Recipes

Pumpkin Mexican Pizza

One of my most request meals when I would come home from college was what my mom called Mexican Pizza.  You can make this delicious dish in so many different ways… but basically, it’s pizza made from cornbread, and stuffed/topped with Mexican goodness! Although being in LA has not caused me to miss Oregon’s relentless rain, I do miss the foods that it produces. Especially during harvest season.  Pumpkins, squash, pears, apples,…

Power Pancakes

Pancakes have to my one of my all time favorite foods to make, and eat. My mom even got me a cake that looked like a stack of pancakes one year for my birthday. Growing up my dad would make pancakes before all my early morning big sporting events.   He would also always make them on early mornings before heading up to the mountain in the winter, or our on…

Homemade Lara Bars // Cranberry

Lara Bars have always been my bar of choice.  They are made from foods, rather than mysterious unpronounceable ingredients.  I trust what I’m putting into my body when I eat these, but they are still 2 bucks a pop… soooo I decided to make my own.  I have tried a variety of recipes but this one is the simplest, and it’s simply delicious.  Ingredients: Dry Roasted Almonds (I’ve also used raw…

Corally Cognizant

The Nutri-bullet //  I swear by the health benefits of this thing.  It’s essentially a smaller version of a Vitamix which is perfect for 1-2 serving sizes. It’s not a “juicer” or a “blender.”  Meaning,  it doesn’t strip the fruits and vegetables of their fiber like a juicer, and it doesn’t leave obnoxious chunks like a blender.  This machine breaks down the cell walls of your food, transforming fresh foods…

Devil’s Food Bunt Cake with Espresso Chocolate Ganache

Cake for my coach’s birthday For the cake: 4 ounces unsweetened chocolate, chopped 1/4 cup coco powder 1 1/4 cup boiling water 3/4 cup whole-wheat flour 3/4 cup cake flour 1 tsp baking soda 1/2 tsp salt 2 sticks unsalted butter 3/4 cup sugar 1/2 cup honey 3 eggs 1/2 vanilla greek yogurt 2 tsp vanilla extract For the espresso chocolate ganauche 4 tbsp butter 8 ounces semi-sweet chocolate chips…

Be Baking

Finally… the season of spices and scarves,  pumpkin and plaid, candy and corn, fog and football, harvest and homework, tea and teammates, and bundling and BAKING has arrived! (well, officially on Sunday) As if that isn’t reason enough to spend some quality time in the kitchen, I just recently acquired this pretty white KitchenAid (which I will now refer to as Pearl) from my mentor, Shirley Lockhart. I wanted  to…

Taste and See

TASTE: I am a peanut butter lover, perhaps to a fault.  When I was a kid my mom used to spread peanut butter and maple syrup over my pancakes and then roll them up like crepes and put them in my lunch:)  Peanut butter is just one of those foods that makes everything taste that much better.  And it seems to go with most anything… or at least my taste…

GF Lemon-Poppy Seed Zucchini Bread

TASTE: GF Lemon-Poppy Seed Zucchini Bread I ate an entire loaf today. Umm.. Jesus is the bread of life?…   1/2 cup butter, softened 1 1/3 cups sugar 3 large eggs 1 1/2 cups tapioca/rice flour combo 1/2 teaspoon salt 1/8 teaspoon baking soda 1/2 cup sour cream 1 cup shredded zucchini 1 tablespoon lemon zest 2 teaspoons poppy seeds Preparation 1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually…