Zucchini Deliciousness

It’s like I just got home from a year of crazy. And now, suddenly, it’s fall, the end of 2018, I’m living back in my house, just returned from my trip East, and for the first time in a long time, maybe since last year, I feel settled. Like I can exhale. Like I didn’t know I’d been holding my breath until I no longer was. And, while I think about all of this and it soaks in, I decide that instead of making a fire, because suddenly it’s cold and flannel sheets with tea and slippers seem like a good idea, I decide that instead of that fire, I’ll bake.

Gluten Free Coconut Zucchini Bread

1 C sugar

2 eggs

2/3 C vegetable oil

1 t vanilla extract

11/4 C gluten free flour mix

1 t baking powder

1 t cinnamon

1/2 t xanthan gum

1/2 t baking soda

1/2 t salt

2 C shredded zucchini

1/2 cup chopped nuts (optional)

1/2 C shredded coconut (optional)

Preheat oven to 350

Mix eggs and sugar in large bowl. Add oil and vanilla, mixing well.

In a medium bowl, mix all dry ingredients.

Add dry ingredients to wet ones, mixing well.

Then add zucchini, nuts, and coconut, mixing well.

Transfer to a lightly greased 9×5″ bread pan.

Bake for 1 hour or until knife inserted in center comes out clean.

Let cool. Enjoy!

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Gratitude

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Happy Thanksgiving, Smagicians!

It is in the low 90’s in Los Angeles right now, not exactly cozy baking or cooking weather. This fact would have depressed my younger self who was obsessed with everything being as it “should” be. Thanksgiving was supposed to be cozy, with the final leaves blowing off of trees, a big, happy family who all got along, and a faint hint of snow in the air. But, here I am, away from my family, cooking with a friend, and it is a beautiful, beachy day outside.  As I prepped my stuffing this morning, stirring onions and celery with butter before adding it to green chile cornbread, I made a mental list of all that I am grateful for. Towards the top of the list, along with friends and family, I put a level of flexibility that must come with age. I no longer cling to the idea that everything needs to be some certain and correct order to be great. That idea and pressure ruled parts of my life as a youngster and I didn’t realize it. Around the holidays, this desire for perfection and ideals seems to take over the plans of so many who, at any other time of the year, are logical and rational people who know perfection is a myth. So, don’t go there! Appreciate it all, let it be what it is, and laugh when it doesn’t go as planned! It’s all good!

Wishing you and yours a beautiful day!

Left Over Pumpkin

Want your house to smell like cinnamon and pumpkin? Want super light, flour-free deliciousness? I posted this recipe before but, it’s that good!

Gluten Free Pumpkin Almond Brownies

Ingredients:

1 C almond butter

1.25 C pumpkin purée

2 eggs plus one yolk

1/3 C date syrup (I used maple)

1 t baking soda

1 T cinnamon

1 C semi sweet chocolate chips

Directions:

Mix almond butter and pumpkin until smooth.

Add the rest of the ingredients and mix until smooth.

Pour into a greased 8×8 or 9×9 baking dish, depending on if you like thinner and or thicker.

Bake at 350 for 25-30 minutes.

Cool and/or refrigerate. Can be frozen too.

Enjoy!

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Saturday

Leaving my Storytelling and Spirituality Class (the best way to spend Saturdays), I head to Grand Central Market for my favorite fancy coffee at G&B Coffee. As I wait at a red light, a car pulls out of its spot just ahead of me. I will the spot to stay empty until the light turns green. It does. There is over an hour left on the meter. This is going well! I cross the street and head into Grand Central Market. Though it's been a fixture in DTLA since 1917, I only recently discovered it. Full of stalls serving everything from bagels, to burritos, falafels, and pizza, it has not only great food but better people watching. I take a seat on a stool at G&B and order my favorite drink, the "Business and Pleasure," (it comes in three parts, because why wouldn't it?!) and a cornmeal and cheddar waffle. I sit, drinking, eating, watching people and think about what a perfect Saturday I am taking part in.
How is yours? Go do something fun, something that makes you smile! If you already are or did, bravo! Life is short, eat the waffle.

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How I Ground. 

I returned from LA one day ago and have felt epically ungrounded since. With a list of things I should be doing, how to ground and come back to earth after several weeks, months actually, of floating this way and that? 

Chop wood. Haul water. Or, cook, clean, and listen to Bob Marley as the case may be. Tangible, simple, doable things that keep me out of my head and in the present moment. And, I end up with a clean house and delish meal as a result. Bonus! 

Today’s menu is kale and basil pesto over porcini ravioli, thanks to Trader Joe’s, or your local farmer’s market. 

1 bunch kale

1 bunch basil

4-6 cloves garlic

1/2 c olive oil

1/2 cup walnuts

1/2 cup Parmesan

Salt and pepper. 

Put it all in a blender and blend until smooth. 

All measurements are approximate and you should add more or less depending on preference. Bon Apetit. 


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Rhubarb

 Sometimes it raining out, you’re just beginning to feel normal after two weeks of being ill, you are going to a potluck the next day, and while playing Words With Friends the word rhubarb, albeit missing an ‘h’, pops up and you decide to put on your apron and bake.

Strawberry and Rhubarb Crumble.. .Super springy and will make your house smell fantastic. http://www.epicurious.com/recipes/food/views/strawberry-and-rhubarb-crumble-358595

And it’s a great excuse to put on that apron you don’t wear very often. Or, if you need a new one, check out the vintage inspired ones at  fresastudio.etsy.com

Bon Apetit!

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Current Obsession

   
   
Yes, another easy and delicious recipe guaranteed to make your house smell good while simmering! Apple Ginger Sauce. Great as a snack, mixed with nuts and grains for breakfast, or on the side of a stack of pancakes. 

I cut up about a dozen smallish Gala apples, a very decent length of ginger and put these in a pot (unpeeled) with the juice from half a lemon, a couple of tablespoons of honey (Curve Ahead Honey from my mom and step-dad’s bees!) two cinnamon sticks and a few tablespoons of water. All of these ingredients can be played with, adding more or less of what you think tastes good. Let it simmer on low heat until the apples are mushy. Serve hot or chilled.