I have some photos that seem to have piled up since I have neglected this little blog for the past few weeks/months. You see, despite my absence, I still cook and bake all the time. I just don’t seem to find the time to share it. Also, half the time I don’t write down recipes. I think it’s because deep down I know I won’t likely get around to sharing it anyway. But that’s lame on my part. Especially because when things turn out well I’m annoyed that I don’t have the recipe to replicate it later. Here are some pics with (very) loose guidance. [You may notice a vegetarian theme, too, btw, which is no coincidence…our family has managed to almost eliminate meat while maintaining well balanced allergen friendly eats so fingers crossed it continues]
I made a massive batch of pico de gallo in an effort to use up my tomato explosion.
1 onion, 3-4 cups grape tomatoes, cilantro, lime juice and salt to taste. Plus one hot pepper from a friend’s garden.
Good stuff.
And then there was this beauty.
I didn’t write anything down as I made it, which is a shame since it turned out pretty well.
I basically layered nectarines in a cake pan that I greased with coconut oil. Then I poured a almond flour based quick bread batter type thing on top. Baked til a toothpick came out clean.
I didn’t use much of anything to sweeten it, but it tastes dessert-like thanks to the nectarines. 🙂
I was just happy it came out the pan all in one piece!
Nacho construction zone. Fresh corn, goat cheddar, (leftover) salsa, black beans, avocado, and then lettuce on top. To make it healthy. 🙂
Yummmmm.
More banana bread, but this time with blackberries inside. Getting the berry fix in before the season runs out!
Sweet potato muffins with blueberries.
With my baker friend. He has his own oven mitt, obviously. 🙂
And a banana session a few days later (ran out of eggs so the muffins were vegan with chia seeds). Both big winners but I think the muffins were better. 
I made this pancake batter the night before to facilitate the am routine and it was a breeze. P even ate a couple himself. I topped mine with blueberry brown rice syrup by Suzanne’s Specialties and it’s definitely a new favorite.
Boring but divine, noodles with kale and a simple nooch sauce.
