Category Archives: Recipes

Michigan, Popcorn, and Elana

Hey everyone!

1) I loooove Michigan. Seriously, love. Clean, green, and pure. Law school precludes me from doing too much exploring (um, hello it’s Friday night and I’m reading Torts), but from what I’ve gathered thus far, MI is fabulous. Love it.

Ah, the "mitten" state. Good times.

2) Speaking of the fact that it’s Friday night and I am stuck in my room reading page after page of Trespass to Chattels, popcorn has been a life saver. Really though. USDA organic, gluten-free, and lightly salted. Pairs surprisingly well with my late night mug of coffee and makes reading more fun. (Ha, sort of).

Like you're in a movie theatre, but you're not.

3) I’ve said it before, and I’ll say it again, whether you can tolerate gluten or not, Elana\’s Pantry is where it’s at. Woman is fierce. And her food, divine. Do yourself a favor and check out her website and fantastic recipes (the flourless chocolate cupcakes are my fav!) And she has a great cookbook out too!

Have you ever been to MI? Do you love popcorn? (It’s an addiction on my end, really). Have you been to Elana’s site before?

P & L,
Mem

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Waffles!

One thing I cannot live without is waffles! Oh my goodness, those babies are incorporated in many of my meals – breakfast, lunch, dinner, snacks. Love ’em. While there are many fabulous frozen brands out there, one of my favorite brands being Van\’s, you can have so much more fun (not to mention save a lot of money) on making your own.

I made a big batch this morning (12) to put in the freezer and last me all through my busy week. My favorite mix right now is Hodgson Mill Gluten-Free Pancake and Waffle Mix with Flaxseed. It’s wheat, dairy, and other common allergies free, but is still full of hearty whole grain sorghum (cereal crop grown for food) and brown rice. Not to forget 450mg of  heart healthy omega-3 oils too. The recipe is simple and you can get really creative with it as well. I always add a splash of pure vanilla extract, berries, or dark cocoa powder (or all three 🙂 ).

Store em’ in your freezer and slather them with some almond butter, greek yogurt, or pure maple syrup. Mmmm.

Love waffles too? Any great recipes?

P & L,

Mem

Law School!

Hi Everyone!

Forgive me for the lack of posting…between finishing up my full-time job and getting ready for law school (I’m finally here!), I ran out of any extra time to blog. I’ll be updating more often, hopefully three times a week or so at least.

Michigan definitely isn’t PA, but I’ve found a lot of great organic and gluten-free purchases thus far. Sadly, MI isn’t on the gluten-free bandwagon yet. Very pretty and pure here.

Speaking of pure, I have however found many new and delicious flavors of my all-time favorite,the Pure Bar. New packaging, new flavors (um wild blueberry, what?), all delish. Please try them!!

I have many fantastic allergy-friendly waffle, pizza, and sorbet (lemon, chocolate, raspberry!) recipes coming your way soon!

P & L,

Mem

Love Me Some Cupcakes

Honestly, who doesn’t love a good cupcake? They are tiny little morsels, but powerful and filling enough to satisfy one’s cake cravings and one look at a well-decorated cupcake with creamy, rich frosting just makes you smile. See below.

Some A-mazing vegan cuppycakes from a sweet little bakery for my birthday party earlier this year.

Okay, so I can’t really make magic like the above happen in my kitchen, but I can make a mean flourless chocolate cupcake that require no frosting due to their decadence. I’ve shared this recipe with friends (with or without food allergies) and they all agree that they are out of this world fantastic. I wish I had some pictures, but the last batch was devoured – shout out to my girl Courtney who provided these insanely-cute little chocolate gems for dessert at a dinner party my friends and I had the other evening.

A chocolately-delicious do:

Flourless Chocolate Cupcakes

1 ½ cups dark chocolate chips 73% cacao (really up to you, but I’m a dark chocoholic)
1/4 cup grapeseed oil
1/4 agave nectar

3 eggs
1/2 cup sugar
2 tbsp.  cocoa powder
1 tsp vanilla extract

Preheat the oven to 375˚F. Place 12 paper baking cups in a muffin pan. Put the chocolate in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted, stir in oil. Set aside to cool. In large bowl, cream the eggs and sugar with an electric mixer until pale and thick, gently stir agave. Fold in the melted chocolate and remaining ingredients.

Spoon the batter into the cups. Bake for 20 minutes.

You’re welcome 🙂

P & L,

Mem

Chips and Dip, please.

I found another amazing allergy-friendly bag of greatness. Snyder’s of Hanover brand has introduced, Eatsmart Naturals. A new line of all-natural, Kosher certified snacks that are gluten-free (excluding the MultiGrain Sunflower Chips) and all natural. All Eatsmart Naturals items are made with expeller pressed sunflower oil. I got my hands on the MultiGrain Tortilla Chips  with a touch of sea salt. They were fantastic.

I whipped out some goat cheese cream cheese, a la Trader Joes, and topped that with some Full Circle Organic Salsa and went to town.

Snacktastic.

 Have you tried these yet?

P & L,

Mem

5 Amazing Recipes for Fresh Apricots from Rodale.com

I don’t know about you, but I loooove apricots in any form…dried (sulfite-free, of course!); fresh in their small, velvety skin self; pureed; juice-style; in a smoothie addition; whatever. There’s just something about those beautifully orange colored fruity-jems that make me smile. Perhaps it’s because they are chock full of  beta-carotene and fiber? Seriously though, they are little gems in fruit form.

Tart in flavor, but smooth and sweet. Best described as a cross between a peach and a plum.

Anyway, below are two delicious recipes I am going to try ASAP, kudos to Rodale –

1) “Mango-Apricot Smoothie Add a little sunshine to your morning with this smoothie, or simply pair apricots with Greek yogurt and honey for an even quicker wake-me-up treat that can serve double-duty as a simply elegant dessert.”

2) “Curried Lentil and Apricot Salad with Arugula Top an apricot-adorned main-dish salad with your choice of vegetarian-friendly lentils or succulent slices of filet mignon.”

Are you loving apricots as much as me these days?  Any recipes?

P & L,

Mem

You Say Potatoe, I Say Potato

Potatoes are the number one vegetable crop in the world . However, this is mostly due in part because they are eaten in the form of greasy French fries or potato chips. And even when in baked potato form, people will  often pile them with butter, sour cream, cheese, or bacon. Those aren’t the ideal way to eat this healthful, low-calorie, and high fiber food that offers a surprising amount of protection against cardiovascular disease and cancer.

My parent’s have a flipping sweet garden in our backyard that is pretty much a miniature farmer’s market. I love going home and digging out my own potatoes from our garden.

The potatoes just hanging out by their mama plant.

My favorite way to eat potatoes are potatoe salad style, with a pass on the mayo, thanks. I bring a large pot of water to a boil, add the taters and cook them until their tender, but still firm, usually 15 minutes. Then drain, cool, and chop (I keep the skin on).  For dressing, the simpler, the better. I combine the potatoes with olive oil, salt, pepper, and whatever spice I’m feeling,  but I typically keep it to just one. I’ve used basil, tarragon, and rosemary before and they all taste great.   

Did you know?:  Potatoes are an awesome source of vitamin C, vitamin B6, copper, potassium, manganese, and dietary fiber. They also contain a variety of phytonutrients that have antioxidant activity.

Do you dig potatoes? Haha 🙂

P & L,

Mem