Amazing Paleo / Gluten-Free Granola

February 24, 2013 By 2 Comments

Gluten-free Paleo Granola served with Almond Milk


…And a blessed, happy-day greeting to you from snowy, blizzardy Denver, Colorado! I don’t know how much we have out there now but it is a LOT. It’s Sunday and I’m calling this a snow day.

Denver Snow Day – Blizzard of 2013!


In order to get ready for a busy work-week ahead, I had a list of about 6 things I had planned on cooking anyway today so being snowed in is really icing on the cake! On to things more food-ish…check out the gluten-free / paleo GRANOLA I baked up in my Nesco dehydrator. I had a small bowl full this morning (late breakfast) with almond milk and it kept me full for like 4 hours! If you’ve been on or are now on the Paleo diet or if you’re eating a gluten-free diet there are times you really miss that crunchy kind of yumminess that comes from eating a cracker, cookie, piece of bread, cereal or chips…so this kind of recipe really takes that on. Yes, I am very pleased with myself today. LOL.

I used as a starting point, a recipe out of Make It Paleo, a book I’m using a lot of recipes from. However, I didn’t have exactly the ingredients their recipe called for…so I winged it. (You can also try any kind of raw seed or nut you have on hand like raw sunflower seeds.)

Ingredients
1-1/2 cups pecans (raw)
1-1/2 cups pumpkin seeds
1/2 cup flax seed
1 cup almonds (raw)
1/2 cup cashews (raw)
1 cup shredded organic raw unsweetened coconut
1 cup raisins
1 cup medjool dates
1/2 cup dried figs

Directions
1. Soak nuts and seeds in water + 1 TB of salt over-night for about 10 hours.
2. Drain and spread in layers in your dehydrator (I have a Nesco Dehydrator…very inexpensive!)
3. Let bake overnight
4. Remove from dehydrator and crumble by hand into a big mixing bowl.
5. In food processor, add raisins, dates and figs and coarsely chop, then add to your mixing bowl. Stir in coconut and mix all together.
6. Serve with unsweetened almond milk or coconut milk.
7. Store remainder in airtight container or in baggies.


Nesco Dehydrator


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Roast Salmon with Thai Red Curry & Bok Choy #Paleo #Gfree

February 18, 2013 By Leave a Comment

Roast Salmon with Thai Red Curry & Bok Choy #Paleo #Gfree

This FREAKING AMAZING recipe comes from one of my favorite places –> Epicurious.com

This recipe is SO GOOD that I actually make it probably once a week or at least every other week. The combination of coconut milk, lemongrass, fish sauce and other ingredients are positively addictive! The bok choy is so substantial and carries the sauce so well that you don’t even miss some kind of carb like noodles or rice.

Ingredients
8 whole baby bok choy
2 teaspoons plus 2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 13 1/2- to 14-ounce can unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar (I use coconut nectar instead to stay paleo — 1 or 2 TB!)
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)

4 6-ounce salmon fillets

*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.
**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

Directions
Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

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Amazing Acorn Squash & Roasted Brussel Sprouts #Paleo #Gfree

February 15, 2013 By Leave a Comment

Amazing Acorn Squash & Brussel Sprouts #Paleo #Gfree

Hey whaddup Paleo People? I can’t believe I’m finally writing all these recipes down. I’ve been cooking since I was about 5 (no really!) but have never written anything down…until now…because you (my friends) have asked me to. And I can’t say no to you.

Why did I start cooking from such a young age? Because I’m the oldest of four kids…that’s why. I was always a “mommy’s little helper” and I just gravitated towards cooking and all things kitchen. I went through a very serous vegetarian, organic, health food store craziness that my parents were more than understanding about. Bless their hearts…I was a bit cray cray about eating healthy. Enough babbling…let’s talk about how to make these two side dishes…two of my winter favorites!

Amazing Acorn Squash

Ingredients
1 whole acorn squash (cut in two, seeds removed)
2 TB ghee (butter…you can find at Indian grocery or Whole Foods or other HFS)
2 TB maple syrup
1/4 C pecans
1/2 TS cinnamon
pinch salt
2 TB raisins

Directions
1. Line a cake, pie, or other shallow baking pan with aluminum foil (makes clean-up way easier!)
2. Place two halves of acorn squash in pan (make sure to remove seeds first!)
3. In any order you want, add all of the ingredients into the squash halves.
4. Pop pan in 400 degree oven for 45 minutes.
5. Enjoy!

Roasted Brussel Sprouts

Ingredients
2 C brussel sprouts (trim ends)
1/4 C Balsamic Dressing (I make mine from scratch)
1/2 C baby portabella mushrooms sliced
1/2 C yellow pepper (or red)
1/2 C grape tomatoes
salt and pepper to taste

Directions
1. Line baking/casserole dish with alum foil (makes clean-up super easy!)
2. Wash brussel sprouts and trim off ends
3. Toss brussel sprouts in bowl with all the ingredients (I use my hands)
4. Spread it all out in the baking pan.
5. Bake in 400 degree oven for 45 minutes.
6. Enjoy!

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Valentine’s Day Coconut Flour Waffles #Paleo #GF

February 14, 2013 By Leave a Comment

Valentine’s Day Coconut Flour Waffles #Paleo #GF

Happy Valentine’s Day Sweeties! Whether you fall into the category of single, married, or “it’s complicated”, be sure to do something nice to say “I love you, you’re awesome!” to yourself. Don’t laugh but I’m getting my oil changed in my SUV today to show myself (and my car) some kindness.

Speaking of loving yourself and your loved ones do you use food to show your love? I sure do. I LOVE being in the kitchen and trying new recipes. I love all things butter, garlic and red wine…and chocolate! In years past, every holiday has been an excuse to indulge in all things fattening and artery clogging. Usually a holiday (like today…Valentine’s Day) if I was on some kind of diet I would quickly fall off but today is a new day…tada! I made healthy coconut flour Paleo pancakes (yes they are gluten-free!). I used the recipe in the “Make it Paleo” cookbook which I am in love with! I made the banana pecan topping they mention in the recipe but I also piled on strawberries and blueberries. You want the recipe don’t you. Here tis:

COCONUT FLOUR WAFFLES & PANCAKES
Ingredients

1/4 C coconut flour
4 eggs
1 TB coconut milk
1 TB cinnamon (I used less because that seemed like a LOT!)
1/4 TS nutmeg
1/4 TS baking soda
1 TS pure maple syrup (optional)

Banana Nut Topping
1 TS coconut oil
1 banana
1/4 C pecans, chopped

Prep Time: 20 min
Cook Time: 10 min
Serves 2

Process
1. In medium mixing bowl, blend all ingredients together with hand mixer
2. Heat waffle iron to “waffle” setting – typically medium-high heat
3. Drop batter into center of waffle iron to cover about 3/4 of area. This batter does not expand the way traditional flour waffles do.
4. Waffles are done when they easily separate from the waffle iron, 3-5 minues.

For the topping
1. Heat coconut oil in a non-stick frying pan on medium heat
2. Slice banana and add to frying pan.
3. Sear banana slices until brown and crispy on the bottom side, then flip (don’t use FROZEN banana like I did or they will turn to mush!)
4. Add pecans to frying pan and light toast with the seared banana slices
5. Top over waffles or pancakes and serve to your sweetie!

Happy Valentine’s Day! <3

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#Paleo Sweet Potato Chai Muffins from PaleOMG.com

February 10, 2013 By Leave a Comment

Paleo Sweet Potato Chai Muffins

First let me tell you that these muffins are even BETTER the day after you bake them! Serve them with (sugar-free) organic apple butter for extra yumminess. Also, I suggest placing a half a pecan on top of every muffin. These are SUPER good and taste more like a treat than a meal item. Also they are BF (boy friend) tested and approved. That’s saying a lot. He is somewhat skeptical of my new paleo recipe experimentation and a thumbs up from him is a huge win.

This recipe is reposted with permission from PaleOMG.com – Thanks Juli…I big pink puffy heart you!!!

Prep time: 25 mins Cook time: 30 mins Total time: 55 mins
Serves: 12

Ingredients
1 large sweet potato or yam, cut in half lengthwise
1 banana, peeled
2 chai tea bags (no sugar added)
3 eggs
⅓ cup pecans
⅓ cup flax seed meal
⅓ cup coconut oil, melted
3 tablespoons coconut nectar (or other sweetener – add more if you want sweeter muffins)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon baking soda
pinch of salt
3-4 tablespoons coconut crystals (to garnish muffins)

Instructions
Preheat oven to 405 degrees. Cut sweet potato in half, place on baking sheet, and bake for 20-25 minutes, until super soft. Remove skin.
Reduce oven temperature to 375 degrees.
Place soft sweet potato and banana in the food processor and puree. Then add chai tea herbs from two bags (discarding the chai bags), pecans, flaxseed meal, baking soda and powder, and cinnamon. Puree until completely broken down and smooth.
Then add the wet ingredients: coconut oil, eggs, coconut nectar, and vanilla extract.
Puree until smooth.
Line muffin tin with paper or silicone liners and use an ice cream scoop to scoop out and pour ingredients into each cup. The ice cream scoop keeps the muffins equal in size.
Sprinkle each muffins with a bit of coconut crystals.
Bake muffins for 25-30 minutes or until you poke them with a toothpick and it comes out clean.
Let muffins cool before consuming, it helps the muffins meld together a bit more.
Notes
This made a little over 12 muffins.

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#DenverSugar Tour – The Broadmoor in Colorado Springs!

February 4, 2013 By 6 Comments

The Broadmoor – Colorado Springs, CO #CaroleBakerTV


This past weekend, my sweetie treated us to a pre-Valentine’s Day present by grabbing tickets to the awesome #DenverSugar Tour at The Broadmoor in Colorado Springs!

Sure, just like everyone, I had HEARD of The Broadmoor…but hearing about it and spending time there are two different things altogether. I’m still relatively new to Colorado and had heard all the buzz…but really, this place knocked my socks off! Photos don’t do it justice. It is oozing with history and our wonderful tour guide, Krista Schulz, did a great job of entertaining us with stories as we toured The Broadmoor (monkeys, glass eyeballs, gasoline, cigars…). #DenverSugar Tours are the brainchild of Jenny Ford, the owner/founder of SugarLoco.com

Jenny Ford, Founder of SugarLoco.com #DenverSugar, and Carole Baker #CaroleBakerTV

The tour started out in the very hip, uber lime-colored, kinda retro-ish restaurant/bar called the Summit. We were presented with Pistachio Creme Brulee (MY FAVORITE!!!!), Gingerbread Semi Fredo, Roasted Golden Pineapple, Steamed Lime Meringue, Passion Fruit Cream, Coconut Coulis, Coffee Mousse with Whiskey Ganache, Flourless Chocolate Cake, Milk Chocolate Glaze and Chocolate Sorbet…and dessert wine that knocked my socks off!

We left the Summit with a very major slight sugar buzz and were taken on a fun tour of The Broadmoor by Krista Schulz. The architecture, artwork and history…truly dazzling!

The Broadmoor, Colorado Springs #CaroleBakerTV


Next stop was the darkly lit Tavern where we were presented with a Lemon Drop Martini and the BEST Cosmo I’ve every had! The desserts included Belgian Chocolate Mousse, Baked Skillet Apple Pie, Warm Brioche Bread Pudding w/ Vanilla Sauce (I’d like a gallon more please!), and Tavern Cheesecake. To die for.

The next stop was the Penrose Room. If you have a romantic occasion and you want to wine and dine someone…ya know, sweep em off their feet…THIS is the place! The view is absolutely spectacular! The chocolate sculpture created by Chef Ana was simply gorgeous. Sugar coma doesn’t even describe how I was feeling as I sipped on tequila in hot cocoa followed by Gelatos, Mignardises, Fresh Fruit Tarts, Caraibe Dark Chocolate Brownies, Apple Napoleon and Chocolate Star Anise Chibouste.


The Broadmoor, Chef Ana



Last stop of the day was the Carlton Suite where we sprawled out through the various bedrooms, huge dining room, living room, outdoor patio with an amazing view of the sunset! This final stop included coffee (by now I needed some!), mini Paris-Brest, Berries a la Victor, Milk Chocolate Peanut Parfait and Guinness Brownie with Bailey’s Ganache. What a fabulous day meeting new friends, seeing so much beauty and a day of decadence and luxurious desserts. What a day!

And speaking of sweet…I made a bunch of SWEET new friends! Icing on the cake!

Last, but CERTAINLY not least…thank you, thank you, thank you to the wonderful swag/goodie bag sponsors. The chocolates and goodies were great for late night snacking…OMG!! I may or may not have actually added vodka to the Oogave soda (heh heh…it was good!):

@LolasSugarRush
@MyBakedEquation
@Sweet_Tooth01
@chocolatepizazz
@Cornerschocolat
@HammondsCandies
@Oogave
@LinaCucina
@FindLittleFox
@ReignDenver

Sweet Swag Bag from #DenverSugar @SugarLoco — Awesome!

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#Wordless Wednesday

January 17, 2013 By Leave a Comment

Dayton Sunset

Thanks to Scott Ford, owner of Pack a Bag and Go for above gorgeous photo he took upon landing at Dayton airport today.

Cincinnati Sunset

Thanks to Ann Lightfoot for beautiful Cincinnati sunset taken with her MOBILE phone today (no filters)…she is with Christian Todd Photography!

Dayton Sunset at The Greene

Huge thanks and xoxo to one of my BFF’s back in Dayton, Sue Engler. She LIVES at The Greene where she took this shot with her mobile phone/camera. She said there was no time to dig out her “fancy schmancy” camera. Quite beautiful!

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Year in Review – The Best of 2012

January 3, 2013 By Leave a Comment

The year 2012 was filled with ups and downs for me…just like everyone, right? This video —–> (click here to watch video!) <------ highlights the BEST of the year from my perspective...discovering and falling in love with Colorado (where I just moved less than 2 years ago now), going to my second Blissdom Blogger Conference (in Nashville in 2012), lots of fun singles' events, a wonderful time in Michigan with my daughters, Mom and sisters to celebrate one daughter's HS graduation and one daughter's 21st birthday, a trip out to Phoenix to have an early Christmas with my family...and meeting a wonderful man who has been the best surprise of 2012!

Can't wait to see what lies ahead in 2013. Bring it!

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Recipe – Christmas Eve Crockpot White Chicken Chili – SO GOOD!

December 16, 2012 By 2 Comments


So many of my friends love finding a really good crockpot recipe to make a big batch of something to have on hand for drop-by friends or to serve on Christmas Eve when you get home from church services. With that thought in mind, I went scouring the internetz for a really good recipe to try and came up with this one. You are gonna LOVE this! We just had it again today for lunch and it is even better warmed up and served leftover.

Confession: Although I typically like to cook with as much fresh, organic, natural food (I really should own stock in WholeFoods), I did grab a bunch of these items right out of my pantry since I wanted to do this very easily and quickly.

Although it is a crockpot recipe I’ve come up with, I highly recommend sauteing the onions and very briefly adding in the garlic to softly cooked onions BEFORE adding to crockpot. If you are really in a hurry, I suppose you could throw it all in together and it would turn out just as good. This recipe has a little bit of a kick to it (jalapeno heat) but it is actually very mild. Since it does have a tiny bit of heat, I like serving it along-side an arugala salad with a slightly sweetened salad dressing (I used maple syrup and mixed in some olive oil, balsamic vinegar & a dash of spicy mustard). The heat really compliments the sweetness of the dressing…really yummy! If you like wine, try serving this with a nice buttery chilled Chardonnay.

Carole’s Christmas Eve Crockpot White Chicken Chili

4 Servings

1 TB veggie oil
1 chopped yellow onion, large
4 garlic cloves, crushed
1 (4 oz) can diced jalapeno peppers
1 (4 oz) can chopped green chili pepper
3 tsp ground cumin
2 tsp dried oregano
2 tsp ground cayenne pepper (or chipotle)
1 (32 oz) carton of chicken broth
3 cups chopped, cooked chicken breast (I used 2 cans chicken from Costco)
3 (15 oz) cannellini beans (white)
1 cup shredded Monterey Jack Cheese

Garnish: White corn tortilla chips, sour cream, cilantro

Easy-Peasy Directions

1. Heat up veggie oil in skillet. Cook onions until soft (about 5 minutes). Right before removing from heat, add in the crushed garlic and cook just briefly. (Overcooking makes the garlic bitter.)
2. Add the onion/garlic mixture to the crockpot with everything else and let cook on low for several hours.
3. Right before serving, stir in about 1/3 of the cheese and use remaining cheese on top of bowls of chili.

DELISH! Top with tortilla chips, sour cream, cilantro and Monterey Jack Cheese…maybe some freshly ground pepper too. Hope you enjoy this for the holiday season as much as we are!

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Loose on the Streets — AGAIN! — Advertising, Marketing, New Media Pro

December 13, 2012 By Leave a Comment

I spent a little over 30 days with a start-up company. I brought in more than 100 top-notch bloggers and trained them. I increased revenue and passed my quota in December within 10 days.

However, (officially) I had to resign the job. I don’t really want to go into detail but will simply post one word: Start-up

Yes, I knew I was taking a big risk but I am 30 days smarter and wiser about the PPC (pay per click) and performance-based advertising industry. I could be bitter and resentful but honestly I am excited about what lies ahead.

I have learned to take the high-road and if you’ve known me for very long, you’ll see I walk the walk and do what I say I’m going to do. So far today, I’ve had one phone interview and have another one this afternoon. If you are in between jobs or consulting gigs, you simply have to reach out and talk to as many people as possible. Find people with problems or issues and help solve them…brainstorm with your friends. Tell everyone what you are looking for. Daydream. Write down ideas. Go the gym. Put healthy food into your body.

I would write more but I’m headed out for a massage. I am officially “unemployed” as of early yesterday morning but I am full of hope and ideas. You might think it’s crazy to get a massage one day after you find out you are no longer engaged with your employer but I think it’s the right thing to do. Am I networking like crazy and turning over rocks…yes, indeedy…but stress ain’t a good thing.

So I here I go…out the door to Massage Envy. I big, pink, puffy heart them.

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