Coconut Almond Ice Cream

2 10 2010

1 1/2 c. water
1 1/3 c. sugar
1 tbsp. vanilla extract
1 tsp. almond extract
1 tsp. salt
2 (13.5 oz) cans light coconut milk

Combine the sugar, water, vanilla, almond and salt in a medium saucepan and cook on medium-low heat until just boiling.  Remove from heat and cool.  Add coconut milk. Place in fridge for minimum of 5 h0urs or overnight.   Add to ice cream maker and follow directions.

Pig out and enjoy!


Vegan orange chocolate chip cookies!

2 10 2010

These are so yummy that it took all of my self-control not to eat the entire 6 dozen I made for a work event.  at once.  This recipe is based on a recipe from Isa Chandra Moskowitz’s Vegan Cookies Invade Your Kitchen book.  I made some tweaks from her original recipe, but the original is just as tasty.

Makes 2 dozen

2/3 c. agave nectar
2/3 c. canola oil
2 tbsp. rice milk (I use vanilla flav)
1 tbsp. ground flax seeds
1 1/2 tsp. really good vanilla extract (I use Penzy’s super strong vanilla)
1 tsp. orange extract
grated zest of 1 orange
1 1/2 c. all purpose flour
1 c. whole wheat pastry flour
3/4 tsp. baking soda
1 tsp. sea salt
3/4 c. dark chocolate chips or cocoa nibs

Preheat to 325.  Line 2 baking sheets with parchment paper (a must!).

In a large bowl, whisk agave, oil, rice milk, flax, vanilla, orange extract, orange zest all together until smooth.  I do this for about 2 minutes in my kitchenaid on the 2nd speed for about 90 seconds.  Sift in the flours, baking soda, and salt until a soft dough is formed.  Fold in the chips, but be careful that they don’t all end up at the bottom of the bowl.

Drop the dough and smoosh onto the baking sheets about 2″ apart.  Bake 12-14 min until golden brown.  Cool on sheets for 5 minutes before transferring to a wire rack to cool.

Stuff your face.

Barefoot Contessa’s macaroons!

25 04 2010

If you are a macaroon fan, you must try this recipe.

Thanks Ina!

grilled pineapples!

25 04 2010

1 fresh pineapple – cut into 1 inch rings
1/4 teaspoon raw honey (try whole foods 365 brand for an inexpensive option!)
3 tablespoons melted butter
1 tsp of your favorite hot pepper sauce
Dash of dark rum

Place pineapple in a ziploc bag and  add all the ingredients. Shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight is possibly. An outdoor grill is the best but a grillpan (oil the grate) on your stove will also do.  Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.  Try not to eat the whole fruit!

    Holy Cookie Batman!

    22 07 2009

    I have recently discovered the world of Liz Lovely at my last visit to my local health food store. Not only are her cookies gluten-free, but they’re insanely tasty. So tasty that you’d never know that they were gluten-free!  The only caveat is that they’re not so good for you if you’re watching your figure, however they are also gluten-free, dairy-free, organic, etc…

    The german chocolate cake is my favorite so far.  MMMMM.


    Check them out on her website, or if you’re in the Boston area, they can be purchased at Cambridge Naturals.

    Thunderstruck Banana Chocolate Chip Explosions

    3 03 2009

    (yields 6 muffins)



    1 1/4 cup Pamela’s Baking & Pancake Mix
    1 larhpim1448ge egg
    1/4 cup water
    1 tbsp vanilla
    1/3 cup honey
    1 banana, mashed
    1/2 cup chocolate chips (dark choc)


    yes, i used a heart shaped pan

    yes, i used a heart shaped pan

    Mix all ingredients together and spoon into greased muffin pan (except I used a silicone muffin pan), 2/3 full.  Bake in preheated oven at 350 for 18-20 minutes.

    Try not to eat all of them!

    I’m in love

    7 02 2009

    I’m in love.

    When I realized that I needed to cut gluten out of my diet, one of the first things I did was purchase The Gluten Free Bible, something I suggest everyone who has issues with gluten buy.  If money is tight, check out ebay.  Anyway, in my readings (in what I’m pretty sure was either my bible or Living Without magazine), it was mentioned that one of the executive chefs at Whole Foods is a celiac, and has dedicated his life now to making delcious GF items at Whole Foods.  Tonight, I decided to see if the hype was worth it.

    I repeat.  I’m in love.

    Whole Food’s GF chocolate chip cookies taste like the real thing. it’s a miracle.  they actually taste like the yummy just baked in my oven variety that i miss so much.  and even tastier when washed down with a glass of vanilla Rice Dream.  all this, and they won’t make me sick* either!!!  check them out in the freezer section among other goodies like sundried tomato and garlic bread, or almond biscotti.   all developed by this chef, and all GF.  I want to kiss this man, or at least his feet!   get thee buns to the Whole Foods nearest you and indulge!  especially with Valentine’s Day just around the corner!

    For more information, check out Whole Foods Gluten-Free Bakehouse.

    * So I got glutened for the first time since eliminating it from my diet this week and experienced gluten hell for the first time.  I suspected I had a problem with gluten for years, but it was only until recently that I cut it out.  and I hadn’t eaten a single bite of anything with gluten in it. Until I made that mistake the other morning.  Any lingering doubts I had about having a problem were erased by my 4th trip to the bathroom, and any lingering doubts my boyfriend or parents might have had were erased by my 40th trip to the bathroom.  holy shit!  (pun totally intended)  talk about keeping me honest!  most diets you know you shouldn’t cheat, but you still do. this time, i realized that if i cheat, i’m going to have to buy stock in the makers of Immodium!