Category Archives: How To

Bright Orange Kale Carrot Ribbon Salad

Posted on by

0

My father likes to say that when things are touted as “health” food it’s because “it tastes so bad that people will only eat it if you tell them it’s good for them.” And while I laugh a bit about that – I think that’s pretty fair because in a race between kale and brownies, you bet your butt I’ll be choosing brownies nearly every time. Well, that is until now since I’ve discovered that this bright citrusy kale carrot salad is amazingly easy to prep and eat and it’s all kinds of yummy.

I read a while back that there is a divide amongst the kale aficionados about how kale should be consumed… whether it should be eaten raw or cooked. Personally, I find that raw kale is a a bit difficult on my stomach, so I blanch it quickly here. However, if you feel strongly for raw kale, please feel free to skip the blanching step. I also included a giant pile of ribboned carrots, because my father loves (I mean… LOVES) carrots. And since I had to convince him to partake in a kale salad, when he is a solidly “anti-kale” camper… I knew I had to include carrots. Which brings me to my next little story (before I get into the recipe).  I have read and followed David Lebovitz’s namesake blog about food for as long as I can remember… so when it came to thinking about dressing carrots for a salad, I immediately referred myself to his post on how the French enjoy carrot salad and dressed my entire carroty kale salad in a likewise light and fresh way.

So… without any further asides, here is how I prepared my salad.

Bright Orange Kale Carrot Ribbon Salad (Kaprise Kitchen’s take on kale salad, with a little influence from David Lebovitz)

  • One bunch of dinosaur kale, thoroughly washed
  • 4 large carrots
  • 2 cara cara oranges (or whatever other sweet citrus you can get your hands on)
  • 1/4 cup of roasted almonds, coarsely chopped
  • 1 ripe avocado, sliced
  • 1/2 of a fuji apple, chopped
  • salt/pepper to taste
  • 1 tablespoon of good quality olive oil (less if you like)
  • 1 tablespoon of hemp seed
  • 1 tablespoon of chia seed
  1. After thoroughly scrubbing the debris out of your kale, cut it into thin ribbons, discarding the fibrous stalks where they are too tough (My sister loves the crunchiness, so if you do as well, please feel free to keep them!)
  2. In a pot of boiling water, gently toss the kale in and stir until the kale is just cooked. About 20-30 seconds. Immediately drain the kale and let it cool while you prepare the rest of the ingredients (Again, if you like raw kale, feel free to skip the first two steps)
  3. Ribbon the carrots – you can use a julienne slicer, box grater, or any method you prefer. I use a vegetable peeler to get thin, long ribbons of carrots – which I prefer to other methods… but again – please choose a method you like most. Set aside the ribbons
  4. Over a large bowl, supreme the cara cara oranges and squeeze the membrane and peel to extract the remaining juice into the large bowl. Set the orange segments aside. Alternatively you can use clementine segments instead of going through the mildly tedious process of segmenting your citrus… and to have enough citrus flavor, squeeze one fruit into the bowl (or a splash of juice will do)
  5. Peel and slice the apple and avocado into chunks/slices, tossing with the orange juices to prevent browning.
  6. Toss the drained kale and ribboned carrots with the orange juice dressed apple and avocado.
  7. Drizzle a little olive oil, salt, and pepper to taste.
  8. Top your salad with a healthy sprinkle of hemp and chia seed, and of course, my favorite, roasted almonds.
  9. ENJOY! (I’ve nestled a little cheese turnover in the salad here, and I’ll post a recipe on that soon!)

IMG_9489

How do YOU eat your vegetables? Do you eat your kale raw or cooked????

 

Sautéed Crispy Broccolini with Grey Salt

Posted on by

0

I get hung up on certain foods… during the winter, I’ll spend hours upon hours peeling pomegranate and slurping down the seeds. When I was a kid, my mother would buy bushels of corn… and I would spend the afternoon dropping ears into boiling water, and neatly cleaning the cobs of their juicy kernels while I read my novels. I have favorites, and once I start on a favorite, it might be weeks before I move on to something else.

This last month has been a month of charred and buttered broccolini with a little sprinkle of grey salt. I’m sure it’s not a groundbreaking, cutting edge process to cooking broccolini, nor is it the most sophisticated, but it is the perfect way to get some crunchy, crispy greens in your tummy. I’m not sure it really calls for a recipe, but I’ve written up my notes below.

Sautéed Crispy Broccolini with Grey Salt (Kaprise Kitchen’s current favorite)

  • A medium sized bunch of broccolini
  • 1 tablespoon of good quality butter
  • 1 tablespoon of good quality olive oil
  • 2 tablespoons of filtered water
  • a generous pinch of good grey sea salt – I used a Celtic light grey I found at my local natural foods store
  1. Thoroughly wash the broccolini is cool water, removing any damaged or wilted leaves
  2. Trim and chop the broccolini in 1 1/2 inch segments, stopping just short of the flowering tops. Divide the flowering tops into smaller bunches. The stem in this picture was a bit damaged, so I shaved the stem and removed the damaged flowered pieces – dividing the larger head into two smaller and easier to crisp segments. 
  3. In a large pan, heat two tablespoons of water on medium heat
  4. Add chopped broccolini to bubbling water, stir until bright green and tender
  5. Raise the heat to high and stir until all of the water has evaporated from the pan.
  6. Drizzle in the olive oil and butter. Stir until all of the pieces are coated with butter and oil – I like to set the flowering heads of broccolini on their top to help them crisp
  7. Let the broccolini crisp one side, without stirring. I like my broccolini quite crunchy, so I let the pieces crisp for about two to three minutes before tossing the pan. Stir and crisp until the desired level of crisp and char is acheived.
  8. Turn the heat off, sprinkle with the desired amount of grey salt
  9. Serve hot

Notes:

  • I imagine, in addition to a generous sprinkle of salt, that crushed red pepper flakes would be fantastic for a kickier version. I can also see a generous sprinkle of fresh herbs (say… tarragon, oregano, or basil) would be fantastic in this dish as well.
  • I’ve done a version with fresh sliced garlic, but toss the sliced garlic in a minute or two before your broccolini is done, or your garlic will be a very unforgivable black charcoal chip.

Lemon Tea Shampoo

Posted on by

0

I know, I know… another recipe that isn’t food related! But, since this blog is more about how I love food and all the goods things, I think this is a good fit too. I believe in only eating the best and most delicious food… so it only makes sense that you should treat your entire body with the best ingredients too.

I stopped using commercial shampoo last year because it was affecting my scalp. I was getting red sores and a number of generally unpleasant symptoms. I originally thought it was because my hair had gotten to heavy and long… so I chopped it off. Then I stopped using shampoo, and my scalp stopped bleeding (so gross right?).

Anyway, these days I wash my hair with “shampoo” every few days and just water wash it the other days. The neurotic person in me can’t stop taking a shower and scrubbing myself from head to toe, so instead I take it easy on the soap. This is what I use… I tend to use this little mix twice a week. Remember that less is always better and that you should rinse your hair and scalp thoroughly and with cold water. I’ve found that the blast of cold water I drench my hair in at the end of my shower helps keep the shine and my scalp from flaking or otherwise misbehaving on me.

Lemon Tea Shampoo (pulled from all over the web)

  • 1 cup of tea
  • juice of 1/2 lemon (about 1 tablespoon)
  • 1/4 cup of castile soap (I used Dr. Bronners’ mint)
  • 1 teaspoon of jojoba oil
  1. In a squeeze bottle, combine all the ingredients and gently swirl to combine.
  2. When using in the shower, shake the ingredients together and apply a small amount evenly over your hair. Rinse thoroughly and finish with cold water.
  3. If you find that this shampoo is a bit strong for you, dilute with water.

 

🙂 I hope you enjoy this alternative to commercial shampoo… what hair secrets do you have??

Grilled Nectarine Coconut Lemon Chia Seed Ice Pops

Posted on by

3

What a mouthful!!!

Do you say ice pop or popsicle? The area I grew up in has some quirky vernacular, or so I’m told. When I first moved to Baltimore, someone told me that I spoke funny. Haha.

Anyway. I’ve been looking at ice pop recipes all over the internet and really getting into them, but when I saw Joy’s gorgeous Roasted Strawberry Popsicles I immediately got my butt in gear to make them. I didn’t have a popsicle mold, so I spent the better part of the morning hunting one down. The one I found at the craft store was hideous, but I found this adorable one at Marshall’s. It was 2xs more expensive… but you know, I have little control over my food-related impulses. Very little.

SONY DSC

Right on. Here we go.

Grilled Nectarine Coconut Lemon Chia Seed Ice Pops (Inspired by Joy)

  • 13.5 ounces of whole coconut milk (about one can)
  • 1/4 cup of chia seeds
  • 2 tablespoons of maple syrup
  • Zest of one organic lemon
  • Juice of one organic lemon
  • 1 nectarine, sliced
  • 1 teaspoon of coconut oil, melted
  1. In a medium bowl, whisk together the coconut milk, chia seed, maple syrup, lemon juice, and lemon zest until well combined.
  2. Set aside the chia/coconut mixture
  3. Heat up a the grill (or you can just use a broiler!!).
  4. Brush the nectarine slices with some coconut oil, and grill for a few minutes on each side, until tender.
  5. Once your nectarine slices have cooked, chop them into bite size pieces and mash just lightly in a small bowl
  6. Once the chia seeds have plumped up (it took mine about 40 minutes), begin assembling your pops
  7. Start with the chia/coconut mixture, tapping the ice pop forms gently on the table to remove air bubbles. Add a spoonful of nectarine, tapping gently to remove bubbles and get even layers.
  8. Freeze for several hours, or until set.
  9. Serve!!!
  10. My ice pop mold is quite small, but I saved the remaining chia/coconut mixture in the refrigerator and refill the molds as I eat the pops.

Enjoy!!!!!


 SONY DSC SONY DSC SONY DSC SONY DSC

 

How to Pack a Paleo/Primal Friendly Care Package

Posted on by

0

How many of you have loved ones that are far away? How many of you have loved ones in the military and/or overseas? How many of you believe that FOOD is the best way to express your love? Yes, yes, and yes? Me too.

Since most of my loved ones practice paleo/primal eating habits, my care packages are tailored for their needs. If you’ve read my blog before, you know that I am not, so it makes it a little bit of a challenge since I am not as nearly in tune with paleo/primal dietary restrictions. Plus, there are some things that are just SO good and worth breaking the rules just a little bit.

The most important thing that I do is READ the entire label and check the expiration date. Things that don’t expire until 2030 are OUT and things that expire within the next 6 months are out also. Often times these overseas care packages take over a month to find their destination, so I want to be sure the food lasts long enough.

After I read the entire package, I run through this little list. I try to purchase things that are a perfect fit, but it’s tough. I will purchase things that have the majority of these factors, but if the product only has ONE factor, I’m more hesitant to include it. Okay. Here’s my list:

  1. Made, manufactured, and sourced in the USA. I also try to support smaller companies over conglomerates
  2. Sustainably sourced
  3. Non-GMO
  4. Organic
  5. No added sugar (If the product MUST have sugar, I look for coconut sugar sweetened, agave, or something less toxic that corn syrup)
  6. Only intelligible ingredients (if I don’t recognize the 24 character word, I put it back)
  7. Gluten Free (I’m most on watch for wheat products)
  8. Healthful oils and fats
  9. Fiber content (I’m told that a little fiber is super helpful since many of the armed forces are stuck eating dense baked goods that don’t pass too well… and on that note, I think my list is done)

Occasionally some corn products slip into the boxes, but wheat almost never makes the list. For some reason, I find corn more forgivable than wheat (which may not be your preference).  I vary my boxes each time I send them, so this is only ONE of the many boxes I send. I’ll try to post the others as I send them to give you more ideas. As always, I used a USPS Large Square Flat-Rate Box. The box ships to any US address or FPO for $13.95 and for up to 20 pounds.

Alright? Ready? (Also. Please excuse the dark, middle of the night kitchen photos. I was trying to pack this all up and write a card before 11:00pm, but I guess that’s not happening!)

  1. Tanka Bars – These are Buffalo meat and cranberry bars. They’re good, filling, and come in a variety of different flavors. I packed a “HOT” one for fun. They come in the long whip or a bar. (For the skinny ones, $2/each. Bars, $2.89/each)SONY DSC
  2. TrueBar in Cranberry Almond and Hazelnut Chocolate – I haven’t tried these yet, but the ingredients were clean and it’s made in the USA. ($1.69/each)SONY DSC
  3. Coconut Secret – Mint Coconut Bar – This is amazing. It’s minty and coconutty all at the same time. It’s really yummy and a good dessert. (Dammit… now I want one) ($2.89/each)SONY DSC
  4. Artisana Nut Butters in Blue Algae and Phyto Plankton – I’m told that these are amazing despite their very strange physical appearance. I haven’t tried them, but I trust the reviewer. ($2.00-$3.00/each – I think the Phyto Plankton was 75 cents more)SONY DSC
  5. Inca Corn and Inca Chips – I know… I know… corn. However, the plantain chips are paleo! Both of these are crunchy, salty, and delicious. They are on the cleaner sider. The corn is non-GMO and the plantains are gluten free. ($1.49/each on sale)    SONY DSC
  6. Bear and Wolf Pink Salmon – I purchased this at Costco so I’m not sure the pricing. This salmon is pretty good for canned, and the cans are one serving size, which I think is good.   SONY DSC
  7. Bakery on Main Gluten Free Granola in Extreme Fruit and Nut – Also derived from corn products (since there is no oatmeal or wheat). I haven’t tried this before, but it looks promising. It is filled with delicious looking dried fruit and plenty of nuts. ($5.99/each) SONY DSC
  8. Peeled Dried Apricots and NOW Dried Mango – Just dried fruit. No sulfates or other nastiness, but again, I haven’t tried these two varieties so hopefully they are yummy! (Apricots, $3.99/each. Mangos, $5.49/each)  SONY DSC
  9. Seeds of Change Brown Rice and Quinoa – For a little variety, some precooked rice and quinoa. These packets aren’t particularly delicious. They are just plain Jane, but they heat up in the packet in the microwave or on the stove top in less than 5 minutes. For people on the go, I think this is a good option. Definitely needs some protein or flavoring, but it’ll do the trick. I bought these at Costco also, but I think it works out to about $1 a packet.  SONY DSC
  10. Traditional Medicinals Organic Peppermint Tea – This brand of tea is consistently good, so I snapped this one. ($3.99/each) SONY DSC
  11. Gingerbon  – Seriously. No words. Chewy. Gingery. Delicious. And made with only 3 ingredients – cane sugar, tapioca, ginger. ($1.00/each) SONY DSC
  12. Season Sardines in Olive Oil – Sardines! Good protein and calcium for people who don’t have access to vitamin rich food. Plenty of olive oil to keep you full with good fats. I also bought this at Costco, but I think it works out to about $1.50/box). SONY DSC
  13. Bagged Quinoa – I originally got this HUGE bag of quinoa from my older sister, but then she made the change to be 100% grain free, so I inherited this bag. I’ve been doling it out in 1 cup increments in my care packages, but after the bag is used up I will not be purchasing quinoa unless for very special occasions. More on that decision later (I’m still in the process of doing some research on the quinoa issue). With things that are bagged, I label them with instructions and specific measurements so that whomever receives them won’t have to make the extra step of measuring.SONY DSC
  14. Harry and David Mixed Nuts – I like to pack one serving size of nuts, but I’m an airhead and forgot to pick up extra packets today. I had this one so I’m adding it to the box, but normally I’d have a variety of toasted hazelnuts and lightly salted macadamia nuts.  SONY DSC
  15. Good Seasonings Italian Dressing – My older sister will be having a fit when she sees this, but I threw in a packet of salad dressing powder. It’s good to adding to quinoa before it’s cooked through, sprinkling on meat before grilling, and adding a little flavor to otherwise rather bland food. In the future, I’ll be sending Penzy’s Spices, but I didn’t have a chance to nip out there, so this commercial (probably GMO and chemical stuffed) packet has been included.  SONY DSC
  16. Finally, my personal favorite!! Chia seeds!! I love these always. I bought a giant bag from Costco for $10 and have been packing 1 cup at a time in my care packages. SONY DSC




So this is my final box: It’s still got some room. I’ll add some samples of cosmetics and other knick knacks before sending it out. 

SONY DSC

And don’t forget to fill out that awesome Customs Form for things leaving the USA!SONY DSC

 

I hope this little list helps you pack yummy things for your loved ones!

What do you pack for your loved ones? Any suggestions on things to add or subtract from my box?

 

Listen When I Sing This Song (+ the BEST Baked Ziti)

Posted on by

0

Today… Today I was ravenous… After my run, I demolished an entire tray of sliced carrots and hummus. Then I ate a cheeseburger. Then I spent three hours thinking about how I was SO hungry. Clearly, my body was telling me to eat something! But then I got super, uber fixated on cheesy pasta. So. I made it.

The first time I had baked ziti was at my friend Deirdre’s house. Her mom asked me to come over to play, and I was SO excited. I shouldn’t have been so excited, the minute I arrived Deirdre and I were planted firmly at the kitchen table and told to work on Algebra together while Deirdre’s mother whipped up dinner. Despite being forced to do homework on my “play” date, I was thrilled because Deirdre’s mother made us this thing called “baked ziti.” I distinctly remember wolfing down more than my fair share. It was hot, cheesey, and absolutely amazing. I loved it.

I made baked ziti for years, and it has always been one of my favorites. I made it for my 16th birthday celebration, but I can’t remember having made it since (… seriously?!).  Anyway, I read a couple recipes on my phone before running through the grocery and grabbing the ingredients. From start to finish it took me about an hour and 15 minutes, but it was an active 1 hour and 15 minutes. Either way, baked ziti is always worth the elbow grease!

Kaprise Kitchen’s So-Hungry-I-Can’t-Focus-On-Anything-But-Food Ziti (inspired by several different recipes online, and Deirdre’s mom)

  • 28 oz can of whole tomatoes (you may choose to use more tomatoes if you like to keep extra sauce for rainy days. I did!!!)
  • 1 bunch of basil
  • 1 bunch of parsley
  • 1 bay leaf
  • 2 tablespoons of chopped garlic
  • 1 yellow onion, minced
  • 2 tablespoons of olive oil
  • salt/pepper
  • 1 pound of uncooked pasta
  • 15 oz of full fat ricotta cheese
  • 12 to 16 oz of full fat mozzarella, shredded (also. seriously. NEVER buy that preshredded stuff. It’s bad. VERY bad)
  1. If your oven takes 10000000 years to preheat, now is the time to fire up that babd boy. 375 degrees F.
  2. In a large pot, bring a large quantity (enough for 1 pound of pasta) to boil. Salt lightly.
  3. In another large pot, heat olive oil over medium heat
  4. Mince the onion (really more of a petit dice) and add to the olive oil.
  5. While your onion is softening, peel and smash about 3-4 cloves of garlic. Chop finely and add to onions. Continue to cook gently, be sure not to let the garlic or onion brown. You just want them to be nice and translucent.
  6. Add tomatoes to the garlic/onion. Break apart the whole tomatoes with a fork. Continue on medium/high heat
  7. While your tomato mixture is heating up, your water should boil. Add your pasta and cook for 2 minutes less than al dente. Set a timer so you don’t forget!
  8. As your tomatoes heat, finely chop your fresh basil and parsley. I added a very generous 1/4 cup of chopped herbs, but feel free to adjust based on your preferences.
  9. Add the herbs to the tomatoes, cover and bring the tomato sauce to a boil. I don’t like to cook the heck out of the sauce, so just as it gets to a boil, I turn the heat off.
  10. Now… your pasta timer should have beeped, so drain your pasta in a colander. Shake the excess water from the pasta and return to the pot.
  11. In the pot, add the ricotta cheese and 1/2 of the shredded mozzarella (I added some more chopped herbs too) and 1/2 of the tomato sauce. Stir until the noodles are evenly coated.
  12. Spread your pasta into a large casserole dish (or two separate ones like I did). Dot the top of the pasta with the remaining tomato sauce. Sprinkle with the remaining mozzarella.
  13. Pop into the over for 20 minutes, or until the cheese has bubbled a bit.
  14. ENJOY!

Leftovers keep well for up to 4 days in a tightly sealed container. When reheating, add a little extra tomato sauce to the pan/plate/whatever to help the pasta perk up a bit.

I would have taken pictures, but I was so busy burning my tongue and wolfing this down that I didn’t. Also. Baked ziti photographs pretty terribly, so I doubt you’re missing much.

What did you eat for dinner?

 

Gingery Tea Jello

Posted on by

8

There was a period in time where I made and consumed jello ALL the time. I used to put 7-Up in it to make it bubbly… like champagne! I’d always leave a little water out because I liked my jello firm and bouncy so I could play with it before gulping it down.

SONY DSC

Anyway, I was thinking about jello yesterday, and after doing a little digging I decided I wanted to make my jello with tea like I saw here. I’ve been thinking of ways to get rid of the extra Camomile Citrus tea from Mighty Leaf that I bought when I was sick a couple months back, and this seemed like the perfect idea. You guys also know I’m “kinda” obsessed with ginger these days, so I  added that and some good raw honey I had. Seriously… AMAZING. They are just lightly scented with tea and have an awesome kick of spicy ginger and just a bit of sweetness from the honey. I definitely recommend brewing the tea, ginger, and honey together so you can adjust depending on your person preferences, but here is the formula I used for my little blocks of jello.

Oh… Did I mention that you can look at a ton of super awesome jello ideas here?? And, Victoria is SUPER nice and helpful. She even gave me awesome tips of how to use that Nordic Ware pan I’ve had for months and only used once.

Oh… (2x) did you know that jello is paleo friendly??

Gingery Tea Jello (Inspired by the Domestocrat and Victoria)

  • 0.75 ounces of powdered gelatin
  • 2 cups of boiling water
  • 1 cup of room temperature water
  • 2 tea bags
  • 2 tablespoons of grated ginger
  • 2 tablespoons of raw honey
  1. Bring a pot/kettle of water to boil. You need 2 cups, so make sure to boil enough
  2. In a large heatproof bowl, add one cup of room temperature and 0.75 ounces of powdered gelatin. Stir.
  3. In a teapot, combine two cups of boiling water with your tea bags of choice, raw honey, and grated ginger. Allow the tea and ginger to steep for 5 minutes. Stirring occasionally to break up the raw honey. Taste the mixture and adjust sweetness and ginger accordingly.
  4. Strain the hot tea to remove the grated ginger, and whisk the hot tea into the bowl with the gelatin.Make sure all of the gelatin is completely dissolved.
  5. Pour into molds or into a glass Pyrex (like I did)
  6. Chill for a couple hours, until set, and enjoy!!!

What about you? Do you like jello?? What do you think about this kind of jello?

SONY DSC

Day 6 and Pumpkin Scones

Posted on by

0

Hello hello!

I ran 3 miles today. I kept a little bit of a faster pace and got a good work out in. I was actually pretty tired after this run, which is atypical. I sat on the dock in the lake where I ran and chatted with my new found friend while I stretched before heading home.

I didn’t feel like making anything so I picked up a salad and headed to the library. I don’t know what was up with that salad, but I felt terrible afterwards. I drank nearly a gallon of water trying to get rid of that dry, weird taste in my mouth before I gave up and came home. I ate some carrots and downed an electrolyte drink before taking nap… apparently that did the trick because I feel better. Anyway, lesson learned. No more store bought salads.

I also just noticed that I gave myself a good sunburn on my shoulders from sitting out on the dock… so sunblock for tomorrow for sure. Though, I’m told it will be raining so we’ll see how my run shakes out tomorrow.

In the mean time, I want to share a new scone recipe that I tried out. I know… I know… I have so many of these types of recipes on my blog, but since I do spend a rather large portion of my day sitting in the library, I like to have good food that is portable. I’ll do a separate blog post on what I take to the library, but that’ll have to be another day.

So… these are almond flour scones (again) but sweetened with a bit of maple syrup and fluffy from the delicious pumpkin puree. I used this recipe from The Spinach Spot. I just found her blog today, and it’s totally awesome!

I tweaked (as always) and swapped the baking soda for baking powder, added a palm full of hazelnut flour, and skipped on the frosting. They turned out fluffy, moist, and absolutely delicious. I do have quite a sweet tooth, so next time I’ll add a little more maple syrup… maybe chocolate chips or some dried fruit…..

So… what did you all do today? Any weird food experiences like mine? What do you like to avoid??

 

SONY DSC

SONY DSC

(Sorry for the crap photos, I have terrible lighting in my kitchen and I didn’t try…. O.o)

 

Smoked Gouda Almond Flour Scones with Tarragon and Thyme (Paleo/Primal)

Posted on by

1

Hello hello my friends! Today was Day 1 of the 30 Day Fitness Challenge. I’ll post about that shortly in a separate post.

But, before we get into the running, I wanted to share this quick little recipe. It’s a riff off of the Nom Nom Paleo Scones which I made a while back with a couple tweaks. Those scones are sweet, but these are savory and stuffed with smokey gouda cheese.

Smoked Gouda Almond Flour Scones with Tarragon and Thyme (Paleo)

  • 3 cups of blanched almond flour
  • 1 1/2 teaspoons of baking powder
  • 2 tablespoons of fresh tarragon, chopped
  • 2 tablespoons of fresh thyme, chopped
  • 1 teaspoon of cracked black pepper
  • 1/4 cup – 1/2 cup of smoked gouda, chopped into small cubes (add more cheese as you see fit)
  • 1 teaspoon of black truffle oil, or truffled cheese
  • 4 tablespoons of butter
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of honey
  • 2 eggs, whisked
  1. In a large bowl, combine the almond flour, baking powder, chopped herbs and cracked pepper
  2. Grate the butter into the almond flour mixture, until the butter is evenly distributed in the mixture
  3. Stir in the cheese
  4. In a small bowl, whisk the eggs, honey and vinegar
  5. Stir the wet mixture into the almond flour until just combined
  6. Divide and shape into scones
  7. Place on a parchment lined baking sheet. You should have about 6 to 8 good sized scones
  8. Bake at 335F for 25 minutes, or until golden brown
  9. Store left overs in the refrigerator, and bake for a few minutes to reheat and re-crisp when desired.

Enjoy!!!

Summer Ribs and Avocados

Posted on by

0

This morning, I woke up, ran through my chores at the speed of light before bolting out the door. I have been getting a little stir crazy, so I went to the mall and tried on a number of fun little outfits. I love shopping, and today I had a blast trying on some really fun little summer outfits. I decided after trying on a candy-colored striped dress that it was time for guacamole and some summer barbecue. Nothing says “summer” like a pile of perfectly caramelized ribs and a whole  bunch of zesty guacamole and chips.

So I went to the store… they were having a sale on avocados. 10 for $10!!! So I gathered 10… that is I think I gathered 10! Because when I got home I realized I miscounted and had 11… I think I “stole” and avocado!

Anyway… Today I tried a different method of cooking my ribs. I alternate between the dry rub I wrote about HERE and wet barbecue sauce where I cut up the racks into segments. Anyway… the point is today, the ribs came out absolutely tender and succulent with just the right amount of crisped fat and bubbly barbecue sauce so I thought I would share! The method is easy peasy, but remember to crack a window or run a fan because the heat from the oven definitely makes the kitchen quite warm!

Easy Peasy Oven Baked Pork Ribs 

  • Baby Back Pork Ribs
  • 2 tablespoons of salt
  • 1 tablespoon of cracked black pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of chili powder
  • Barbecue sauce (any variety!)
  1. Preheat the oven to 400F
  2. Rinse and pat the ribs dry
  3. Mix together the salt, pepper, paprika, and chili together.
  4. Sprinkle on both sides of the ribs
  5. Lay ribs on rimmed baking sheets, meat side down.
  6. Cover the entire sheet tightly with foil
  7. Bake ribs in foil wrapped baking sheets for 1 hour and 30 minutes, or until ribs are tender
  8. Drain fat
  9. Return ribs, meat side up, to pans
  10. Brush with barbecue sauce and bake at 375F for 30 minutes, until bubbly and delicious
  11. Serve!

I didn’t take pictures, because I’m a bum these days… but there is a picture of the finished ribs on my instagram… so check that out HERE