Snickerdoodles {With Almond flour}



Cinnamon and sugar is too good to say no to. Aside from monkey bread, snickerdoodles (I love that word) are the next best thing to coat in lots of sugary cinnamon-anamany (new word not yet added into the dictionary) love.

With my arthritis, I’ve been cutting back on consuming gluten. I for the most part, avoid bread and pasta and try to substitute gluten free flours in my baking or gluten free products when cooking or snacking if at all possible. It’s been a pretty tough challenge but the inflammation has reduced a lot in the area of my foot where my arthritis is located since removing gluten. My biggest struggle in gluten free eating is cookies next to sandwiches. I love gluten free bread so that change isn’t too terrible ( except when I’m out to eat and they don’t have a gf bread option) but gluten free cookies aren’t that great. I had a horrible experience a few weeks ago when I tried to make (GF) chocolate chips cookies. I had accidentally used chick pea flour which I thought was regular (GF) flour. Needless to say those cookies were awful.

Thanks to the food blog A Comfy Belly, I was able to find a recipe with an awesome gluten free substitution for snickerdoodle cookies. It’s probably been 5 years since I’ve last eaten a snickerdoodle and when I saw this (GF) recipe I had to try it. The results are awesome! If you like a chewy cookie that’s been coated in cinnamon sugar then this recipe is for you! By the way, these make awesome ice cream sandwiches with vanilla! πŸ™‚



Gluten Free/refined sugar free/Vegan {omit butter}

Recipe Credit: A comfy Belly

Mise en Place:

-2 Cups Almond Flour

-1/4 Teaspoon Baking Soda

-1/4 Teaspoon Salt

-3 Tablespoons Butter OR Coconut Oil

-1/3 Cup Honey OR maple syrup

-1 Tablespoon Vanilla extract

-1 Tablespoon ground Cinnamon

-1 Tablespoon Brown Sugar OR Maple sugar


Method of Preparation:

-Preheat oven to 350 degrees Fahrenheit.

-Whisk the flour, baking soda and salt in a bowl.

-In a separate bowl, cream the butter, vanilla and honey.

-Add the dry ingredients to the wet and blend until evenly combined.

-If the batter is a bit soft to handle, place in the freezer for 10 minutes.

-Prepare 2 sheet trays lined with parchment paper.

-Mix together in another small bowl the cinnamon and sugar until well incorporated.

-Roll a tablespoon of dough into your hands. Roll the dough ball in the cinnamon and sugar mixture until evenly coated on the outside.

-Place the dough on the cookie sheet, spacing about an inch apart and flatten with the underside of a jar or glass (I just used my finger tips).

-Bake the cookies for 8-10 minutes until slightly golden brown.

-Allow to cool for 10 minutes before eating.






No that is not in English, in fact it’s Japanese. Hiyayakko is a chilled tofu dish with toppings. It doesn’t get much easier than that. This recipe is super simple to prepare and delicious. I enjoy eating this as an appetizer or a midday snack.Β  Very good on a hot summers day to cool you down and eat healthy as well.



Mise en Place:

-1 Pack Firm tofu, drained and cut into rectangles (see above)

-Soy Sauce, TT

-2 oz Daikon or Radish, sliced thin and julienne

-Bonito (Dried fish flakes), TT

-2 Scallions, sliced

-1 Inch Fresh Ginger, Grated


Method of Prep:

-Cut Tofu into 1″ by .5″(inch) rectangles and press between 2 paper towels and dishcloths until dry.

-Lay tofu on a plate or sheet tray. Pour soy over each piece of tofu. Place in refrigerator and allow to chill and absorb the soy for 20 minutes.

-Garnish with toppings.



Sweet Corn Ice Cream


I scream, you scream,Β  we all scream for ice cream!

Yeah we all know that little jingle and I never really understood it. Why are we screaming for ice cream? that’s not necessary. Unless your 6 years old and your parents tell you no because it before dinner. Then by all means throw a tantrum, kick and scream until you get that damn ice cream!

I’m back to blogging after taking 2 weeks off to work on the site (which I hope you noticed!) and test out more recipes. If you love tofu stay tuned because I have a few good recipes coming this way shortly.

Bad news is summer is coming to an end. I hope that if you had off the last few months from school or work you enjoyed it because it’s back to reality for you. Good news is, fall is around the corner which means Halloween, cooler weather, colors of leaves changing on the trees, sweatshirts and football! Before summer ends, head to the nearest farmers market or grocery store and pick up the last of the corn for the season. This is the best time to get it and make what may be your last batch of ice cream! I’ve discovered that (local) honey and blueberries garnished on top of this ice cream is amazing.


Yield: 1 Quart

Recipe adapted from: Shiho Yoshikawa, Executive Ice cream Chef at Sweet Rose Creamery

Mise en Place:

-3 Ears Corn, shucked

-1 1/2 Cups Whole Milk

-2 Cups Heavy Cream

-1 Tablespoon Honey

-1/2 Teaspoon Salt

-1/2 Cup Granulated Sugar

-5 Egg Yolks


Additional Tools:

-Ice Cream machine


-Ice bath

-Vita mix or blender

-Mesh Strainer


Method of Prep:

-Shave the kernels off and keep the cobs.

-In a large sauce pan, bring milk, cream, honey, kernels and cob to a boil. Turn off the heat and let infuse for 30 minutes.

-Discard the cobs.

-In a blender, puree the mixture until smooth, approximately 3 minutes.Β  Strain through a fine mesh strainer.

-Whisk together sugar and yolk to a pale creamy color in a bowl. Slowly pour blended corn mixture into the sugared yolk mixture while whisking.

-Put the mixture back into the pot. Cook over low/medium heat. Bring to a custard (165 degrees).

-Strain into another bowl and cool over an ice bath. Chill overnight in the refrigerator.

-Next day, churn it according to the directions on your ice cream maker.





Lentil & Cauliflower “Rice” Tacos


When in doubt: Tacos! OR put an egg on it… whichever path you choose you will end up happy..I promise.

When I first heard of cauliflower rice I thought that doesn’t even makes sense. Whats crazy about this concept is it looks pretty darn similar to rice once its crumbled up. As for me, I personally think it looks more like cous cous, but we’ll just stick with rice because it sounds better. The technique is quite simple. You just cut up a head of cauliflower into smaller pieces, place it inside a food processor (or robot coupe to all my kitchen speaking folks) and pulse the cauliflower about 10 times or so until you get a crumble. Be careful not to pulse too much or you may end up with dust!

Instead of adding vegetables or other fixins to this “rice”…I decided to use it as a filling for tacos. The cauliflower is my healthier substitution to ground beef that you would use for tacos. Take the seasonings you would use for the taco filling (ie: cumin, cayenne, salt, pepper, etc) and add it into the cauliflower crumble. You don’t have to add in the lentils but you should because they are delicious and a different addition.


Mise en Place:

-1 Cup Lentils, cooked

-1 Head Cauliflower, cut into smaller pieces

-1 Large Yellow onion, small dice

-4 Cloves Garlic, minced

-2 Tablespoons Chili Powder

-1 Tablespoon Cumin

-1/2 Teaspoon Smoked Paprika

-1/2 Teaspoon Cayenne

-Salt and Pepper, TT

-Taco shells and toppings of choice

Method of Prep:

-Prepare the cauliflower “rice” by removing the leaves and bottom stem from cauliflower. Cut the cauliflower into small pieces and process a 1/4 of the batch at a time. Pulse on and off until grated. (You can use a box grater as well if you don’t have a food processor)

-Once the cauliflower is grated, heat a large skillet over medium heat. Add the onions and cook until translucent. Add in garlic and cauliflower. Saute for 3 minutes, stirring often.

-Add in spices and lentils.Β  Mix to combine.

-Continue cooking until cauliflower is tender, approximately 4 minutes.

-Grab some tortilla shells and fill with cauliflower mixture. Top with your favorite taco fillings!



Coconut Crusted Tofu with Peach Salsa



I’m always looking for new ways to cook with tofu. I came across a recipe similar to this one on the eating well website.Β  I made a few changes in the recipe for it to suite me. This recipe makes a very light meal and is excellent for the summer. If you’re not a fan of tofu you can substitute chicken for the protein.


Serves: 2

Active Time: 10 Minutes

Total Time: 15 Minutes

Gluten Free/Vegan/Grain Free/Dairy Free/Refined Sugar Free (substitute maple syrup)

Mise en Place:

-2 Medium Peaches, peeled and cut in small chunks or diced

-1 Jalapeno, seeded and diced small

-1 Tablespoon fresh chopped Cilantro

-1 Tablespoon Brown Sugar

-1 Tablespoon Rice wine Vinegar

-1/3 Cup Unsweetened Coconut flakes (I used Sweetened)

-2 Tablespoons of Gluten Free Flour OR Rice Flour (AP works fine!)

-2 Tablespoons Corn Starch

-1 Package Firm Tofu, drained

-2 Tablespoons Oil

-Salt, TT


Method of Prep:

-Preheat oven to 400 degrees.

-Combine peaches, jalapenos, cilantro, brown sugar, vinegar and a teaspoon of salt in a small bowl. Stir to combine. Set aside.

-Mix coconut flakes, flour, a teaspoon of salt and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 5 thin steaks. Pat the tofu dry with a paper towel. Season both sides with salt and pepper.

-Heat 1 tablespoon of oil in a large saute pan on medium heat.

-Press both sides of tofu in flour mixture to coat.

-Place tofu into the frying pan. Cook until golden brown on both sides (Approximately 2 minutes each) Adjust heat to avoid burning.

-Transfer tofu to a sheet tray and bake in the oven for 5 minutes.

-Serve over rice and top with salsa.



Serving Suggestion:

-The tofu and salsa are great on their own, however I recommend cooking off some white rice and drizzling a little bit of soy sauce and sriracha on top of rice and garnish with scallions. Place 2 tofu steaks on top, spoon salsa over tofu and drizzle a little bit of the juice from salsa around the rice. (See pictures)Β  YUMMY!