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


Texas <3

On my work trip to Cali…I got a leetle bitty home sick.

Not like I miss my mommy and daddy home sick (ok, maybe a bit)…more like “I’ve had an overdose of sun and need some barbecue/Tex-Mex in my life” home sick.

Don’t get it twisted…I love me some California…I could drive up and down the PCH all day long…and if the cost of living wasn’t so high and I was a millionaire…I’d live there in a heart beat.

Buttt…I’m forever a Texas gal at heart.

Of course I got teased a bit about my y’all tendencies at the Crossfit Games.

Those people are just jealous 🙂

All they probably see is a little girl w/ big Texas hair but little do they know…I can shoot a Bursa with my eyes closed, drive a big truck, and down a smoked meat plate w/ a side of coleslaw in 5.32 seconds.

Oh, and I know lots about paleo food.

If they had been really, really, sweet instead of poking fun, I just may have shared some of the paleo goodies I brought with me.

Their loss.

Let’s talk paleo stuff.

I love me some coconut flour.


And….while I love to use coconut oil…I’m an olive oil gal at heart.

I mean I’m Italian.



These are my leetle bitty version of paleo “cornbread” muffins…with coconut.


Because that’s how I do.


Coconut all of the days, y’all!


Coconut for life.


These actually taste like cornbread.


Semi-sweet with a whole lotta o’


tenderness. Tenderness is being used for that “m” word I hate.


I totes put some grape jelly on that business.


Because I was out of butter (I know…gasp!)


And I’m a jam gal at heart.

Coconut Cornbread Mini Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-13
Melt in your mouth paleo "cornbread" muffins made w/ coconut flour and packed w/ shredded coconut.
  • ¼ c. coconut flour
  • ¼ c. extra-virgin olive oil
  • 6 T. liquid egg whites (or 2 eggs)
  • 1 T. organic apple butter (or unsweetened apple sauce)
  • 1 T. honey
  • 1 t. apple cider vinegar
  • ¼ t. baking powder
  • 3-4 T. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F.
  2. Line a mini muffin cup pan with paper liners.
  3. In a large mixing bowl, whisk together the coconut flour and olive oil until smooth.
  4. Whisk in the egg whites, apple butter, honey, apple cider, and baking powder until incorporated.
  5. Fold in the coconut.
  6. Fill the muffin cups each with 1 teaspoon of muffin batter.
  7. Bake for 15-20 minutes or until a toothpick inserted into the center of each muffin comes out clean.
  8. Let cool slightly before serving.

Nutritional Facts (1/13th recipe): Total Calories: 67 Total Fat: 5.8 g (0.6g Saturated Fat), Sodium: 21.2mg, Total Carb: 4.5g, Dietary Fiber: 1.6g, Sugars: 1.8g, Protein 0.8g


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.