The Perfect Egg

Eggs are seemingly one of the simplest to cook foods, in fact it’s the first thing many people learn to make for themselves.  But getting the texture juuuuust right can be tricky. Personally I like a really runny yolk and I want the white to be fully cooked but still soft.  Often with fried eggs the whites get too crispy and browned around the edges.  Or, by the time the whites are cooked through the yolk is half cooked too.  That’s... Read More

Baked Rhubarb Donuts

Well I just barely missed National Donut Day, but I’ll definitely be saving this recipe for next year. I got a pan for baking donuts a while back and have been meaning to put it to good use, this turned out to be the perfect recipe.  You can use any cake base to make baked donuts, but you can also scale back the sugar and use a muffin recipe.  This recipe is very similar to the one I use in my Parsnip Muffins, but without all the cinnamon... Read More

My Favorite Paleo Pancakes

I must admit, a lot of the recipes on Pinterest sound too good to be true, often it’s because they are.  Don’t get me wrong, I’ve found some gems on there, but they definitely aren’t all winners. For example, I kept seeing pin after pin tout that 1 banana and 2 eggs is all you needed to make paleo pancakes, unfortunately I found that combination to be more like banana flavored omelet cakes.  They were simply too eggy and... Read More

Paleo Cacao Shake

I thought to call this a chocolate protein shake, but I really hate when recipes add protein in the title because it usually means it has a large amount of artificial protein powder. Here all the protein is from natural sources like spinach, egg, avocado, and raw cacao, so it digests easily and is plenty to get you going before a vigorous workout. Then I thought to call this a breakfast shake because I love to enjoy it in the morning, but this recipe... Read More

Nut-free/Grain-free Banana Bread Muffins

I have always loved banana bread, but not everyone can enjoy it because of nut allergies or gluten-free/wheat-free diets.  The good news is that the already fruity flavors of banana bread are easily made more healthy with other natural ingredients. These little treats are extra special because I think they are the first baked good I have ever successfully made that are completely wholesome.  I didn’t need to use any processed sugars or flours,... Read More

Molasses Longan Granola

I love to use molasses because it is one of the healthier sweeteners.  A byproduct of making refined sugar, it contains concentrated nutrients from sugarcane such as Iron, Manganese, Copper, Magnesium and Potassium.  The molasses pairs wonderfully with the longan, which is an asian fruit and a Chinese herb that is very good at calming the spirit by augmenting blood. In Chinese Medicine, the heart is said to be both the commander of blood and the... Read More

Parsnip Muffins and Blood Orange Mimosas

I rarely follow recipes word for word.  I’ve been toying around with the proportions in this Whole Wheat Apple Muffin recipe from Smitten Kitchen, but with everything except apples.  I tried them with blueberries, pear, and now, shredded parsnip.  I got the idea for from a very gingery parsnip cupcake I had at Four Cafe.  I bulked up these muffins with some extra ground flax seed, as well as fresh and ground ginger. I made them with some... Read More

Christmas Cinnamon Buns

I was away for the holidays, celebrating in the Boston area with my boyfriend and his family.  I worked up quite a few recipes that are currently on deck to be posted, but since it’s been a busy week back at work and school I’ll appease you for now with these drool-worthy cinnamon buns I made on Christmas morning. I based them on this Cinnamon Swirl Bread I made in the past.  Just cut into pieces after rolling up (I used dental floss... Read More

Pomegranate and Dark Chocolate Chunk Scones

Scones have become my go-to baked good as of late.  I like how they can be a hardy catch-all for whatever ingredients seem to be lying around, they aren’t overly sweet, they keep well, and I’ve already got a killer recipe that can flex to my specifications.  All you really need is a pastry cutter, some cold butter, flour, sugar, and a hefty tablespoon of baking powder.  Everything else is adaptable. I used to make vegan scones by... Read More

Whole Wheat Raspberry Rhubarb Scones

Ii started this recipe with an hour left before I had to walk out the door for improv practice, and somehow still pulled it off.  We had just gone berry picking that morning at Underwood Farms so there was a pound plus of fresh raspberries staring me down, with a few ants still crawling on them and juice already leaking from the container.  The farm also had a small market where I spotted fresh rhubarb for the first time, so I grabbed it without... Read More

Dutch Baby with Berries and Honey Yogurt Cream

I kept seeing recipes for dutch babies all over the internet, but it was the version on orangette that made me finally bite the bullet and try out this buttery, over-sized pancake, and boy am I glad I did. Eggs make up for most of the batter, so it’s low in flour and has no sugar, which causes parts of the baby to resemble a light omelet or eggy crepe while the edges are so crispy they are nearly croissant-like.  Traditionally Dutch babies... Read More

coconut and oat pancakes

i’ve been eying this recipe by orangette for a while now, and finally attempted something similar.  instead of buttermilk to soak the oats in i knew i could use thick and slightly sweet coconut milk, so i tossed in a little shredded coconut while i was at it.  it all soaks in the fridge for a few hours, which makes the oats swell up and get incredibly soft, sticky and chewy. instead of egg, the vegan baking standard of flax eggs hold up quite... Read More

Vegan Apricot Scones

I don’t understand why it’s considered normal to eat super sweet food first thing in the morning.  If I wake up and eat a blueberry muffin my blood sugar will be bouncing up and down all day, let alone pancakes or waffles stacked high and drizzled in syrup.  That’s why I usually look to the not-so-sweet to satisfy my early morning hunger, a slice of whole grain toast, porridge, or a scone. This simple recipe is hard to screw... Read More

a raw oat breakfast for two

i’ve been working at my local juice bar for a few months now where we make all the milk for our smoothies fresh daily.  we make coconut milk by blending the meat and the water – we make almond, oat and buckwheat milks by simply soaking, blending and straining the grains or nuts. the pulp that’s left over after straining is a shame to throw away as it’s just as nutritious as the milk but is loaded with all the fiber. as such,... Read More

blood orange and poppy seed spelt muffins

i haven’t been able to make it out to the farmers’ market much lately, but this weekend when i arrived at the one in silver lake i was greeted by bushels of beautiful blood oranges.  i thought to myself, “what better way to use these blood oranges than with one of citrus’ best friends, poppy seeds? and where do poppy seeds feel more at home than in a wholesome muffin?” after trying my hand at all-oat crackers, i am... Read More