Toasted Coconut Ice Cream inspired by Bi-Rite Creamery 2 cups heavy cream 1 1/2 cups 1% milk 3/4 cup sugar 4 large egg yolks 2 1/2 cups unsweetened coconut 2 tsp. salt Spread the coconut on a sheet pan and toast in a 325’F oven until brown and toasty, about 5 minutes. Watch it closely, […]
Recipe of the Month
Figgy Newtons
Figgy Newtons makes approximately 30 cookies Dough: 1/2 cup butter, softened 1/2 cup brown sugar, packed 1/4 tsp. salt 1 whole egg 1 egg white 1/2 tsp. vanilla 2 1/2 cups oat flour Cream together butter and sugar and salt. Add eggs and vanilla. Mix until blended. Add oat flour and mix until combined. Form dough into […]
Gluten Free Carrot Bread
(makes 1 loaf) 1 1/2 cups shredded carrots (about 4-5 medium sized carrots) 2 eggs 1 egg white 1 tsp vanilla 1/2 cup almond milk (or other milk) 1/4 cup olive oil 1/4 cup honey 1 cup oat flour 1/2 cup almond flour 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger (optional) 1/4 tsp […]
Recipe of the Month: Today’s Granola
Ingredients: 1/2 cup olive oil 1/4 cup water 1/3 cup honey 1/4 cup date paste, optional (can be made by pureeing dates and a little water in your blender) 2 tablespoons brown sugar 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/2 teaspoon vanilla 4 cups old fashioned oats 1/2- 1 cup almonds, roughly chopped 1/2- 1 cup walnuts, roughly chopped Directions: Mix together […]
Recipe of the Month: Lemon Ricotta Pancakes
Lemon Ricotta Pancakes feeds two hungry people 3 eggs, separated 3/4 c. ricotta (fresh, if you can swing it) 1 c. milk zest and juice of 3 medium lemons 1 tsp. vanilla 1 1/4c. AP flour (although, I use oat flour with great success) 1/4 c. sugar […]
Recipe of the Month: Shaved Brussels Sprouts Salad
Shaved Brussels Sprouts Salad Serves 6-10, depending on each diner’s love for Brussels sprouts. Salad Fixings: 2-3 lbs Brussels sprouts, shaved 1 pink lady apple (or honey crisp or fuji), thinly sliced 1 1/2 cup pecans, roughly chopped and toasted Vinaigrette: Whisk together: 1 tablespoon whole grain mustard 1/4 cup maple syrup 1/4 cup butter, […]
Recipe of the Month: Post-run Smoothie
This is a very basic, adaptable smoothie recipe, and I use it all the time. Ingredients: -handful of frozen fruit: I always have organic frozen blueberries on hand, but other combos I like include any type of berry, mango, banana. I’ll add in fresh fruit also, including kiwi, nectarine, watermelon, etc. -handful of greens: kale, […]
Recipe of the Month – Spinach Pesto Pasta
This recipe takes about as much time as it takes to boil pasta. It’s quick and delicious. I usually double the recipe both because we eat a lot and because we like to have left overs for lunches. The measurements below serve two hungry adults, or four as a side dish. INGREDIENTS: 4 ounces fresh […]
July Recipe of the Month: Pureed sweet potatoes
Ingredients: Sweet potatoes (for an all day outing or a 100 mile ultra I’ll use 1.5-2lbs) CoConut oil (1tbsp per 1 lb of potatoes) Salt to taste Sugar or maple syrup or honey (optional) Spices: Customize as desired. If I’m feeling adventurous I’ll use garam masala or tumeric w/ a little cinnamon & nutmeg Avocado […]
Recipe of the Month – Healthy Cookies
I came across this fantastic cookie recipe when searching for a way to sneak garbanzo beans into my children. Garbanzo beans are somewhat of a super food- very high in fiber, protein, iron, manganese, etc. These delicious cookies also happen to be vegan, grain-free and processed sugar-free. I’ve made this several times, and the kids […]
