Apple & Almond Butter Sandwich

3 ingredients, people!!  That’s all.


sliced thinly.  I bet you didn’t know apples could go on a sandwich.  Well they can!  Pickles are weird….apples are waaaay better.  And in season!  Yum.  Go pick some.

Almond butter:

this jar is from the San Francisco Farmers’ Market at the Ferry Plaza and it may or may not have cost $5 for 8 ounces….my version of a souvenir, ok?

Get some good bread.  I like Iggy’s.  You pick.  Soft bread is always nice.

Spread almond butter on your bread.  Top with your apple wafers.  Eat it.  I’ll just say it now, I told you so.



Banana-Coconut Skillet Pillows

I’m thankful that people in this world, people such as Joy the Baker, exist in this world.  Because of Joy, things like vegan chocolate cakes are an everyday occurrence, kale marries coconut, and toasted oats become part of a milkshake (that is totally healthy, by the way).

I’m thankful for Joy always.  But especially lately.  Because she has brought breakfast dumplings into the world, using the ever-versatile banana.  Oh, and did I mention these dumplings were originally gluten-free?

Choosing between waffles and pancakes is tough.  I know it is; I’ve been there, I’ve felt your pain.  That’s why we have dumplings.  Or skillet pillows, if you will.  Thankfully, you don’t have to choose between the two classics.  They’re not a waffle and not quite a pancake, but whatever they are, they’re delicious.

Joy serves these beauties with vanilla bean maple butter.  That sounds glorious, and this may come as a shock to you, but I really don’t do butter straight up like that.  I’d rather have it whipped with some flour and sugar and then possibly fried in a skillet (like these dumplings, for instance).  It also could have something to do with the fact that I have yet to purchase a vanilla bean.

I figured since I’d already used some coconut milk, why not go all the way with this dairy-free kick?  I topped these with sliced banana, shredded coconut, and a just drizzle of plain maple syrup (these are quite sweet already).

Treat yourself to these clouds of comfort and Joy.

recipe for 16 dumplings

NOTE: This dumpling recipe is (nearly) identical to Joy’s.  Modifications include using all-purpose flour where she used gluten-free; abstaining from butter; etc.

1 1/2 cup flour

2 T granulated sugar

1/2 t baking soda

1/2 t baking powder

1/2 t salt

1/2 t cinnamon

1 egg

1 T canola oil

1 t vanilla extract

1 cup coconut milk

1 ripe banana, mashed


maple syrup

shredded coconut


cinnamon {to serve}

Whisk together dry ingredients in bowl.  Beat together wet ingredients in other bowl.  Pour wet into dry and stir until the mixture just comes together.  Add banana.

Heat a nonstick skillet; add your grease of choice (butter, canola oil, ghee, coconut oil, etc.).

Add 2 T batter into skillet and cook until “golden brown” on bottom.  Let pillows be fluffy–don’t smash them.  Flip and repeat.

Serve pillows immediately with desired amount of toppings and enjoy! 🙂

Homemade Granola Bars

Time for fall.

Time for school.

Time for cross-country.

Running makes me hungry.  Biking doesn’t….which is bad.  But running does.  I feel like I’ve been eating 7 meals a day.  And I still wake up with a growling stomach.

Here’s a formula I like: Number of miles=Number of meals.  Yeahhhh.

We’ve all heard how hard it is to eat healthfully on the road (and on the run).  Blah, blah, blah…the evolution of fast-food…the end.  Enter: homemade granola bars.  Wrap one up and stash it in your bag for later (or now).

You won’t find any soy protein isolate or xanthan gum in these.  You won’t need to pay $2.00 at a vending machine for these.  Here’s real, good food.  Made by you!

This recipe comes from a dear friend who loves food almost as much as I do.  Here’s a shout-out thanks to her for sharing her awesome lake with me.  And then feeding me sushi to revive me.

Here’s to the new season and whatever it may bring you.  Eat up!


[servings depend on how you slice it 😉 ]

1 cup peanut or almond butter

1 cup sweetener such as agave nectar, brown rice syrup, or honey

3/4 cup chopped almonds

1 1/2 cups puffed rice

1/4 cup pumpkin seeds

3/4 cup sunflower seeds

1 heaping cup Nature’s Path Mesa Sunrise

1 cup dried cherries, cranberries, raisins (optional)

chocolate chips (optional)

Lightly coat a 9 x 13” baking pan with oil.

In a large saucepan, heat peanut butter with brown rice syrup over low heat until bubbles form.  Quickly stir in remaining ingredients (except chocolate) and mix well.

Allow mixture to cool slightly.  When cool enough to handle, press mixture into baking pan.  Press chocolate chips onto top of bars, if using.  Enjoy 🙂

TIP: These bars can be sliced and frozen.  Just take one out of the freezer and it will defrost in time for a snack!

The So-Many-Regrets Smoothie

This smoothie is here to cure your problems, erase your faults, and cleanse you of your sins.  Yes, this smoothie works miracles.  Just call me a genius.

Perhaps you had one to many doughnuts.  Drink this!  Perhaps you said something you shouldn’t have.  Drink this (and an apology wouldn’t hurt either)!  Perhaps you stayed up too late at a party…or in your bed watching Netflix.   Perhaps you didn’t.  This smoothie doesn’t judge, it heals. So you should drink this!

Kale is full of calcium to make you strong.  Wheatgrass is full of chlorophyll to make you…clean.  Yeah.  Add some banana…mmmmmm potassium.  No dehydration here.

We love what you do, kale, but sometimes you come on a little too strong.  That’s why we tone you down with peanut butter and almond milk.

If you’re nervous because you’ve already got the Sad-Sunday feeling on the first Sunday after summer, don’t be.  I’m right there with you.  So let’s get energized with this smoothie.

This smoothie makes us better.  Let’s feel better, be better, and do better.  I know we can.


[serves 1]

1 banana, broken into pieces and frozen

3/4 cup unsweetened almond milk, chilled

1 heaping cup chopped kale, no stems

a bit less than 1 T powdered wheat grass (depends on how much you can handle)

1 T peanut butter

1/2 t almond or vanilla extract

1 t honey or agave, if desired

Process frozen banana and almond milk in blender.  Add kale and blend until smooth.  Add peanut butter, almond extract, and wheatgrass powder.  Blend and serve immediately.  🙂