Breakfast, Snacks, Sweets


I’m a ginger nut. Early in my marriage, I purchased candied ginger and would occasionally pop a piece and chew it slowly. My husband ate a piece and told me, it was inedible. It was too spicy. He had no idea how I could possibly eat such a thing. He never ate straight candied ginger again (to my knowledge). He has, over our six years of marriage, grown to appreciate ginger. He now drinks ginger beer. He likes ginger candy. He approved of this gingerbread.



3/4 cup ginger ale (do not use diet)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2/3 cup molasses

1/3 cup oil, plus a little extra

2 eggs

1 1/2 cups gluten free flour

1/2 cup sugar

1 tablespoon dried ginger

1 tablespoon grated fresh ginger

1/2 teaspoon salt

Preheat the oven to 350 degrees.

Grease a eight by 4 loaf pan with a little oil. I like to drizzle a little oil in the bottom of the pan and use a towel to wipe the pan to evenly coat the inside with oil.

Bring the soda to a boil. When boiling, remove the soda from the heat and add the baking soda. Make sure you’re using a pan with high sides because the soda will foam. When the foaming has stopped, stir in the sugar and the fresh ginger. Set aside to cool. When cooled, whisk in the eggs and the oil.

Whisk the flour, ground ginger, baking powder, and salt. Whisk the soda mixture into the flour slowly until combined. Pour the batter into the pan and tap the pan on the counter gently to remove air bubbles.

Bake for 45 minutes, or until the loaf is firm to the touch. Let the loaf cool before slicing.


Breakfast, Snacks, Sweets

Gingered Pumpkin Bread

Winter is quick bread season. Life is fast, and if you need a little sweet in little time, quick bread to the rescue. This one is a mash up of some of my winter favorites: gingerbread and pumpkin bread. If you’re like me, you already have these things in your pantry already. Let’s get to mixing.


Gingered Pumpkin Bread

1 1/2 cups gluten free flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)

1 1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 rounded teaspoon baking soda

1 cup pumpkin puree

2 eggs, beaten

1/2 cup light brown sugar

1/2 cup molasses

1 stick butter, melted and cooled

1/4 cup water

1 thumb-sized length nub of fresh ginger

1 tablespoon oil, to grease the pan.

Preheat your oven to 350 degrees, and grease a loaf pan with oil.

Sift the flour, the salt, the spices, the baking soda into a large mixing bowl. In a separate bowl, mix the wet ingredients. Peel the ginger, and grate the fresh ginger into the wet ingredients. Mix well. Create a well in the dry ingredients, and mix in the wet ingredients.

Pour the mixture into the loaf pan. Bake for 1 hour, or until a knife emerges from the loaf cleanly. Let cool before slicing.

Appetizers, Sides, Snacks

Brazilian Cheese Bread

Sometimes you need to sit down with a plate of cheese bread and contemplate the universe. Or, you know, if you were so inclined, sit down with a plate of cheese bread and just contemplate the wonders of cheese bread while watching Outlander. This is easy, you blend these babies and bake. Open the oven just a few minutes later, and you have gooey, chewy, cheese, delicious cheese bread. As a word of warning, you absolutely must eat these hot. Enjoy.

cheese bread

Brazilian Cheese Bread

1 egg

1/4 cup olive oil

2/3 cup milk (whole milk, don’t skimp on me here)

1 1/2 cup tapioca flour

3/4 teaspoon salt

1/2 cup packed shredded cheddar cheese

Preheat your over to 400 degrees. Grease a mini-muffin tin with oil.

In a blender, blend the egg, olive oil, milk, flour and salt until well combined. Add the cheese and blend for fifteen seconds, only until the cheese is in small bits all through the batter.

Fill the wells in the muffin tin about two-thirds full.

Bake the cheese bread for fifteen to twenty minutes, until golden brown.

Remove from the tins and let cool for a few minutes before devouring.

Eat quickly, then make the next batch that you know that you were going to make anyway.

Salad, Sides, Snacks

Raw Corn Slaw

Corn is such a fascinating food. If you think about how it became the food that we eat today, it takes you back to when our ancestors self-selected bigger and bigger grains of the grass-like teosinte from the fields until it became the giant ears that we shuck on the back porch before dinner. We have used it in ceremonies. We use it to make spirits. We distill it into an alcohol to power our cars. We most likely ate it at the first Thanksgiving. We are a corn people.

I wanted to have a fresh corn salad to enjoy on these hot summer days. We ate this salad spooned into avocados, but I suspect that this would be great on a taco or spooned on top of grilled chicken or steak.

Raw corn salad.

Raw corn slaw.

Raw corn slaw

Six ears corn

1/2 cup mayonnaise

2/3 cup Parmesan cheese, shredded

two limes, juiced

1/4 teaspoon paprika

1/8 teaspoon cayenne

salt and pepper

Remove the corn kernels from the cobs. As previously described in this ice cream recipe, I have found that chopping the corn cobs in half first makes the whole process easier. Put the corn kernels in a large bowl. In a separate bowl, mix the remaining ingredients in a small bowl and whisk to combine. Pour the mayonnaise mixture over the corn and fold to combine.

Salad, Sides, Snacks

B-Sprouts with umami sauce

The husband and I were super busy today running around and somewhere in between moving the hostas in the front yard and buying get-well-soon gifts for a friend we forgot to eat lunch. And breakfast. And it was suddenly two in the afternoon and we didn’t want to ruin dinner. Enter brussels sprouts with a nutritional yeast sauce – its fast, its full of fiber and nutrients and scores high on the comfort food quotient.

The b-sprouts.

The b-sprouts.

B-sprouts with umami sauce

1 package microwaveable frozen brussels sprouts

1 tablespoon nutritional yeast

1 tablespoon olive oil

1 teaspoon black pepper

1/8 teaspoon cayenne pepper

Microwave the brussels sprouts according to the package directions. While the sprouts are in the microwave, mix the remaining ingredients in a medium size bowl. When the sprouts are done, add to the sauce mixture and toss. Eat and enjoy.

Salad, Sides, Snacks

Chilled Beet Salad


Reality check; my photography skills are less than professional.

Beets are one of my favorite vegetables. I love how light and airy they are compared to other root vegetables. I love their earthy flavor. I love the deep red-purple color. (I could go on and on here.) Let me just finish with: it seems like lots of people have not eaten beets, and are afraid to try them. Please do. I will accept if you do not like them, but please, give ’em a chance.

The thing about this salad is that it is really just a guide. You should really try blending some roasted garlic into the dressing, or sprinkle some chopped dill over the top.

Chilled Beet Salad

four to five beets

two tablespoons fresh orange juice

one tablespoon olive oil




Roast the beets. I remove the greens (save these! EAT THEM!) and wash the beet, then wrap them individually in foil. I roast them in a baking dish at 350 for approximately an hour. This will largely depend on the size of the beets that you buy, so check on them at about 45 minutes, when they are done, they should give slightly to the touch. Remove from the oven and let them cool slightly. When you can handle them, remove the foil and remove the skin. This should be relatively easy, and the skin should slide off if you wrap your hands around the bulb and twist lightly. By the way, you are going to get red juice all over your hands. Embrace this.

Quarter (or sixteenth?) the beets. Throw caution to the wind, and just chop the things into bite-sized pieces.

Mix the remaining ingredients. Slosh the dressing over the beets and let it soak in for a minute. You could eat this right now, or you can chill it in the fridge for maybe twenty minutes for a great chilled salad on a hot day.