Hi.
I’m Brittany! I can be found hitting the trail with my two favorite girls (Kona and Mako, my Springers), and having movie night with my husband. I go to sleep ridiculously early, and I love to cook. Traveling and sunshine make me one happy lady!
I’m Brittany! I can be found hitting the trail with my two favorite girls (Kona and Mako, my Springers), and having movie night with my husband. I go to sleep ridiculously early, and I love to cook. Traveling and sunshine make me one happy lady!
Is there really any better snack than veggie sticks and tzatziki sauce? If this duo is wrong, I don’t want to be right. Now, this recipe is dairy free, but if you are a dairy tolerant person, you can totally make this traditionally and substitute the coconut milk and mayo for plain yogurt, you do you! One of my hero food bloggers, Terri from NoCrumbsLeft has this magic elixir for marinated red onions, and I am telling you, put your hands together my friends. The dynamic duo of onions and tzatziki sauce that could take over the condiment world. Okay maybe not the world, but at least a large neighborhood.
Chocolate and peppermint have to be one of my favorite flavor couples and these cups do not disappoint. I am the type of person who liked their York patties in the freezer, and because these have no preservatives, they keep the best if left in the freezer until you are ready to eat them or serve them.
At my work, we have monthly birthday potlucks, for our April potluck we had “Easter Theme”. Now I will have to say that potlucks are significantly harder when you omit dairy and most gluten from your diet. When you tell people your food restrictions they sort of glaze over as if they are pondering some desolate wasteland of my life without those two little things. I have to admit, I was the same way when I was tested for food allergies a few years ago, I had a bit more 1984 rage against the man, big brother is watching you, going on, but still.
Back to the point of this blog post, I take these monthly potlucks and take ordinary full fledged dairy and gluten recipes and turn them into paleo versions and enjoy watching people tell me, oh Britt, these probably have dairy in them. PSYCH!!!!!! I love watching people take bites of what I bring and the bemusement of what their tastebuds are telling them is “this can’t possibly be dairy free, gluten free, and refined sugar free, but it is! I am nicknamed " Martha” at work when it comes to my displays of food at work events, and these were just too easy!
I did commit the cardinal sin of food blogging and use store bought dairy and gluten free cookies I found at Whole Foods for the “dirt” and used coconut butter dyed orange for the “carrot”. I know, I know, what do you even call a food blogger that builds recipes with store bought products? In my case, on a Thursday night after a 10 hour day… LAZY, and A-ok with it!
These bad boys are decadent, though they be small, they are potent, in the best possible way!
My husband I purchased our first home a few years ago, and with that, a housewarming party followed. We were given an array of nick nacks for the home, and a huge crockpot. My husband did one of those silent not so silent sighs …. Translation: Oh joy another kitchen appliance. It is true, I covet most small kitchen appliances: instant pots of various sizes, blenders, toasters, toaster ovens, immersion blenders, the list could go on and on. I would come up with all these recipes that REQUIRED a new kitchen appliance to execute it perfectly, and another husbandly obligatory sigh. The crockpot, I would like to say, was used in various amazing recipes over the years, but, I just opened it about an hour before I decided to test out this new recipe. There are many ways to serve this meal. You can serve with rice, but what we do is pan sear a few corn tortillas and whip up some cilantro Cole-slaw and create some delicious street tacos. Who says Paleo living has to be drab and boring? Food allergies are not slowing this chick down!
I love any excuse to make a charcuterie board. I don’t have easy access to a whole foods, so most of my boards are centered around cheese and crackers I can find at Trader Joe’s, but any grocery store should have a selection that you can pick from. Probably the most important part of building an epic charcuterie board is making sure it looks bountiful, if it isn’t for a huge group of people, pick a smaller tray and fill it to the brim. I follow a lot of other food bloggers, and those who master the art of charcuterie say the same thing!
Does anyone remember the double chocolate muffins from Costco in all it’s full-fat glory? I know it would be shocking to think that throwing together these paleo ingredients would truly end up tasting like these, but they do! They are so dang good! These bad boys were a good excuse to break out my planetary sprinkles from Whole Foods!
My husband is a man of few words, so when I come up with new recipes and they make their maiden voyage, I sit on the other side of the couch (we are fancy like that) in anticipation for him to tell me it is the best thing he has ever tasted, I am usually greeted with a monosyllabic mumble. I would love to say that after a bite of this salad, he jumped off the couch and burst out into song, but alas that didn’t happen, something even better did.
The next day he came home bearing groceries, and guess what the ingredients were, every single thing needed to replicate the salad! I say that is a huge compliment to how amazing this recipe truly is!
Bulgogi literally means “fire meat” and let me tell you, this paleo version is FIRE. I absolutely love this recipe. I think perhaps the secret weapon in this recipe is kiwi. Yes, reread this if you must, kiwi. Fun fact: using 1/2 kiwi per 5 lbs of meat is nature’s best tenderizer. You are welcome, this trick has changed the way I cook. No longer will I use synthetic tenderizer that has no expiration date, just a run of the mill kiwi. The other fun fact I can offer with this recipe is to put your meat in the freezer about two hours before you slice it. Having it partially frozen will help you have better control at slice thickness.
