Snowshoeing!  Where have you been my whole life?

The front range was blasted with snow on Thursday + Friday, which made Saturday perfect for a play day. 

The resorts where we ski + board [...]]]> And so begins another new hobby.  I can’t stop talking about it, and I’ve only done it once.

Snowshoeing!  Where have you been my whole life?

The front range was blasted with snow on Thursday + Friday, which made Saturday perfect for a play day. 

The resorts where we ski + board at [past the front range] had no new snow at all.  Colorado weather is wacky!

We headed up to Cameron Pass with our good friends, Peter + Michelle.

Sunshine + no wind, makes for a perfect mountain day.

Sunglasses required!

Lovely Michelle.

The boys made their way up with skins attached to the bottom of their skis. 

Up + Up + Up.

We started around 10,000’ elevation and worked our way up for about 1 hour.

Breaks were definitely taken to catch my breath, chug water, and shed layers.  It’s funny how hot you can become when it’s only 25* outside. 

While it was one of the hardest climbs ever, I absolutely loved it!

Snack break at the top.

The boys packed PBRs, while I packed a PB+J.

About to make our way down the white fluff.

But not before Peter sunk 3’ in!  The worst thing is digging yourself out.  It takes SO much effort!

Michelle + I traversed around for awhile and then headed down.

I love winter.

And snow.

And Colorado.

And friends.

And snowshoeing.

More please!

Ashley

Well at least yesterday + today they do.

Thursday, it was three dips.

And now, three pizza bread bake recipes.  Personal pan pizzas just got a facelift.

Do you see the missing bread bite in the back left corner of the pan?  There was no waiting for photos.  I [...]]]> Good things must come in threes.

Well at least yesterday + today they do.

Thursday, it was three dips.

And now, three pizza bread bake recipes.  Personal pan pizzas just got a facelift.

Do you see the missing bread bite in the back left corner of the pan?  There was no waiting for photos.  I just had to try one.

First, we have the 2-bite pizzas.  If you have a mini muffin pan, you’re all set.  Okay, you’ll also need 2 small bowls + a spoon.

After a short while in the oven they’re ready for round two.

Carve the tops off at an angle, to create a little bowl.

Then fill with sauce + cheese + top with more cheese.

Then broil.

Then bite.

I ate the missing pizza bite while standing on top of my kitchen table, hovering over the pan, taking photos.

It was speaking to me.

So what is the bread part made up of?  It’s not like pizza dough at all.

Do these look familiar?

Buckwheat bakes!  Savory style.  They’re packed with herbs and use a mix of raw buckwheat + millet flour.  So what’s with the darker bake?  It’s vegan!  A little something for everyone.

So what’s your favorite pizza combination?

Think about it, then stuff it inside with sauce + cheese and broil until bubbly.

My favorite?

Cheese + mushroom. 

I suggest tearing into this with a fork + knife.

Unless you’re alone…

In which case you should use your hands.

A pizza bread bake sandwich?

Oh yes.

While I am a fan of cheese, the vegan version made me just as happy.  I stuffed it with sauce + mushrooms, then topped it with sesame seeds, salt + nutritional yeast.

It was quite dangerous to make all of these at once.

A pizza-bread food coma ensued.

Pizza Bread Bake [gluten free]

• 3T raw buckwheat flour
• 3T millet flour
• 1 large egg
• 1T oil
• 3T milk
• 1/8t garlic powder
• 1/2t oregano
• 1/2t parsley
• 1/8t salt
• 1/4t baking powder
• few grinds of black pepper
• pizza/marinara sauce
• grated cheese
• any other toppings you like

1. Preheat your oven to 350*. [high altitude use 375*]  Grease or line a 4-5” baking dish with parchment paper.
2. Mix all of the dry ingredients together in a small bowl.
3. Whisk the milk, egg + oil together and then stir into to the dry ingredients until just combined.
4. Pour into the baking dish + bake for 30-34min, until a toothpick comes out moist, but not bone dry.
5. Remove from the baking dish and let cool for 5min.
6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
7. Heat the sauce and cook other ingredients you want to include.
8. Add sauce, cheese and other ingredients to the bread bowl. 
9. Put the top on and cover with cheese.
10. Broil 3-5min until bubbly.

*tips/substitutions: Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with other ingredients right before you want to serve.  You can use 2 ramekin dishes instead of the 4-5” baking dish, or 3 regular sized muffin tins – bake time will vary.  Feel free to sub in GF oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet.

Pizza Bread Bake [gluten free + vegan]

• 3T raw buckwheat flour
• 3T millet flour
• 1.5T ground flax meal
• 1T nutritional yeast
• 1T oil
• 3T milk
• 1T applesauce
• 1/8t garlic powder
• 1/2t oregano
• 1/2t parsley
• 1/8t salt
• 1/4t baking powder
• 1/4t baking soda
• few grinds of black pepper
• pizza/marinara sauce
• any veggie toppings you want
• nutritional yeast/sesame seeds/salt [to top]

1. Preheat your oven to 350*. [high altitude use 375*]  Grease or line a 4-5” baking dish with parchment paper.
2. Mix all of the dry ingredients together in a small bowl.
3. Whisk the milk, oil and applesauce together and then stir into to the dry ingredients until just combined.
4. Pour into the baking dish + bake for 34-38min, until a toothpick comes out moist, but not bone dry.
5. Remove from the baking dish and let cool for 5min.
6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
7. Heat the sauce and cook other ingredients you want to include.
8. Add sauce + other ingredients to the bread bowl. 
9. Put the top on, spoon a little sauce on and sprinkle with nutritional yeast, sesame seeds + sea salt if desired.
10. Broil 2-4 until browned.
11. Serve immediately.

*tips/substitutions: Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with other ingredients right before you want to serve.  You can use 2 ramekin dishes instead of the 4-5” baking dish, or 3 regular sized muffin tins – bake time will vary.  Feel free to sub in GF oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet. 

Pizza Bread Bites [gluten free]

*original recipe quadrupled to make 24 mini bites

you can also quadruple the vegan recipe and do the same

• 3/4c raw buckwheat flour
• 3/4c millet flour
• 4 large eggs
• 1/4c oil
• 3/4c milk
• 1/2t garlic powder
• 2t oregano
• 2t parsley
• 1/2t salt
• 1t baking powder
• 10-15 grinds black pepper
• pizza/marinara sauce
• grated cheese
• butter/coconut oil to grease

1. Preheat your oven to 350*. [high altitude use 375*]  Grease a mini muffin pan.
2. Mix all of the dry ingredients together in a bowl.
3. Whisk the milk, egg + oil together and then stir into to the dry ingredients until just combined.
4. Pour into the the mini muffin pan and bake for 15-18min.
5. Let cool 5-10min.
6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
7. Heat the sauce.
8. Add about 1/2T sauce sauce, cheese and other ingredients to the bread bowl. 
9. Put the top on and cover with cheese.
10. Broil 3-5min until bubbly.

*tips/substitutions: Because they are so small, it works best to just use sauce + cheese with the minis.  Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with the sauce + cheese right before you want to serve.  Feel free to sub in GF oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet.

…

I think I should cook everything in threes.

Ashley

So what did I come home to?

Chris recovering from a nasty stomach virus.

The dogs with 100x their normal energy, since Chris couldn’t walk them for a few days.

The house needing a total germ-scrub-down.

And not much food [...]]]> I’m hooooooome!  And I don’t have to be on a plane again until JUNE! 

So what did I come home to?

Chris recovering from a nasty stomach virus.

The dogs with 100x their normal energy, since Chris couldn’t walk them for a few days.

The house needing a total germ-scrub-down.

And not much food in the house.

But we did have yogurt.

Why make one dip when you can make three?

Lemon Dill Yogurt Dip

• 1c Greek yogurt
• 1t dried dill [or 1T fresh dill]
• 1T lemon juice
• 1/2t lemon zest
• 1/4t garlic powder
• 1/4t salt
• fresh black pepper to taste

1. Mix ingredients together + chill [covered] in the fridge.
2. Add more salt if desired.

*Using Greek yogurt is very important so it has a nice thick consistency.  I like to use 2%.

Serve with:

• cucumbers
• peppers
• broccoli
• carrots
• cherry tomatoes
• pita
• kettle chips
• falafel

Do you love cinnamon as much as I do?

I eat 1-2t every.single.day.

And this works as more than a dip.

It works as part of your breakfast, lunch, or snack.

Cinnamon Maple Yogurt Dip

• 1c Greek yogurt
• 3/4t cinnamon
• 2t maple syrup [or honey]
• 1/4t vanilla extract
• shredded coconut + chopped almonds [topping]

1. Mix ingredients together + chill [covered] in the fridge.
2. Top with shredded coconut and/or chopped almonds. 

*Using Greek yogurt is very important so it has a nice thick consistency.  I like to use 2%.

Chocolate was the next flavor that popped into my head.

Double chocolate.

Filled with cocoa powder + crunchy chocolate chips.

Chocolate Chocolate Chip Yogurt Dip

• 1c Greek yogurt
• 2T unsweetened cocoa powder
• 1T maple syrup
• 1/4t vanilla extract
• 3T dark chocolate chips

1. Mix ingredients together and add more maple syrup if desired.
2. Chill [covered] in the fridge.
3. Top with chocolate chips. 

The chocolate was my favorite. 

f-a-v-o-r-i-t-e

I’m pretty sure it was due to the chocolate chip crunchiness.

I made half batch versions of each and completely finished them off with 1 apple, 4 large carrots [obviously for the dill dip], and a spoon.

[had fun playing with light + shadows in these photos]

Serve the cinnamon and/or chocolate dips with:

• banana
• apple
• pretzels
• pound cake
• animal crackers
• cinnamon pita chips
• Food Should Taste Good chocolate tortilla chips
• angel food cupcakes [!!!]
• strawberries
• mandel bread

The house is clean.

The fridge is full.

Chris is feeling better.

My egg supply is restocked.

The dogs are not acting like total crazies.

All is well.

Ashley

recipe page updated

Here goes!

Banana Cornbread Cake – Sounds like a strange combination, but trust me on this.  If you’re not a banana fan, check [...]]]> Recently, I heard from a reader asking for a list of my easiest recipes.  Great idea!  I’ve put together “best of” lists in the past, but never an “easiest recipe” list. 

Here goes!

Banana Cornbread Cake – Sounds like a strange combination, but trust me on this.  If you’re not a banana fan, check out the 3 ingredient corn cake instead.

Oatterific Banana Scramble – I used to make these all of a time and really need to bring them back!  If you’re expecting a pancake, this is not your recipe.  The banana scramble, is gooey + creamy, with a little crispiness on the outside.  I used to enjoy these with jelly on a sprouted English muffin or bagel, before going GF.  Now, I would probably make 2-3 without the bread, to fill me up!

Vanilla Bean Brown Rice – If you have plain leftover brown rice, this is super easy + a nice change of pace from oats.

Quinoa Parfait – Always make extra quinoa.  This is why.

Banana Cinnamon Protein Buckwheat Bake

Creamy Smoked Kale Salad – A longer ingredient list for the dressing, but no cooking involved!  I make this salad time + time again.  I encourage you do make at least a double batch of the dressing.

Veggie Sandwich To Go

Quinoa, Veggie, Egg Bake – An all time favorite to make with leftover quinoa.

Lemon Garlic Green Beans [and Crockpot Red Sauce]

Veggie Coconut Curry – My easiest curry dish to date!

Savory Oats

Buckwheat Millet Pizza – Takes a little while to bake, but very easy to throw together and a great stand in for yeast-dough.

Cinnamon Coconut Raisin Bread – Delicious for a PB+J!

Grilled Hummus + Egg Sandwich – I completely forgot about this combination!

Raw Basil Pesto 

Recipes for Mom – Smoothies – 3 easy smoothie recipes!

Cocoa Peanut Energy Bars – No baking involved!

Hope to add more quick + easy recipe to the list in the coming months! 

I’m headed back to Colorado today.  It’s been an action-packed week, full of laughs, food, + 1000’s of photographs.  Time to enter into the black hole that is photo editing. 

Ashley

Who am I?

Ohhh how nice it is to plan ahead.  But don’t get too excited.  I completely forgot about the super bowl this weekend and have no recipes lined up.  However, I don’t think anyone would be upset to see the following recipe [...]]]> TWO Valentine’s Day recipes and it’s not even February yet.

Who am I?

Ohhh how nice it is to plan ahead.  But don’t get too excited.  I completely forgot about the super bowl this weekend and have no recipes lined up.  However, I don’t think anyone would be upset to see the following recipe at their super bowl get together.

The star of the show, was once again blood oranges.  I was hoping they would turn the actual doughnut pink, but no such luck.  Maybe using all blood orange juice, instead of using both OJ + milk would have worked.  I’ll have to try next time.

With a good squeeze of juice and a little bit of zest, the flavor was spot on. 

While the doughnut may not have been pink, I drizzled pink icing overtop to give them a little more Valentine’s Day spirit.

No red food dye here!

Perfectly pink with a little extra pop of orange flavor.

These would make an excellent breakfast or dessert.  Possibly served with OJ or better yet, mimosas.  Too bad we were out of champagne for this shoot.  What a good excuse to gulp down a little bubbly at 1 o’clock in the afternoon!

I never expected this recipe to rival the molasses, cinnamon sugar, and apple cider doughnuts [my favorites].  They’re right up there though!  Don’t make me pick a favorite.  I now have four.

And you know what else?

They’re vegan!  Perfect if you don’t eat eggs, or are out of eggs like I was.  You’ll just need a little flax to throw in the mix.  Freshly ground flax seeds work the best.  No need to worry about mixing a flax “egg,” because it gets tossed right in with the dry ingredients.

Cakier + doughnuttier than you’d expect.

Especially for being gluten free, vegan, and baked! 

Blood Orange + Chocolate Frosted Doughnuts  [yields 6-8 doughnuts] vegan + GF

• 1/2c GF oat flour
• 1/2c sweet rice flour
• 3T almond meal
• 3T sunflower oil
• 1/3c sucanat
• 1.5T ground flax meal
• 3T unsweetened apple sauce
• 6T blood orange juice
• 1T blood orange zest
• 1/4c unsweetened almond milk
• 1.5t vanilla
• 1/2t salt
• 1t baking powder
• 1/2t baking soda

1. Preheat your oven to 350* + grease your donut pan.
2. In a medium sized bowl mix together the oat flour, sweet rice flour, almond meal, flax meal, sucanat, salt, baking powder + baking soda.
3. In a small bowl, whisk together blood orange juice, milk, vanilla, oil, zest + applesauce.
4. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy and should be thick.
5. With a spoon, spatula, or piping bag, transfer the batter to your greased pan, until almost flush with the top of the pan.
6. Bake for 24-28min.
7. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.  The tops of the donut should be golden brown and it will spring back when you press it lightly.
8. Let them cool in the pan for 5min then turn out onto a cooling rack.
9. Add frosting when cooled.

tips/substitutions: If you have leftover batter with a 6-mold pan, your molds might be a smaller than mine, so they might bake slightly faster.  For high altitude – oven 375*, 3/4t baking powder.  You can grind oat flour from certified gluten free oat groats, steel cut oats, or rolled oats.  Grind in a blender or magic bullet until soft and flour-like.  Sub 2 eggs instead of ground flax, and lower almond milk to 2T if you don’t need/want them to be vegan.  If you can’t find blood orange, just sub any unsweetened orange juice.  To make almond meal, grind almonds in a food processor/blender/magic bullet until soft and mealy with not pieces of almond.

Chocolate Frosting

• 1c powdered sugar
• 2T unsweetened cocoa powder
• 1.5-2.5T unsweetened almond milk

1. Stir everything together until smooth.  If it’s too thin, add more powdered sugar.  If it’s too thick, add 1t more of milk at a time.
2. Let sit for 5min to thicken.

*Make your own powdered sugar or sucanat.

Blood Orange Drizzle

• 1/2c powdered sugar
• 1T blood orange juice

1. Combine until smooth. 
2. Scoop into a sealable plastic baggie, squeeze the air out + close.
3. Work the icing down to one corner of the bag and cut a tiny off the corner.
4. Gently drizzle the icing onto the doughnuts.

Your sweetie is guaranteed to lick their plate clean. 

And so are you.

Now shouldn’t you be writing a shopping list for things like spicy nacho cheeze sauce, curry honey hummus, sweet potato black bean burgers, beer soaked fries, smoked black bean dip, cocoa chili, pumpkin spice hummus, southwestern soup, or buckwheat + millet pizza, instead of thinking about doughnuts?

I’m on the fence, but I think I’ll take doughnuts over dip.

Ashley