillet. Bake for 30-35 minutes, or until the cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool slightly before cutting.
8. Serve with homemade blueberry jam, a dollop of fresh Greek yogurt, and a drizzle of honey.
Makes 8 slices.

The Pea.

Happy Tuesday y’all!
I am super excited for today b/c I get to see my bff who just moved back in town. This means tea room lunch date. I just love it. If you really, really want to get on my good side…take me to your fave tea room. We will become best friends. I think my fondness for tea rooms has something to do we me playing with my tea set and dressing up as a princess when I was little. I just feel so regal eating those itty bitty tea sandwiches. 
On another note, let’s talk about this past weekend. My weekend started on Friday. My dad was off work Friday, so we got to spend some quality father-daughter time together. I had eaten lunch already, but since we were waiting for my dad to get his hair cut, we went next door so he could grab a bite to eat at Black Eyed Pea. If you don’t know about “the pea,” just know that it was one of my fave restaurants to go to as a child, and it still is today. This is for one reason and one reason only…Broccoli Cheese Soup  and Cornbread…wait, that’s two things. Whatevs. 
Okay, not just those things eaten by themselves, but together…and I don’t mean that you take a bite of your cornbread and then eat a big spoonful of soup, or dip your cornbread in the soup. I’m talking about, taking that cakey, thick, sweet cornbread and crumbling it up into your broccoli cheese soup. Ummmmm yes please. Don’t look at me weird. Just do it. It will change your life. My dad taught me how to do this when I was little and I may have just thought it was the best invention in the world. Seriously. 
I had been wanting to make some sort of broccoli soup for a while, and well, you know I am all about the cornbread so…
I got down to business. 
This cornbread just so happens to be vegan. 
Don’t be scurrred.
This cornbread has a crumbly texture, perfect for the soup.
What soup?
This soup.
Well, that is broccoli that is going to go into the soup. 
I could live off cornbread.
Oh, yea
this cornbread is made with apple butter preserves.
Fall has arrived, embrace it!

This cornbread has the perfect balance of sweet and savory.

Oh, hit there beautiful pot of creamy broccoli cauliflower soup!
Yo, there is actually no “cream” in this soup.

The wonders of the immersion blender (or any blender for that matter) will pulverize this soup, giving it a creamy texture.
I just love that word…pulverize.
Green is my fave color.

So there you have it…craving fixed. 
In a healthier way.
THIS IS IMPORTANT: you need to top this soup with Parmesan cheese. 

It will change your life.

Yes, crumble that cornbread.


Creamy Broccoli Cauliflower Soup with Apple Butter Cornbread (GF/V):


For the soup:
extra-virgin olive oil
1/2 sweet yellow onion, chopped
2 cloves of garlic, minced
1 head of broccoli, stems removed, roughly chopped
1 head of cauliflower, stems removed, roughly chopped
5 c. water
1/4 c. fresh Italian flat-leaf parsley, roughly chopped
salt and pepper, to taste
freshly grated Parmesan cheese, optional

For the cornbread:
1 c. unsweetened, vanilla almond milk
1 T. white vinegar
2 c. fine stone ground cornmeal
2 T. baking powder
1/2 t. baking soda
1 t. salt
1/4 c. raw coconut sugar (or regular sugar or stevia)
2 T. extra-virgin olive oil
1/4 c. apple butter preserves (I used an organic brand with low sugar)


For the soup:
1. Heat a dutch oven over medium heat on the stove. Drizzle with evoo.
2. Add the onion and garlic to the pot and saute until the onions are translucent, about 3-5 minutes.
3. Add the broccoli and cauliflower and saute for an extra 3-5 minutes, just to combine the ingredients together.
4. Pour the water over the vegetables, turn up the heat to medium-high and boil for 3 minutes. Then, lower the heat and allow the soup to simmer until the broccoli and cauliflower are tender. About 20 minutes.
5. Add the parsley. Using an immersion blender, blend the vegetables together until pureed into a thick, soup-like consistency.
6. Season with salt and pepper to taste.
7. Serve hot sprinkled with Parmesan cheese and crumbled cornbread.

For the cornbread:
1. Pre-heat the oven to 420 degrees F. Grease an 8 in. square cake pan with cooking spray.
2. In a small mixing bowl, combine the milk and vinegar. Set aside.
3. In a large mixing bowl, combine the cornmeal, baking powder, baking soda, salt, and sugar.
4. Add the almond milk mixture to the cornmeal mixture and mix well.
5. Add the evoo and apple butter and mix until thoroughly incorporated.
6. Pour the batter into the prepared pan.
7. Bake for 15-20 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Let the cornbread cool completely in the pan. Cut into squares.
9. Serve drizzled with honey and butter or crumble the cornbread into a bowl of broccoli cauliflower soup.

Makes 12 squares of cornbread. Soup serves 8-12 people.