Two Kitchens, One Passion

After my day-long adventure making my own coconut milk, I never wanted to go through the effort of making my own milk ever .  I always assumed that making any kind of nut milk would be a long enough process as well.  This was until I discovered that you can make almond milk just with almond butter and water!  Who knew it could be THAT easy??  The whole process of making this milk really took less than three minutes and it came out delicious and super creamy.  This is so much better than buying the processed stuff at the grocery store with all those unnecessary additives and preservatives. Don't be afraid of making your own nut milk anymore - Try this out!!!  You could substitute the almond butter with any kind of nut butter too.  The next one I want to try is cashew milk. :) Homemade Almond Milk Adapted from  Gluten Free Easily Yield: 2=8 oz. servings Ingredients 2 heaping Tablespoons almond butter 2 cups water 1/2 teaspoon vanilla extract (optional) 1 teaspoon

I made a post a while ago about my obsession with avocados - NOW I am going to talk about my obsession with plantains.  Since going pretty much Paleo, plantains have been my go-to source of carbohydrates.  They are super versatile food and can be eaten at all stages of ripeness (unlike a banana, which you don't want to eat in the green stage).  When cooked from the green stage, plantains are not yet sweet and can be used to make breads and as a rice substitute .  In the riper stages, when the plantains are yellow to brown, they can be used to make sweeter-tasting muffins and pancakes.  Today's recipe will be using green to yellow plantains (so not super ripe) for a delicious and easy workout recovery snack. Recently, I have been re-focusing my workouts away from the Crossfit I have been doing for over 2 years.  About 1 year ago, I learned that I had torn a small piece of cartilage under my knee cap (a chondral flap for the doctors out there).  Unfortunately, this was going

It's dessert time!  I know these bars are not 100% Paleo, but I personally have been incorporating some  grains back into my diet and my gut has handled them just fine.  For the most time, I occasionally eat oats, quinoa, and rice. I made these bars for a staff Halloween party and they were a HUGE hit.  Even though it's not fall anymore, I still love anything and everything pumpkin during the cold winter months. :) Pumpkin Butter Oat Bars Adapted from  Oh She Glows Pumpkin butter recipe borrowed from  Fast Paleo Yield: 12-15 bars (depending on what size bar you want!) Ingredients For Oat Base 1.5 cups gluten free oats (I generally use Bob's Red Mill brand) 1/2 cup almond flour + 1/2 cup cashew flour 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/4 cup coconut sugar 1 chia egg (1 Tablespoon chia seeds + 4 Tablespoons warm water, mixed well and set aside for 5 minutes - The chia seeds can be substituted with flaxseed meal as well) 1/2 cup co

I know it has been a LONG time since my last post, but just wait until you hear everything that has happened in these last 7 months: Dan & I got married (destination wedding!) -I had knee surgery. We had a wedding reception in NY! We got a dog! We had another wedding reception in MI! -I started teaching at a different middle school. Finally, I became an aunt when Lindsay & Andy had their beautiful baby girl! :) Hopefully that all explains my hiatus from blogging.  2014 was a year full of surprises and exciting events, which makes me just as happy to see what 2015 has in store for us. You have lucked out with me being home on a SNOW DAY, which means I will finally get caught up on some new and delicious recipes and may even cook some more to add soon! To start, I am posting a recipe for some simple, yet delicious, cauliflower soup.  This soup is thick and creamy, but does not contain any real cream!  It's completely dairy free and can