Honey Vanilla Chia Seed Pudding

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I don’t know how people can wake up 30 minutes before work starts and still get there on time. My summer mornings involve coffee, a shower, makeup, emptying and filling the dishwasher, watering the garden, walking the dog, and cleaning up whatever mess is on the counter so I’m not thinking about it at work all day. And this is just me — I really don’t know how people with children do it.

Lately, though, something has been making my life a little easier: chia pudding. I first discovered this recipe when I was Paleo, because chia seeds soaked in coconut milk form this tapioca-like substance that is about as close as you can get to yogurt on a strict Paleo diet. However, when you’re going through three or four $3 cans of coconut milk every week just for breakfast, the cost soon becomes prohibitive.

Luckily, I’m not Paleo anymore. Continue reading

Lemon-Blueberry Frozen Yogurt

DSC_0052I was going to post something about bread baking today. Then, I realized that if it’s 90 degrees here, it’s probably in the hundreds where most of you are, and none of you want to turn on your ovens.

I don’t blame you. We’re having the kind of weather that makes me anxious about the future, the kind of weather that makes me feel sorry for the dog and her thick double coat, the kind where we have to shut all the windows and close all of the blinds during the day and fling them open at night, desperate for a breeze.

Sure, you can make ice cream. But my favorite recipes involve making a custard on the stove, and who wants to stand over a stove stirring things in this weather? Precisely no one. Continue reading

Chocolate Peanut Butter Freezer Fudge

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I try to be healthy. I really do. But sometimes, you have a day that begs for chocolate peanut butter fudge, and you just have to go with it.

And why not, when it’s as delicious and easy as this is? No oil, no dairy, only a minor little bit of sugar from the dark chocolate chips. It’s vegan, gluten-free, and even (mostly) Paleo, if you use another nut butter instead of the peanut butter (hazelnut, maybe). Continue reading

Flourless Chocolate Cake

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I had this photo on my phone of a flourless chocolate cake that was haunting me. I knew I’d made it sometime last spring, shortly after the huge annual fundraiser at my last job. But I could not find the recipe for the life of me.

The picture wasn’t even good — the color was off, and it was blurry because I had just gotten my phone and was still figuring out how to work the camera. The cake itself looked great, though, rich and dark and maybe just a little gooey. The only problem was that I had no idea where I had gotten the recipe.

Continue reading

Perfect Hardboiled Eggs

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It shouldn’t be so difficult to hard-boil eggs.

I have never been able to do it. The yolk always, always, gets hard and weird and chalky. And while that’s not awful if you’re just throwing a hardboiled egg into a potato salad or an egg salad, it’s not great for things like Cobb salad or simply snacking on, when the texture really shows.

Other people must have the same problem, judging by the number of people on Pintrest resorting to “boiling” their eggs in the oven. In case you, too, struggle with Overcooked Egg Syndrome, I have found a foolproof method for hardboiling that will give you exactly what you want every time.  Continue reading

Banana Coconut Bread

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Banana bread is such an old standby, isn’t it? It’s one of the very first things I ever baked, using my mom’s old copy of the Better Homes and Gardens New Cookbook — the one with the checked cover and the three-ring binder format.

Banana bread never loses its appeal for me, but sometimes, I do feel the need to tweak it just a little. I’ve replaced the eggs with flax seed, added chocolate, used gluten-free flour…everything. And it always holds up.

Continue reading

Mint Cookies and Cream Ice Cream

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You guys, I promise to stop with the less-than-healthy stuff shortly. But how could I not share this ice cream recipe with you? It’s decadent, sure, but it’s also amazing, gluten-free and probably better for you than the equivalent ice cream that you were going to purchase at the store anyway. At least when you make your own mint chocolate cookie ice cream, you can use super-ethically raised eggs and cream and leave out the additives, right? Right?

Plus, it’s summer. People are hiking, biking to work, all of that jazz. Surely you’ve earned a little ice cream, right? Continue reading