Pear and Pancetta Crostini

Life is crazy!  I just realized I’m behind on posting recipes.  However, I will am still getting into the grind after spring break.  I hope you follow along on Instagram because I’ve been posting pictures and providing recipes within the picture post.  With that said, below is a great appetizer to serve or enjoy it as a lunch!!

Pear and Pancetta Crostini’s will have your guests screaming for more!  The salt and sweet tastes from the pear and pancetta will have your taste buds content.  However, then you add in the neutral taste from the yucca dough and top it with mint and balsamic vinegar…taste buds will go into firework mode.  Have you had this experience?!?  The experience when you want seconds, thirds, fourths and then you realize the dish is gone and you ate more than your fair share and littley Johnny was too slow and only had one serving and is now having a melt down because his mom told him he had to clean his plate before he could have seconds…only to find out there are no more seconds present of his favorite dish because you ate them (#ithashappened).

If you are unfamiliar with yucca dough, please go visit read my quick way here.  I use this dough for several dish creations with endless options.  I love having a dough made of a root vegetable.

Pear and Proscuitto

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Sweet Caroline T18 and Chocolate Chip Plantain Cookies

Today’s blog post comes from one of my amazing Alpha Chi Omega sorority sisters named Cressie Boggs.  She has educated me on Trisomy 18 through her personal experience with her daughter, Caroline.  If you don’t know what T18 is, please read her story below (feel free to share it too!) and check out the yummy cookie recipe she shares at the end!

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My name is Cressie Boggs and I want to share my daughter Caroline’s story with you.  Caroline is 10 months old and I am her voice.  Let me start by sharing our story of how Caroline joined the world…

 

I am a very positive person.  I know everything happens for a reason, although I may not understand it at the time.  I was glowing from being pregnant with my third child.  I was proud of my family and excited for my two children to have another sibling join them in our Bogg Family.  Everything about my pregnancy was normal up until 23 weeks.

 

Here I am, a pregnant mother at 23 weeks pregnant, my husband and I were brought into our midwives office and asked to sit down.  She informed us that our unborn child tested positive (via materniti21 blood test) for Trisomy 18.  At that moment, I was confused and unsure what the future laid ahead for my family and I.  Next thing I know, I found myself researching and learning about Trisomy 18.

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This is where our journey started… Continue reading

Pumpkin Thyme Chorizo Soup

It’s a tad bit chilly outside, so I’ve been on a soup kick.  Trying to warm my body from the inside out.  This said, I love the combination this soup has when all the chorizo spices and thyme blend together.  I want to say one thing on chorizo, make sure you do not get a brand with monosodium glutamate (msg). Many brands you find in the grocery stores have it.  Part of eating Paleo is knowing where your food comes from and the ingredients within it.  This said, we buy all our meat locally from farmers.  Our pork farmer sells their chorizo as part of an option when purchasing a pig or in single packs at our farmers market.  Check out your options and support your local farmers because they are a wealth of knowledge (rant over).

Pumpkin Thyme Chorizo Soup

Pumpkin Thyme Chorizo Soup

Yields: 4 bowls

Ingredients

1 can of pumpkin

1 teaspoon dried thyme

1/2 lb of chorizo

2 cups chicken broth Continue reading

Oatmeal Without The Oats

Well it seems winter is here is Michigan now.  The snow is falling from the sky and the Weather Channel has issued an advisory, only to end it early.  I’ve come to realize if snow is going to fall from the sky, we will get some sort of advisory.  Seems a few snow flakes can’t fall without an advisory being issued.  Not really sure what the purpose is for an advisory if they are going to be issuing them constantly, kinda like the little boy who cried wolf.

With cold weather brings a desire to eat comforting food. I loved oatmeal growing up as a kid.  My dad use to make it on Saturday’s and fill it with green apples, raisins and sugar.  This recipe is very versatile and can be used as a base to lots of great toppings!  As I have grown up, I come to love adding dark cherries to mine.  The options really are endless…
Oatmeal Without The Oats

Oatmeal Without The Oats

Servings: 14

Ingredients

1 1/2 cup almonds

1 cup pecans

1 cup coconut flakes

1/3 cup chia seeds

1/3 cup golden flax seeds

1 tablespoon cinnamon

1 tsp maple syrup per serving Continue reading

Saturday Morning Cinnamon Rolls

Ever go to bed with a craving, only to wake up and have it even worse?  That’s how these Saturday morning cinnamon rolls got created!  I have been wanting a good gluten free cinnamon roll for awhile; however, I have not found one!  Needless to say, when I can not find what I want, I make it!

When creating the dough, you can start with a spoon to blend together.  However, at some point you will just be pushing around chucks on dough.  When this occurs, roll up your sleeves and knead together to form a ball.

My Saturday Morning Cinnamon Rolls are the closest I have come to having an ooey gooey center.  My husband did not stop at one, rather three…and he does not care for sweets and said they were great (and had to be stopped at three).
CinnamonRolls Continue reading

Bagels from the cookbook Without Grain

When I got the cookbook, Without Grain by Hayley Barisa Ryczek (who blogs over at Health Starts in the Kitchen) I was participating in the 21 day sugar detox.  I browsed the cookbook, but knew I would have to wait to start cooking from it.  Well, my mother always said, “Good things come to those who wait”.  Needless to say, she hit the nail on the head…this cookbook is OFF DA CHAIN!  Now, I’ve tried to make several bagel recipes, but they lack the texture I desire.  I want the dough texture I miss and yet the taste of chewiness too!  Hayley’s recipe for bagels on page 50 is the best I have ever found!  I say this because I forget I’m not eating a grain free, gluten free, wheat free bagel.  This bagel is legit and will have you jumping for joy because it will taste just as you recall bagels do!  Oh..did I mention Hayley is AWESOME and letting me share her recipe with you?  Now if this recipe doesn’t make you run and buy her cookbook for more awesome ones, I’m not sure what will!

A little secret I’m going to let you in.  See the bottom left corner bagel?  It my was first attempt at creating the shape.  I did not use enough tapioca flour on my hands to create the shape.  I was too nervous I would ruin the bagel with too much, do not be nervous like me!  I found the flour stuck when needed to and the rest dusted off my hands onto the mat.  Another trick, I used a slotted spoon and did one bagel at a time.  I rested the slotted spoon under the bagel until it started to float and then lifted the spotted spoon up and out came the bagel, which slid right onto my baking mat.  The baking was easy and I followed all her directions, step by step.

Let me talk for a second about Hayley’s cookbook, Without Grain.  I have made three recipes from her cookbook, first was the bagels (they got me hooked).  Then I followed with her classic meatloaf (it got two thumbs up from the husband).  However, her Indian Butter Chicken also received two thumbs up from my husband!  Needless to say, her cookbook is easy to follow and develops amazing recipes!

Bagels

BAGELS

From the Cookbook, Without Grain

Yield: 6 to 8 bagels Continue reading