yogurt

Ruts and reining it in

And just like that, my accountability went down the drain.  Wah wah.   Even though I spoiled my dinner with the above yog from cultive, it was so necessary.  I had just finished loading my groceries into the car when I noticed my (new) iPhone was nowhere to be found.  I usually keep it in the cup holder on the stroller, so I figured it either fell out when I pushed P over a bump or crack in the sidewalk…or…someone stole it.  Since I live in Davis, I figured it was my fault.  So I… Read more >

Gluten Free Flatbread

Hey hey hey!  I made something!  And it took effort!  Hooray for kitchen fun. Ashley’s gluten free flatbread has been on my mind, but I didn’t have any of the same ingredients on hand…   Soooo… I did a little trial and error of my own…   The first attempt didn’t work out, but I was determined.   And trust me, it was worth it.  GF flatbread [vegetarian, gluten free, egg free, soy free] Ingredients: 1 1/4 cup oat flour (+ more for rolling) 1/3 cup tapioca flour/starch 1/4 cup brown rice flour 1 tbsp… Read more >

What I Ate…T/W

My Tuesday and Wednesday.  For your viewing pleasure. Breakfast.  Banana bread + fried egg.  Decaf, decaf, decaf. Lunch.  Celery, carrots, zucchini egg muffins with fresh grind peanut butter. After Kyle woke up I went for a short jog around the ‘hood and then we headed downtown for fro-yo. Snack.  Cultive mix of banana & white chocolate fro-yo topped with slivered almonds, shredded coconut, blueberries, and raspberries. Dinner.  Thai Peanut Zucchini Noodle Fry. Check out the squash from my coworkers’ garden!  I also scored some medjool dates and oranges from her.  The cherry tomatoes are from… Read more >

Sharing meals with my munchkin

I worked nights this weekend and only got 2 hours of sleep while home during the day, so I make no promises on the clarity or content that follows… I have no idea when I made or ate this lunch bowl.  I don’t even know what day it is. It had Beyond Meat southwest strips, carrots, and avocado.  A really simple chop salad – if you can even call it that!  I’m still loving Beyond Meat.  The southwest flavor isn’t too strong (I was worried it would only be good for a Mexican themed meal,… Read more >

Peach Cornbread Muffins

Like I said before, these are a cross between cornbread and muffins and fruit pie.  Slightly sweet, hearty yet delicate, and light enough to eat a few without feeling like a sloth afterwards. Good for breakfast, snacking, or dessert!    Hearty Gluten Free Peach Muffins [vegetarian, gluten free, yields 12 muffins] Ingredients: 1/2 cup almond flour 1/2 cup cornmeal (medium grind) 1/2 cup brown rice flour 1/2 cup sugar 1 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt 1/3 cup vegan butter/coconut oil, melted 1 egg 1/4 cup goat’s milk plain kefir 2 tsp… Read more >