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Monday, February 28, 2011

lentil soup -- gluten free + dairy free

what a wonderful weekend - i got to see good friends friday night, hit up copper mountain on saturday, saw family sat night then baked/took the dog on a nice long walk yesterday. i experimented with making scone this weekend - however i've not nailed down a good recipe at this point. i plan to tweak it this week - so, stay tuned. you should be seeing a post about them soon.

i've been making lentil soup on a weekly basis since thanksgiving. while i was back in boston my best girl liz reintroduced me to lentils. i crave them now. i make a huge pot of lentil soup every weekend and bring it to work a few times a week for lunch. to change things up - i sometimes eat this on top of steamed brown rice with a helping of salsa. this is a great soup to use for a detox too - super duper healthy.



delicious fiber

lentil soup
  • 1/2 c green lentils - picked over
  • 1/2 c pink lentils - picked over
  • 2.5 c chicken or vegetable stock
  • 1 can diced tomatoes
  • 1 medium onion - chopped
  • 2 garlic cloves - minced
  • 3 tbsp extra virgin olive oil
  • 2 medium carrots - cleaned and chopped
  • 2 celery stalks - chopped
  • kosher salt + pepper
in a large sauce pan heat olive oil over medium heat - saute onion, garlic, carrots and celery until they onion & celery become translucent. season with salt and pepper - add lentils and stock and bring to a boil. turn heat down and add tomatoes - simmer for 45 minutes.

bon appetit.

Friday, February 25, 2011

flourless chocolate cake -- gluten free + dairy free

as you can tell my hiatus from sweets lasted an entire day. i've got a sweet tooth.

decadent.

you have to try this recipe - no gluten free flour substitute since its a flourless cake - the only thing that really differs from a traditional flourless cake is the lack of lactose/dairy. in all honestly, i dont think anyone would ever be able to tell this is a gluten/dairy free goodie. a slightly crunchy top forms on top of this cake as it slowly bakes - lending it a crunchy texture on top of the smooth, silky chocolate hidden below. serve as is or with rice 'ice cream' and fresh macerated berries. this ones a crowd pleaser, no doubt.

i baked this up and brought it into work on wednesday - it got great reviews. i put another together last night for this weekend - will be sharing with friends! cant wait to see if they like it!
chocolate love.
flourless chocolate cake
  • 6 tbsp palm shortening - plus more for pan
  • 1 1/2 c semisweet chocolate chips
  • 6 lrg egg yolks
  • 6 lrg egg whites
  • 1/2 c granulated sugar
  • confectioners' sugar - for dusting
preheat oven to 275 with rack in center. 'butter' a 9 inch springform pan with palm shortening. place chocolate chips and plam shortening in glass bowl and microwave in 30 second increments - stirring each time you remove from the microwave until they are competely melted and combined. cool slightly then whisk in egg yolks.

in a separate bowl (pref in stand mixer) whisk together egg whites until they form soft peaks. gradually add sugar and continue to beat until they are stiff and glossy.

whisk in 1/4 of the egg whites into chocolate mixture. then carefully fold the chocolate mixture into the remaining egg whites.

pour mixture into the springform pan (be sure that its been greased with shortening) - then smooth the top with a spatula. bake for 45-50 minutes - the cake will become crusty on top and center will be just set. cool for at least 30 minutes on wire rack - then dust with confectioners' sugar.

i <3 my kitchen aid.

i hope that you try this one out - its delish, rich and exudes chocolatey goodness. if you bake one, please be sure to save me a slice.

Wednesday, February 23, 2011

roasted chicken + root vegetables -- gluten free + dairy free

i'm not a one-trick-pony. i also do savory. spicy. succulent. salty. expect a lot more lunches/dinners on they way -i'm gaining way too much weight eating all of my baked goods. before its too late - i plan to take a break from baking so many sweets and will include more meals in my blog.

this recipe in particular is a go to favorite for me. roasted chicken + root vegetables is a heart warming meal. perfect for anytime of the year - especially comforting during the fall/winter.



oven roasted chicken
roasted chicken + root vegetables
  • 1 whole organic chicken 4-4 1/2 lbs
  • 1 lemon - quartered
  • 1 bulb fennel - quartered
  • 1 large sweet onion - quartered
  • 2 large carrots - washed, unpeeled + quartered
  • 4 large white mushrooms - quartered
  • 2 garlic cloves - peeled
  • 3-4 tbsp extra virgin olive oil
  • kosher salt
  • black pepper (freshly ground)

preheat oven to 400 - while oven is warming rinse your chicken under luke warm water, then pat dry with paper towels. heavily salt and pepper your birds cavity, then stuff with lemon, 1/2 of the cut fennel, 1/2 of the cut onion and the garlic cloves (if you cant fit everything - dont fret - read on). use kitchen twine to tie chicken legs together. drizzle 2 tbsp of the olive oil over the exterior of the chicken, then heavily coat with salt and pepper.  place chicken in roasting rack on top of a shallow baking sheet. on a separate, smaller baking sheet toss remaining fennel and onion with carrots and mushrooms in remaining olive oil - then season with salt and pepper. place both baking sheets in center rack of oven and bake 1hr - 1hr 15min. keep an eye on the veggies - they will likely cook faster than the chicken and will need to be tossed 1/2 thru cooking time. if they start to cook too much pull them out. test chicken for done-ness using a meat thermometer - it will register 165 degrees when the chicken is done. remove it from oven, cover loosely with aluminum foil and let it rest at least 15 minutes before carving.


fresh from the oven lovin'

this is a fail-safe recipe. try swapping out some of the root veggies with others like brussel sprouts, potatoes or beets (golden beets are particularly delicious). be sure to save any left over chicken to create your next dinner - perhaps chicken fried rice with tamari or chicken fajitas.

Monday, February 21, 2011

chocolate filled bon bons -- gluten free + dairy free

thats right, you read correctly.  these delicious treats explode with flavor when you bite into them. wicked easy to make - these can be whipped together in less than 30 minutes. make them for a dinner party, for a loved one, for friends, for yourself.

chocolate silkiness - dish by elizabeth benotti

chocolate bon-bons with filling
  • 1/2 c dark chocolate chips (gluten & dairy free)
  • jar of strawberry jam, raspberry jam, or your favorite jam, jar of creamy peanut butter
melt chocolate chips in a double boiler stiring constantly - once chocolate is completely melted use a food safe paintbrush to paint the depressions inside of a bon-bon plastic mold (i purchased mine at michaels). be sure to well coat all nooks & crannies - then place mold inside freezer for 10-15 minutes or until chocolate has hardened. using a spoon - fill centers of bomb bombs with your choice of filling - jam, peanut butter, whatever your heart desires. be sure to not fill them too much - you'll need to seal them by painting a thin layer of the melted chocolate on top of the filling - then return to freezer for 15-20 minutes.

make em think you slaved over these for hours.

Saturday, February 19, 2011

spiced carrot raisin muffins + mandarin frosting -- gluten free + dairy free

finally got my new glass! so excited to have my first fixed lens. its amazing. whatdya think of the pics?

anyway - last night i was craving carrot bread - so i decided to work up a recipe for carrot muffins. this lightly spiced carrot muffin is delightful - top it with mandarin frosting and its fabulous.

before i delve into the recipe - i wanted to ask for your advice. as you can tell, i have been baking a ton, you are very astute! although, i do eat a vast majority of what i make - i do share with others : ). problem is, i need a good mode of transporting cupcakes/muffins. do any of you know of a cute, practical carrier? if so, please leave me a note in my comments box!


cha. ceramic dish by elizabeth benotti.
spiced carrot raisin muffins
  • 2 c gluten free flour mix (already containing either xanthan gum or guar gum - for those allergic to corn)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 c packed organic light brown sugar
  • 3 beaten egg whites
  • 3 tbsp canola oil
  • 1/3 c plain yogurt (reserve remaining for frosting - i used soy yogurt)
  • 2 tsp vanilla
  • 1/2 c rice milk - plus more if necessary
  • 1 c finely grated carrots
  • 1/2 c golden raisins (you can use regular - i particularly like the taste of goldens)
preheat oven to 350 degrees and line a cupcake tin with 12 cupcake liners. combine above dry ingredients (including sugar) in bowl of stand mixer. in separate bowl whisk together egg whites, oil, yogurt, vanilla and rice milk. then pour wet ingredients over dry ingredients and beat together - if necessary add more rice milk - batter should not be runny, but should stay together like a thick cake batter.
  
once batter is completely combined gently stir in grated carrots + raisins then spoon batter into 12 cupcake liners. bake at 350 for 20-24 minutes or until a toothpick inserted into center of muffin comes out clean.
you've got at least 20 minutes - why not put together a tasty frosting?

carrots, anyone?

mandarin frosting
  • 1-2 tbsp yogurt (dairy free)
  • 1-2 c confectioners sugar
  • 1 tsp vanilla extract
  • zest from 1 mandarin orange
place 1-2tbsp yogurt and vanilla extract in bowl of stand mixer - add confectioners sugar 1/8 c at a time until good consistency is achieved (thick enough to not run). add zest from 1 mandarin - combine thoroughly. place frosting in fridge to help it setup around 30 minutes. frost completely cooled muffins with this delicious number.

please frost me.

Thursday, February 17, 2011

good morning, sunshine! blueberry muffins -- gluten free + dairy free

happy thursday! i'm pretty excited that the weekend is finally on the horizon. PLUS the new 50mm f1.4 glass that i ordered for my nikon arrives tomorrow! expect plenty more pictures (aka food porn).

i decided to take a break from 'cupcakes' and put together these beautiful blueberry muffins - of course, they are dairy, corn and gluten free. there is something left to be said about a blueberry muffin - for me they remind me of the weekend, spring/summer time, and of growing up in massachusetts.

best enjoyed on a weekend with a cup of coffee, tea or chai. that said, they make a good weekday breakfast, or afternoon snack, or midmorning snack, or coming home from the bar snack, or....


yes, please.



blueberry muffins
  • 2 c gluten free flour mix (i use gluten free pantry brand)
  • 1 c raw cane sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 c rice milk (you can sub regular milk or your fav milk replacement)
  • 3 tbsp canola oil (or other light oil)
  • 2 eggs (or equivalent egg replacement)
  • 1 tsp vanilla extract
  • 1 c frozen blueberries (toss with 1-2 tbsps of gluten free flour mix to coat)

preheat oven to 350 degrees. whisk together flour, sugar, baking powder, baking soda, salt in bowl. reserve 1-2 tbsp of the mixed dry ingredients (to coat frozen blueberries with). in separate bowl combine rice milk, canola oil, eggs, vanilla and lightly whisk together. place dry ingredients in bowl of stand mixer and pour wet on top. combine on low/medium speed until just combined 2-3 minutes - be sure to scrape down the sides and bottom of bowl with a spatula. while the batter is combinging - combine frozen blueberries with the reserved dry mixture in yet another bowl (yes, youre going to have some cleanup to do). slowly add them to mixed batter (mixer turned off) - by stirring them in with a spoon/spatula. spoon batter into 12 cupcake liners.

bake for 20 minutes or until toothpick inserted into the center of a cupcake comes out clean. place muffin tin on cooling rack - allow to cool for 5 minutes - remove muffins from tin and let cool completely on cooling rack.

like i said earlier - enjoy with a cup of tea/coffee/chai. nirvana.

Tuesday, February 15, 2011

a review: the kitchen cafe -- gluten free + dairy free

last night my sweet valentine took me to the kitchen cafe in boulder for to the most amazing meal. seriously, hands down - this was the best meal i've ever had. i desperately wanted to take pictures of the beautiful food, however i wanted to respect my date, and other diners - so the photos i've used in this blog entry were taken from the kitchen's website. if you arent familiar with the kitchen cafe - you're missing out. its boulders go-to sustainable, eco - friendly restaurant that buys organic, local foods whenever possible.

photo from http://www.thekitchencafe.com/
to be safe - once we were seated i alerted our very attentive waiter about my food allergies - to which he responded, 'you've come to the right place' and assured me that he would take care of me through the meal. the chef set a four course prix fixe menu for the night which included bubbles & canapes, a starter, second starter, main course, and dessert. the menu also had a few extra add on for those interested - a charcuterie board, a cheese board, and maine oysters.

bubbles & canapes & other deliciousness
to start off the meal our waiter brought out two glasses of il follo presecco - clean and sweet with notes of honey. along with that came canapes of duck, fresh herbs and cheese on toasts (which i didnt eat - but mark enjoyed), as well as fresh bread (for mark) and to my surprise gluten free dairy free bread (for me)! we both ordered cocktails to keep us on cloud 9 - i ordered an extra dirty chopin (potato vodka) martini - made just right.

Monday, February 14, 2011

devilish chocolate cupcakes -- gluten free + dairy free

i'm gonna go ahead and start this post out the right way - valentines day is by far the stupidest 'holiday' on the calendar. hallmark, buzz off.

this weekend was great - i baked and cooked and went to the dog park a zillion times, then baked and saw friends and slept and cleaned and oh i feel so domesticated! the weather was unreal - a balmy 65 on sunday - i opened up the patio door and let the breeze slip thru the apartment.

friday night after sushi at zan mai - i came home and started testing recipes. red velvet cupcakes...appropriate for valentines day- with beets to naturally dye the batter red. sounded like a great idea! they ended up in the trash. note to self: dont use canned beets next time. saturday morning i woke early and whipped together these cupcakes. they have a great devils food consistency. i hope you try these out - they are divine.


sexy chocolate cupcakes!
devilish chocolate cupcakes
  • 1.5 c gluten free flour mix (i use gluten free pantry - it contains guar gum vs. typical xanthan gum)
  • 1/2 c unsweetened cocoa powder
  • 1 c cane sugar 
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda 
  • 1 c luke warm coffee (i used a packet of starbucks via instant coffee - or use your fav instant coffee)
  • 2 eggs
  • 3 tbsp canola oil
  • 2 tsp vanilla extract 
  • 1/2 tsp fresh lemon juice 
preheat oven to 350 degrees. line a cupcake pan with 12 paper liners. whisk together dry ingredients in a stand mixer (note i typically include sugar as a dry ingredient - in lots of recipes its considered a 'wet' ingredient). in a separate bowl combine wet ingredients. add wet ingredients to dry ingredients - combine using a paddle mixer (or go old fashioned with your hands/hand mixer) until smooth. be sure to only use luke warm coffee. divvy up the batter between the 12 cupcake liners and bake at 350 for 15-20 minutes - or until tops feel firm and a toothpick can be inserted into a cake and comes out clean. remove from oven - let cool in pan for 2-3 minutes, remove cupcakes from pan and allow to cool completely on a cooling rack. now whip that frosting together!

chocolate ganache frosting
  • 1.5 c dark chocolate chips (diary free, gluten free)
  • 1 c rice milk (or your fav milk)
combine choco chips and rice milk in small sauce pan over low-medium heat. stir constantly until chocolate is smooth and shiny. remove from heat and let cool at room temp 5-10 minutes. place in fridge for 30 minutes to cool completely. cooled ganache will be a thicker consistency and will spread nicely over the cooled cupcakes. it should not run - if it does place in the fridge until it sets up more.

coconut frosting
  • 1 c confectioners sugar
  • 1.5 tbsp palm shortening
  • 2-10 drops coconut extract (use the real deal - i had to look high and low to find it - you can likely use coconut oil in place of the extract - but may need to adjust sugar for correct 'frosting consistency'
  • rice milk (if needed)
combine all ingredients in mixer - start with the smallest amount of coconut extract possible - and add more to your liking. its MUCH easier to start with less and add more - this stuff tends to be pretty strong - so heed caution. if needed, add rice milk or your other favorite milk to think out the frosting until it becomes a spreadable consistency.


chocolate sedution. dish by liz benotti

after my cupcakes cooled i frosted some with the chocolate ganache, some with the coconut frosting. the luckiest cupcakes got a double dose - a layer of ganache topped with a layer of coconut frosting. oh yeah.

check out liz's etsy shop.


Saturday, February 12, 2011

why i'm blogging about food/allergies...

as you probably know by now, i have food allergies. i'd like to tell you a bit about how i was diagnosed...and why i'm passionate about creating allergy friendly foods that can satiate any appetite.

up until 3 years ago i always had stomach issues and problems with migraines/eczema/asthma/hives. then i started experiencing severe stomach cramps - severe to the point that i would pass out. um, red flag. i decided to see an allergist vs. going to a gastro doc after talking with a friend who was having similar symptoms. the allergist performed a scratch test on my back with 80 different types of food. i waited 30 minutes for the test to end - biting my nails the whole time - to preoccupy myself while my back itched to high hell.

cortisone, anyone?


when my doc returned to the room to check my back her jaw dropped. she couldnt believe that i was allergic to so many foods - over 30 of them. to confirm the scratch test - she ordered a smattering of blood panels - to test for IgE antibodies. the back scratch test results were confirmed with the RAST blood tests - i really was allergic to a TON of different foods - all of which i ate regularly. i went home and drank a bottle of wine for dinner that night.

my allergist suggested i visit a gastroenterologist and be tested to celiac disease. and so i did - it took a year of misc testing with my gastro to first rule out other diseases/disorders with blood and dna tests. he told me that i needed to have my stomach scoped and biopsied to completely rule out celiac disease and other problems.

$4,000 later my results were in - no celiac disease, no nothing. amen right?!?! yes and no. to this day my docs and i still dont know why i'm allergic to corn, beef, yeast, hops, cumin, wheat, cucumbers, barley, rye, oats, etc, etc, etc. i was a bit ticked that i spent that much money and still wasnt getting relief from my symptoms. i pushed and pushed my gastro until he finally tested me for lactose intolerance. no more dairy for me. it turns out that i'm off the scale lactose intolerant.  as soon as i cut removed dairy from my diet - my stomach cramps disappeared. read here for the difference between a food allergy and a food intolerance.

here i am 3 years later. i now go in once a year for an annual allergy test. my allergies have changed over time - some have disappeared, some new ones have shown up. its an uphill battle. its tough not knowing why my body reacts to food and its even tougher cooking/baking things that are safe.

want to know whats in your food/where it comes from?
its not been an easy transition cutting tons of common foods from my diet. i felt defeated at first, but have come to embrace the challenge. education is key. most food in america is highly processed and filled with preservatives and dyes.  if youre interested in where your food comes from and whats in it i suggest checking out any of michael pollans books, especially "the omnivores dilemma". try having a corn allergy - corn is virtually in EVERYTHING. get yourself read on ingredients. never buy anything without checking the ingredient list. use the internet to your advantage! on eating out - i'll cover that in another blog post.

in short, my quest is to create allergy friendly foods that ACTUALLY taste good. i'm sick of skipping out on delicious foods and enjoying those little things in life.

Thursday, February 10, 2011

warm up with rice porridge recipe -- gluten free + dairy free

anyone else out there allergic to oats? avoiding them as part of your gluten free regimen? (theres alot of debate as to whether or not oats contain gluten). either way, some of you might be skipping out on this stick-to-your-ribs winter morning staple. not to fear! i've come up with my own version - rice porridge. i like to enjoy mine with a steaming cup of green tea - either gen mai cha or ban cha. this quick dish takes minutes to whip together in the am.



rice porridge
  • 1/2 c cooked brown rice
  • 1/4 c rice milk (or other milk of your choice)
  • 1 tbsp dried cranberries (organic sweetened with sugar)
  • 1 tbsp golden raisins (organic w/o sulfur dioxide)
  • 1 tbsp chopped pecans (or other nut of your choice)
  • 1-2 tbsp pure maple syrup (or alternative sweetener like honey or agave)

precook brown rice to instruction - i cook a bunch in advance over the weekend, enough that will last me the week - it keeps well in the fridge. combine all ingredients except maple syrup in a microwave safe bowl - heat in microwave for 1 minute. top with maple syrup. viola - rice porridge.





my cure for oatmeal

Tuesday, February 8, 2011

vanilla cupcakes + mocha frosting -- gluten free + dairy free

i didnt have the necessary ingredients on hand to make a flourless chocolate cake so i did a bit of experimenting when i got home from work tonight and put together a vanilla cupcake with mocha frosting. i used gluten free pantry's all purpose flour blend in this recipe. its great for those on a gluten free diet that also cannot have corn. instead of xantham gum (derived from corn) this mix contains guar gum. not to mention, this is the finest gluten free - rice flour based blend i've come across yet. it doesnt produce a super gritty rice texture like some other blends. prelim results werent too bad...this recipe still needs a bit of tweaking, however i wanted to share with you.


vanilla cupcakes
  • 2 cups gluten free flour mix (i used gluten free pantry - contains guar gum)
  • 1 cup unrefined cane sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup rice milk (warmed in microwave around 1 minute)
  • 2 eggs lightly beaten
  • 3 tbsp canola oil
  • 1 tbsp vanilla
  • 1/4 tsp fresh lemon juice
preheat oven to 350 - with rack in center of oven. place cupcake liners in a 12 muffin tin. in mixer combine dry ingredients - add in wet ingredients and beat together until smooth - around 2 minutes. divide batter between the 12 cupcake liners - batter should reach around 3/4 the way up the liner. bake in middle of oven approx 16-20 minutes. meanwhile - put together frosting. once cupcakes are golden brown on top and firm to the touch remove from oven and place muffin tin on cooling rack for 5-10 minutes, then remove muffins from tin and place on the cooling rack until completely cooled. then frost em up.

click read more for the rest of the recipe!

Monday, February 7, 2011

touchdown! what should i make next? help me decide!

so here are my (very unscientific) results - the cookies went over amazingly.

a friend of mine hosted a super bowl party yesterday - i brought over gluten/diary free peanut butter chocolate chip cookies and gluten/dairy free chocolate walnut brownie cookies. party-goers began streaming in around 3:30pm - just enough time to grab grub, pick their poison & a position on the couch before the big game. i told select need-to-know folks about the cookies' ingredients - the rest, clueless.

soon after folks arrived the cookies started disappearing. i got a bit concerned at this point, simply because i wanted everyone to try each cookie. at this point i decided to ration the cookies. i stashed away a quantity of both flavors, if you will, and then strategically placed them on the kitchen counter when 'non-tryers' entered the kitchen. everyone was able to try each cookie. 
completely irrelevant photo

not long after cookies started hitting stomachs - i started getting comments on how good they were. i uncovered the heinous truth to those that didnt know the gluten/dairy free properties of the cookies. i heard  the phrase 'no way' a few times in response to the lack of ever present flour and butter. the packers won the super bowl and i scored a culinary touchdown.

Sunday, February 6, 2011

chocolate walnut (or pecan) brownie cookies -- gluten free + dairy free

i couldnt help myself - i planned to wait until tonight/tomorrow to post another blog, but here i am again. what can i say? i'm impatient.

i woke sporting a nice tequila headache. went to hacienda colorado last night for a birthday celebration and ordered a behemoth margarita and a gluten/diary/corn free chicken fajita platter. food and company was fabulous. to top it off i got to see my friends 'save the date' magnet  for their wedding this july - which included engagement photos a la katie. i'll blog about the pics later...for now, back to business...

again, i got up this morning -head pounding- and went straight to baking. this time, i put together gluten free, dairy free chocolate walnut brownie cookies. crusty on the outside, brownie like on the inside. it really doesnt get any better than this.


gluten free chocolate walnut brownie cookies


when i told you a few posts ago that i have food allergies i didnt mention corn. for those of you with a corn allergy - i have a bit of insider info. whole foods has their own 365 brand confectioners sugar made with tapioca starch, most brands use corn starch to prevent clumping. i've not seen this ANYWHERE else. JOY! i can finally bake AND make frosting again with confectioners sugar again!!!

click read more to see the recipe...

Saturday, February 5, 2011

flourless peanut butter chocolate chip cookies -- gluten free + dairy free

score! my peanut butter chocolate chip cookies came out of the oven wonderfully! (plus i got the chance to take a hundred pics of them with a loaner 50mm 1.4d nikkor lens...i totally intend on purchasing my own next paycheck).



gluten/dairy free pbcc cookies


i whipped up 3 dozen of these bad-boys first thing today so they would have the entire day to set. simple, simple recipe. chances are, you already have all of these ingredients sitting in your pantry:

Friday, February 4, 2011

sustenance

i'm not quite sure how to structure 'everything reconsidered' yet - my mind is spinning with ideas - so im going to start writing whatever comes to mind. my fingers are crossed that everything will come together.  

i'm a self proclaimed foodie. i love eating out, cooking, baking. if it involves calories, count me in.

Rice Flour - Thanksgiving 2011 - Boston
food and i have a love/hate relationship. 3 years ago i was diagnosed with a bunch of food allergies and a serious intolerance to dairy. now, i'm 100% dairy free (i still eat eggs), and 100% gluten free. its been a struggle to find balance in my diet. lucky for me, i live in boulder. 

Thursday, February 3, 2011

here she goes...

drum roll, please - i'm finally blogging.

'Everything Reconsidered' is going to be a landing zone if you will - a place for me to put pen to paper (figuratively, of course). i have so many passions - maybe too many - food, photography, snowboarding, events, food, fashion, weddings...oh yeah, did i forget to mention food? i'm desperately trying to figure out how i use all of these interests of mine on a daily basis...call me nuts, but i think it might just be possible...