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Gluten Free Banana Bread in Collaboration with Vida Salveo

A very dear friend of mine, Leila, just recently started her blog.  Vida Salveo is about health is wealth and living your best life free of stress and getting back to basics in our food and products. She writes from her soul and is just her being her so it’s beautiful and a joy to read.

I had the pleasure of meeting and working with Leila years ago on Amelia Island Florida. My first impression of Leila was that she was approachable, warm and welcoming. She never spoke ill of anyone and was never judgemental of anyone’s actions.

Leila said something when we first met that has stuck in my mind that I wished I had used and stuck too as she had. When asked why she never went out often with the crew after work and grab beers. Leila made the comment that as often as we went out to the bar you could have put that money away and traveled. And traveled she did.

Leila is one of the few I’ve kept in touch with and shared our lives and so happy that we did. I have learned as I’ve gotten older life really is about the people that you choose to surround yourself with and I am grateful and thankful to still be able to call Leila a friend.

Leila is in the process of raising two beautiful daughters, married to the nicest dude you’ll ever meet in your life Jeremy, manages so many houses she’s lost count, and she recently published a children’s book. I know, by all means you should hate her. But you can’t because she’s too damn nice, down to earth, humble, grateful and funny.

Leila inspires me and makes me want to work harder. The woman is raising two girls and wrote a children’s book. I can’t even put a post up a week? That’s just sad.

When you read Leila’s blog, the first thing you notice is when she tells you about herself. “Resident of the world, student of life”. How wonderful is that?

These are the types people you should surround yourself with and be thankful are in your circle. I’m thankful everyday for Leila.

The best thing about Leila is that the girl is never without a smile. And its infectious.

When Leila contacted me about making a dessert gluten free or at least a bit healthier than my usual round of desserts. I would never turn down a chance to work with Leila. I became the student and I had a blast working on this project.

The Gluten Free banana bread is sugar free as well. It gets plenty of sweetness from the bananas. The bread looks dense but is actually light and melts in your mouth thanks again to the sweetness of the bananas.

I am proud of this Gluten Free Banana Bread and hopefully it won’t be the last working with Leila. Even better, Leila was able to take the recipe and make it vegan. Isn’t she awesome?

To make this recipe:

Get over to Vida Salveo to find the recipe for the Gluten Free Banana Bread and thanks to Leila the vegan alternative. Stay for a while and check out her wonderful outlook on life and healthy living. I know she’ll inspire you as well. 

Caramel Baileys Rice Kripsies

You probably can’t tell by the picture but I took a food photography course. Dude, I just gave up. Setting up props, then worrying about the lighting and then the perfect angle. Am I fooling you that I have this great apartment and the perfect life with the perfect dishes? Read More

Peanut Butter & Beet Cookies

Before you dismiss these cookies. Bake them and give them to someone and ask them their opinion. 12 out of 10 people usually don’t identify the beets.

There is always that asshole with a superhuman palate that can identify the beet. I refer to these people as acquaintances.

The majority will think its raspberry or some kind of fruit. These people I refer to as clients.

I too was very skeptical when I heard of the peanut butter and beet being a good flavor combo. If you only knew how skeptical.

When someone eats their toe jam and tells you something is a good flavor combo. You’re bound to be hesitant.

But I’m always down for trying something new so here we are. Still not going to try toe jam. Call me crazy.

The first run through of these cookies was quite impressive. People loved them and of course there was that one annoying girl who knew the beet flavor immediately. The majority of the test occupants thought it was some kind of fruit of jam.

The thing I really love about these cookies is the visual aspect. They look all raspberry like and you know people eat with their eyes so maybe that’s why they think they taste raspberry.

You know like those jackasses that drink wine and you ask them if they taste the kiwi and they “totally do!”.

You can do the same here. When someone takes a bite ask them if they taste the raspberries.

I used to hate beets growing up. My mom used to buy these beets in a jar and nuke them for dinner. The whole house smelled like someone took a shit in a bucket of vinegar.

I hated those things. The crazy thing is now that I’m older. I’d try em.

When I got older and went out into the world and tried beets different ways. I find them quite delicious.

You can find beets in the produce section in a vacuum sealed package. Roasted, soft, peeled and ready to go. No flavors added or gross smells. Just good wholesome cooked beets. Perfect for the cookies here.

Something to keep in mind when cutting the beets for the recipe. The finer you dice the beets the less likely people will identify them. The larger the dice the more you’ll get a nice texture and soft piece of beet. I personally think if gives the cookie more depth and character. Try it both ways and see which suits you better.

“Risk is the only guarantee for being truly alive.”

Other Recipes you’ll Love 

Caramel Cookies (A fan favorite and most popular)

Lemon & Polenta Olive Oil Cookie 

Victoria Butter Cookies 

 

PEANUT BUTTER & BEET COOKIES

115g. Sugar
260g. Brown sugar
150g. Peanut butter
225g. Butter
375g. Flour
2ct. Eggs
4g. Baking soda
6g. Vanilla
250g. Whole Beets Cooked and diced medium

-cream together sugars, butter, peanut butter and vanilla until smooth and fluffy
-add eggs and mix until combined
-add flour and baking soda and mix until as dough forms
-add beets last on slow speed just until they are distributed throughout dough. You don’t want your dough red and the beets all broke up. Or maybe you do? I don’t know.
-portion out using a kitchen table spoon or ice cream scoop

Bake at 350 for 10-12 minutes.