I’ll admit to being skeptical about these gluten-free alternative personal pizza crusts but by the end of the night they had definitely won me over. They won’t ever replace true pizza crust and they just flat out confused the kids when I refer to them as pizzas but they did help satisfy that the pizza craving during our January cleanse when the alternative might have been to cave to the craving and eat half a pie myself.
The dough is knead-free, flour-free, and gluten-free and comes together fairly quickly and easily. We topped our mini-pies with sauce, various roasted veggies, and cheese for a delicious and filling protein-packed pizza fix without any of the guilt or cost of takeout.
That’s not to say that everything went smoothly with the first batch…
Our house has been awash in coughs, colds, and general snottiness since before Christmas. Every time we appear to have recovered, it starts up again in some new form. It’s been like the old saying about painting the Golden Gate Bridge.
All the sickness, or near sickness, has led to a general apathy toward cooking. We are mostly worn out at the end of the day and just want something quick and easy. This chicken cannellini soup (the veggies in the family subbed in tofu) is the perfect weeknight dinner. Add a salad or some bread and you have a filling, nutritious meal that doesn’t take a lot of effort to get on the table. If you hustle it can be done in 30 minutes or so. Better yet, make it ahead, let the flavors mingle and heat it up.
Never underestimate the power of broth. It’s nourishing, hydrating, and soothing.
The main summer season CSA is winding down to its final weeks and while we made it through the dense thicket of zucchini, we now find ourselves awash in many different varieties of squash. We’ve roasted most of that squash into submission but it still persists.
What to do? How to get the kids to eat it?
Make cookies, of course.
It’s coming up on prime berry season here in New England and this past weekend we went out and picked a whole bunch of fresh blueberries. I’ll be honest, we’ve mostly just been eating them right from a bowl on the kitchen counter but I did want to give another recipe which stars fresh berries from my favorite cookbook, Run Fast. Eat Slow, a try.
While we mostly eat a plant-based diet in our house, we do have fish about once a week. Mostly it’s in the form of tacos, but when it’s not it is typically a piece of salmon. I like salmon because it’s loaded with B12, vitamin D, and omega-3 fatty acids. All the protein fills me up, fights workout inflammation, and helps me recover for next time.
Plus, salmon is great fresh or frozen for a fancy weekend or a quick weeknight meal. It’s sustainable, affordable, and easily adaptable to many different methods and flavors. It’s a kitchen all-star. Did I mention the girls will eat it, too? Always a plus.
One the few recipes I was disappointed with in either of the Run Fast cookbooks was the banana coconut cookies. I love cookies, especially ones that I’ve been give permission to eat at breakfast. What’s better than starting the day with coffee and a cookie and maybe a run?
The first attempt at the recipe wasn’t a total fail but I wasn’t in a rush to try them again. Turns out a probably should have made a decision based on the actual recipe as written not one I had blithely changed. Turns out not all flour is created equal. Just assuming that I could sub in splelt for coconut wasn’t the best decision and likely contributed to the funky texture of the final product.
Thanks to a kindly reader suggestion, I went back and tried the recipe again, this time with the coconut flour and following all the proportions exactly. Except for adding the chocolate chips. I always add chocolate to a recipe when I can get away with it.
You can probably guess what happened…
UPDATE: Thanks to a reader suggestion, I tried these again with coconut flour (as the recipe calls for) rather than spelt. Much better result.
Alas, last week’s banana bread didn’t quite use up all the dark, dark bananas haunting my fruit basket. In a quest to clear the counter and avoid an impending fruit fly convention, I tried the banana coconut cookie recipe from the Run Fast. Cook Fast. Eat Slow. to use up the remaining fruit.
I’ve made many recipes at this point from both Run Fast cookbooks and while they all haven’t come out perfectly they all were pretty tasty and worth making again. This one, however, was the first dud for me, even with chocolate chips thrown in. I’m going to have to make it again if only to see if it’s really the recipe or if it’s me.