I’m loving the exotic hair color, but what I’m not loving is how fast it fades. Three weeks in, and the bright pink made it to a salmon-ish color, thanks to the pink fading and revealing the orange undertones of my bleached hair. I used the second half of the tube of magenta and left it on for a good two hours, so I’m freshly fluorescent again. I’m thinking once this pink fades, I’ll make my way to purple, then from there to blue. I figure as my dark roots. . . Read More!
As hinted at the end of my post about roasted garbanzo beans, I’ve embarked on using my roasting-toasting methods to make my own corn nuts. First, I tried hominy. Look, it’s even friends with garbanzo beans! I used the same methods as garbanzo beans, but the hominy shrunk a crazy amount when toasted. What came out tastes corn-nutty, and looks like itty bitty baby corn nuts. Seriously, these came out seriously small. Though I guess if you like feeling like a giant, you could use hominy for your corn-nutting needs.. . . Read More!
I made more roasted garbanzo beans (or chickpeas, for those so inclined) the other day, and they continue to be delicious. And so very easy, as well! Here’s a little more detail. You can either use dry or canned garbanzo beans. This time, I used: Ooh, I guess for some there’s the third option of “chick peas”. If you’re using dry garbanzos, soak them in water overnight. Done? Good. Now you’re at the same step as if you’d opened up a can. Then move on to step two: Rinse those. . . Read More!
My little lemon trees appear to have made it through the winter. They both dropped a LOT of leaves when the weather got colder, and I worried that they would both kick the bucket. You can see the general leaflessness of the Eureka lemon, but a couple of weeks ago I noticed that it was starting to bud like crazy. And those buds are now getting ginormous. Within the next week or so, that sucker will be flowering. The lemons that were growing on the Meyer lemon tree stopped getting. . . Read More!
This was a surprisingly hard recipe to put together, only because there weren’t all that many recipes to reference on the internet. Half of the chocolate chip cookie recipes that mentioned coconut didn’t use actual coconut — they used coconut oil, or coconut flour (I admit, one of them was mine). Then you get into the gluten-free world, and my permanent frustration with recipes there: the bulk of them are either dairy-free or totally vegan. That doesn’t fly with me — like Paula Deen, I’m big on butter. So for. . . Read More!
Last time at the grocery store, they didn’t have the Ancient Harvest gluten-free pasta. I checked both Target and Publix, and all either place had was this same purple bag of elbows from Tinkyáda. Usually, the 8-ounce box from Ancient Harvest runs about $3 or $3.50. But this 16-ounce bag of Tinkyáda was a mere $3.99. Plus, they made a HUGE deal about the good texture. Not mushy. Al dente. Okay, Tinkyáda. We get it. I was a little leery about the cooking time, for starters. I mean, the Ancient. . . Read More!
We just took our first ever cruise. And it was awesome! I put 84 pictures up on the Flickr, which is a few too many to put in a blog post. But let it be said, I ate a lot of: And we did a lot of: And even partook of some: And it was totally and completely: I stayed gluten-free the entire time, and despite stuffing my face with all sorts of deliciousness (and ice cream after almost every meal), I gained less than half a pound. It was. . . Read More!
That’s right, I’ve made this recipe three times, in three different formats. Each time just tweaking the spice mixture until it was to my satisfaction. Just different cooking times in different cooking vessels. (Here’s the cookie version from today.) 1 15-oz can of pumpkin puree (pure pumpkin, please — none of that “pie filling” stuff) 1/4 cup (1/2 stick) butter, melted 1/4 cup sweetener* 2 eggs 1 tsp vanilla extract 1 Tbsp cinnamon 2 tsp allspice 1 tsp cloves 1/2 tsp nutmeg 1/2 tsp salt 1/2 tsp baking soda 1/4. . . Read More!
We had a discussion about banana bread at work the other day. Mainly it centered on the concept that you can replace the eggs in a banana bread recipe with applesauce. My point was that you’re taking the ONE ingredient in the whole thing that isn’t sugar, and replacing it with more sugar. Bleah. But since then, I was jonesing for banana bread. So this is what I came up with. 2 ripe bananas, mashed 1/2 stick butter (1/4 cup), softened 1/2 cup coconut flour 1/4 cup almond flour 1/3. . . Read More!
I’m still working on perfecting a recipe. It’s getting better all the time! Chewiness is hard to achieve with gluten-free baking, but these cookies came pretty close. These aren’t low-carb cookies per se, but they’re lower carb than normal cookies. I’d say roughly half the carbs of a standard wheat-flour-and-white-sugar cookie. 1/2 cup (1 stick) softened butter 1/3 cup dark brown sugar 1/3 cup Splenda 1 tsp vanilla extract 3 eggs 1/2 tsp baking powder 1/2 tsp salt 1/4 cup + 1 Tbsp coconut flour* 1/4 cup almond flour 1/4. . . Read More!