March 25, 2017

These aren’t your standard bb muffin. They are grain free, dairy free, refined sugar free blueberry muffins so I guess they fall under the ‘paleo’ category. I have been experimenting with grain free baking again ever since my short stint with Whole 30. Lol. Confession: I didn’t make the whole 30 days. Technically.

Honestly, it was too restrictive for me. I thought I was an all or nothing kind of gal but turns out completely restricting food groups made me crave/want/need/obsess over them even more. I totally get it though. You’re hooked on sugar and carbs and you need a reset. Which I completely did. But after 18 days or so, can’t remember exactly when I threw in the towel, I was detoxed and just…sad. I wanted to make healthy gf pancakes. I wanted to have a glass of red with my fiancé on datenight. I also really wanted a GD slice of pizza.

And that’s what we did. B took me to our fav pizza place in New Haven, ordered 2 small pies and enjoyed every last bite. And to be honest, the next day, I was back to (mostly) grain free. I followed a paleo diet for a while in the past and forgot how great I felt. My workouts are better. I’m more satiated throughout the day. Sleeping more soundly. Clearer skin. Less bloat. But the thing is, like I’ve said before, I don’t want to live a life without pizza. And that’s what it’s really all about for me…moderation. It’s always been about moderation.

So yay Whole 30 (?18) you helped a chick kick her sweet tooth (for now) but you best believe I’ll be back for you doughnuts. In the meantime, I hope to get back to my old healthy-ish baking ways. Lay off the processed carbs and eat more good for ya fats. Until March 30th, bc it’s my sissy’s birthday and we’re having cake. With real sugar. And probably some ice cream.


1 cup almond flour
1/4 cup ground flax seed
2 tsp baking powder
1/2 tsp salt (careful, if your almond butter is salted you should ixnay)
3 eggs
1 cup almond butter
1/3 cup coconut oil
1/3 cup honey
1 tsp vanilla extract
1 cup fresh blueberries

Heat oven to 350 degrees and line your muffin tin. << Crucial step as blueberries tend to stick and ruin your perfect muffys. Whisk flour, flax seed, baking powder and salt in a large mixing bowl breaking up any large clumps. In a smaller mixing bowl, whisk eggs, almond butter, oil, honey and vanilla extract. Add wet ingredient to dry ingredients and gently mix with a silicone spatula until just combined. Batter will be thick. Carefully fold in blueberries and scoop batter into prepared pans to about 3/4 the way full. I use an ice-cream scoop to get even muffs. Bake until muffins are golden brown and a toothpick tests with few crumbs, about 25 minutes.

Makes 12-15 muffins


March 14, 2017

It’s been so long!! Beans is officially back in action bc I ran out of money to spend on furniture. Lol kidding but not.

We’ve been in our new home for almost 2 weeks now and we are sort of semi-settled. I mean, besides the never-ending to-do list that I hear is pretty standard with homeowner-?ship, we are here! It still feels so unreal. Like we pull up and sit in the car for a sec and we’re like this. is. ours. We can put hundreds of holes in the walls and paint the door pink if we wanted to! No really, I’m thinking a blush pink front door. Is that cool or no??

Starting my first #whole30 on move-in day wasn’t the brightest idea I’ve ever had. Well, the first couple of days weren’t terrible actually bc I was semi-excited and basically snacked all day. I didn’t do too too much research on it – I vowed no grains, no sugar, no dairy. Whenever anyone asked me what Whole 30 was about I said, ‘you can’t eat anything good’ lol which is a bit of an exaggeration bc you can have steak and you can also have bacon. So there’s that.

To be honest, nuts and nut butter have been my crutch. I bet the Whole 30 police, gods, creators, whomever are probably like no, girl. You are totally screwing this up. But whatever. I’d rather eat a bunch of nut butter then a bunch of scones. I mean no, I, me, personally wouldn’t rather but my hips and thighs would prefer I should say. I’m not going for perfection here, I’m just trying to do better. I feel good. I feel like I want some cake but I feel good. Day 14: clear-er skin, more energy, less bloat.

B + I went to Trader’s the day before the move to stock up on snacks and meals and what not. He says he’s with me but then sneaks a slice of pizza when I’m not looking. << actually happened. *rolls eyes* I hate that he can eat whatever the heck he wants and still be skinny. It’s annoying. I picked up some stew meat and immediately thought of a classic beef stew my mom used to make in the crock pot. I love a stew that simmers on the stove and just gets more deep and rich as it sits. This is a simple version that is perfectly paleo, whole 30, healthy-whatever! If you need me I’ll be here eating this beef stew on the couch in my pajamas bc it’s snowing profusely and I’m pretty sure it’s a national snow day.


2 Tbsp tapioca flour seasoned with salt and pepper
2 pounds stew meat, cut into 1 inch cubes
2-3 Tbsp olive oil
1 yellow onion, cut into 1/2 inch slices
2 garlic cloves, minced
Juice of 1 lemon or a dash of balsamic would be better
1 15 oz can of tomato sauce
1-2 Tbsp Worcestershire sauce
4 cups beef broth
2 bay leaves
1 Tbsp fresh thyme, chopped
3-4 carrots, peeled and diced into 1/2 inch pieces
4 red potatoes, quartered

Toss meat with seasoned flour coating all sides. Heat 1 Tbsp of olive oil in a large Dutch oven over medium-high heat. Brown meat in batches, careful not to overcrowd the pan, adding oil with each batch as needed. Remove meat and cook onion until soft and translucent, about 2 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Add lemon juice, tomato sauce, Worcestershire sauce, beef broth, bay leaves, and thyme. Stir until combined. Add meat back to pan and simmer on low heat covered for one hour.

Stir in carrots and red potatoes and simmer for an additional 1-2 hours covered, until stew thickens and meat is very tender. Add peas during the last ten minutes of cooking and season with salt and a few turns of pepper.

Serves 4-6


February 26, 2017

It’s boo boo’s birthday! Haha jkjk that was like 2 weeks ago now but I’m finally getting around to posting the cinnamon rolls I made in celebration. I was planning on making a cake too but I guess that was a little too ambitious. Let’s just say I wasn’t expecting the sugar crash after having oh, 2 to 3 of these for lunch. This was the day we got that huge snow storm so we were in full hibernation mode on the couch the majority of the day binge watching Blind Spot. << Wouldn’t want it any other way. Continue Reading


February 14, 2017

Happy Valentines Day!! Make these truffles for your boo boo like I did! They are super easy and you probs have everything you need in your pantry. Oh, you don’t stock coconut cream?? Why the heck not?! I put it in my coffee or make a quick coconut whip for dessert. It’s the best! Trader’s always has a bunch, you still have time!! Or sub heavy cream. Do you have that? No? Jeez, you’re SOL. Continue Reading


February 12, 2017

Currently preparing for V Day and while my truffles set, I’m thinking it’s a good time to write up the recipe for my Mom’s maple walnut coffee cake? What do you think? I’m thinking yaaaaas.

Yep, this is the one I dropped after I singed my enchiladas *caught mid-air* hence the uneven-ness of the cake itself and the crumble topping in the center. Lost a bit of the crumble but threw it in the oven anyway bc butter, sugar, and flour can never taste bad, no matter what it looks like – says me. And who can really tell that its uneven besides me, right? Say right. Continue Reading