Asian Pickled Vegetable Slaw


My garden is BOOOOOMING. It’s September and temps are nearing 100F. UGH. But hey, like grandma always said, when life hands you a crap ton of vegetables, make pickles…and slaw…and pickled slaw…oh and salads…and pickled slaw for your salads. Right?

I am presenting you with a healthy and quick snacking tool to stash in your fridge. You can whip these out to snack on, to amp up a burger, boost a salad, or pizzazz a sandwich wrap.  Trust me, once you pop, you just can’t stop! Oh, and these are super kid friendly too.


DSC_0202And…AND…did I mention that you do NOT need a canner. Quick fridge pickled slaw will be your BFF in no time. They are pickled within an hour, but taste best if you wait about 24 hours. These fridge pickled veggies will keep for a month (if they last that long without being devoured).

When making a batch..or two, just make sure you have about 3 to 4 clean pint jars with lids. Mix up the brine in a saucepan and allow to boil and then let it cool.  Stuff all of your delicious julienned veggies into the jars. Then, pour the brine over your veg mix, leaving about 1/4-inch head space. Seal up with your lid. Place in fridge. Wait. Shake. Wait. Wait. Shake. Eat. Eat. Be happy.

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Note – The asian flare is primarily from the rice vinegar. I recommend buying an organic rice vinegar or at least one without added sugar, such as Eden Organics Brown Rice Vinegar. This recipe can easily be doubled and tripled if you want to make extra for giving the gift of pickled slaw to others. People will love you. This recipe can easily be made with 100% rice wine vinegar or 100% apple cider vinegar…actually, any vinegar would work. It will just change the flavor.


Asian Pickled Vegetable Slaw (adapted from Smitten Kitchen)



  • 1/2 Cup Rice Vinegar
  • 1/2 Cup Apple Cider Vinegar
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Honey
  • 2 Tablespoons Yellow Mustard Seeds
  • 1 Cup distilled water

Vegetable Mixture Options (requires about 4 cups at least of shredded or julienned veggies):

  • Carrots
  • Cucumbers
  • Bell Peppers
  • Jalapeños
  • Onions
  • Garlic
  • Ginger
  • Radishes


  1. First, cut up about 4 to 5 cups of fresh and colorful vegetables (see suggestions above). The vegetables can be slivered or julienned.
  2. Have at least 4 pint jars with lids cleaned and set aside.
  3. To make the brine, heat the vinegars, honey, salt, and mustard seeds in a saucepan until it begins to simmer. Make sure the saucepan is non-reactive. Once the salt and honey is dissolved, remove the pot from the heat and stir in the distilled water. Allow the brine to cool to a lukewarm temperature.
  4. Next, divide your vegetable slaw mixture evenly between your jars. Pour the brine over the vegetables. Seal with lids. Place in refrigerator for at least 24 hours and up to a month. The vegetables will taste pickled within an hour, but taste even better the next day or two. Make sure your vegetables are submerged in the brine for the maximum shelf life.

Paleo Banana Ice Cream Cake

It’s already the middle of July and this weekend was the first time that I put a bathing suit on.  Honestly, between you and me…this doesn’t have to happen again.


Why do bathing suits have to be so UNFLATTERING! Ugh.

I should just wear a T-shirt or a trash bag.

But Oh well….I guess I didn’t get too upset, because after swimming all day, all I wanted was ICE CREAM.  So I promptly made this amazing dairy free and grain free banana ice cream cake to go along with ribs that we smoked.  Maybe this is why my bathing suit is unflattering?  Ice cream cake + ribs?





This cake is amazing. Creamy. Dreamy. Guiltless. It is made with cashews, bananas, dates, hemp seeds, raw cacao powder! Ya…shhhh….it’s good for you.

So I will just serve myself up another slice of cake…banana ice cream cake, that is. And I will eat it in my ugly, weird fitting, old bathing suit. And be happy.

Very happy.


Paleo Banana Ice Cream Cake (adapted from This Rawsome Vegan Life)

Crust Ingredients

  • 1/2 C raw pecans
  • 1/4 C hemp seeds
  • 2 Tbsp cacao powder
  • 1/4 tsp salt
  • 1 C pitted dates

Caramel Ingredients

  • 1 C pitted dates, soaked in hot water for 10 minutes
  • 1/4 C water
  • 1/8 tsp salt

Chocolate Ingredients

  • 1/4 C cacao powder
  • 1/4 C water
  • 2 Tbsp coconut oil
  • 2 Tbsp honey or maple syrup or agave nectar

Filling Ingredients

  • 2 C frozen bananas (3 to 4)
  • 2 C raw cashews, soaked for 3 to 4 hours (or overnight)
  • 1/2 C water or nondairy milk
  • 1/3 C maple syrup or honey
  • 1/3 C coconut oil
  • 1/8 tsp salt
  • 1 tsp vanilla


  1. Crust – In a food processor, place nuts, hemp seeds, raw cacao powder (or cocoa powder), and salt.  Pulse until the ingredients combine to make a flour like consistency. Add dates and process for a few minutes until it forms into a paste.  The mixture should hold together when you pinch a small amount between your fingers.  In a springform pan, place wax paper or syran wrap on the bottom. Press crust evenly into the bottom of the springform pan only slightly coming up the sides. Set in the freezer while preparing the filling.
  2. Caramel Sauce – Clean out food processor. Place soaked dates and 1/4 cup of water in the bowl of the food processor. Process for several minutes until a caramel-like substance is formed.  Add additional liquid as necessary. Add salt. Spoon into a separate bowl. Clean food processor bowl for next step.
  3. Banana Ice Cream Filling – Microwave the coconut oil in a small Pyrex dish for 30 seconds until mostly melted. Place all of the filling ingredients (except the caramel sauce) into the bowl of the food processor and blend on high-speed for several minutes until very smooth.
  4. Chocolate Sauce – In a separate bowl, combine cacao powder and 1 tablespoon of warm water. Stir carefully until a fudgey mixture is formed. Add warm water 1 tablespoon at a time until a drizzleable (is this a word???) fudge sauce is formed.  Stir in melted coconut oil at a tablespoon at a time. Keep mixture warm or it will harden. Pop in microwave if necessary.
  5. Assembly – Remove the crust from the freezer. Pour about two-thirds of the cashew mixture onto the crust and smooth evenly with a rubber spatula. Swirl in half of caramel mixture and alternate with 1/3 of chocolate mixture using a butter knife. Top with remaining filling. And swirl in remaining caramel sauce and another 1/3 of chocolate sauce. Drizzle any remaining chocolate sauce on top. Place in freezer for about 2 hours or until solid.
  6. Serving – To serve, remove from freezer about 30 minutes before serving.  Heat a smooth and sharp knife under hot water and cut the pie into 8 slices. Serve with any additional chocolate sauce. Store any remaining pie in the freezer.

Sweet Potato and Kale Stuffed Poblanos

My garden has a bumper crop of amazing lettuce, spinach, kale, and chard! It’s beautiful. But I am having a hard time trying to eat it all. Plus, we are leaving for PARIS in less than 24 hours and I need to figure out ways to harvest it before the summer heat and lack of watering kills it all.

I have made a few things recently that are perfect for freezing for quick weekday lunches.  Hope you enjoy! These were a big hit.



These Sweet Potato and Kale Stuffed Poblanos are spicy and very flavorful. Poblanos are easy to grow but also can be found in your local market. They are great for stuffing, given their large open cavity. I roast mine over an open flame on the oven before stuffing and baking them.  It’s quick and easy and gives a great smoky flavor.



Sweet Potato and Kale Stuffed Poblanos


  • 1 tablespoon olive oil
  • 1/2 medium onion
  • 2 to 3 medium garlic cloves
  • 1/2 jalapeño, deseeded and minced
  • 1 medium sweet potato, 1/2-inch cubes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 bunch of kale (about 4 cups chopped), or spinach
  • salt and pepper
  • 4 poblano peppers
  • Toppings: cheese, cilantro, and salsa


  1. Preheat oven to 350 F. Prepare a 9X13 glass pyrex with oil or nonstick spray. Set aside.
  2. To make the filling, heat olive oil in heavy skillet over medium heat. Sauté onion until translucent (about 5 to 7 minutes).
  3. Add garlic, jalapeño, sweet potato, paprika, and cumin. Cook, stirring frequently, until sweet potatoes begin to soften (about 10 minutes).
  4. Clean kale and remove stems. Don’t dry off. Chop into 1-inch pieces. Add to sweet potato mixture. Cook until kale is wilted (about 3 to 5 minutes). Remove from heat and set aside.
  5. Cut poblanos in half right through the stem. Remove seeds and rinse and dry thoroughly. To broil poblano peppers in an oven, place the halves cut side down on a roasting pan. Place on the highest rack in the oven and broil on high for a few minutes until the skins are blistered.  You can also do this using gas burners on your stove. Place the poblanos skin side down onto the gas flame using tongs to turn. Remove when skin is well blistered, about 1 or 2 minutes per side.
  6. Place poblanos skin side down into the prepared pyrex dish.  Spoon about 1/4 cup of the sweet potato-kale mixture into each poblano half.
  7. Bake for 30 minutes at 350F. Remove from oven. Serve with cheese (optional), avocados, cilantro, and salsa.

Blackberry Cashew Cheesecake (Vegan, Dairy Free, Gluten Free, Paleo)


I like surprises.  Well…good surprises. This week has been full of some unpleasant surprises but it has also been filled with amazing surprises like…friends dropping by to say hey for no reason but just to visit, a letter from an amazing friend telling me how they cherished our friendship, random hugs, dinner ready when I get home from work, coffee ready when I get up (what a blessing), random dance parties downtown…



I also like having intimate gatherings at our place and surprising people with a healthy dessert.  When it comes to a dessert that surprises most folks because it is both gluten-free and dairy free, this cashew cheesecake takes the “cake”. I have made multiple versions including strawberry-vanilla, chocolate-banana, and now blackberry.

This blackberry cashew cheesecake was the BEST so far.  I made the cashew cheesecake filling using my high-powered Cuisinart Pro Plus food processor.  If you have a Vitamix or Blendtec, use it. I’m jealous. But seriously, a great food processor will do the trick but it just may take a bit more time.



Instead of mixing whole blackberries into the filling, I made a blackberry sauce and strained out those pesky seeds that looooove to stick around in your teeth while you are trying to be sexy and suave but no one tells you that you have a massive black seed the size of a minivan lodged in your front teeth.  So, I just amped up your sex appeal and created a seedless sauce to mix into the blackberry cheesecake layer. You are welcome!


The blackberry sauce is easy and takes only an extra 10 minutes. I used 2 cups of blackberries that I froze last summer.  You could also use a bag of frozen blackberries (completely thawed and use organic if possible) or fresh blackberries when they are in season. Boil the blackberries and juices in a saucepan until it begins to thicken (about 5 minutes).  Add a tablespoon of arrowroot powder mixed with water to make a slurry. Arrowroot powder is a grain-free starch alternative to cornstarch. If you aren’t worried about grains, then you could swap cornstarch for the arrowroot powder. Adding the starch will make the sauce even thicker.  Strain the cooked blackberries through a strainer and reserve about 1/3 to 1/2 cup of the sauce. This sauce is amazing in yogurt, on pancakes, waffles, my face.



So go surprise your face and someone you love or maybe even just tolerate and make this cheesecake. I promise you won’t be disappointed. Plus, it is gorgeous!

Blackberry Cashew Cheesecake (Paleo, Gluten Free, Grain Free, Dairy Free)  (adapted from My New Roots, serves 8)

Note – You will need a very powerful food processor or blender (such as a Vitamix). I have a Cuisinart Pro Plus food processor that works like a champ and a half. 

Crust Ingredients

  • 1/2 cup raw pecans
  • 1/2 cup pitted dates
  • 1/4 teaspoon sea salt

Filling Ingredients

  • 1 1/2 cups raw cashews (soaked at least 4 hours)
  • 1/3 cup coconut oil (melted)
  • 1/3 cup maple syrup (or honey for non vegan)
  • juice of 2 lemons (about 1/4 cup)
  • 1 teaspoon vanilla extract
  • 1 to 2 cups fresh or frozen blackberries (thawed if frozen and retain the juices)
  • 1 tablespoon arrowroot powder + 2 tablespoons of water


  1. Crust – In a food processor, place nuts, salt, and pitted dates and pulse until the ingredients combine into a paste.  The mixture should hold together when you pinch a small amount between your fingers.  Place Saran wrap in a 7″ pie pan (spring form pans work best but aren’t necessary) or 8×8″ square baking dish. Spoon crust mixture into pan and press evenly and firmly, making sure that the edges are well packed. Wash and rinse the food processor.
  2. Blackberry Sauce – Place the blackberries and thawed blackberry juices in a heavy saucepan and heat over medium heat. Stir frequently, and bring to a low boil.  In a small bowl, mix the arrowroot powder with 2 tablespoons of cold water until it forms a slurry. Slowly stir the arrowroot slurry into the blackberries. Simmer for about 5 to 10 minutes until the homemade blackberry sauce thickens to coat the back of a metal spoon. Remove from heat. To get separate the seeds from the blackberries, set a strainer over a heat-proof bowl. Pour the blackberry sauce into the strainer and mash with the back of a spoon to get all of the juices from the blackberries. You should get about 1/2 cup of sauce. Reserve the sauce for later use in the filling. You can keep the blackberry mash for either a topping or another use (stirred into oatmeal? in yogurt?).
  3. Cashew Cheesecake Filling – Microwave the coconut oil in a small Pyrex dish for 30 seconds until mostly melted. Whisk in maple syrup to combine. Place all of the filling ingredients (except the blackberries) into the bowl of the processor and blend on high-speed for several minutes until very smooth.
  4. Assembly – remove the crust from the freezer. Pour about two-thirds of the cashew mixture onto the crust and smooth evenly with a rubber spatula. To the remaining third of the cashew filling mixture, add the blackberry sauce (about 1/3 cup). Blend on high until smooth. Pour this mixture onto the first layer of filling. I drizzled an additional 1/4 cup of sauce on the top of the blackberry layer and made a swirl pattern with a butter knife. Place in freezer for about 2 hours or until solid.
  5. Serving – To serve, remove from freezer about 30 minutes before serving.  Heat a smooth and sharp knife under hot water and cut the pie into 8 slices. Serve with any additional blackberry sauce. Store any remaining pie in the freezer.

Roasted Salsa Verde (Tomatillo Sauce)

Winter is still trying to hold strong. But despite the lingering cold and the random flurries of snow that we had a few days ago, I am ready for margaritas, lime, tacos, and salsa verde!



Salsa verde is a simple tangy green sauce made from tomatillos. It is amazing drizzled on nearly anything. Growing up in Oklahoma, I was blessed with access to great mexican food.  It became my staple for preparing easy dinners.  Tacos, enchiladas, carne asada, tostadas…but then you add salsa verde and magic happens. Whoa!


Just wanted to share this recipe with you! Now if you will excuse me…I have a margarita to attend to. Mmmm.

Roasted Salsa Verde (Tomatillo Sauce)


  • 1.5 lbs tomatillos
  • 1 medium onion, cut into eighths
  • 3 garlic cloves
  • 1 small jalapeño
  • 1/2 cup cilantro
  • 1/2 lime, juiced
  • 1/2 teaspoon salt
  • 1/2 to 1 cup of water (depending on desired consistency)


  1. Preaheat oven to 400 F. 
  2. Remove husks from tomatillos. Place tomatillos, onion, jalapeño, and garlic on roasting pan. Roast for 15 to 20 minutes. Remove from oven and allow to cool slightly.
  3. Add all ingredients to bowl of food processor. Process until smooth. Serve with chips, on roasted chicken, or as a sauce for enchiladas.

Spring Pea Pesto with Spaghetti Squash

Are you ready to have your mind blown….with peas?

Go get peas right now. Wait…come back. Go get them after I finish telling you about the magic of pea pesto.  Not a fan of peas? I’m begging you to try them again. This is not the mushy pea goosh of your childhood. This is a dish that captures the fresh flavors of spring…peas, mint, lemon…and puts them together in a creamy pesto. I served my magic pesto on a bed of healthy spaghetti squash “noodles.”


I heart all things pesto…basil pesto, kale pesto, broccoli pesto, pesto pesto. What’s not to love about throwing a bunch of items in a blender, whirling it around, and getting something that will jazz up just about anything. But my heart has been stolen by pea pesto.  Plus it’s uber green and cute.



I whipped this dish up rather quickly this past week. It would be perfect for a busy weeknight meal. You can use both fresh or frozen peas for the pesto. Reserve about 1/2 cup of peas for serving with the squash “noodles”.  Make the pesto while the spaghetti squash is cooking in the microwave. I think this dish would be amazing with seared scallops or shrimp.

OK, so I now relinquish you to go get peas. Eat up! Spring is here.

Spring Pea Pesto with Spaghetti Squash

Serves 4

*Note – I used cashews to make the pesto a bit creamier. However, walnuts, almonds, or pine nuts would also work in this pesto.


  • 1 medium-sized spaghetti squash
  • 1 1/2 cups of fresh or thawed frozen shelled peas
  • 1/3 cup cashews*
  • 1/4 cup packed fresh mint
  • Juice of 1/2 lemon
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil


  1. SQUASH NOODLES – Place whole spaghetti squash in microwave for 2 minutes.  Remove from microwave and cut spaghetti squash in half lengthwise.  Scoop out the seeds. In a large microwave-safe glass container, place the two halves cut side down. Pour 1-4/ to 1/2 cup of water into the base of the container (about 1/4 inch deep). Microwave on high for a total of 10 to 12 minutes (depending on the size of your squash). Check on the squash halfway through the cook time. When the squash is soft to the touch, it is done. It will be extremely hot, so allow it to rest for about 10 minutes. Make your pesto during this time. Once it is cooled down, scrape out the insides with a fork to get your squash “noodles.” Set your “noodles” aside.
  2. PESTO – Set aside 1/2 cup of peas for later use. For the pea pesto, place 1 cup of peas, cashews, mint, lemon juice, and salt in the bowl of a food processor.  Process for 2 to 3 minutes until mixture is well blended, scraping down the sides of the bowl as needed. With machine running, drizzle in the olive oil.  The pesto can be made ahead of time and frozen or kept in the refrigerator for up to a week.
  3. ASSEMBLY – To construct the “pasta” dish, add the pesto to the cooked spaghetti squash noodles. Stir in the reserved 1/2 cup of peas.  Salt and pepper to taste.  Garnish with slivers of mint.  This would also be great with shrimp or seared scallops!

Paleo Hazelnut Banana Ice Cream (Dairy Free)

Two ingredients! That is all this ice cream contains. TWO! In reality, when it comes down to it, you only need one ingredient: frozen bananas. But I had to get all fancy and throw some roasted hazelnuts into the food processor…Oh ya…NO ice cream maker! 


Frozen bananas + whatever you fancy + food processor = soft serve ice cream

If you don’t have a food processor, a blender would also do the job.  This ice cream is basically instantaneous gratification in soft serve form! 


It does take a small amount of forthought…freezing bananas. But seriously…we all have those lingering black bananas that need a home (and not banana bread..again).  I simply chop my spent bananas up into bite-sized pieces, throw them into a baggy, and freeze ’em. 


This past weekend, after I finished a hellacious 10 mile run (IN THE STRONGEST WIND STORM EVER), I ate this hazelnut banana ice cream for my recovery meal. It was the best treat after such a tough run.  I was too hungry to even think or else I would have thrown cocoa into the ice cream too…. next time!

Paleo Hazelnut Banana Ice Cream (Dairy Free)

Serves 2


  • 2 frozen bananas
  • 1/8 cup roasted hazelnuts


  1. Place frozen bananas and hazelnuts into the bowl of a food processor. Process for 1 to 2 minutes, until the banana turns creamy like soft serve ice cream.  
  2. Spoon into two bowls and EAT!

Blood Orange and Avocado Salad

I like simple things….

t-shirt and jeans…

a warm day in the middle of a cold spell…

a hug after a long day…

and winter citrus! 

Winter citrus is an anomaly to me: bright and flavorful fruits that are at their peak when everything else is dormant.  I can’t seem to get enough grapefruit, Meyer lemons, clementines, oranges, and especially blood oranges!  Have you had a blood orange? Eating them is like a secret escape to my own tropical island. Where’s my mai tai? Where’s my pool?  Where’s my hammock????


The salad I made is adapted from Alice Water’s amazing avocado and grapefruit salad from her-must have cookbook The Art of Simple Food.  A girlfriend of mine had this cookbook and I poured over it every time I was at her house. And then I received a copy for my birthday!!!  The recipes are so simple and so flavorful.


I swapped blood oranges in for the grapefruit and served it over a bed of mixed greens. Using blood oranges makes me feel like I just bedazzled my salad.  I whipped this up for a quick lunch and took it to work, eating with some leftover salmon. It totally made feel like I was on vacation in the tropics and not sitting inside an office cage in the middle of winter peering out a tiny jail-sized window. Womp womp.

Hrmmm….note to self…get a hammock for my office….and more winter citrus!

Blood Orange and Avocado Salad (adapted from The Art of Simple Food by Alice Waters)

Serves 4 as a side


  • 4 to 6 cups of mixed salad greens, washed and dried
  • 2 Blood oranges
  • 1 Avocado
  • 1/4 cup white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • salt and pepper


  1. Divide the salad greens evenly among four plates.
  2. With a sharp knife, peel the rind from the blood oranges down to the flesh. Slice in thin rounds. Divide the orange slices evenly among four plates.
  3. Cut the avocados in half and remove the pits. Sprinkle the inside lightly with salt. Inside the skin, slice the avocados in 1/4-inch slices. Carefully scoop from skin and divide the avocado slices evenly among the four plates.
  4. In a small lidded jar, add vinegar and olive oil with a pinch of salt and pepper. Shake well. Drizzle the vinaigrette lightly over each salad. Store leftover vinaigrette in the refrigerator for up to 3 days.

Roasted Brussels Sprouts with Cranberries and Pecans

So let me tell you a story about a notorious vegetable called Mr Brussel.

Mr Brussel was bulky and brawny. A bad boy in the vegetable kingdom. Not many people liked him. He kind of had multiple personalities or at least was pretty moody.  Some days he was bitter. Other days he was bland. But generally, most of the time he was smothered and tired and wilted and just overcooked. Bleh.


Then one day Mr Brussel went to the Roasting Pan, a new pub.  He had heard stories of this place changing other veggies, but he thought that it was a myth.  Rumors stirred about Madame Cauli Flower and her infamous roasted makeover.

So Mr Brussel decided to give it a shot.

He went in. He stayed awhile. He lingered. He rested. He was massaged in some olive oil. He got braised and roasted.

Then when he got out of the Roasting Pan, something amazing happened. He was sweet and delicious and caramelized. He was a changed veggie. He was the Ryan Gosling of vegetables…well, maybe not THAT far…but close.


The moral of the story, people?  Turn Mr Brussels from bleh to BAM by:

  • cutting those tiny cabbage-like veggies into quarter segments,
  • drizzling with olive oil,
  • sprinkling with salt and pepper, and
  • roasting in an oven!

That’s it. Oh the magic of the great Roasting Pan.


For this recipe, I tossed my roasted brussels sprouts with cranberries, pecans, and a balsamic drizzle.  But don’t stop there. There are plenty of other ways to prepare these….maybe bacon? roasted garlic? parmesan? Harissa?  Yes!  Branch out. Give Mr Brussels another try. He won’t disappoint you.

Roasted Brussels Sprouts with Cranberries and Pecans (adapted from Whole Foods Market recipes)

Serves 6 as a side


  • 1 lb of fresh brussels sprouts, trimmed and quartered
  • 1 to 2 tablespoons of olive oil
  • 1/4 teaspoon salt and pepper each
  • 1/3 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1 tablespoon balsamic vinegar


  1. Preheat oven to 400 F.  Line a roasting pan with aluminum foil.  
  2. In a medium bowl, toss the brussels sprouts with olive oil, salt and pepper. Spoon the brussels sprouts in a single layer onto  the roasting pan.  Roast for 30 minutes. Stir the brussels sprouts. Add the pecans and cranberries onto the roasting pan. Add the pan back into the oven and cook for an additional 5 minutes. Stir well until brussels sprouts are well cooked.
  3. Remove from oven and toss with balsamic vinegar.

Paleo Cranberry and Apple Cobbler

My heart is heavy on this last day of December and this last day of 2012. I’m staying in my pajamas and watching the snow fall. The snow falls so peaceful outside my window, yet I know that sometimes there is no peace and life is just not fair.  


My thoughts go out to everyone who has lost someone this year. My thoughts go out to those that are lost. My thoughts go out to those that are enduring hardships that are unfathomable. 

There are so many cruel and unfair things that occur and I always ask “why?”…but sometimes there is no reason. It’s just the way it is.  I only hope that there is something better that hopefully will come out of tragedy.



So I make this cobbler for my friends that are struggling right now, my friends that are enduring an unfathomable loss, my friends that are lost in life.  I make this cobbler to hopefully bring comfort into their hearts and to warm their souls.

Paleo Cranberry and Apple Cobbler (Grain Free, Gluten Free, and Diary Free) (adapted from Beeckman 1802 Heirloom Cookbook)


  • 12 oz bag of fresh cranberries
  • 3 medium apples, cored and diced
  • 1/4 cup crystallized ginger, diced
  • 1 cup water
  • 1/3 cup honey
  • 2 tablespoons arrowroot powder


  • 1 cup almond flour
  • 1/4 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 1/4 cup coconut oil, melted


  1. Preheat oven to 350F.  Grease a 9X9-inch baking dish with butter, coconut oil or nonstick spray.  Set aside.
  2. In a medium saucepan, combine cranberries, apples, crystallized ginger, water, and honey. Heat over medium heat until the mixture begins to boil and the cranberries pop. Cook for 5 to 10 minutes.  Remove from heat and stir in arrowroot powder. Pour the hot cranberry mixture into the baking dish and set aside.
  3. In a separate medium bowl, combine all of the topping ingredients. Mix well.  Spoon the topping mixture evenly over the filling.
  4. Bake at 350F for 30 to 40 minutes. The cobbler will begin to bubble and the topping should lightly brown.  Remove from oven and allow to cool for a few minutes.  Best when served with vanilla coconut ice cream!