Monthly Archive: August 2015

Golden Zucchini Cake

We’re very thankful for how gracious people are.  We recently received three huge golden zucchinis (yellow squash) that Francisco brought home from work.  I couldn’t help but make a cake I’ve been craving since my childhood; it has a special glaze on top.  You can also make this with regular green zucchini (how I remember it). For additional texture, you could also add 1/2 cup golden raisins and/or 1 cup...

Double Chocolate Chip Cocoa Cookies

A family I babysat for in high school frequently requested that we make these rich, decadent cookies.  We’ve been buying a great version at the store, but homemade tastes so much better (and is way more fun!).  The recipe was easy to make gluten and dairy free. Ingredients 1 c. butter (very low lactose) 1 1/2 c. sugar 2 eggs 2 tsp vanilla 2 c. GF baking flour 2/3 c. cocoa 3/4...

Zucchini Fritters

I remember a friend of mine making vegetable fritters for a thanksgiving meal in college. Recently, Francisco saw this zucchini fritter recipe on Facebook, and we couldn’t resist experimenting with a variation of our own.  It made a great side dish to incorporate our daily vegetables and gluten free grains alongside our protein, a teriyaki marinated salmon. Ingredients 2 regular sized zucchinis, grated 1 tsp salt 1 large egg 1/2 cup GF...

Applesauce Brownies – aka Harvest Cake

I’ve been eating Applesauce Brownies for as long as I can remember, though their formal name is Harvest Cake.  My mom can tell you where the recipe came from.  I recently surprised my husband by making, as he called it, this “special cake.”  And it really is special.  It’s moist and dense and it has a crunchy, chocolaty top.  I simply swapped out the wheat-flour for gluten-free (and bean-free!) flour...

Chicken ‘n ‘Chokes

This is adapted from a paleo cookbook loaned to me by a friend when we first tried the paleo diet. This dish is simple and easy to serve alone or, try it non-paleo and add it to gluten-free pasta, bread or rice. Ingredients 1/2 c. olive oil 3 tbsp. butter (or earth balance spread) 4 garlic cloves, minced lemon zest 2 lbs (or less!) chicken breast, cut into 1 inch squares...