I was cleaning out the pantry (that end of the year task that really makes you want to get your life together) and found some sorghum flour that needed to be used so I set to work on a gluten free bread recipe.  I wanted a yeasted type rise but didn’t have any gums on hand so I decided to go with psyllium husk.  Yes, it’s probably not in others’ pantry, but it was in mine 😛 As promised on instagram, I would post the recipe if it turned out and here I am to… Read more >

I wrote down a recipe! If you follow me on instagram, you know I cook all day long, but I don’t measure or record anything because I just don’t have time for it.  And yet!  And yet! Here I am with a delightful new recipe for you all. Chickpea Veggie Burgers Ingredients: 1 can chickpeas 1 cup raw walnuts 2 pieces of kale, de-stemmed 1/2 cup pumpkin puree 1 tbsp minced garlic 2 tbsp ground flax 1 tsp salt 1/2 tsp paprika Directions: Pulse everything together in a food processor.  Scrape down sides needed so… Read more >

As promised, here’s the recipe for the creamy butternut squash casserole I showed on instagram the other day… Creamy Butternut Casserole with Broccoli Ingredients: 1 lb pasta (shells) 1 can pureed squash 1 pint heavy cream 2 c water 2 tbsp olive oil 1 tbsp minced garlic 2 tbsp coconut sugar 1/2 tsp nutmeg 1/2 tsp salt 1 bunch broccoli, florets chopped 4-6 oz cheese (sharp cheddar or parmesan) Directions: Combine pureed squash (I used butternut but pumpkin works well too) with cream, water, olive oil, garlic, nutmeg, salt and sugar. Stir in noodles and… Read more >