Food I Cook

  • Huevos rancheros with chard and sweet plantains.

  • Pasta with chimichurri, roasted broccoli and romanesco, and Italian sausages.

  • Super in love with these Paleo blondie bars from Make Ahead Paleo. Best chewy texture I’ve found. Also like these stevia-sweetened chocolate chips from http://lilyssweets.com

  • Risotto with veggie stock and fish sauce. Grilled asparagus and (splurge!) some aged pecorino.

  • Simple beautiful dessert for a recent Mission-inspired EatWith lunch.

  • Oatmeal cookies with gluten free flour, coconut sugar, goat milk butter and grain-sweetened chocolate chips. Oh, and juice-sweetened cranberries plus pecans and raisins.

  • Pretty much my favorite things about summer: fresh corn and tomatoes. Yep, I’m an #Ohio girl :)

  • Romaine salad with roast beats, juice-sweetened cranberries and walnuts.

    Cream of broccoli and celery root soup with roast cauliflower and olive oil.

  • Basil strawberry frozen custard.

    Basil-infused coconut milk
    Eggs
    Strawberries
    Coconut syrup
    Pinch of salt

  • Chia tapioca and vanilla cashew cream with fresh berries. #favorite

  • Mint chocolate chip ice cream 

    Adapted from this book.

    1 can (13.6 oz) full-fat coconut milk

    ¾ cup fresh mint leaves

    1 tsp peppermint extract

    3 Tbsp maple syrup

    Chocolate chips (I used these, which are right on the edge of too much sugar for me. You can also make your own easily from this recipe.)

    Combine all ingredients except chocolate chips in blender and blend until very smooth. Add chocolate chips and freeze in ice cream maker as directed.

  • My first romesco! And it’s paleo :) Almonds, roasted bell pepper, smoked paprika, sun-dried tomatoes, lemon juice, olive oil, salt.

  • My second batch of #paleo gummies. Much better with whole fruit. The juice ones were bland. Based on this recipe but I’m avoiding citrus so I left out the lemon juice, doubled the blueberries, and added a little fruit juice and maple syrup, plus rose water and allspice.

  • Jackson’s friend Noah made us pork rillettes (yum!) so I decided to use them for bahn mi (double yum) on GF bread.

  • Open faced tortas on gluten-free bread. Refried beans, caramelized onions, adobo peppers, roasted carrots, fried eggs, cilantro and lime.

  • Brown rice pasta and chicken sausages with sun-dried tomato and parsley pesto.