Gluten-free Skillet Cookies

A lot of gluten free baking experiments happen around here. If you haven’t noticed them, it’s because a good many of those trials never become post-able recipes. I’ll say it (and I won’t be the first!) – gluten free baking is hard. I know many of you are pros, but for the rest of us, it can be frustrating and not to mention expensive. Today, I’m here to relieve you of all of your internet-flour purchasing by saying: just buy a pre-made flour blend. One bag, and you’re done. For years, all of my gluten free friends have sworn by…

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Heirloom Caprese w/ Mint Pesto

summer / salads / gluten free

And the season of simple recipes continues… “What are you going to do with these?” asked the farm-stand man as I was fixating on these 3 gorgeous golden tomatoes. This question always flusters me… I should have an answer, but truthfully, I buy things on a whim and usually decide what to make later. And in this case, these tomatoes were so spectacular that knew I wasn’t going to “do” much. “Um… I’m probably just going to slice and eat them…” He looked at me with a huge grin as if I had just given the right answer. I could…

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Vanilla Peach Pops

summer / vegan / almond breeze

There’s only one thing more summery than juicy, ripe peaches: Juicy, ripe peaches frozen into sweet, melty, almond milk popsicles! It’s summer on a stick, friends. First, you need to get your hands on some really good peaches. If you can’t find good peaches, use whatever juicy peak-season fruit you do have. (Sliced strawberries would be excellent here). For the base, whisk Vanilla Almond Breeze, with a touch of coconut oil and maple syrup. You could also use plain (sweetened) almond milk and add a bit of vanilla bean. (I’d stay away from vanilla extract this time). These are pretty…

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Feta & Harissa Fattoush Salad

summer / salads / favorites

I have a confession to make: I’m obsessed with feta cheese. Growing up, my mom used to make spanakopita, (carefully wrapped phillo dough triangles stuffed with spinach and feta), every year for my birthday – it was my favorite thing and that tangy creamy flavor is still one of my fondest food memories. Of course, that’s a lot of work to do for every day meals, so nowadays I get my feta fix on salads. That tangy salty bite has a way of turning on-hand ingredients into tasty cohesive meals. Sweet potato and pomegranate, watermelon and avocado, strawberries and quinoa,…

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Tomato, Peach & Avocado Bruschetta

summer / vegan / appetizers

It’s peach season over here! (I know, it comes early here in Texas). But when it’s peach season I have just one objective: Eat as many peaches as possible until it’s not peach season anymore. On Saturday, I came home from the farmers market with these beautiful heirloom cherry tomatoes, sweet peaches, and my favorite nine grain (Easy Tiger) bread. I truly believe summer food should be simple, so I made this easy bruschetta for dinner along with a huge salad. It was perfect for a hot summer evening along with ice cold white wine. I used creamy avocado this time…

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Raspberry Polenta Cake

summer / vegan

What do you make with leftover polenta and leftover raspberries? Cake, of course! But not just any cake – cake in a skillet. Because skillets = summer. Aside from the little bit of butter I used to grease the pan, this cake is vegan and made with coconut oil. It’s naturally sweetened with maple syrup and, of course, the sweetness that comes from the raspberries. (note: you can grease your pan with coconut oil). It’s a (smaller) version of this peach cake I made last summer – in my 10-inch skillet this cake is just 4 servings, but you can…

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Peanut Butter Bourbon Milkshake

vegan / gluten free / almond breeze

It might not be summer everywhere yet, but here in Texas, it’s hot. Lately our weekend afternoons have consisted of long sweaty walks followed by sweet frozen treats. This ice cream has been our treat-of-choice over the past few weeks – mainly because when you experiment with new recipes, you make a lot of versions. And thus, a lot of ice cream. It’s not a bad problem to have. This recipe is a 2-parter, you can stop at the ice cream, or go a step further and make it into a milkshake. Instead of our regular coconut base, we did…

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Mango Matcha Smoothie

This mango matcha smoothie recipe is a healthy breakfast or snack. Mango makes the smoothie sweet & creamy and matcha makes it healthy & green!

vegan / gluten free

I’m not sure if you all noticed, but Jack made his 3rd post a few weeks back. (Check out his Blueberry Smoothie, if you missed it). This guy, I tell you, is crazy about smoothies. If he’s the smoothie king around here, then I am the matcha mistress. But both together? Well that’s just a match(a) made in heaven. (I know, bad pun, I just couldn’t help myself…) If you look at this recipe, you’ll notice that I leave out a common smoothie ingredient: banana. That’s because fresh mango works as a nice thickener on its own, so there’s no…

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Mango & Zucchini Lettuce Wraps

Filled with sweet & spicy components & dipped in a bright sauce, these lettuce wraps are the perfect combination of simplicity & bold flavor.

summer / appetizers / q squared

As the temps have been rising, I’ve been craving food that’s lighter and colder. Lately we’ve spent most evenings dining al fresco trying to live it up before the 100 degree weather sets in. Chill evenings call for chilled food and these lettuce wraps are just so refreshing…. a beautiful appetizer, or (in our case) a light dinner. The thing I love about eating these lettuce wraps is that you can eat lots of them without feeling too guilty. For me, eating light is never about eating less food. But the most important thing you need for outdoor dining is…

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Grilled Polenta & Zucchini Salsa

summer / gluten free / cookbook

Today, we’re taking homemade polenta to a whole new level… (way beyond skipping the stuff that’s sold in the tube). I ground up my own polenta from popcorn! Who knew it was as easy as that? This recipe comes from The Homemade Flour Cookbook, by Erin of Naturally Ella. Erin is one of by best blog friends (BBF’s forever!), and I couldn’t be more proud of her and her beautiful new book. She breaks down the basics of making your own flour out of all sorts of grains, seeds, nuts, and legumes. It’s also packed with recipes for each type…

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Hello, we're Jeanine and Jack.