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Evening!

I promised you a recipe, and now I shall deliver on that promise.

First, a few notes about it, if you don’t mind.

Light and delicious!

This bread isn’t like a regular bread.

Due to the ingredients, it’s actually slightly spongy and doesn’t have much of a “crumb”.

It’s also low carb, high in protein, and has a nice amount of fat per slice.

I based this recipe loosely on a coconut flour recipe found on Mark’s Daily Apple, but based on the properties of coconut flour, I have found that I can easily substitute peanut flour in its place.

I use a higher fat peanut flour (from Byrd Mill) but a lower fat one would increase the protein levels but decrease the peanutty taste (and, of course, the calories).

Slices beautifully!

Oh, and it’s so flexible!  If you want to use apple sauce in the place of the bananas, go for it.

No added fruit?  Use an oil or fat of choice (I bet avocado would be incredible!  or peanut butter?), or go without.  The choice is yours.

This bread is delicious, m-word (rhymes with “hoist”), and very lightly sweetened.  Feel free to add a sugar of choice, if you wish.

Ready for it?

Here ya go!

Enjoy!

Gluten Free Peanut Butter Banana Bread:

3/4 cup peanut flour (3 oz)

1 tsp baking powder

1 tbs cinnamon

1 tsp vanilla

6 jumbo eggs

1-2 tbs honey (optional)

3 very ripe bananas, mashed (about a heaping cup worth)

Preheat oven to 350 F.  Mix dry ingredients.  Puree (or mash) bananas.  Add wet ingredients into dry.  Pour into a 8-by-4 inch baking loaf pan.  (A 9-by-5 will create a more short, squat loaf.)  Bake for approximately 35-40 minutes, or until a toothpick poked in it comes out clean.

Let me know if you have any questions!

Thanks for reading!

❤ Kaz

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Evening!

Thank you, guys, for all the birthday wishes!  It made me feel really good to read all them, and made me so happy!

So, basically, 99% of my nourishment today came in the form of frosting.

For example, breakfast?  A banana, cupcake, tons of frosting.

Lunch?  Boomi bar, apple.

Dinner? Two small sushi rolls, and a seaweed salad.

And just now?  Another cupcake and seriously, like, a cup of frosting.  I’m a frosting addict, and I’m out of control.

I went out of my way to bake myself some delicious gluten-free chocolate cupcakes, just to use them as a vehicle for frosting.

I done did good.

So, my doctor’s appointment was sort of a disappointment.

I waited around for the better part of an hour to have them take down my symptoms, go, “Hm, no idea what’s going on here,” and be told they doubt it ‘s an allergy or intolerance and that they don’t want to restrict my diet any further — dude, come on.  You want me to keep eating stuff that might be making me sick to avoid restricting my diet any further?  Seriously?

I was referred to social worker who will help me get insurance, since they informed me that the tests will be very expensive, but was told to take Metamucil and, as an afterthought, was suggested to take probiotics.

Oh, and they want me to see a therapist again.  Which is fine, I’m not ashamed.  But I didn’t come in claiming to be depressed.  I came in claiming to have an upset tummy.

I have a follow up in a month to determine if the probiotics and Metamucil help, and if not, I guess they’ll start with the tests?

I give them credit — they’re trying to give me a short-term solution until I get insurance, but I guess I feel let down because I was hoping for another answer than, take fiber and probiotics.  Sigh.

Dark chocolate cupcake with vanilla coconut creme frosting.

Here, have  a recipe or two:

Rich Chocolate Gluten-Free Cupcakes:

1/4 cup gluten free flour*

1/4 cup cocoa powder

1/4 tsp salt

1/2 tsp baking soda

3 large organic eggs

1/4 c oil*

1/2 cup sugar

2 tbs full-fat coconut milk

Preheat oven to 375 F.  Sift dry ingredients together.  Mix wet ingredients.  Slowly stir dry ingredients into wet ingredients.  Bake for 20-22 minutes.  Makes 6 large cupcakes, or 9 smaller ones.

(Notes: *I used 1/3 cup of peanut flour, but heavier flours — brown rice, et cetera — can be reduced to 1/4 cup.  Lighter flours, like tapioca starch, may want to be upped to 1/3 cup.  For my oil, I used coconut oil.  For the sugar, you can sub in 1/2 cup honey, maple, or agave, and omit the coconut milk.)

Vanilla Coconut Creme Frosting:

3-4 cups powdered sugar

1/3 cup full-fat coconut milk

1 tbs coconut oil

1/4 cup coconut butter

2 tsp vanilla extract

Add ingredients in a bowl, and beat until creamy.  Add more confectioners sugar for a stiffer frosting.  To pipe onto your cakes, pour into a ziploc bag and snip off the corner.

Enjoy!  The flavor combo of vanilla coconut and rich, dark chocolate is incredible.  The cupcakes are super moist (sorry, gross word!) and tender, and not too sweet, and the frosting has a mild coconut-vanilla flavor, and has just enough sweetness to balance out the cupcakes perfectly.

What’s your favorite flavor of cake?  Do you prefer frosting or cake? I’m a frosting girl, all the way!  My favorite flavor is lemon-vanilla sponge with jam and cream, but chocolate is a close follow-up!

Thanks for reading!

❤ Kaz

Afternoon, everyone!

My paltry breakfast held me over until about fiveish, when my hunger and appetite came back with a vengeance and hit me like a ton of feed me now.

Yes, “feed me now” can be measured in tonnage.  Doubt me?  Wait until you get hit by some.

Leaves a mark, you know.

So with the bruise of a ton of feed me now marring up my tummy, I headed into the kitchen craving soup.

I opened my fridge and peered inside, and drew back in horror.

My veggies were staging a revolt!  At least, as I poked past some sodden lettuce and wilted spinach, I thought it was pretty revolting.

“Eat me!” they chanted from inside my produce drawer.

Most delicious thing I have ever eaten.

What could I do but oblige?

I heated up a large stew pot on the stove and set to chopping up some onion.

My body was screaming for nourishment, and this was the result.

Then I threw in about a cup of celery (greens and all), chopped.

And two mushrooms, of course, chopped.

A zucchini, sliced then…chopped.

A cup of carrots, pre-sliced.  Chopped ’em anyway.

So amazingly good and delish!

Then I sprinkled on some basil, oregano, and threw in two bay leaves, and stirred it for a moment, all over medium heat.

Then I added in three or four cups of water.

I let it simmer for about ten minutes, then threw a cup of frozen peas, and 1/2 cup of instant brown rice (1 cup of pre-cooked brown rice would work fine here, too).

Mmm, yummy!

I let it cook for another ten minutes.

Then I got my chop on again, and diced up about two cups worth of kale, and threw it in the pot.

I let the kale cook down for about a minute or so, then turned the heat off.

Serves two.  Or one very hungry Kaz.

Yep, after I ate the first bowl, I discovered that my tummy liked it, and didn’t reject it.  I was starving, so I went for a second bowl and finished it off.

Good deal.

Nutritional powerhouse, too, for a speedy recovery.  (Click for a makeshift recipe, too, if you so please.)

Now I’m craving sweets, and I think there’s a grapefruit in there calling my name.  It’s probably a trap, though, with all the dissenters lounging in my fridge for a coup.  I’ll go stand it down, though.  I’m brave like that.

Do you eat soup when you’re sick?  What’s your favorite soup?

Thanks for reading!

❤ Kaz

Afternoon!

My tummy has been knotting, clenching, and threatening me all afternoon, so my lunch came late.  I don’t doubt that sleeping in today also helped knock my appetite back a bit.

Around four-ish or so, I grabbed a pear.

Pears are so delish!

Instead of my usual D’Anjou, Bartlett’s were on sale this week for 88 cents a pound.

I have to say, if a person imagines what a pear tastes like based on what manufacturers want us to taste (for instance, I’ve never tasted a grape that tasted like grape candy), this is it.

I think Jelly Belly based their “Juicy Pear” on Bartlett’s, because this one was both sweet and tangy.

Delish!

Then I wasn’t hungry again until about half-past five, when the only thing that didn’t sound absolutely repugnant was tinned pumpkin.

Pumpkin custard with molasses, peanut butter, and coconut milk.

I should clarify — I still have a solid appetite, and food in general doesn’t sound nauseating, but most things come off as mostly ‘meh’ to me right now, and some things are making me want to hurl.

Like, doing the dishes.  Gagged pretty fierce on that one, but serves me right waiting two days to clean ’em.

So, I had tinned pumpkin.

Now what?

A wee bit too tart for my delicate tummy, but delish nevertheless.

I threw a cup of tinned pumpkin, a half a cup of unsweetened applesauce, a teaspoon of cinnamon and vanilla, a teaspoon of blackstrap molasses, and a dash of nutmeg into a pan.

When it was heated through, I cracked a whole egg into pot, and stirred until thick and creamy.

I topped it with a huge glob of peanut butter, more molasses, and two tablespoons of full-fat coconut milk.

Mmm, so good!

Good, but next time I make it, I’ll use banana in the place of the applesauce.  The apple was a tiny bit too tart for my tummy today.

So, the girl I was covering for at work on Saturday was very sick.  I’m guessing I maybe caught her sick on top of whatever else is making me sick?  That, or I’m having a food sensitivity reaction.

On a side note, I tried to bump up my doctor’s appointment by a few days, but it was a no-go.  My doc is out of town.

However!  When I called to make my annual, the girl on the other line asked me how I was feeling.  I told her honestly, not so well.  Turns out they don’t do annuals when their patient is already sick, but since the doctors there specialize in many areas of a women’s health — and I just so happen to be a woman — I’ve managed to snag myself a doctor’s appointment for Friday.

Score!  I told her my symptoms, so hopefully they can take a look, rule some stuff out, and maybe refer me out somewhere else if it’s out of their realm of knowledge.

Hopefully.

What do you eat when your tummy hurts?

Thanks for reading!

❤ Kaz

Hey, guys!

This post was brought to you by my favorite letter, Em.

Remember last night, our weird and random adventures?  It was to go out and buy the fixins to make gluten free carrot cake.

Em knows how much I love carrot cake, and when I expressed sadness over how I may not get to enjoy it ever again, she made it her business to ensure that I got to have some right away.

Gluten free, dairy free carrot cake with honey marshmallow frosting.

No, you can’t have her.

She’s mine.

I’m going to bypass the typical lunch post.  I ate a ton of veggies.  It was exactly what I wanted, and a good thing, too, since I followed it up with a metric ton of cake.

This post, however, needs all of its attention devoted to this omg-so-good cake that Em made for me.

Amazing. Just...make this, okay?

The funny thing is, this isn’t even originally meant to be a cake, but it came out so moist and light and fantastic, that a touch of honey frosting brought it over the edge into the realm of dessert.

What I’m trying to say is, make this for breakfast, and feel like you’re eating dessert.

It’s that good.

Perfect crumb, too. I'm in awe of Em's culinary genius.

By the way, this recipe is extremely forgiving.

For measurements, we used the scoop-and-scrape method, and for the spices and leavenings, it was a more-or-less measurement.

In other words, you can’t mess it up.  Simple, delicious, divine.

Make it today.

Gluten Free, Dairy Free Carrot Cake Muffins:

4 very large carrots, grated

1/3 cup walnuts, chopped

1/2 + 1 tbs raw sugar (or  just a heaping half cup)

3 eggs (or 2 eggs and the yolks from the frosting recipe, included)

1/4 cup olive oil

1/2 cup crushed pineapple

1 cup brown rice flour

1/4 cup tapioca flour

1 heaping teaspoon of baking soda

1 heaping teaspoon nutmeg

1 tablespoon cinnamon

1 teaspoon allspice

Preheat oven to 350 F.  Sift dry.  Add wet.  Pour into greased muffin tins.  Bake for 18-22 minutes.

Honey Marshmallow Frosting:

1/2 cup honey

2 egg whites

3 tsp vanilla

Beat egg whites until stiff.  Bring honey to boil.  Slowly pour into egg whites while beating on high.  Beat until light and fluffy.

Let me know if you have any questions about this recipe!  It’s so wonderfully easy and tasty.

Even Amor loved it, and he’s a carrot cake connoisseur.

Thanks for reading!

❤ Kaz

Afternoon, everyone!

Remember those onion rings I made a couple nights back?

Well, I had no idea, but apparently my microwave has a “crisp and sizzle” setting on it.  Thirty seconds in the nuker, and my onion rings were just as delicious several days later as they were straight from the skillet.

Mexican-inspired salad, topped with leftover onion rings.

This is valuable knowledge, you know.

Onion rings make fantastic salad toppers.

Though, I admit that I am somewhat embarrassed that I’ve had this microwave for over two years now and never noticed the “crisp” option until now.

And topped with heaping blobs of Newman's Own Cilantro-Somethinganother salsa.

And, admittedly, it was a bit unnerving to watch my onion rings essentially simmer in all that extra oil that was enveloping it.

At least the paper towel soaked most of it up, right?

Right.

Delicious, ripe cherries.

I tried to make an epic salad, too, and was disappointed to discover mold growing on two out of three heads of romaine in my fridge.

I had to bin them, of course, which reduced my salad size by like, half.

Shame on you, Winco, for selling rubbish produce.

And the last of my delicious pears. Oh no! How will I survive?

At least the cherries and pears were pretty dang spot on.

However, somehow when I was minding my own business, I got a thought.

Thoughts, with me, are few and far between, so when I actually get one, it’s an exciting moment, and I tend to act on it lest it slip away and I never get another thought again, ever.

This happened spontaneously, and I am not to be blamed for any drooling that may occur.

My thought was this:

I love peanut butter cups.

I love coconut cups.

Why not combine the two?

Now that's what I'm talking about.

And so I did.

There’s no recipe because it was ridiculously simple.  A recipe would be laughable.

I melted dark chocolate chips in the microwave, then placed the melted chocolate in candy liners.  Then I mixed a blob of coconut butter and a blob of peanut butter in a ramekin, and melted it.  I poured it onto my chocolate, and stuck it in the freezer to harden.  Ten minutes later, I poured another layer of chocolate over it, and then ate it.

That simple.

I’m lucky I only made two, and have already sworn one to Amor.  These things are nothing short of habit forming.

And, my bike!

Isn't he handsome?

I’m still trying to name him.

But isn’t it a lovely bike?

What’s your favorite anti-recipe? You know, that recipe that’s so easy that it shouldn’t even be a recipe?  Please share!

Thanks for reading!

❤ Kaz

Good morning, everyone!

How is everyone?

I have to admit, I’m feeling a little quirky this morning.

Sometimes, when struggling with my stomach and trying to determine what is and is not acceptable, strange and creative things occur in my kitchen.

You might be wondering why my breakfast has a sickly green hue to it...

I’ve been feeling very sick to my tummy this week, so I’m trying to branch out and try new “grains” to mix into my porridge.

While quinoa is nice, and grits taste amazing, and rice is a safe go-to, sometimes I want something different.

Something…green.

Maple syrup and almond butter drizzle. Delish!

Before I admit to what I ate, I should assure you: it tasted amazing.

Okay, now you’re curious.  I can see it in your eyes.

I don’t know how else to describe it, so I’ll just to out and say it.

Sweet and yet slightly savory. Yum.

I had pease porridge for breakfast.

Oh, don’t gag!  I’m sure you’ve eaten weirder things.

We’ve all heard the nursery rhyme, even though it’s puzzling in and of itself.

What, exactly, is pease porridge?

I ate every last bite. It was seriously that good.

In brief, I basically boiled up 1/4 cup split peas, pureed them, and then cooked them like I would cook any other bowl of porridge.

After boiling, draining, and rinsing my split peas, I pureed them then threw them back into the pot.  I added back in some water, until thick and creamy, then added in a banana, cinnamon, blackstrap molasses, and vanilla extract.

Then I threw in a tablespoon of milled flaxseed and a whole egg, beaten with two tablespoons of almond milk.

I will definitely make this again soon!

Then I stirred until custardy, then removed from heat.

I added back in enough almond milk to make it creamy, then placed in my bowl and topped it with almond butter glaze and real maple syrup.

If you’re wondering what it tasted like, honestly, it tasted like porridge.  Split peas have a rather neutral flavor, so they lent to sweet just as easily as they go to savory.

Now I’m waiting for the verdict from my stomach, as to whether or not it enjoyed it as much as I did.  If my stomach gives me the pease-green light, then I can definitely see this in my morning breakfast rotation.

What’s the most unusual thing you’ve ever eaten for breakfast? I’d have to say, this breakfast stretches the boundaries of normal.  Heh.

Thanks for reading!

❤ Kaz

Hey, guys!

Sorry for being away today.  I have no valid excuse, except that I’m an immature brat and I was off pouting all afternoon.

You see, I’m not only terribly impatient, but I’m also terribly spoiled.

So ripe that it had cross-hatching from hanging in my fruit basket.

I’ve been pining away for months for a bicycle, and have finally saved up enough money to buy a cheapie from Target.  I don’t need anything fancy — just a nice, little starter bike.

However, when I got to Target, I was struck by a mad bout of OCD and was totally unable to make such a decision to pick out a bicycle to take home.

Amor, seeing my anxious plight and indecision, decided to come to my rescue.  (To clarify, I did ask his advice on the matter.)  He casually suggested that perhaps I research what I’m looking for, then come back and get a bike later.

Delicious salad with the last of yesterday's homemade hummus.

Being the highly volatile and emotional woman that I am, I interpreted that as, “No bike for you,” and I promptly threw a temper tantrum.

The way I throw tantrums, by the way, is shutting down, getting silent, and skulking around broodily.  No walls were damaged by high-speed, projectile tantrums being hurled about by my temper.

He was trying to be helpful, and I know that.  And I truly appreciate it, too, and everything about him.

Perfect salad. Yum!

The silly thing was, I knew what kind of bike I wanted, but when it came down to plunking down the money for it, I froze.

I can’t make decisions for the life of me.

It terrifies me, and for major choices and purchases, I need to consult somebody else to sort of “confirm” that I’m doing the right thing.

Enjoyed on the way to Target.

Amor interpreted my indecision as perhaps I wasn’t quite ready for a bike, and to prevent me from making a choice that I might regret, he suggested I sleep on it and make my purchase later, with confidence.

However, since I was so excited about finally getting my bike, being told I may have to wait an extra day crushed me.

I told you, I’m a spoilt, immature brat.

These took four days to ripe, but this nectarine was absolutely worth it.

After I got home, I went into a full-blown pout for a good hour or so.

Tonight, after dinner, Amor and I were talking, and I somehow got onto the subject of the bike again.

Very clearly, I explained to him my exact needs and specifications for a bike, and the fact that Target had a bike that met all of my criteria.

Snacked on while I tried to decide what to make for dinner. I love sweet potatoes, burnt or not.

He listened attentively, and when I was finished speaking, he said, “You sound like you know what you’re talking about.  Why don’t you get your bike tomorrow?”

Yay!  I’m getting a bike!

Amor is wonderful, and is the most kind and sweet person I know.  I feel extremely happy to have him as my fella, and validated that he understood me.  I also feel very foolish for allowing myself to get upset about being delayed a day for my bicycle.

First blackberry of the season. Very tart, but so very good.

Anyway, this is all very personal, but I guess I needed to sort of confess.

99% of the time, I’m cool and level-headed, then about 1% of the time, I regress into full blown prat.

I think it was the stress of these past few weeks finally catching up with me, but I’m sure that once I get my bike, I’ll be able to get out of the house, get some exercise, and burn off some of this restless energy.

Peas, a red potato, and melted rice cheese. So good!

After my pout, I moved into the kitchen to start dinner.

Somehow, I didn’t budget my groceries very carefully, because the  only veggies I have left are salad fixings and broccoli.

A quick survey of the freezer revealed frozen (how else?) peas.

Great.  I have peas.  Now what?

This was so very tasty!

I decided to boil a potato, and mash it with some peas.  Très exciting, no?

I also thought that sauteed onion might taste good with it, grabbed one and started chopping.

However, as I chopped, I suddenly and randomly thought about how much I liked onion rings.

One or two bites were left, so I finished it off.

And hey, onions are a vegetable, right?

On a whim, I pulled out a mixing bowl and started throwing random ingredients into it.

I didn’t consult a recipe, but based this recipe on what I thought onion rings should taste like.

Can't get enough grapes.

I knew they needed some leavening, or else they’d be heavy and greasy.

I also knew that they had to be somewhat like a pancake batter, but thicker, so that they would stick to the rings.

Amor was amused to know that, as a Southerner, I didn’t know how to deep fry.

I can’t be the only person born and raised in the South that lacks that skill, am I?

Em, your chocolate is in danger!

All in all, I’m extremely impressed with how they turned out, and Amor actually ate half a batch of them by himself.

I asked him if he’d eat them again if I made them again, and he readily agreed.

Success!

More like onion ringlets -- my shallow skillet wouldn't hold full-sized onion rings.

Gluten-Free Onion Rings:

1/2 cup garbanzo bean flour

1/2 cup brown rice flour

10 cracks of fresh ground black pepper (1/4 tsp-ish?)

1/2 tsp paprika

1 tsp minced garlic

1 tsp baking powder

1/2 cup water, minus 1 tbs

1 tbs balsamic vinegar

1 tbs olive oil

1/4 tsp salt, to taste

Combine dry ingredients in a mixing bowl.  Pour 1 tbs vinegar into a measuring cup, then fill to the 1/2 cup mark with water.  Add wet ingredients to dry, then stir until mixed.  You may need somewhat less water, or more, to make a thick batter (you’ll want it to be almost like wallpaper paste, rather than like pancake batter).

Coat onion rings, then fry about a minute each side on medium high heat.  (I used a skillet filled about a quarter inch with oil.)

Enjoy!  Let me know if I should clarify this recipe, or if you have any questions!

What kind of person are you when it comes to choices and decisions?  Are you spontaneous, or do you mull things over before committing to a decision? I’m telling you, for the life of me, I cannot make even the smallest choices sometimes without help.

Thanks for reading!

❤ Kaz



Morning, everyone!

All I can say is, yay for alliteration!

This morning, as I stirred my pot of quinoa porridge (I used a whole egg whisked with 2 tbs of almond milk, just fyi, instead of egg whites), I debated on what I was I was going to top it with.

Yes, I just ended a sentence with a preposition.  Grammar, apparently, is not my strong suit.

Blueberry almond drizzle atop my banana quinoa porridge. So good!

Porridge, however, is.

Also, that chain mail armor in my closet?  That, too, is my strong suit.

Yes, I amuse me.

After being disappointed by how sweet the rice milk yogurt was yesterday, I had to figure out a way to finish off the other five tubs of it that I picked up at the grocery store.

Wonderful combination here. Yum.

I love blueberries and bananas together, and I also love blueberries and almonds together.

Then it dawned on me: why not use the yogurt as my sweet drizzle instead of maple or honey?

Brilliant!

Maple-almond butter glaze paired perfectly with the sweet tanginess of the yogurt.

I did use a touch of maple in making my almond butter glaze (1 large tbs almond butter, a glug of maple, and a splash of almond milk, nuked ten seconds then stirred until creamy).

However, the yogurt totally pulled this breakfast together.  I used a couple ounces worth, I think?

It was still very sweet, but it did have a nice blueberry flavor and still held some of the sharp tang of yogurt that I crave.

If you can eat yogurt, definitely give this combination a try.

And, since I keep promising you, here’s that potato stew recipe:

Bean-Potato Stew: (fancy name, right?)

Fine, here:

Totally Awesome and Tasty Potato-Bean Stew: (better?)

1 medium potato, chopped

15 oz tin of white beans, drained and rinsed

1/2 cup chopped celery (ribs and greens)

1/3 medium onion, chopped

1/4 cup corn

3 cups water

1 tbs olive oil

1 tbs cornstarch

1 tsp minced garlic

1 tsp oregano

1/2 tsp basil

1 bay leaf

pinch dill

Salt/pepper to taste

Place potato in a shallow dish of water, and nuke in microwave for five minutes, or until tender.  Bring your stew pot to hot, then pour in a glug of olive oil.  Sautée celery and onion until tender.  Add 2.5 cups of water to pot.  Add corn, spices, and half of the potato and half the tin of beans.

Cover and let pot come to a simmer.

Take the other half of your potato and beans, and puree until smooth.  Add back to stew pot, and stir until creamy.

Stir cornstarch and 1/2 cup of water in a separate bowl, then slowly stir into the soup, making sure to avoid lumps.

Simmer until thick and creamy, then enjoy.

Thanks for reading!

❤ Kaz

Good morning, everyone!

Yes, I’m going to pretend that it’s still morning.  I love to pretend.  Want to play along?

Rock on.

Last night, when Amor and I were at the grocery store, we were walking through the dairy aisle when he turned to me and asked, ever-so innocently, “Have you ever heard of Greek yogurt?”

No Greek yogurt for me, alas, but this more than made up for it.

Um…have I ever heard of Greek yogurt?  Was he kidding?

For the next five minutes, I extolled the virtues of all things Greek yogurt, and how if you flip your spoon over, it’ll stick, and how it’s thick and creamy just like sour cream.

My eyes got that glazed, starry look to them as I spoke.  I had only ever had Greek yogurt once, and loved it.

However, dairy makes me extremely sick, and as a parting gift, breaks my face out like ugh.

Raspberry and lime curd are perhaps the best flavor combination EVER.

“Oh,” replied Amor. “I think I’ll try it.”

What?

No.  Oh no he di’nt.

Yes, guys.  Last night, Amor brought Greek yogurt into the house, and I can’t have any.

There are rules to a happy relationship, and bringing in a foodie’s dream and eating it in front of her definitely violates those rules.

If you like tart, sour things, then this is for you.

Of course, I jest.

Amor knows that I can’t eat dairy, and he didn’t mock, taunt, or tease me while eating it.

Of course, he loved it.  He must, because he bought three tubs of it.

Three tubs of Greek yogurt…in my house.  And I can’t have any.

For the record, yes, I did sniff the tub of yogurt, and I did drool.

Copiously.

And no, he doesn’t judge me for my weird quirks.  He’s just wonderful like that. ❤

Osito! That's lime curd! What are you doing, silly cat?

Remember the other day, when I wondered what Oso had gotten into on the counter?

And I postulated that it must have been the avocado, and jokingly called him a sourpuss?

Nope.  I was wrong.

I relaxed for one second, and before I knew it, he was up on my chair, trying to lap as much lime curd as he could before I shooed him away.

This was my basic grits recipe, by the way.  I bought whole-grain corn meal last night, and while the taste is slightly different, it was still very yummy.

And the corn/lime/raspberry combination?

Oh dear.  You must try this.  You will not regret it.

Quick, Easy Lime Curd:

1 whole egg

2/3 cup non-dairy milk

1 tbs cornstarch

1/2 tsp vanilla extract

2 tbs honey

2 tbs lime juice (or the juice of one lime)

1 tbs coconut butter (optional, but awesome)

Whisk all ingredients except lime juice and coconut butter in a bowl.  Add to a small sauce pan, and stir constantly over low heat until thickened.  Add lime juice and coconut butter, and stir until smooth.

Enjoy!

Thanks for reading!

❤ Kaz