Tag Archives: Food

#1 Tip for Making Creamy Mayo

Not being able to buy mayo was hard in the beginning. I mean, really, no other recipe seems to taste like the jars on the shelf. But, once you get used to making your own the flavor is really good.

If you’re still struggling with the flavor let me know below and I can write a post on flavor troubleshooting, but back to the subject at hand…

What I really missed was the creamy texture. It seemed like silky, smooth mayo was what professional chefs made, and seriously, if they told me to hand whisk I would have probably screamed. Uh, no. I like quick and easy. But my Mom came up with the perfect solution.

Use a food processor (affiliate link).

The top of your food processors compact cover usually has a little cup with a hole in it. So all you have to do is put all the ingredients (except your oil) in the food processor and turn it on. Then fill the little cup with oil and let it slowly drizzle in, filling the cup when it’s drained to far, until all the oil is gone.

Voila! That easy. That quick. And that simple.

Have you had any aha’s in the kitchen lately?

Cranberry Orange Scones (GF, GAPS)

Cranberry Scones
I wanted to start March off right, and what better way then with a scone recipe?

Actually mine looks a little more like a cookie, but it goes so well with a cup of tea and it’s inspiration came from this beautiful image and recipe on Martha Stewart. So I had to call it a scone. You understand don’t you?

Of course taking this idea and turning it into an almond flour version took several tries and the addition of a little pizazz (orange zest) , but nobody minded taste testing because they all came out pretty good.

You know that your recipe is done when everyone in your family doesn’t want you to change a thing. So this is a sweet, tangy, soft and chewy cookie… I mean scone. Let me know what you think!

Just so you know I’m not some extreme recipe tester. If it works for me consistently it’s good enough.

[title]Cranberry Orange Scones[/title]
Orange Cranberry Scones
Makes about 10-12 small scones.

  • 1/2 cup halved organic cranberries (frozen or fresh)
  • zest of half an orange
  • 3 cups almond flour
  • 1/4 cup honey
  • 3 tbsp butter
  • 1 egg
  • 1/2 tsp Celtic sea salt
  • 3/4 tsp baking soda

Preheat your oven to 330º F. Melt the honey and butter together until lightly warmed into a syrup (if it gets to hot let it cool slightly). Mix together almond flour, salt, baking soda, and orange zest. Add egg and mix well, then add the butter and honey. Mix until thoroughly combined. Fold in cranberries.

Take about 2 tbsp of dough and form a small disk and place on a greased cookie sheet (these don’t really spread a bunch so you can group them a little closer). Once you’ve made all the scones put them in the oven for 20-25 minutes. They should be brown around the edges.

Let cool slightly and enjoy. These should be kept in the fridge. They probably would last a week at longest, but ours have never made it that long to find out!

4 Simple Ways to Save on Almond Flour

Buying Almond flour can be a bit pricey. In fact if you walk into your local health food store and look at the little packages, with their lovely little price tag, you might have a heart attack as dollar signs drift pass you.

It brings to mind White Christmas: “It’s right in between ouch… and boing.”

But it doesn’t have to be and here are some tried and true tips to help it fit in your budget.

  1. Buy online – it’s pretty much always cheaper.
  2. Buy on sale – sign up for newsletters, save your money so your ready, then pounce when the sale comes in.
  3. Buy in bulk – buying 25 lbs (or more) at a time may seem like a lot, but it saves money and almond flour freezes great. Keep gallon freezer bags and when the box comes divide into 5-6 bags, and keep one in the fridge and the rest in the freezer. Just remember to pull out the next bag when your first is getting low.
  4. Buy with friends- buying in bulk is great, but the more you buy sometimes the more price breaks you get (and you can also split any shipping charges). So call your friends when that sale comes in!

We buy our Almond Flour from Honeyville and it tends to have good prices and great sales.

photo by Elana’s Pantry

GAPS Safe Valentines Day Treats

Valentines day seems to always be about chocolates and candies.

M&M Heart

Sweets for the sweet they say.

But what can we do? Well, here are a few ideas that require ingredients you probably already have in your house (since you don’t have time to search for some elusive ingredient).

My favorite cookie idea is Pecan Shortbread. I wrote about it a little while ago and it’s still my favorite cookie and is quick and easy to whip up.

Another cute idea would be to make your own Marshmallows (if you have gelatin available) and use a heart shaped cookie cutter for a sweet idea.

Or for a lovely cake try Elana’s Orange Cake. Just replace the agave with honey.

I hope that you have a wonderful Valentines day!

M&M Heart Picture

Recipe: Paprika-Rubbed Chicken with Roasted Garlic

Ever since I saw this recipe on Martha Stewart about a month ago I’ve wanted to try it. Since I’m a fan of paprika and garlic it sounded like the perfect dinner, and adding a new dish is always nice.

Well, I think this one is going to be a favorite. The skin of the chicken turned out nice and crispy and the garlic was soft and delicious. (It makes my mouth water to think about it…)

It took a little longer to cook then they called for in the recipe, but that’s probably due to the fact that I used 1 large chicken instead of 2 smaller ones.

So, here is the recipe for Paprika-Rubbed Roasted Chicken from MarthaStewart.com with my changes.

[title]Paprika-Rubbed Roasted Chicken[/title]


  • 1 1/2 tablespoons paprika
  • 1 teaspoon dried oregano
  • 1 – 2 tsp sea salt
  • 1 organic, free-range chicken (5-6 pounds, or more)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 8 heads garlic, halved horizontally


Preheat oven to 450 degrees. Mix together paprika, oregano, 1-2 teaspoons salt. Place chickens, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs of each bird together with kitchen twine, unless the legs are tucked under the fat. Pat chicken dry with paper towels. Rub skin of each with 2 tablespoon oil, then with paprika mixture. Stuff 2 garlic-head halves into the cavity.
Reduce oven temperature to 400 degrees. Roast chickens for 20 minutes. Remove from oven, and baste with pan juices. Dunk remaining garlic-head halves into remaining 1/4 cup of oil, place cut side down on sheet, and drizzle leftover oil over the chicken. Roast for 10 minutes. Tent the chicken loosely with foil. Roast until juices run clear and an instant-read thermometer inserted into the thickest part of each thigh reaches 165 degrees, about 30 minutes more. Uncover chicken, and let rest for 10 minutes before serving with roasted garlic.

Note: The degree change is the most important part, and you might want to cook it for the last 10 minutes uncovered so all the fat has a chance to get crispy.

Let me know how you like it!