Gluten Free Cornbread

Posted on Oct 1, 2014 | 0 comments

To read the article on Comfort Food that I wrote for Jamie Oliver’s website that accompanies today’s recipe, sign up for the newsletter and it’ll be delivered to your inbox today at 3pm Pacific time. Or, check out the recipe below if you’re here because you got the letter :)

(While the recipe plugin is broken, I’m giving you the recipe here instead. Hopefully  I’ll get it sorted sooner than later. Sorry for the strange formatting).  



  • 1 1/2 cups Gluten Free All purpose flour
  • 1 1/2 cups gluten free cornmeal
  • 1/3 cup sugar
  • 2 Tbsp honey
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 1/2 cups milk (buttermilk, whole milk, or almond milk work great)
  • 6 Tbsp unsalted butter
  • 1 tsp bacon fat (optional)


  1. Preheat the oven to 400.
  2. Grease a medium sized cast iron skillet (or 8×8 baking dish if you don’t have a cast iron) with bacon grease or butter, and place inside the oven while you prep the other ingredients.
  3.  In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk until well combined.
  4.  Melt the butter, ad let it cool slightly while you whisk together the eggs and milk in a separate bowl. Once the butter is sufficiently cool, add it to the wet ingredients.
  5.  Pour the wet ingredients into the dry and stir together with a wooden spoon or spatula. Don’t overmix, but let everything become incorporated.
  6.  Remove the cast iron skillet (or baking dish) from the oven with oven mitts, and pour the batter in. Turn the oven down to 350 and bake for 25-30 minutes, or until the top is brown and an inserted toothpick comes out clean.
  7.  Let cool slightly before slicing and serving.
  8.  Enjoy! Serve with butter and honey for maximum comfort food feeling :)

Read More

Dried Cranberry-Jeweled Pumpkin Pecan Granola

Posted on Sep 24, 2014 | 2 comments

This week, we’re making a seasonal granola and I’m telling you the story of a time in my life that involved a very close relationship with a wig named Desire. 

In the interest of economy, some details were left out of the video, but signed up for the newsletter and you won’t miss a thing.

(My recipe card plugin isn’t working, so in lieu of that I’m going to give you the recipe here listed out until I can get it fixed. Sorry for the wonky formatting, and hopefully we’ll be up and running again soon). 


The spiced pumpkin puree is canned pumpkin puree with nutmeg, cinnamon, and clove added to it. If you don’t have this, use regular pumpkin puree and add the above spices to your taste.

This recipe was inspired by Sarah Forte of The Sprouted Kitchen



  • 2 cups gluten free certified oats
  • 1/2 cup raw pecans, chopped
  • 2 Tbsp sesame seeds
  • 1 Tbsp poppy seeds
  • 1 tsp Celtic sea salt
  • 1/3 cup organic maple syrup
  • 1/3 cup spiced pumpkin puree
  • 2.5 Tbsp coconut oil or butter
  • 1/2 cup dried cranberries


  1. Preheat the oven to 325.
  2. Combine the dry ingredients (except the cranberries) together in a large mixing bowl, and add all of the wet ingredients. Mix until everything is evenly coasted.
  3. Spread the mixture onto a baking pan in an even layer, and bake for about 35-45 minutes–checking it halfway through to be sure it’s not drying unevenly.
  4. If one section looks darker, mix it up and turn the baking sheet around to keep the heat evenly distributing.
  5. Once the granola is dark brown and very crispy, remove from the oven and let cool.
  6. Add the cranberries once it’s cool to the touch, and store in an airtight container like a mason jar or pyrex bowl. It’ll keep for about 2.5 weeks.

Read More

Chocolate Chip Pumpkin Waffles (Gluten+Dairy Free)

Posted on Sep 10, 2014 | 0 comments

The fall is upon us and warm(er) foods begin dictating our desires. Regardless of the gluten/dairy free nature of these (delicious) bad boys, I still consider this a dessert food. But do you. If they grace your table for a special occasion Sunday brunch, the world will not be worse off. 

Today’s episode comes with an especially vulnerable backstory that I have never shared publicly, and will be accessible only to email newsletter subscribers. If you’re interested in getting weekly updates that include stories, inspiration, tips/tricks for cooking (with chronic illness or not), and additional recipes, do sign up. As of now, I only have things to give you (not sell you), and you can unsubscribe at any time. 

I hope you enjoy these, and stay tuned! I may do a grain free version for the paleo/gaps folks soon. Cheers!

Chocolate Chip Pumpkin Waffles
Write a review
For the Dry
  1. 8 ounces homemade gluten free flour mix
  2. 2 Tbsp sugar
  3. 2 tsp bakin powder
  4. 1 tsp sea salt
  5. 1/2 cup dark chocolate chips
For the Wet
  1. 8 ounces almond milk
  2. 2 large eggs
  3. 2 ounces butter (1/2 stick, melted)
  4. 1 tsp vanilla extract
  5. 1/3 cup pumpkin puree
  1. Preheat your waffle iron.
  2. Combine dry ingredients into a bowl and mix.
  3. Combine wet ingredients in a separate bowl, and whisk together until eggs are fully beaten. Add to the dry ingredients.
  4. Stir to combine until a batter is formed; add the chocolate chips and more almond milk (1 Tbsp at a time) if you want the batter to be thinner (for pancakes).
  5. Pour batter into your preheated waffle iron, and wait until the magic beep goes off.
  6. Serve!
  1. This is sweet enough (for me) due to the presence of the chocolate chips, coconut sugar, and cinnamon in the batter. If it's not sweet enough for you, go to town with butter, syrup, and a few extra chocolate chips as a finishing garnish.
  2. Roasting your own pumpkin with butter and cinnamon and pureeing it for the batter adds a “real-foods touch” that can’t be beat.
In The Kitchen Keepin' It Real
Read More

Cool Refreshing Fennel Slaw

Posted on Jul 16, 2014 | 0 comments

This season we’re giving the cold cabbage salad known as cole slaw a makeover with this fresh, fabulous, “fen-nom-nom” favorite: fennel slaw. 

Fresh Fennel Slaw
Serves 4
Freshly shredded fennel, meyer lemon zest + juice, a glug of good quality olive oil, salt, and parm reg cheese does the trick. Add some freshly chopped basil and parsley for a color pop, and voila- a new take on an old classic.
Write a review
  1. 1 large fennel bulb
  2. 1/2 meyer lemon (zest + juice)
  3. 1/4 cup fresh herbs, chopped (basil + parsley are recommended)
  4. 3 Tbsp good quality extra virgin olive oil
  5. 1/4 cup parmigiano reggiano (optional, to taste)
  6. salt (to taste)
  1. Shred the fennel bulb on a mandolin, or, slice as thinly as you can by hand. (A good chef's knife will make easy work of this).
  2. Add the zest and juice of the lemon, chopped herbs, seasoning, olive oil, and cheese.
  3. Toss, and serve fresh.
  1. BBQ shrimp skewers would pair swoon-ing-ly well.
In The Kitchen Keepin' It Real

Read More

Seared Summer Scallops + Salmon Salad Cucumber Cups

Posted on Jul 9, 2014 | 0 comments

Thank you for your patience with my lapse in posting. I’m transitioning all of my recipes to a more efficient, highly organized new system, and this has caused a lag in my publishing schedule. My videos go live on Wednesdays, and so far no one has written to hammer me about needing the recipes—so I figure it’s all good. Now you get two for the price of one. 

The first are the most succulent seared wild scallops from Greensbury Market; one of my new favorite online sources for grass fed meats and sustainable seafoods. I like them so much a) the product is delicious and b)  they deliver to your door, which is uber chronic illness friendly. 

Scallops are perfect in summer when they’re fresh, and they cook in about 4 minutes flat (another helpful chronic illness tip) making oven time on minimized, while delicious time is maximized. Here I used some french liquor called Lillet to deglaze the pan, and it was incredible paired with bitter greens from my garden in a pasta medley. Swoon!

Seared Summer Scallops with Lillet
The most succulent seared wild scallops served in a french Lillet sauce with shallots and fresh herbs. Swoon!
Write a review
  1. 1 pound wild scallops
  2. 1 medium sized shallot, diced
  3. 2 Tbsp ghee
  4. 2 Tbsp Extra Virgin Olive Oil
  5. 3 cloves garlic, diced
  6. 1/4 cup Lillet (white wine will work well too)
  7. 2 Tbsp fresh seasonal herbs (basil, oregano, & thyme all work beautifully)
  8. salt + pepper
  1. Preheat a skillet over high heat, and lower just before you add the butter and olive oil to the pan.
  2. Be sure your scallops are dry, and season them. with salt and pepper.
  3. Once the butter begins to brown at the edges, add your scallops and sautee for about 2 mins per side, until they are firm and the edges are browned and crisp looking.
  4. Flip and sautee for another 2 minutes per side. Once finished, transfer them to a bowl.
  5. Add the garlic and onion, and sautee until translucent.
  6. Add herbs, and lillet to deglaze the pan.
  7. Cook for another 4 minutes, or until the alcohol is evaporated and doesn't have a sharp taste.
  8. Pour the lillet shallot herb sauce over the scallops and serve.
  1. I paired these with pasta and bitter greens from my garden. The sweet lillet worked perfectly in this context. White wine will work as well.
In The Kitchen Keepin' It Real

The second is my twist on a recipe by Michelle Tam and Henry Fong of the website NomNomPaleo: Summer Salmon Salad Cucumber Cups. I modified them to utilize what was already in my pantry, and they were DELICIOUS.  If you’re not going to make the salad from seared or grilled fillets, use VitalChoice’s Wild Salmon to be sure you keep the integrity up. 

Salmon Salad Cucumber Cups
Bit sized salmon salad cucumber cups are perfect for summer picnics and bbq's, are a great nutritious snack, and taste awesome.
Write a review
  1. 1 can VitalChoice Wild Salmon
  2. 1/2 green pepper, red pepper, yellow pepper, diced
  3. 2 celery ribs, diced
  4. 1/3 cup (or more to taste) homemade arugula mayo
  5. 1 large cucumber, peeled in strips and cut into large chunks (see video)
  6. salt + pepper to taste
  1. Add all of your ingredients to a large bowl and thoroughly mix to combine.
  2. Taste to adjust seasoning; when it tastes awesome, set aside.
  3. Peel the cucumber in strips, leaving some skin on for aesthetic reasons. Unless you hate cucumber skin. By all means in that case strip it off!
  4. Cut the cucumber into evenly sized chunks, about 2 inches deeps.
  5. Use a spoon to scoop out the seeds, but leave a little bit at the bottoms for the "cup."
  6. Fill with salmon salad, garnish with chives or cherry tomatoes if you have 'em, and swoon!
  1. Make my homemade aioli, and blend in arugula for that extra spicy green kick.
In The Kitchen Keepin' It Real

Read More

Rosemary Infused Olive Oil + Professah KIR Rap

Posted on Jun 4, 2014 | 1 comment

This is the last week that I’ll be delivering content via my RSS feed. If you want to continue receiving my recipes + cooking videos, be sure to sign up for my email newsletter (located inside the big black and white box to the right of this post).  That will be the new delivery system. And of course, if for whatever reason you tire of hearing from me, you can always unsubscribe. 

For now, make Rosemary Infused Olive Oil to add depth charge and fuller flavor to your summer dishes. Marinades, popcorn, salads–those are just a few places where I’ve used and loved this herb-infused oil. 

Rosemary Infused Olive Oil
Write a review
  1. 2 cups extra virgin olive oil
  2. 4-5 sprigs fresh rosemary
  3. mortar + pestle
  1. Smash the rosemary with the pestle in your mortar in order to release its aromas, oils, and flavor.
  2. Add rosemary to an olive oil container and pour olive oil over it. Let sit for a few hours, and use in salads, marinades, and a finishing touch to dishes with italian vibes.
  1. Keeps well for a week. If rosemary begins to blacken, remove it from the oil--the oil is fine to continue using.
In The Kitchen Keepin' It Real





Read More

Never Before Released Appisode!

Posted on May 28, 2014 | 1 comment

Camera is broken and so today I’m releasing a never before published TM Appisode for the most swoon heavenly Peaches n ‘Cream’ Smoothie. The basil pairs terrifically with the peaches and strawberries in this dairy free, yet still decadent twist on the classic peaches and cream combo. This smoothie is like a blended fruit salad. 

I love and live for the addition of  fresh summer herbs in fruit salads. Blanching the basil takes off the sharp bite, but is probably not necessary, especially if you’re chronically ill and needing to keep standing time limited. 

Peaches & 'Cream' Smoothie (Swoon Yumminess)
Serves 4
Peaches, frozen strawberries, basil, the creamiest coconut milk, and dried dates make this smoothie so swoon heavenly yummy that it'll make its way into your dreams.
Write a review
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 1 ripe peach
  2. 1/2 medjool date
  3. 5 frozen strawberries
  4. 1/3 cup coconut milk
  5. 1/4 cup summer basil, briefly blanched
  6. 1 inch nub of ginger
  7. Note: I didn't have ginger and it still turned out great!
  1. Add ingredients to blender.
  2. Blend.
  3. Serve and swoon!
In The Kitchen Keepin' It Real

Read More